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Anna’s 21st Birthday

By on 5 May 2012 in Cake Design, Sugarcraft

Anna was having a big celebration for her 21st. She wanted cupcakes for 150 guests and a “cake big enough to be seen”. Because she was having a full sit-down 3-course dinner, I suggested she might prefer cupcake favours instead, as many people would probably be too full to eat cake after a full dinner. There was another benefit to this; Anna wasn’t having flowers on the table, so the cupcake favours would also serve as a centrepiece and provide colour. (As it turned out, the cupcakes had flowers on them, so Anna did have flowers on the table after all!)

The design for the cake and the favours were inspired by the invitation card.

 

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A Good Friend’s 50th Birthday Cake

By on 22 April 2012 in Cake Design, Life, Sugarcraft

 

The deal was struck last year. I’d posted a picture of the very first birthday cake I’d made for myself. “Will you make me a cake for my birthday next year?”

So the invitation arrived. “Come and celebrate my half century”.

Several conversations ensued about the cake. How many people? What flavour? Flowers? Jewellery? Colours?

Vanilla sponge with coffee and marsala. About 25 people. Ooh, jewellery or flowers?

We finally decided on flowers. Peonies because they are so beautiful and elegant. Two colours pink. Since then, I’ve discovered that the peony is known as the “the king of the flowers” in Chinese culture and is also called the flower of wealth and honour. It’s also apparently the symbol of harmony and love.

I started on the flowers about a month before the due date. Each peony has 25 petals. Every petal is cut, individually wired and “frilled”, then left to dry. Painting with coloured petal dust enriches its colour and brings it to life.

My living room turned into a creative studio and was filled with the beautiful pink colours of peonies, then also hydrangeas and jasmine. Spring had indeed sprung!

At last the evening arrived. I took the cake with me to a lovely place called Moti Mahal in Covent Garden, London. Wonderfully attentive service and fabulous staff, plus good food… coupled with great company and conversation, finished off with tasty cake. What more could a girl want for her 50th birthday celebration?

 

 

 

 

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A Get Well Soon Gift

By on 17 March 2012 in Cake Design, Cake Experiments

Sometimes you want something a little bit different to a bouquet of flowers, so why not a cake, decorated as a bouquet of flowers, and sent by post?

I’ll have to admit that this was somewhat of an experiment. I’d heard that my lovely friend Sue hadn’t been too well and I wanted to make and send her something special. The main question was, would it withstand the banging and bashing of sending something through the post? I hoped it would!

I pulled out a little fruit cake that I’d been maturing for three months. Perfect timing.

Here’s what it looked like after decorating, inspired by a Peggy Porschen design.

Now, time to pack it up. Lots and lots of bubble wrap, and packed so there’s minimal movement in the box.

My biggest concern was the butterfly. If that arrives in one piece, I’d be very pleased, albeit surprised.

Good old Royal Mail. The next day, Sue emailed with delight. “Wowowowow!”

And a photo…

Yes, one of the butterfly wings broke and a couple of flowers. But not bad at all. I’m happy.

Here are a few more pics.

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Valentines Day… Another Excuse To Bake

By on 17 February 2012 in Recipes

Not only is it Valentine’s Day, but it’s also my sister’s birthday and my brother’s birthday (they’re not twins but share the same birthday). So what better excuse than to bake! And what better cake to bake than Red Velvet for Valentine’s because of its wonderful red and creamy white colour.

I’ve read many different stories about the origins of Red Velvet Cake. One thing that is decidedly clear is that it comes originally from America, some say from the South. It is certainly seems to be an American favourite and now over here too in the UK. It’s really a chocolate and vanilla cake – a mild chocolate, you could say – and it has a deep red colour to it that gives it its name. It’s this colour that makes the story of Red Velvet especially interesting. It is said that during World War II, there was a shortage of sugar due to food rationing and so beetroot was used to sweeten the cake, causing the cakes to become red. Ever since then, we’ve continued to emulate that red with the use of food colouring.

Whether or not this story is true, we may never know. But what I do know for sure is that when I was a child and my Mum made chocolate cake, she always put in a few drops of cochineal in, “because it deepens the colour of the cocoa and makes the cake look more chocolatey,” she said. Other reports say that the acid from the vinegar and buttermilk in the recipe turn the cocoa a deeper red colour. Whatever the history or reasons for adding red colour to a chocolate cake, the red colour of the Red Velvet Cake is definitely here to stay.

I’ve tried and tested a few different recipes for Red Velvet Cake. In common with many American cake recipes, some use oil instead of butter. I find that using oil in cakes gives it a moister crumb and it doesn’t dry out as quickly, but it also feels stickier in texture. For that reason, I much prefer a butter version of this cake.

