Sweetie Darling


How to use Wedding Cake Separators

12th June 2017

Using wedding cake separators is a great way to add some interest to a cake. The cake tiers appear as if they are floating on a bed of flowers and what’s not to love about that? You can subscribe to my YouTube channel right here! To see how to cover a cake in fondant, click here. For my separators, I use shallow polystyrene dummies of 2″ depth and I always make sure the diameter of the dummy is 2″ smaller than the cake that is sitting on top of it. So, if I have a 4 tier cake (12″, 10″, 8″ and 6″) I will have an 8″ separator between by 12″ and 10″, a 6″ separator between my 10″ and 8″, and a 4″ separator between my 8″ and 6″. I attach a thin cake board to the bottom of each separator to protect my cakes from the polystyrene. Dowelling I then dowel underneath where each […]

How To Make A Unicorn Cake

5th June 2017

I knew when I received this unicorn cake order that it would need a unicorn, of course, a rainbow, and some sprinkles! Here is how I made this unicorn cake. To see how to cover a cake in fondant, click here. You can subscribe to my YouTube channel right here! Sprinkle Cake Board Now, I feel like I could just talk about the board on this cake and that would be enough. It’s that special. You may remember my mention of Baking Time Club in my “It’s Raining Sprinkles” tutorial. One of the other sprinkle mixes I got was ‘Candy Floss’. Candy Floss sprinkles just happen to be the most perfect sprinkles in the world for a unicorn cake! I chose to decorate my cake board with these sprinkles by pressing them into soft fondant brushed with piping jelly. Rainbow To make sure my rainbow actually looked like a rainbow, I printed a template from Google and traced it onto […]

How To Make An Elephant Cake

29th May 2017

In this tutorial, I’m going to show you how to make an elephant cake, with a fondant elephant playing in a pool of water. Adorbs! To see how to cover a cake in fondant, click here. This tutorial concentrates on the decoration part of how to make an elephant cake. You can subscribe to my YouTube channel right here! The Pool To make the pool, I rolled out Sugarflair Duck Egg Blue fondant and cut out a circle using a large circle cutter. I then used water to stick this to top of my cake. To add a grass border, I rolled small cones of green and stuck them around the perimeter of my blue fondant using water. For the grass border around the base of my cake, I rolled a strip of green fondant and cut one side straight using a large knife. Using a cutting wheel, I then cut ‘v’ shapes into the strip to give […]

How To Make Colourful Ganache Cupcakes

22nd May 2017

In all the ganache drip hype, I had never actually tried to colour ganache so these cupcakes were a fun experiment for me. Here is how I made colourful ganache cupcakes along with my recipes and affiliate links for the bits I used to make them. You can subscribe to my YouTube channel right here! Cupcakes First, you will need a good cupcake recipe. This recipe is my go-to cupcake recipe! {“@context”:”http:\/\/schema.org\/”,”@type”:”Recipe”,”name”:”Classic English Vanilla Cupcake Recipe”,”author”:{“@type”:”Person”,”name”:”Billie”},”datePublished”:”2016-08-21 19:23:26″,”image”:”https:\/\/sweetiedarlingcakes.co.uk\/wp-content\/uploads\/2016\/08\/Cupcake-Recipe-Blog-Featured1.jpg”,”description”:””,”recipeYield”:”12 plus a spare 1 for you to scoff”,”recipeIngredient”:[“200 g butter ((room temperature))”,”200 g caster sugar”,”200 g self raising flour”,”4 large eggs ((room temperature))”,”1 tsp vanilla extract”],”recipeInstructions”:[“Preheat your oven to 140C fan. Line a cupcake tin with 12 cupcake cases. This mix will actually make 13-14 cupcakes depending on how much you fill each case up.”,”Beat your butter and sugar together until it’s light and pale in colour.”,”Add your flour, eggs and vanilla and mix until just incorporated. […]

How To Make A Luggage Wedding Cake

15th May 2017

Suitcase, or luggage, cakes are so much fun to make! Here is my tutorial on how to make a luggage wedding cake, including affiliate links for the equipment that I use. The Cakes My cakes were 8″ x 5″, 10 x 7″, and 12″ x 9″ – a 2″ gap between each tier. Two tiers had to be brown fondant and the middle tier had to be ivory. For all tiers, I used Massa Ticino because it’s LIFE. To see how to split, fill and crumb coat a cake in detail, click here. My suitcases had to be distressed so I didn’t really need to go hard on smoothing, nevertheless, I am addicted to the smooth so I used my smoothers to buff away any marks and sharpen up all the edges on my rectangle cakes. I then indented a line, where the cases would open, across the front and sides of my cakes using a ruler.   You […]

