Tips to making the perfect cake pops!

I believe cake pops came about a few years ago and were first seen by Bakerella, a total baking babe. Her cake pops are immaculate and come in so many designs and shapes! They are such an economical and environmentally friendly sweet if I do say so myself, as they are usually made using scraps of cake. But of course the cake world turned it into more than just a cake scrap and now people are baking their cakes and breaking them apart, sad but delicious!

Here are some of my tips to making cake pops whether they are plain round or shaped. Here are a few questions I’ve received lately:

  1. How do you get them so smooth?
  2. What chocolate do you use?
  3. How do you melt the chocolate?
  4. How and when do you colour the chocolate?
  5. Easiest way to get a smooth chocolate finish on the cake pop?

To answer the first question, I would probably start with my recipe! I use ganache with my cake scraps, I find that it gives me a more solid cake pop as well as a smooth texture that I can roll into balls or shape them. When immuring shaped cake pops, I roll out my cake pop dough to a decent thickness and pop it in the freezer for a couple of minutes and then cut out shapes. Pop it back into the freezer to set nice and firm before you handle. Shaped cake pops are more difficult but are a lot of fun!

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Ganache is especially good for shaped cake pops, in my opinion. It also tastes delicious! You can also use buttercream. To get a smooth finish on my cake pops I always make sure my dough is completely fudge-like, no dry cake. If you have dry cake it will most likely promote cracking and this will give you lumps and roughness. I always ensure my cake pops are even, I measure the amount of dough per cake pop (yes, extremely OCD). I usually have 30g of dough per cake pop. When I roll them I always flatten them completely and squish them in my hands to take out any air pockets and cracks and wrinkles, the aim is to roll it in your hands until you see no wrinkles or cracks and it’s got a nice “shine” to it.

Next question…I use nestle melts! They have always worked for me and I’ve never had an issue. Sometimes I thin down my chocolate using coconut oil or copha chips. I melt the chocolate in the microwave in 30 second bursts and stir in between.

To colour my chocolate, I obviously always use white chocolate. I add either powder colours, gel colours or chocolate candy colours, never liquid. When using gel colours, I always mix the gel colour before-hand with some “flo coat” which can be found in most cake decorating stores. By mixing it with “flo coat” before you add it to your chocolate it will help avoid seizing the chocolate as well as having those nasty little colour granules. The best results I’ve had with colouring chocolate has been with candy colours! These are made specifically for colouring chocolate so if you can get your hands on them, do it!

TOP TIP: If you want to colour your chocolate blue, without using candy melts, add titanium dioxide powder or white gel colouring with the addition of “flo coat” or coconut oil (preferably wilton white) to your chocolate before you add the blue. If you don’t add these products beforehand you’ll most likely get green, as white chocolate had a yellow-ish tinge to it.

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Now the easiest way to dip my cake pops and achieve a smooth finish on them without lumps, streaks and other annoying problems is to first start with your smooth cake pop as I mentioned earlier, and then of course having smooth melted chocolate. Your chocolate shouldn’t be thick or thin it should “flow” if your chocolate is sticking to the spoon when you flip it upside down its too thick, if the chocolate doesn’t coat the spoon it’s too thin. You can’t have your chocolate too thick or it won’t coat the cake pop and if it’s too thin it will crack and if you’re using white chocolate on a dark chocolate cake pop you will see through the chocolate! It should “flow” in a ribbon effect. If you want more of a visual I suggest watching Elise from My cupcake addiction on youtube! I use a little jug with high sides and lots of depth to it so that my cake pop isn’t touching the bottom of the jug and it covers the entire surface in one dip! Don’t shake your cake pop, tap your wrist and spin it slowly to get a consistent surface.

I hope these handy little tricks have been helpful and answered a few questions ive had recently. Here are some of my cake pop creations!

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Happy cake-poppin’!

 

Love always, Nelle xox

RAINBOW VIBES!