The buttermilk softens the cake. If you’re not familiar with buttermilk, you should be able to find it easily in your local supermarket, generally in the same refrigerated unit as the cream. If you can’t find any, all is not lost. Simply add a tablespoon of white vinegar or lemon juice to 240 ml of milk, and let it stand for 5 to 10 minutes before using.

Then, of course, there is the red food colouring. When I first read the recipe for Red Velvet Cake, I balked at the idea of the amount of red food colouring that goes into it. If you search the internet for pictures of this cake, you’ll find some of the most vivid and bright reds.

But here’s the interesting thing. In the UK, it’s actually no longer as easy to buy that kind of vivid red food coloring, because the bottles of red food colouring now generally sold in the baking supplies aisle of major supermarkets are Natural Red. These are free of artificial colours, following the introduction of a voluntary ban on the use of six artifical colours in the UK, by the Food Standards Agency. Guess where this natural colour comes from? Beet. So perhaps the colour of “Natural Red Velvet” is more in line with the original cake from the war-time story.

Red Velvet Cupcakes

Makes 12

INGREDIENTS

Cake Ingredients:

60 g unsalted butter
150 g caster sugar
1 large egg, lightly beaten
10 g cocoa powder
20 ml red food colouring
1/2 teaspoon vanilla extract
120 ml buttermilk
150 g plain flour
1/2 teaspoon salt
1/2 teaspoon bicarbonate of soda
1 1/2 teaspoon white vinegar

Cream Cheese Icing:

300 g icing sugar, sifted
50 g unsalted butter
125 g cream cheese, slightly softened

* Make sure that all the ingredients are at room temperature before you start to make the cake. So take the butter, eggs and buttermilk out of the fridge beforehand and allow them to warm up.

To make the cake

(1) Preheat the oven to 170 degrees C. Line a 12-hole cupcake tin with cupcake cases.
(2) Sift the salt and cocoa powder with the flour.
(3) Mix the food colouring, vanilla extract and buttermilk.
(4) Place butter and sugar in a medium bowl and beat with an electric mixer until light and fluffy. Slowly add the egg and beat until everything is well mixed. If the mixture starts to look a little curdled, add a spoonful or two of flour, and mix.
(5) On slow speed, slowly add one-third of the buttermilk until just mixed. Then add one-third of the flour until just mixed. Repeat for the remaining milk and flour, finishing with the flour.
(6) In a little bowl, add the bicarbonate of soda to the vinegar. Add immediately to the cake mixture, beating only until they are fully incorporated.
(7) Spoon a heaped tablespoon of mixture into each cupcake case, filling to no more than two-thirds full.
(8) Bake for 20-25 minutes in the centre of the oven. Test first before removing the tray from the oven – the top of a cupcake should bounce back and not leave an indent when lightly touched and/or a skewer inserted into the centre of the cake should come out clean (definitely no sticky batter and no crumbs).
(9) Once the cupcakes have cooled slightly in the tray, remove them and place on a wire rack to cool completely. Meanwhile, prepare the cream cheese icing.

To make the icing

(1) Beat the butter until it is well mixed, then add the icing sugar bit by bit.
(2) Add the cream cheese, a chunk at a time, beating until completely combined. Do not worry if the mixture seems too thick partway through; the cream cheese will thin out.
(3) Continue beating until the icing becomes light and fluffy. This will take a few minutes.
(4) You are now ready to ice your cupcakes – but make sure your cupcakes are cold before you put the icing on, or it’ll melt!

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Cupcakes For Chinese New Year

By on 1 February 2012 in Cake Design

The new Chinese year has begun – the year of the Water Dragon. A good friend had a lunch celebration and made a request for ondeh-ondeh cupcakes. More than happy to oblige of course!

Thirteen of us gathered for most delicious lunch at the house of the “Crouching Tiger, Hidden Dragon” (my friend’s a tiger and we discovered that day her husband’s a dragon under Chinese Astrology), finishing off with these Chinese New Year cupcakes.

The Chinese character is the word for prosperity while the chrysanthemum, popular in Eastern culture, symbolises wealth, abundance, cheerfulness, optimism,  hope and friendship.

Gong Xi Fa Cai!

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It’s A Wedgwood Christmas!

By on 19 December 2011 in Cake Design, Inspiration, Sugarcraft


Sheila emailed. She’d spotted that the V & A were running a Sugarcraft course – would I be interested? I have to confess there are plenty of Cake Decorating and Sugarcraft courses “out there” but when I saw that the teacher of this particular course was the wonderful Rachel Mount, ah, this was a course I could not miss.

