Cake School Progress Update

Back in September I signed up to a 10 week course in sugarcraft and cake decorating, run by the Worker's Educational Association (WEA) in Sheffield. I found the company by searching for cake decorating courses online, and they have been brilliant, they run all kinds of courses, you can check them out at www.wea.org.uk

I'm halfway through the course now, and the more I learn, the more I fall in love with cake decorating - which is a big deal for me considering just how short my attention span is! We have completed our first project, started a Christmas themed one, and I am already saving up to enrol on the next course.

For project one, we had to make a small arrangement of roses and carnations. As we were all beginners, we had to learn everything from the start, how use flower paste, how to colour it, shape it, and keep it from drying out. The arrangement we were making was held on wires, and over the week we have built up the components, as they have to dry between each element added.

Step One: Creating Stems and Buds

Step Two: Leaves

Step Three: First Layer of Petals

Step Four: Second Layer of Petals

The Completed Arrangement!

I never expected working with sugar paste could be so rewarding, and the possibilities are seemingly limitless. Working with flower paste is such a delicate task, however the results are amazing, and look so realistic! The flowers are totally edible, however we are taught to be careful about the wires in arrangements such as the one above, and advise 'clients' not to eat them.

I had a great opportunity to try a design with sugarcraft flowers last week when a friend asked me to make a birthday cake for her Mum. After looking at a few options, we decided to create a Cherry Blossom design on a Victoria Sponge cake. I have to say that the internet does provide a wealth of ideas for cake designs, and if you have a basic idea of something you want to achieve, you can get some really good inspiration online. I would add a note of caution however not to carbon copy designs you find online, as many professional cake decorators are very protective over the intellectual property rights of their designs.

Anyway, the idea I came up with was a simple, yet elegant ivory iced cake, with royal iced branches, and shaped cherry blossoms scattered across the surface.

Cherry Blossom Victoria Sponge Cake

I was particularly proud of the fondant icing on this cake, as I have struggled a little getting the icing smooth and even so far. I think I have now mastered the theory behind it, a few more practise attempts needed though I think before I can be totally confident. I suppose that means I have to make some more cakes... it's a hard life! ;-)

Vx

Autumnal Inspired Carrot Cake

Since starting a cake decorating and sugar-craft course last week I have been itching to put my new skills to the test, and have been mentally designing cakes in my mind during the long commute to work and back each day. Today, I found my inspiration in the cool crispness of autumn, as I drove through the Derbyshire countryside on my way from Swadlincote to Belper. A watery sun shone on bare hay fields, and the wind whipped up piles of leaves in the hedgerows. 

With a design idea in mind, I needed a cake that matched the seasonal inspiration, and I settled on a wonderfully moist spiced carrot cake, with a luscious cream cheese frosting. In my early baking days, carrot cake was always a trial and error cake for me, usually resulting in a rather dry texture, and a slightly bland flavour. Since then I have found the following recipe, and have used it ever since. The aroma is rich, the cake spongy and moist, and the taste fruity with a warming hint of nutmeg and cinnamon. Stick to this easy recipe, and you will make the perfect carrot cake every time...

Ingredients

• 175g dark muscavado sugar
• 175ml sunflower or vegetable oil (I have also successfully used olive oil before)
• 3 large eggs, lightly beaten
• 150g carrots, weighed and then grated finely
• 100g raisins
• zest of 1 orange
• 175g self-raising flour
• 1tsp bicarbonate of soda
• 1tsp ground cinnamon
• 1tsp mixed spice

1. Pre-heat the oven to 180 degrees, and line a 9 inch round, or 8 inch square cake tin with greaseproof paper.

2. Combine the sugar, eggs and oil together in a large bowl.

3. Add the carrots, raisins and orange zest to the mixture, and mix well.

4. Sift the flour, combine with the bicarbonate of soda and the spices, and fold into the mixture.

5. Transfer the cake mix to the tin, and bake in the oven for 30-40 minutes, until firm and spongy to the touch.

6. Remove and cool on a wire rack.

Because of the moist nature of the mixture, this carrot cake is absolutely perfect accompanied with nothing more than a hot cup of tea. If however you want to make it a little more special, finish with a cream cheese frosting. Beat 300g cream cheese, 90g butter, and 250g icing sugar together until smooth and creamy, and spread all over the cake. 

And the autumnal inspired design tonight...

Happy baking! V x