Who doesn’t love a rainbow? It’s the thing we look for after a sun shower, it’s that little reminder that we often to instil in us that life is beautiful! Rainbows can be suited so many themes and cakes which is why its so much fun to work with! You can have colourful and vibrant rainbows or go for a subtle pastel rainbow, either way, its stunning!

Recently, I made a trolls themed cake and if you’ve seen this fun, feel good film you’ll know just how wonderfuly colourful it is! Not only are the characters bubbly, fun and completely colour crazy, but the scenery itself within the film is just bursting with colour! Now, sometimes less is more, and that’s exactly the idea I had for this cake. Ive seen so many beautiful trolls themed cakes with crazy colours, decorations and I wanted to go nuts with sprinkles, lollies and essentially everything but the kitchen sink. But, I showed restraint and found that not only did simplicity really bring out the features in the cake but it also allowed the colours to speak for itself. I have to admit, sometimes simple wins!

The purpose of this post is to share a few tips and tricks I have learnt that helped me achieve the striped rainbow buttercream look. Now don’t be fooled, it looks easy peasy lemon squeezy, but really, its difficlut difficult lemon difficult (credit to a HILARIOUS meme on favebook! LOL). Silly me, only had 3 round piping tips… I wanted to use 5 colours. Depending on how many colours you use, that’s how many piping tips you should have if you want to get everything precise and clean.

Here are a few tips:

  1. Figure out how many colours you want to use, for this example lets just say you want to have 5 like I chose.
  2. Measure the height of your cake and divide it by how many colours you have (For example, 8 inches in height divided by 5 is 1.6 inches, therefore you should pipe each colour to reach 1.6 inches in heigtht)
  3. To help with the tip above, I used tooth picks at each interval to make sure I reached that height (yes I know, the light pink is taller than the rest of the colours, we all make mistakes!)
  4. Another great tip is to weigh your buttercream, once you have the total weight of the buttercream divide it by how many colours you have and voila you will get even amounts of each colour!
  5. Have a tall enough scraper to scrape your cake, I actually used a plastic ruler for this one as it was extremely tall.
  6. Tip for colouring: If you have really vibrant deep colours like my cake I would suggest letting your buttercream sit for 15 minutes after you colour it and give it a mix, you’ll be surprised how much the colour deepens.
  7. Lastly, if you often second guess yourself about colours check out the AMAZING colour chart by “Love at first bite” which gives you an awesome visual on what colours to mix in order to achieve certain colours.

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I hope this was helpful, Happy baking!

 

Love, Nelle xox

 

EXCITING NEWS!

As most of you know, I was recently a guest on The Morning Show! If you’re not in Australia, this is a live Tv show. I was really excited when I was asked to feature on the show and showcase some amazing treats! The theme was unicorns! Yep, you either love them or hate them and at the moment they are trending all over the place! This magical and mythical creature has been turned into every single sweet imaginable, from donuts to ice cream, waffles, milkshakes, cookies and cakes!

I decided to make no-bake unicorn cheesecakes in little individual cups! The unicorn cheesecake and rainbow chocolate shards I made is inspired by all the beautiful unicorn/rainbow goodness that has graced us over the past few years such as goodies from Katherine Sabbath, My Cupcake Addiction, Yoyo Max 12 and many more! I chose to use colours to match some gorgeous sprinkles given to me by Twinkle Sprinkles (@twinkle.sprinkles.au). For all who missed out on seeing the short and sweet segment called “Fantasy food” where I made unicorn cheesecake cups as well as showcased a whole bunch of unicorn treats then check out the link below! I’ll also post the link to the recipe below for those who want to give it a go!

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Click to watch the “Fantasy Food” segment

https://au.tv.yahoo.com/the-morning-show/video/watch/36350548/unicorn-desserts-with-janelle-halil/#page1

Click for the recipe!

https://au.tv.yahoo.com/the-morning-show/r/36349317/unicorn-cheesecake-recipe-the-morning-show/

Here are the unicorn treats I created for the show!

