These are pictures of some of the sugar art, cakes and cupcakes I’ve done that I consider some of my best work…
I hope you agree! 😀
Of course, I learn something from every order I complete with an aim to constantly improving, and I take online courses at Craftsy to learn more too (here’s a link to my wishlist, if anyone is feeling generous… 😛 )!
Here are some of my favourite cakes:
And here is some of my favourite sugar art. This is my favourite part of my job. If I could I would do this all day every day.
The short description?
They’re too much work and I don’t do cake pops at all, not for fun or for orders. 😀
Bakerella’s Baby Face Cake Pops
Cake pops are made by mixing cake with icing or ganache until you get a consistency you will be able to roll it into balls.
In case you missed it, that means you have to bake a cake and cool it, make the icing you would like to use – butter icing, cream cheese icing or chocolate ganache – and then mix the two together.
Bakerella’s Humpty Dumpty Cake Pops
In my experience, a cake recipe that doesn’t use a lot of, or any oil, is best. And mixing it by hand, adding a little icing at a time, makes it FAR easier to keep an eye on the consistency.
You then roll about two tablespoons of the mixture into a nice round ball (or egg, flower pot, snowman, Christmas tree, whatever shape you like) and place it on wax paper on a baking sheet. You’ll get LOADS of them… And they can’t be too big else they won’t stay on the stick.
Stick them in the freezer.
Bakerella’s Cupcake Pops
Once they’re frozen, you dip a lolly stick into some melted chocolate and then push the stick into the frozen cake balls. The chocolate hardens at the base of the ball and prevents it sliding down the stick. You also get lolly sticks with little flattened discs on them that serve the same purpose.
Then you freeze them a little more.
Then you melt chocolate, and colour it if you’d like to, and dip the frozen balls on sticks into the melted chocolate.
Once you have the desired chocolate coating you can decorate them.
Oil in the cake, the icing or the flavourings could seep and make cracks in the chocolate cover, so try to avoid it.
Silicone Cake Pop Pan
That funky “cake pop pan” you can buy will make gorgeous little balls of cake in all kinds of colours and flavours, but they’re not actually cake pops… And I still want the pan.
But you can’t pay me enough to make cake pops. Not ever.
I have found several tutorials on how to do exactly this – how to bake a cake so it doesn’t rise into a dome in the middle, and how to cool it flat when it comes out of the oven.
Whilst I know some of my recipes won’t bake into a dome, my sponge cake recipes are fabulously light and soft.
And to be entirely honest with you, I LOVE it when a sponge cake rises into a perfect, smooth dome in my oven.
It tells me I mixed my ingredients just right, that my oven is at the right temperature, and that when I test it lightly with my finger it will spring back up into its beautiful shape when its done.
The thrill of delight and the sense of achievement I feel when a cake comes out of my oven perfectly is hard to match.
And when it comes time to decorate that cake, I simply slice the dome off the top using my special cake slicer and I put it aside.
When my husband and son come home from work and see me decorating a cake, or smell that I have been baking, the first thing they look for is the lunchbox full of off-cuts in the fridge!
It makes them happy and it makes me smile.
Cake is never wasted in my house!
Every now and then I send a quote for a corporate cupcake order, and the company rejects the quote. This is perfectly understandable, it happens all the time.
What some companies do when they decide not to make use of my services, is get someone in their employ, someone “in house” who happens to enjoy baking, to bake for them. Whilst the company may save themselves money by having someone who works for them do their baking, why- in my humble opinion– is this not necessarily a good idea?
Well, lets start with this. Someone employed by a company I send a quote to is already- presumably- earning a salary. Whilst this person may appreciate a little extra money (who doesn’t), the company they work for is essentially taking an income away from someone like me, who depends on it.
And then consider that corporate cupcake orders are usually fairly substantial, far more than most people would bake for a family get together or a birthday party. And someone who usually bakes for friends and loved ones will very likely be up all night and get considerably fed up with baking by the time they get halfway through the order!
Another thing to think about is the quality you are paying for. Whilst an employee may be keen on sharing their talent for baking, buying your cupcakes from someone like me means you have a legitimate complaint should you not get what you paid for, and your cupcakes will all look and taste the same as I am staking my reputation on every order.
And needless to say the variety of flavours available from me, who bakes for a living, is also far greater than what you might get from someone who bakes for fun.
Just a bit of a ramble on the matter…
I am lucky in that I have some fabulously loyal customers who come back and order from me again and again- corporate customers and individuals- and repeat business tells me I must be doing something right. I hope I can continue to keep them happy and through them bring in new customers.