Recreate the stunning cover cake designed by @yoras.cakes. Judit using various piping techniques and a range of gorgeous winter colours to create the fabulous cakey masterpiece.
Judit mixed the colours with a couple of drops of black colouring to create darker shades!
- Dust Powder Colour 4g - Wine Red - Drop Flower Decorating Tip No.2D
Colour Mill - Oil Based Food ColouringBurgundy, Purple, Navy, Ocean, Black
Wilton - Open Star Decorating Tip No.6B - Open Star Decorating Tip No.4B Wilton - Open Star Decorating Tip No.1M
Happy Sprinkles -
Christmas Delight Sprinkle Mix 130g Gold Vintage Gilding Sprinkles 200g
Judit is a self-taught cake artist originally from Hungary, now living in Oxfordshire, UK. She started her baking journey in 2020 during the first lock down. What she loves most in baking is decorating. She loves using bright colours and sprinkles!
Judit is a self-taight cake artist orginally from Hungary, now living in Oxfordshire, UK. She started her baking journey in 2020 during the first lockdown. What she loves the most in baking is decorating. She loves using bright colours and sprinkles!
PASTE
reliable & stretchy!
AGBAY CAKE LEVELLER
@BUBBASBAKES
it is an 'investment' piece, it is worth every single penny. It glides through sponges.
every cake a creative work of art with FunCakes!
This extremely light and fluffy snow white cream really is enchanting. It’s perfect for filling and covering cakes or as a topping on cupcakes.
Become an overnight baking expert with the FunCakes baking mixes.
With over 20 mixes to choose from, you can bake almost anything with ease!
A delicious, light alternative to buttercream.
Easily create a perfect white white icing. Flavourless - add any flavouring you choose!
the mix, water and milk in a bowl.
A dark chocolate colour and extreme creaminess, these fudgy brownies are the ultimate dream of every choco addict. simply add butter & eggs, then decorate!
a whisk on your mixer.
at high speed for 3 minutes.
A perfectly deep red colour, a texture that’s as soft as velvet and that subtle hint of chocolate flavour. That’s what makes a real American Red Velvet Cake.
Ingredients need to be at room temperature.
Put the mix, water, eggs and vegetable oil in a bowl.
Fill the greased baking pan for maximum two
Preheat the oven to 175°C (convection oven 160°C).
Mix for 6-8 minutes on medium speed to a light batter.
Bake the cake in the preheated oven.
Release cake from pan immediately after baking and let it cool down
We all grow up with making cookies and let’s face it, we never stop loving them, right? This Mix for Cookies makes you relive those wonderful memories!
the warmth of the Tuscan sun on your face and the freshness of a limoncello cocktail. This mix contains fruit pieces, crispy pearl sugar and a fresh lemon taste.
Pre-heat the oven to 180 degrees.
Using a microwave, melt the butter and dark chocolate together in short 30 second blasts on 70% heat, stirring throughout.
In a separate bowl beat the sugar and eggs together until pale and fluffy. Now add in the melted butter and chocolate combo slowly, mixing on a low speed.
Stuck on what to make for dessert at your next get together? @thefoodrubiks is here to save the day! In this post, she’s sharing with us her Oreo Triple Chocolate Brownie recipe. And trust us – this is one dreamy traybake you won’t be able to resist!
g chopped dark chocolate g unsalted butter tsp of vanilla extract medium eggs g good quality cocoa powder g plain flour
white chocolate chips g milk chocolate chips
dark chocolate chips packet of double stuffed Oreos
Next sift in the flour and cocoa powder,
Place the brownie mixture in the baking tin and flatten down. Sprinkle the
Pop the brownie into the oven width ways, bake for 15 minutes, flip round and bake for a further 15 minutes to ensure an even bake.
Once the total bake time is over, make sure the brownie is crisp round the outside but still slightly wobbly on the inside.
Chill the brownie in the tin for 2-3 hours until it’s completely solid – this will help achieve the overall fudgy texture.
Now you can either decorate to create a brownie slab, cut into 8-10 squares and rectangles or even use as a cakesicle centre – the possibilities are endless but equally DELICIOUS!
Born out of lockdown boredom in 2020, Sophie which quickly resulted in to the ultimate side hustle; The Food Rubiks Cakery! Known for her sharp details and trend-led cake designs, Sophie has quickly established herself as one of the go-to Cake Artist in Manchester.
Level up your baking and decorating game with Wilton’s extensive range of products.
A simple vanilla cupcake is a baking staple. It’s the ideal base for a wide variety of delicious treats, and an easy bake to perfect. The amazing Sarah from @bake.works has joined us again to share with us her favourite beginner recipe!
Heat oven to 180C/160C fan. Line a 12-cupcake tin with muffin cases. If you want to use smaller cupcake cases, this recipe will give you between 20-24 cupcakes.
butter, room temperature
caster sugar
all purpose flour medium eggs, room temperature
vanilla extract tbsp full fat milk, room temperature
Start with creaming the butter and sugar together until the mixture becomes pale and fluffy, for about 2-3 minutes on high. You can do this using a stand mixer or a hand held mixer.
Once you’ve mastered this sponge, the possibilities are endless!
Turn the speed down and add one egg at a time, waiting before adding the next egg until the first egg is incorporated. Add Vanilla extract.
Now fold in the flour with 3 tbsp of full fat milk. Don’t over-mix – we want the batter to just be combined and fall easily off a spoon. Divide the mixture between the cases, filling each one no more than half full. Pro tip: Use an ice cream scoop for even batter distribution!
Bake for 20-25mins or until a skewer inserted into the middle comes out clean. Transfer the tray onto a cooling rack. After 5 minutes of cooling in the tin, take the cupcakes out and directly onto the cooling rack.
It’s time for the fun part! Decorate your cupcakes with buttercream or ganache and add the finishing touches with some pretty sprinkles. Sarah choose a gorgeous lilac and pink buttercream combo, and finished off with these adorable “I Scream Ice Cream” sprinkles from Happy Sprinkles.
Sarah is a London-based cake artist and content creator for popular cake decorating brands. She was born and raised in Germany and moved to the UK in 2016 where she discovered her passion for cake decorating. Sarah enjoys creating vibrant showstoppers and is known for her modern and intricate designs.
decoration for your birthday cakes, and allows you to add a personal touch to your cake designs, quickly and easily.
COMPOUND CHOCOLATE READY TO MELT AND USE STRAIGHT AWAY!