Introducing Eunice, the unicorn. She was named by my mum!
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And here are the rest of the goodies that were seen on The Morning Show!

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A big thank you to everyone who has supported me and allowed me to get to this point in my career/cake journey. Its been such a wild ride that I wouldn’t change for the world. I am so moved by the amount of love, support and encouragement i’ve received and I cannot thank you all enough. This was an amazing life opportunity and im so grateful.

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As always, happy baking!

 

Love, Nelle… And Eunice 😉 xox

 

 

How to: Fondant grape bunch

This week I was making a holy communion cake and amongst the details, a bunch of deep purple grapes was requested! Now I get so excited when I get asked to make fruit, I don’t know why but I think this stems from a fascination of “fake” fruit as a child. I would always ask my mum to buy fake fruit to put in the fruit bowl at home because it would never go bad, always stay shiny and we would look like a commercial house with fancy faux fruit HA! Anyway, I always loved the look of the faux grapes and how it had that same waxy, cloudy glaze (which my mum pointed out could possibly be chemicals lol).

Fun aside, I actually had no idea where to start in making these. I knew I wanted them have a big lush look to them that you would find in a supermarket. I initially thought the easy way out would be just roll little purple balls of fondant into semi oval shapes and glue them together, simple enough? Ugh, no. What about the grape stem? What about the leaves? So back to the brainstorming board, a few google searches and lots of fondant grape images later and voila! I started by colouring my fondant using electric pink and royal blue using Americolour gel. You could also use regal purple but mine ran out… what luck.

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I achieved a beautiful lilac colour which is definitely not what I wanted but with the help of some colourful friends we changed that… keep scrolling 😉

I then sectioned each of my balls off evenly by rolling out a medium thick piece of fondant and cutting circles out using a circle cutter to ensure I had the same size and amount grape. I know, not all grapes are the same size but in this case it would be best to have them almost the same size so they could fit around the bunch nicely.

Once I rolled out my oval sized balls, I cut some floral wire into shorter pieces and created a little hook at the end using some plyers. Once that was done I used some edible glue to wet the end of the hook and pushed it into the end of the grape. I then twisted the end to adhere it to the hook properly (poor description, I’m sorry). But you should get something like this.

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Let your little grapes sit overnight and dry out so that you don’t squash or damage any when wiring them together.

Once your grapes have dried nicely, it’s time to colour! YAY WOO my favourite part. I used an eggplant coloured purple dust, fuchsia, and red non-toxic chalk pastels. I used the eggplant colour all over the grape, and the fuchsia and red to bring it to life.

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What a difference 😉

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After all your grapes have been dusted you can start wiring!

I used two pieces of  floral wire and taped them together using green floral tape, green for obious reasons. I started with one and then taped each grape securely to the wire like so:

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Just keep going until you are happy with how big the bunch is. Try to place them higher and higher as you go.

Once you have finished you can also make the leaves. I am lucky enough to have a grape vine growing in my backyard so I was able to use them as a template and veiner to achieve authentic looking leaves. I washed and dried a leaf and cut it out of gum paste and then veined the fondant using that same leaf. Once it was dried I also dusted it with some petal dusts. I used brown and orange. You can individually wire your leaves and add them to the bunch or you can add them to the bunch and secure with royal icing like I did.

Here is the finihshed product and the cake it ended up on! I loved making this and I hope I get to make more faux fruit in the future.

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Love, Nelle xox

How to use food colouring and petal dusts!

The past few weeks have been interesting, I had many cakes to make and of course they were all completely different! One of these cakes was MOANA! Now I know what you’re thinking, Nelle, we are done with Moana, sick of it! Well the children of the world aren’t done with Moana yet so here we go again! I can’t get enough, there’s so much you can do with this theme and I had the opportunity to make something different which I love, I also got to play around with my airbrush and learn some new techniques and now I want to share some of them with you!

For this Moana cake, it was requested that her flag was included and I chose to add some cute little sea shells because you just can’t have a Moana cake without them!