Not only that, but for the final project, students would create their own design inspired by something from one of their gallery visits to the V & A. Not only was this going to be a Sugarcraft course (and by Rachel Mount!) but also a design-led one, rather than a cake-led one.

I simply “had to” sign up.

When it came to designing my cake project, the inspiration poured out onto my notebook on my journey home on the tube. (Tuesday nights were always late nights for me as my creativity would not stop after class to let me sleep!) Here’s a scan of my sketch.

I have never been a Wedgwood jasperware fan, but the design was clearly Wedgwood. The mind boggles. I guess there is no explaining creative inspiration and where it comes from. Because it was so left-field for me, given that I’ve not generally enjoyed Wedgwood nor even cameos, for that matter, I wasn’t sure if I’d like the design at all. I felt that it would end up being “amazing” or “terrible”.

Although I also created an alternative and “safe” design, I’m glad I created the Wedgwood version. To my own surprise, I do like it. I’m now looking at Wedgwood through totally new and appreciative eyes. And talking of eyes, I forgot to paint eyes onto the angel… creating, it seems, never ever stops.

 

For more photos, go to the Cakes By Veronica Lim Facebook Album – A Wedgwood Inspired Christmas.

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Christmas is Coming!

By on 19 December 2011 in Cake Design

Do you love Christmas? In my book, it’s definitely a season of delight.

Sure, there’s plenty of commercialism, but one can look through that if one chooses and there’s no need to get too drawn into that aspect of it all… while on the other hand, there is plenty else to appreciate – the lights, kiddies anticipating visiting Santa’s grotto, face painting… and there was even Pinocchio and Giuseppe in the mall last weekend.

For me, I love the twinkling of Christmas lights, the cool (or cold!) weather, being wrapped up in my winter coat, the idea of mulled wine… and of course, another excuse to bake for.

We were meeting with some friends for lunch. My old schoolfriend had been the one to suggest Ondeh-ondeh flavoured cake and she hadn’t sampled any yet. So, naturally, I jumped at the chance to make her a batch, and being Christmas, ah well, the green of the cake would be a perfect base for a Christmas design. Jack and Chris were there too, and they’re fellow foodies, so, a batch for them too.

Have a Wonderful “Ondeh-Ondeh” Christmas!

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Celebrating A Japanese Wedding

By on 23 September 2011 in Cake Design, Inspiration, Sugarcraft

Charlotte of Charlotte Rowe Garden Designs (beautiful gardens!) called. Her assistant, Tomoko, is getting married tomorrow and Tomoko’s parents are arriving from Japan. Charlotte is having them around to tea today (the eve of the wedding) and she wanted something special to celebrate Tomoko’s wedding.

Tomoko is Japanese and both she and her partner are interested in music and gardens. My first thoughts – cherry blossom, musical notes on a “scroll” and a bit of garden.

As I researched, I learned quite a bit about Japanese wedding traditions and the symbolisms, which helped me refine my initial ideas.

The garden based cupcake was Lime & Coconut, so the green colour for the grass was perfect. I knew I’d put the musical notes on a scroll on this cake, but didn’t know what else would go with it. At first, I thought I’d have some flowers. But as I researched, I discovered that cranes have long been treasured as a symbol of honour and loyalty. 1,000 origami cranes are often used as a powerful decorative symbol at weddings; folding a crane takes time, patience and understanding, which are the same qualities that enable a marriage to last and thrive.

Out went the idea of the flowers and in came the cranes. I thought that two cranes would be perfect together with the musical notes. As Tomoko and her fiance both love music, this could be a symbol of them making music together. When I made the scrolls… I just couldn’t help it, my old academic musical background emerged and I just had to write a proper piece of music! So I chose  the Blue Danube Waltz. It starts right at the beginning, and each scroll carries a bar or two of the piece, in sequence. Someone who reads music might just spot it!

The colours red and white came after I’d read about the wedding garments often worn at the wedding. The combination of red and white represents unity, with the red symbolising love and white representing eternity. These two colours together are also a symbol for auspicious or happy occasions.

Next, the “flower cupcakes” (Rose & Vanilla).

I used purple as a background colour, to signify love (as in courtly love) and also to represent wealth. It is also seen as a royal colour (hence the “courtly”). I painted the flowers with gold/accents of gold, this colour standing for the colour of the heavens.

The flowers represent Tomoko’s and her fiance’s love for gardens. The chrysanthemum is regarded by the Japanese as a symbol for the sun and it is also considered to be the seasonal flower for the month of September – a lucky coincidence as we’re in September right now!

