Wednesday, 27 March 2013

Project round up and shameless promotion


Jen: So that completes the Upper Cut Cakes 3rd birthday celebrations. Hopefully you've enjoyed the concoctions we've brought to you in this project. Maybe you'd like to tell us which combination you'd try first? We love getting your comments.

We'll continue to bring you tempting treats to tickle your taste buds. As you know any excuse! And do feel free to get in touch if you'd like us to do something special for you.

If you're looking for a picture to brighten up your kitchen/dining room some of my cake photography will be on show and available to buy at the Makers Gallery Bistro in Alloa this April and May.

And if you haven't had enough of my cake chat, pop on over to The High Tea Cast for my column focusing on Sweet Things. I'll be sharing lots more info about baking including recipes and some fun experiments.

Elanor: Now that's real commitment to cake, Jen.  Thanks, everyone, for helping us celebrate and for reading our blog.  Happy cake baking and cake eating to you all!

(Top: Layers of strawberry butter cake and white chocolate sponge cake filled with fresh strawberries and white-chocolate buttercream, and topped with even more buttercream and hand-dipped white chocolate strawberries.

Middle: strawberry butter cake filled with roasted strawberry white balsamic vinegar gel and basil buttercream; outer frosting and piping also of basil buttercream.

Bottom: white chocolate sponge filled with caramelised peaches and cardamom buttercream dusted with icing sugar and dotted with delicate fondant flowers.)

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