My tips to achieve that authentic almost distressed/stained look to the flag is to use ivory food colouring! I used the americolour ivory food colouring, thinned out with rose spirit and a paint brush to use to coat white gum paste. I coloured the flag in layers, I painted a thin layer on and let it dry. This shouldn’t take too long if you’re using clear alcohol. I wouldn’t recommend using water as this will leave a sticky, shiny mess. I added the colouring on, layer by layer and I also added more food colouring as I painted. I also dabbed it on to create darker areas and further details. After it dried, I used brown coloured petal dust to dust the edges and in the corners to add further details.

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Drug store edition!

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Now if you only make a few cakes a year and don’t want to go all out buying these products which can become costly, you can use what you have at home! I’ve used coffee mixed with a little clear alcohol and I have tried it with water but it does take a bit longer to dry. You can also use vodka if you have that handy at home 😉

For the brown petal dust you can also use ground coffee but I found it to be a little grainy, so you can use cocoa powder! Works perfectly 😉

For the sea shells, I wanted it to look really authentic and as if they were real shells at the beach. I have to admit I wanted to go nuts and add more and more details but I had to be cautious and use self-control here (HA!) So I made the shells out of gum paste and then let them harden completely. Its best to paint them when they have hardened completely so that their little details aren’t compromised when your touching them and moving them around or poking them with the brush.

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I also used ivory to paint the shells as I did the flag but I only did this very lightly. I used brown, orange and fuchsia petal dusts to colour these shells and I wanted to go with an orange/tan look to the shells. This was so the shells would blend nicely in with the colour of the sand, orange in the airbrush and also blend nicely with the rest of the cake.

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I enjoyed making this cake so much! Happy 3rd birthday Tahlia!

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Happy baking!

Love, Nelle xox

Shopkins cake Q and A!

Over the past few weeks I’ve touched on a few themes and now im going to dive into the crazy, cute world of SHOPKINS! I know, you’re probably sick of these little guys lying all around your house, dodging them while you walk around the lounge room, hoping to not step on those suckers in the dark (ouch!). But here I am to bring you more about shopkins! Now this theme is particularly interesting because they are the cutest and weirdest kids toy craze around, there are about 1000 different varieties of shopkins from strawberries to lawn mowers. Yes, there is a mini lawn mower with eyes on it. I can’t deal. My little sister and cousin are OBSESSSSSSED with shopkins, I remember walking into my sisters’ bedroom where she has perfectly lined up all her shopkin toys, shopkin houses and accessories. It literally hits you in the face, its bold, pink and so cute!

I have been longing to make a shopkins themed cake for quite some time now, purely because I wanted to attempt making those darling little figurines. So when my aunty asked me to make one for my cousins’ birthday I had to go all out. I initially asked her to choose some of her favourite shopkins… She handed me something that looked like a soy sauce bottle?! She then handed me one that looked like a bag of rice!? Obviously I was hoping for the cute ones like the cookie, strawberry…No she chose those…

We convinced her to pick some more and I was so thrilled to see she had picked some cute ones (YES!) she picked apple blossom, lippy lipstick, kooky cookie and I added in Delish doughnut.

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Now there are millions of shopkins cakes floating around so the original designer of this cake was I don’t know who, but if you do leave a comment below! I did change a few things and added my own characters and added a sassy twist 😉

I had a few questions in relation to this cake so I thought I would turn this blog over to you guys, let you take the reins and I’ll answer those questions! Let’s GET STARTED!

Q1: What kind of tools do you need to make the figurines? How did you get it so accurate?

Q1A: Well, I mostly used my hands, looking at pictures definitely helps and YouTube tutorials (shout out to Laura from Krazy Kool Cakes). I would definitely say you needed a selection of round cookie cutters, round piping tips with different sized round nozzles, a clay extruder if you aren’t confident getting thin sausage lines with fondant, paint brushes to add water to attach pieces together, and dry brushes to add colouring using petal dusts! I also have to add in I used colour shapers to just neaten up edges and get into the areas my big as Shrek fingers can’t get into.