How To Make A Sprinkle Rain Cake

1st May 2017

This week, I received my first ever sprinkle box from Baking Time Club and, of course, I had to make something with them immediately! The pack of sprinkles I chose to use is called ‘Rainbows For Days’, which I bloody love, and it made me thinking of doing a sprinkle rain cake. I had my square cake from my last ProFroster tutorial to use so I got to work on covering that first. This post contains affiliate links for the products I used. You can subscribe to my YouTube channel right here! Covering My Cake I always use Massa Ticino to cover my cakes, it’s my favourite fondant in the world and so lovely to use, especially with square cakes where fondant can tear or crack more easily. Covering square cakes takes patience and not panicking! Lift each pleat out and press small sections of fondant onto the cake. I prefer to start at the corners and then […]

The ProFroster on Square Cakes Review

24th April 2017

So the general consensus on the ProFroster is HOOOOOOOOOOOLY MOLY, YES! We love it on buttercream cakes, we love it on ganache cakes. What about square cakes? How is the Profroster on square cakes? I am here to answer your questions so here is my very first square cake using the ProFroster. Exciting! You can subscribe to my YouTube channel right here!   I have used a 6″ square cake filled with buttercream and crumb coated with buttercream, as usual. You can see this filling and crumb coating process in more detail here. You can also see my buttercream recipe here. I much prefer to work on chilled cake so once my first crumb coat is on, I chill my cake in the freezer until my buttercream is hard. I then add on a lot of buttercream and get to scrapin’. I set the ProFroster to the right height and line it up against my base board and scrape a side […]

Creme Egg Cupcakes – An Easter Recipe

17th April 2017

Along side Mini Eggs, Creme Eggs are up there with my fave Easter treats. I LOVE the filling of Creme Eggs so for these Creme Egg Cupcakes, I’ve made a chocolate cupcake with a centre of Creme Egg filling. Oh yes I have. Then it’s topped with buttercream and a whole Creme Egg. And I ain’t even ashamed.   {“@context”:”http:\/\/schema.org\/”,”@type”:”Recipe”,”name”:”Creme Egg Cupcakes”,”author”:{“@type”:”Person”,”name”:”Billie”},”datePublished”:”2017-04-17 06:00:04″,”image”:”https:\/\/sweetiedarlingcakes.co.uk\/wp-content\/uploads\/2017\/04\/Featured-2.jpg”,”description”:””,”recipeYield”:”12-14 cupcakes”,”prepTime”:”PT40M”,”cookTime”:”PT25M”,”recipeIngredient”:[“200 g butter (room temperature)”,”200 g caster sugar”,”165 g self raising flour”,”35 g cocoa powder”,”4 large eggs”,”2 tbs milk (whole or semi-skimmed)\t \t 250 g butter (room temperature)”,”200 g butter (room temperature)”,”400 g icing sugar”,”1 tsp vanilla”,”2-3 drops pastel food colour”,”Creme Eggs (full or mini size)”,”400 g fondant icing sugar”,”5-7 tbs water”,”1 or 2 drops yellow food colour”],”recipeInstructions”:[“Preheat oven to 140 degrees fan, or 160 conventional. Line a cupcake tin with cupcake cases. This recipe will yield 12-14 cupcakes but it can be very easily halved if you would prefer to […]

The ProFroster with Ganache

10th April 2017

Following on from last week’s tutorial for how to use The ProFroster with buttercream, I got a LOT of requests for a video to show how to use it with ganache. I’m not a natural ganacher… Every time I make white chocolate ganache, it splits. Every. Time. What an opportunity for a ganache troubleshoot though! You can subscribe to my YouTube channel right here! How To Make White Chocolate Ganache I always use three parts white chocolate to one part cream so for this cake, a 6″ cake, I used 400ml double cream and 1200g white chocolate. This was too much and next time I’d do 333ml double cream and 1kg white chocolate. The chocolate and cream should be stirred together then melted in 1 minute bursts in the microwave (30 seconds if you’re doing a smaller quantity). Stir after each burst until all the chocolate is almost melted. When there are just a few drops of chocolate left, try to […]

The Pro Froster Review

3rd April 2017

This week I was able to record me using The Pro Froster, a super scraper from the States. We’ve all seen this kind of product popping up in a few different places through 2016 and 2017. I loved the look of these tools but in every demo I saw, they looked so flimsy. The way the two pieces attached looked fragile and like they wouldn’t stand up to buttercream or ganache without a lot of effort on my part. So when my friend, Verity aka The Baking Fairy, tagged me in a video of The Pro Froster on Instagram, I was super excited! It was one of the tools I desperately wanted and it looked sturdy, a good robust piece of equipment! Here is my Pro Froster review along with a demo video on a simple rustic buttercream Easter cake. You can subscribe to my YouTube channel right here! What is The Pro Froster? The Pro Froster is a two-part […]