With a recipient moving to Georgia the theme of the party was of course “Leaving On A Midnight Train To Georgia” and what better cake fits that theme than the Soul Train.

We started off with a quarter sheet amaretto cake (a relatively new flavour we’ve developed that seems to be gaining in popularity) filled with vanilla buttercream. That was cut to silhouette the train and covered in fondant.

Matching cupcakes were arranged on the sheet to hold up the psychedelic steam from the train.

The cake was finished with the themed piped onto it, along with a hearty good luck!

This cake stood at 13″ tall, that’s pretty hefty for it’s 8″ diameter even though it still wasn’t completely in proportion to perfectly match the 16oz can we were replicating. Any taller though and it would have been dying to teeter over during transportation. It was a little scary carrying this one about due to the height!

Our always popular chocolate cake was filled with chocolate buttercream and of course covered in fondant before using a mix of fondant cutouts and royal icing piping to form all the detail work.

No, the zombies aren’t here yet, but this brain is definitely the tastiest I’ve come across!

It’s a butter cake with raspberry jam between the layers (perfect for that gory look). We covered the cake with a base layer of black fondant and then built up the brain design on top with coils of fondant.

The brain got covered with a thin apricot glaze, this didn’t affect flavour at all, but dyed a blood colour it finished the look of a brain.

The finishing touch was an “evil twin” popping out of the brain. Female so no evil goatee, I had to go with hands on hips and a smirk!

Remember yesterday’s Wedding cake? This is the utterly awesome Groom’s cake that went with it. Red velvet with cream cheese icing he is what we’re calling a “character cake” mostly flat with some shape and relief built up, out of both cake and fondant.

Tis the season for weddings and I was excited by the prospect of this whimsy cake, they’re always fun and a bit of a challenge.

This is a butter cake with vanilla buttercream, covered in fondant. Each tier stands around 6″ tall (dropping to 4″ at the lowest point) and tapers down 2-3″ inches in width from the top to the bottom.

Congratulations to the happy couple!

Not everyone wants chocolate Easter eggs (really? where are these people?), it does get rather warm here early in the year so I imagine they melt pretty quickly if you let them. Why not try some of these egg cookies? They have a light refreshing lemon flavour and can be decorated in any range of colour or patterns.

I decided for these that light pastel colours fitted the season well and stuck with simple patterns.. I tried a couple more complicated ones but preferred the simple eggs.

They are 3″ tall and we’ll be selling them for $18 per dozen.

I’ve written about the beginnings of hot cross buns in the past so I won’t bore you with all of that again. They are, I think, my favourite treat at this time of year. The light flavour of spices, not as bold as in the wintertime with gingerbread, but enough to give a little warmth. The different types of dried fruit, I usually go with a mix of raisins, sultanas and currants, you could add some cranberries or craisins, or some candied peel. Then toasted so they’re lightly golden, with a slathering of butter, slowly melting into the bun.. mmm yum!

I’ve played about with the recipe a few more times since I last posted about them, and I’m definitely happy with the results. I made a batch of 12 as a final test, and refused to give any away (most test batches either head to my workplace, or Michael’s.. we can’t manage them all ourselves!), they were all mine *cackles*

As they’re a bread they do go stale pretty fast, we’re avoiding putting in any preservatives so they just won’t last very long. Since they are toasted before eating they do get a couple extra days leeway.

Perfect for breakfast, elevenses, brunch or afternoon tea, I do enjoy my hot cross buns with a cup of tea or coffee. You’ll see some people pipe their crosses on with icing after the buns are baked, I make a paste that gets piped on pre-baking and bakes into the bun – purely because that’s how I’ve always had them so it my mind it’s better that way!

I’ll be selling these in quantities of 12, each bun is a nice hefty size (approximately 4″ in diameter), for $18, we look forward to hearing from you.

When thinking of Easter treats these were one of the first things that came to mind. Quick and simple they’re also the perfect treat to make with a child.

Chocolate and cereal are mixed and placed in cupcake papers to form the nest, and they’re finished with some candy eggs. I tend to prefer Cadbury’s mini eggs, but in this case used robin’s eggs.

I like to take them out the cupcake papers to serve, I think it looks nicer. You can leave them in there, or not even use them at all, just put the scoops of mixture onto a lined baking tray.

I’m thinking of experimenting and using a marshmallow mix for the nest, akin to a rice krispie treat so it’s a little softer and chewier.. I’ll let you know how that goes!

We’ll be selling our Easter nests for $12 per dozen.

A lovely cake for a lovely couple, we were delighted they chose us to be a part of their special day.

The cake at the top of the tower is red velvet with a cream cheese icing, all the cupcakes are a mix of red velvet with cream cheese and butter cake with vanilla buttercream.

We also made the stand for this cake and it’s now available for hire for other cakes. We can customise it by decorating it to your theme.