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Q2: What was the hardest part about making this cake?

Q2A: Hmmm… Id say the most difficult part was probably making the figurines? It was a blast making them but they are definitely time consuming and fiddly as there were so many tiny details!

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Q3: Do you have any advice about which colours to use? What was the creative process behind allocating what shopkins characters made the cake?

Q3A: When choosing colours its always best to choose colours that POP! I wouldn’t make blue shopkins characters and have a blue background for the cake base. I would be looking at complimentary colours and contrasting colours that really catch the eye. One little fun fact about me is that I did an art unit at uni (OoooOoooh fancy me). Th entire unit was dedicated to painting and it focused on colour contrast and comparison which taught me so much about complimentary colours and how to capture the eye with colour. My advice would be to with what you would think suits best, pink and blue look awesome against each other hence why my board and cake were blue and pink, as well as the little shopkin house which had blue and pink aspects. The little characters were also all of different colours which made it really pop. Orange and blue also look great against each other which is why Kooky cookie really pops on the cake!

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Q4: What is most exciting about making children’s cakes?  

Q4A: Making children cakes are exciting for me purely because they have the most colourful themes! Colours are what bring cakes to life! They have such interesting themes, characters and colours that you sometimes cant to with things like wedding cakes, or for lack of a better word “Adult” cakes (no no not nude ones HAHA). It’s fun also because you can really revisit your childhood sometimes, especially for me, when I get to make Disney themed cakes I get to relive a little bit of my childhood and I think that’s quite nice as an adult. We often forget what it’s like to be a child and dream, so for me this is a fun way to hold onto those fond memories.

Q5: Did you have to research on Shopkins to understand color scheme/fonting/vibe of the concept?

Q5A: I didn’t have to research in the sense that I had to watch their show (I know, I cant believe they have a show and I don’t HAHA!) But I did have to google search their characters to capture their details. To make the name for the cake I really wanted to get “shopkins” type font, so I actually googled “shopkins my name” and this funky little website came up where you could type in any name and it would shopkins your name. of course, I couldn’t save it so I screen shot it, and printed out the picture onto normal paper and cut it out by hand sing an exacto knife! (add that tool to your list)

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Now I have a question for all of you… Which was your favourite shopkin character from this cake? Comment below!

If you have any other questions don’t hesitate to post in the comment section below!

 

Happy baking! love, Nelle xox

Mothers day! How to make burgundy fondant!

Firstly, wherever you are in the world this is a little blog dedicated to all the hardworking, beautiful and strong mothers out there! You are amazing, loved and should be appreciated every single day! Especially my beautiful mum who is my backbone, support system through all of this cake craziness and without her, none of this would be possible!

Now for this fun little blog I wanted to share some of the mothers day goodies I had the pleasure of creating this mothers day. I had found these adorable cookie stamps at coles (grocery store) and they were just too cute, i had to use them on my mothers day cupcakes!

I also wanted to add some chic couture cupcakes into the mix. However, this year I wanted to really go with a colour theme and in Australia mothers day is held in autumn and ive been really vibing with burgundy lately so I used burgundy, baby pink, white and of course a beautiful touch of gold.

This colour scheme was  perfect because it had richness from the burgundy and gold and the prettiness of the pink and white to tie it all together. Now for this blog, I am going to share a secret little tip that I used to make burgundy fondant. I bought burgundy and maroon colouring but of course it didn’t work. It probably would have If I added a bottle and a half, let it sit there over night and sang to it in 10 different languages, but who has that kind of time?

I did a little revisit to my old art books and what I found was some information on mixing colours. I also did a google search and found that I could mix in red, blue and a tiny bit of black fondant to achieve burgundy! I loved the colour but it just wasn’t enough, I wanted a more purple/red shade so I also added some purple gel colouring to get a deeper/purplier (is that a word?) shade of burgundy!

