1950's Vintage Dress Cake

A few weeks ago I attended a course at the Cake Parlour with owner Zoe Clark. Zoe produces the most beautiful cakes for weddings and other occasions and also supplies Fortnum and Mason. Her latest book is Chic and Unique Vintage Cakes and this vintage dress cake is from the book along with other designs such as a Singer sewing machine.

One of the reasons I wanted to go on this course is due to the gravity-defying design. The cake is suspended on a dress makers dummy. The design is also so chic, any lady would love this cake for a birthday or special occasion. This cake requires some construction including cutting foam board, attaching a threaded rod and nuts and using a glue gun but the finished product is worth the effort. The principle can also be applied to other designs such as a Christmas tree or bird house.

The dress I made is quite 'poufy', Zoe's original is a bit more slim line which is a little more elegant. However, the more poufy, the more cake! The body for the mannequin is made in advance with lots of CMC added which allows it to set hard. The cake is carved out of three different layers of cake to give the shape and some folds were also carved in.

The skirt part of the cake is covered in sugarpaste and then the body is added on top before adding the bodice in flowerpaste. I had a little bit of a problem with the sugarpaste as it buffed up to a really shiny finish and then it didn't dry and set as you would expect, it seemed a lot stickier than normal so I ended up with a bit of a wonky hemline but it was just about rescued!

The finishing touches were the necklace which was made using a First Impressions pearl mould, the bow around the waist to cover the join and the top of the dummy with the wooden handle. I particularly like the floor boards on the cake board, they were made using the edge of a ruler to mark out the boards and then a Dresden tool to mark the grain. Finally, to give the colour, a little paste colour was mixed with water and brushed on.

This is a lovely idea for a cake from Zoe. If you want to see more of her designs, check out her books.

Vintage Bird Cage Cake

It's been one of my cake decorating ambitions to make a bird cage cake...and now I have! Last Sunday I attended a course at The Cake Parlour in Wimbledon Park (yes I know...another one...I think I'm addicted to courses!). The Cake Parlour is owned and run by Zoe Clark who makes the most beautiful cakes, Zoe has also released a range of cake decorating books.

This cake started life as a 12 inch slab of vanilla sponge. In order to create the shape we cut out three 6 inch rounds from the slab. To create the rounded top, an upturned cake baked in a hemisphere tin was added. Each layer has buttercream and jam in between and the whole think was then crumb coated before being covered in sugar paste.

All the bars were rolled by hand and stuck on, as were the swirls at the bottom. To create the bird an outline of royal icing was piped on acetate and was then flood filled, I'm sure you'll agree that the bird really brings it all together.

The pink flowers are rolled roses and the white blossoms were made using a cutter. To give them a bit more depth they were then dusted with a pink colour. Finally, to tie everything in we piped small green leaves around the flowers.

I love the finished effect and as usual was very loathe to cut into it but in the end the lure of cake to eat won out! :-)

I really enjoyed my course at The Cake Parlour and if you've got a minute or two to spare, I'd definitely recommend checking out Zoe's cakes.

Three Tier Multi-Colour Macaroon Cake

If you have a friend or family member who likes cake but who also likes macaroons and you can't decide which to make them...why not give them both in this three tier multi-colour macaroon cake. You can choose any colour of macaroon you like, I quite fancy making another one with a rainbow of macaroons and it looks quite impressive without being too difficult!

This cake is based on a design by the cake decorator Zoe Clark, she made hers with 4 tiers and with a slightly different shade of yellowy/peach on the extra tier.

To make the macaroons I used the Italian meringue method, which I have been reliably informed is the best method. The first batch I made were the pink ones, I think the egg whites may have been slightly overbeaten in this batch as the mixture was very stiff and I couldn't get rid of the peaks. However, with a bit of practice the peach and yellow macaroons came out a lot better. You can find recipes for macaroons on the internet and in many recipe books but here are my top tips for macaroon making.

Top tips for making macaroons:

1. When heating your sugar and water make sure you use a heavy based saucepan and have a thermometre on hand as the temperatures need to be very precise.
2. Mark out circles on your greaseproof paper using a circular cutter as a guide to give your macaroons a uniform size. Don't forget to turn your paper over to use it, otherwise the pencil will come off on the macaroons!
3. To pipe, don't try to go round in a circle. Just hold the nozzle still and pipe, the shape will form on it's own. When you reach the edges of your circle template, stop putting pressure on the piping bag and quickly swirl the nozzle to avoid a peak. This can be achieved with a flick of the wrist.
4. When you have finished piping your macaroons, tap the tray on the counter top to get rid of any ridges or peaks.
5. Once piped, leave your macaroons for around 30 minutes before putting them in the oven. They should form a skin over the top.
6. Finally, whilst cooking your macaroon should grow in size and a little foot should develop around the base of each macaroon as you can see above.

High Heel Shoe Box Cake

What woman doesn't love shoes and what woman doesn't love cake? Therefore this must be the perfect combination a gorgeous high heel shoe sat atop a shoe box of cake. A great design for any budding fashionistas, in this case the recipient was a Sweet 16.

I made this cake on a one day course last weekend. I went to the Cake Parlour in Wimbledon which is a gorgeous cake shop run by Zoe Clark, who is a well known cake designer.

To make the shoe box the cake was cut and filled before being covered in a crumb coating. Just for a bit of variety I used a rhubarb jam instead of a raspberry jam which is more common place.  An initial layer of icing is used to cover the cake, and then to make the lid a contrasting colour was draped over the top and then cut to size.

The board was covered before placing the cake on top. Once covered in black, a ruler was used to indent a squared pattern. In the corner of each square a cross was marked to make it look quilted, and the finishing touch was a gold dragee in each corner.

It's worth making the shoe in advance to give it time to set. You can buy shoe sets online with cutters and a heel mould but this one was produced with a homemade sole template and the rest was trial and error. To make the shoe you would need a strong paste, such as flowerpaste. The finishing touches were the inlay of the shoe which was brushed with lustre dust and edged with a stitching tool to make it look realistic. There is also a little label inside the shoe that you can personalise, this was also finished with a stitching tool so it appeared sewn in.

This is a really cute cake with a touch of glamour! Next time I might make a pair of Louboutins...or maybe some Jimmy Choos!