And finally, the cherry blossoms. These were “a given” as they are so representative of Japan, being their national flower.

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Inspired By The Beautiful Corinthia Hotel

By on 21 September 2011 in Cake Design, Inspiration, Sugarcraft

There are times when you enter a space that speaks to you. You may have noticed perhaps that there are places, beautiful as they may be, but somehow soul-less. Then there are other places that strike you at a much deeper level you can’t pinpoint, but you just know it’s made an impression. That’s the way it was with the Corinthia Hotel in London.

I first came across the Corinthia when I attended a Women Worth Knowing lunch organised by 3 Plus International. Not only was lunch delicious, but my experience felt wonderful enough that I wanted to come back and have a proper look around.

Before my next visit, I took a look at their website. Having an interest in the culture of organisations, I was struck by the Spirit of Corinthia… “a fanatical attention to detail…”, “to provide our guests with this Craftsmanship of Care…”, “embedded in everything we do, and everything we say…”, “an environment that feels special the moment our guests arrive…”

Would the Corinthia live up to its own philosophy?

I turned up one day, on spec, and asked if I could be shown around the hotel. A most charming and gracious young man called Aldo took me round, explaining the detail of the various design touches scattered throughout – from the meandering River Thames bronze toned etching dotted with London landmarks in reception through to the significance of the single red Baccarat crystal and the Northumberland Avenue leaves on the lift doors. That fanatical attention to detail talked about in the Spirit of Corinthia had certainly been embedded in the design and Aldo… Aldo was living proof of personal pride and that Craftsmanship of Care.

How could I not now design a cake inspired by the Corinthia and in their honour?

So I did.

And here it is. Every single element of the design reflects some thing in the Corinthia in London, from the colours to the individual details. I do hope that it peaks your curiosity enough so that you do visit the Corinthia, and discover the elements for yourself.

If you can’t wait, you can read a little more detail on each of the elements on my Cakes By Veronica Lim Facebook Page Album.

A glimpse of the cake design inspired by the Corinthia Hotel London

Front view

View side on

The back of the cake

Coming back to the front again

Close up of a sugar moth orchid

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Making Sugar Butterflies

By on 26 August 2011 in Cake Design, How To, Sugarcraft

There’s a birthday cake just around the corner and that means that any sugar decorations that are part of its design have to made up front. Being able to make the sugar decorations well in advance means that the cake itself can be baked as close to the event as possible, preferably within 24 hours. This means the freshest possible cake.

Today, at last, I was able to finish off making the sugar butterflies. I’d made the gumpaste a few days ago and cut out the butterfly shapes. These were left to dry for a few days (it’s been raining so it takes a little longer to dry out properly). Out came the paint brushes and the petal dusts. I guess you could call petal dusts the equivalent of pastels in artwork.

While I was painting them, I kept being reminded of the art classes I took quite a few years ago. Sheila was the most wonderful teacher. She taught us far more than I think she must realise. I find myself recalling a lot of what she covered – not just when I was painting the butterflies, but also when I take photos, think about colour, contrast, tones… and even drawing upside down! The classes were incredible fun too and we always came out of class giggling like kids let out of class in kindergarten. It was a fine experience which, all these years later, reward me in many more ways than I could ever have guessed at the time.

So, the sugar butterflies… people often ask how long it takes to make the sugar decorations that go on a cake. I don’t know the accurate answer to that but it does take a while. I reckon that a sugar orchid takes about half an hour for a very simple orchid that doesn’t need much painting, and a large rose can take up to an hour depending on its size.

As for the butterflies, well, the painting today took several hours for the whole…what’s-the-collective-noun? of butterflies.

Here’s the process.

As mentioned, the butterflies had already been cut out a few days before and left to dry. I used tangerine gumpaste because the butterflies are all of an orange hue. The first step was to brush the inner wings with orange petal dust.

Sugar Butterflies brushed with orange petal dust

The outer section of the wings were dusted with a pale terracotta. Then, using a dark brown petal dust, the top edges were darkened.

Dusting with different colours gives the butterflies depth

The next step takes the most time – painting in the detail. I used black to colour the veins and the markings, and finally the body and wing edges were dusted with the same colour.

Some of the butterflies after painting in the detail

Finally, all the butterflies were painted! But that doesn’t mean that they’re finished yet. The last step in the process is to deepen the colour and to “set” it. This is done by gently steaming the butterflies, taking great care not to get them too wet or they’ll start to dissolve.

And at last, the butterflies are done.

The finally finished butterflies

What do you think?

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