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IMG_1119I was so happy with how these turned out, heres the whole set! Once again, happy mothers day to all! Let me know how you celebrated mothers day this year!

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I also managed to make a cute little something for my mother, and I finally got to have a crack at mini cakes and mini macaron towers! So happy with how they turned out, she absolutely adored her gift!

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As always, love Nelle xox

The loneliness of cake making

This is a topic that has been highlighted before by many other people in the industry and I’m just here to add my experiences with this particular topic and share some of my stories. This feeling of “loneliness” does not diminish the happiness we get from producing cakes, nor does it mean we are negative about the privilege we are given to be able to do what we do. Let’s face it, this is an AWESOME job! But there are not always positives, the loneliness portion for me means having to sit up till early hours of the morning in a room alone making sugar flowers, crying over split ganache, dancing on my own in my cake room to “Heartbreaker”  by Mariah Carey and getting emotional over the “Les Miserables” soundtrack (Don’t judge me!).

As you can see, the feeling of loneliness is difficult to deal with, because as humans we are interdependent creatures who can often have conflicting emotions. One minute we want to be around people and the next we want to be alone. As I like to put it simply, i hate to feel lonely but I want to be alone. Complicated beings we are, but that’s just human nature! Don’t get me wrong, I’m not a complete isolation freak who hates human interaction… or am I, I’ll let those closest to me figure this one out 😉

For me, cakes are an escape from the real world, although it is the real world and this is my reality, it gives me a sense of escape because I can immerse myself into a creative field and allow my hands to move in ways that make beautiful things. It gives me purpose and makes me feel beautiful every day. Not in a physical sense but an emotional sense. To see people happy and love their cakes gives me a sense of pure joy. To think I had something to do with their happiness is something I think is reason enough to continue. When I’m in my cake room I feel like no one can hurt me, judge me and I can be myself without having to explain. In a world like todays it’s hard to feel this way.

Although the loneliness often sets in and you sit there and often think about how much it hurts, you often think about your family in their beds sleeping, that dinner you had to skip because you had cakes to make, or that lonely Friday night when you could have been with your loved ones but instead you’re alone in the kitchen again. Yes, it hurts. But is it worth it? YES. To me it’s worth it, not because we love our loved ones any less or because we choose cakes over them but for all the reasons I listed above. Although this isn’t a job that can aid in world hunger, take away poverty and cure cancer it is a simple happiness that you can provide. It is something that can make a memorable childhood memory, a simple pleasure in a world full of misery. A simple happiness you can give to yourself.

It may seem like a silly dream to people reading this but it is my dream. As kids, we grow up wanting to be a million different things, but when the day comes where we get to choose, we don’t always get to choose something that truly makes us happy. Sure, I have other outlets I’m interested in, I am not restricted to just this but it is something that has made me who I am today. In many ways, it saved me from myself. Gave me a purpose, helped me become happy again.

So for me, the loneliness is worth it. It made me appreciate my own company and enjoy it. I got to know what I was made of and how far I can push myself. If you’re like me and you feel lonely sometimes while you’re caking or working on a big essay for uni and you just feel like you may be feeling “FOMO” (fear of missing out) or maybe you are just feeling alone in general. Stop. Don’t disregard your feelings but understand them. Know that it is ok to feel this way and that you’re never truly alone.

Ps does anyone else just sit there and stare at their cakes after they’re finished even if its freezing cold and you are tired as hell? Yeah me too! This was one of those cakes, and this is why it’s worth it.

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This is a cake i could not stop staring at, it was made for a dear, lifelong friend Linda from Pretty Little Desserts. Congratulations on your engagement. I am truly blessed to have made this for you.

 

As always, love Nelle xox

How to achieve black buttercream!

 

Sounds simple enough right? Add black food colouring into your simple buttercream, WRONG! Adding black food colouring to your buttercream, whether it’s SMBC, IMBC, American buttercream, it’s not easy to achieve black! So to everyone who wants to attempt it keep reading and I’ll walk you through how I achieved black buttercream.

There are a few ways I’ve achieved black buttercream…

The first way i achieved black buttercream was by making a dark chocolate buttercream using lots of yummy dark chocolate ganache added to a regular vanilla buttercream. To which I then added quite a lot of black gel food colouring. This did work but I needed to add quite a bit. I used this method a second time but this time I made it a day ahead and I rewhipped it before using and the colour had actually darkened and was extremely dark!

For something quicker, I have also tried adding straight cocoa powder to regular buttercream and then added a mixture of chocolate food colouring which is an oil based food colouring in jet black, as well as regular gel colour and I popped it in the fridge for about 10 minutes and kept mixing until it darkened. It also worked but wasn’t as nice tasting as the first method.

I have also added just straight black to the buttercream and it turned PURPLE. Yep, it was a grey, purple colour. Similarly, to the first method, I let it sit overnight and voila! It worked 😉

Quick tip! If you want to make black ganache, it’s actually a lot easier as the chocolate is already quite dark, add gel or preferably chocolate colouring as it is oil based straight into your fresh made, melted ganache and stir. It should go black pretty much instantly depending on how much you’re using.

WARNING: This may stain teeth…If it’s a Halloween party you’re set! 😉

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Happy baking! Love, Nelle xox

How to make edible moss!

I am so excited to finally share my method for achieving edible moss! This is such an easy method for making edible moss, and as I’m sure there are many other fancy alternative methods and different recipes, this is just how I like making mine and it works every single time!

I’ll be sharing my recipe, method, along with a picture tutorial, and a few ideas about how to use it on your delicious treats!

Let’s get started!

You will need:

  • 1 packet of vanilla/light coloured biscuits (I used a packet of arrowroot biscuits, you can also substitute and make your own biscuit dough such as a shortbread or sugar cookie which ive also used before)
  • 1-2 bottles of liquid green food colouring
  • 30g Melted butter
  • ¼ cup white caster sugar or less if you prefer less sweetness

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Equipment:

  • Food processer (if you don’t have one you can crush the biscuits in a zip lock bag and beat it with a rolling pin, but I think using a processor gets the best results!)
  • Baking tray
  • Baking paper
  • Spatula
  • Bowl

STEP 1: Crush your biscuits in a food processer and pulse until it reaches a fine crumb, ensure there are no lumps. Add it to a bowl and add some sugar to taste.

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STEP 2: Melt the butter and add it to the crumbs to create a sand like texture, don’t worry if it isn’t completely moist and clumping together, the butter just helps with attaining the moist texture, and adds a buttery flavour.

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STEP 3: Add 1 bottle of green food colouring and mix, if you feel as though the mixture isn’t moist enough I would add another bottle. I would recommend wearing gloves and mixing with your hands as its easier to get the colour to coat each crumb this way. It should resemble cake pop mixture.

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STEP 4: Add some baking paper to a baking sheet above and below the mixture and roll it out thinly.

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STEP 5: Place the tray in the oven on a medium heat around 140 degrees and cook it for 10-5 minutes, checking it at 10 minutes.

STEP 6: Once it is completely cooked it will have formed a crust at the top and be slightly soft. Leave it to cool completely and then add the mixture to your processer again and pulse till it reaches a fine crumb consistency.

TIP: if your crumb mixture is still a bit soggy, add the crumbs to the baking sheet and spread it out to one layer and put it in the oven for 5 minutes to dry out.

And voila! You have edible moss 😉 See how easy that was?!

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I’ve used the edible moss in many ways! I used the edible moss to coat my gourmet “Te Fiti” inspired apples, cookies and my Willy Wonka inspired cake!

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Check out @sassysprinklescakery on Instagram for more pictures of this Willy Wonka cake!

If you decide to give it a go I would love to see your work! Post it on Instagram with the #sassysprinklesediblemoss, and if you’re on Facebook just post it up on my Facebook page!

 

As always, Happy baking!

 

Love, Nelle xox