People always ask the question 'Why is this so expensive?' especially when related to cakes. Some bakers do charge extortionate prices for cakes and as soon as the word 'wedding' is mentioned prices can seem to double instantly, however I do think most independent bakers do charge fairly.
Being a student I am one to watch the pennies but when it comes to cooking that money saving attitude seems to go out the window and I'm handing out over 50 cupcakes a week for free. So I started to work out how much this was costing me, and now I won't be giving so many away for free! I worked out on average, for a plain cupcake it was costing me about £1 and that is just for ingredients, and when I say 'plain' cupcake, I really do mean plain, a tiny swirl of buttercream and vanilla sponge. For a chocolate cupcake it was getting nearer £1.50.
But who wants a plain cupcake, or simple Victoria sponge cake? Not many!
So this means you need to add on decorations. Sugarpaste which is needed to cover pretty much any cake costs about £4 per kg (it takes about 850g to cover a 20cm cake), and if you're talking flowers on your cake that will require flower modeling paste costing around £7 for 100g. General decoration such as sparkles or ball balls all add up to more than you would think.
After all of this, I haven't even added in the cost of paper cases or traveling to deliver the cakes. But most of all time, for an independent baker time is the biggest factor in cost. To hand make sugar flowers can take an hour to do 6 roses depending on how intricate they are required to be. Working at minimum wage that would be about £5.80 an hour, so if you're wedding cakes need 200 handmade flowers, just think of how much time that would take and multiply that by minimum wage and you'll soon realize your quote is looking a lot better already!
I constantly hear about how supermarkets sell cakes for £7, but you have to remember this is a supermarket you're talking about! Buying anything from a supermarket is generally cheaper because it is selling to a mass market and is a huge business of factory made food. Getting your cake from an independent baker means you are able to get the exact cake you want, hand made and more delicious!
So next time you get a quote for a cake, just think about the costs before you start saying they're extortionate. But also be aware that some people will try and charge to much (my friend was quoted £70 for 20 cupcakes) so be aware, however good cake will cost good money and good cake is worth the cost.
Sunday, 28 August 2011
Friday, 26 August 2011
Heavenly Chocolate Cupcakes
I've always found it hard to get a really chocolaty flavor without the sponge or icing tasting a bit soggy, so again I've been trawling the internet looking for a really good recipe to adapt. And now I think I've managed it! I've done two different types of icing; chocolate ganache and chocolate buttercream and all done with real chocolate and no coca powder.
The Sponge: (makes 18)
115g dark chocolate, 70% cocoa (it gives a really good quality flavor)
85g unsalted butter, I use Lurpack which has been slightly softened
175g soft brown sugar
2 large eggs, separated into yolk and whites
185g plain flour
3/4tsp baking powder
3/4tsp baking soda
250ml semi-skimmed milk
Step 1.
Pre-heat the oven to 170 degrees, my oven is really hot so be careful! And line the muffin tins with paper cases.
Step 2.
Melt the chocolate (be careful not to burn it if you're melting it in the microwave) and leave to cool slightly. While the chocolate is cooling beat the sugar and butter together in an electric mixer, slowly add the egg yolks (that have been beaten together before adding). Then once the batter is creamy add the chocolate and beat further, until all the ingredients are well mixed.
Step 3.
In a separate bowl mix the flour, bicarbonate of soda and baking powder together. Slowly pour in the milk to the chocolate batter alternating with the flour mixture.
Step 4.
In a different bowl whisk the egg whites until they form white peaks, then fold this into the batter. Do not use an electric mixer for this because you will take out all the air from the batter.
Step 5.
Then fill the paper cases with the batter until about 2/3rds full and bake in the oven for about 15-20 minutes.
Chocolate Ganache.
150g milk chocolate
150ml double cream
1/2 tsp unsalted butter
Step 1.
Heat the double cream and butter in a saucepan over a really low heat (do not let the cream boil up). When the butter is melted remove from the heat and add chunks of the chocolate, stir until all the chocolate has melted. If the chocolate does not completely melt then put it back on the heat for a bit.
Step 2.
Then leave the covered mixture to cool and set slightly, either in the fridge (if short on time) or on the side. Spoon the mixture onto the cupcakes for a really nice finish.
Chocolate Buttercream.
350g dark chocolate, 70% coca
225g unsalted butter (Lurpack and softened)
250g icing sugar
Step 1.
Melt the chocolate and leave to cool slightly.
Step 2.
Mix the icing sugar and butter together until light and creamy in an electric mixer, then pour in the chocolate. Beat until thick and creamy.
The Sponge: (makes 18)
115g dark chocolate, 70% cocoa (it gives a really good quality flavor)
85g unsalted butter, I use Lurpack which has been slightly softened
175g soft brown sugar
2 large eggs, separated into yolk and whites
185g plain flour
3/4tsp baking powder
3/4tsp baking soda
250ml semi-skimmed milk
Step 1.
Pre-heat the oven to 170 degrees, my oven is really hot so be careful! And line the muffin tins with paper cases.
Step 2.
Melt the chocolate (be careful not to burn it if you're melting it in the microwave) and leave to cool slightly. While the chocolate is cooling beat the sugar and butter together in an electric mixer, slowly add the egg yolks (that have been beaten together before adding). Then once the batter is creamy add the chocolate and beat further, until all the ingredients are well mixed.
Step 3.
In a separate bowl mix the flour, bicarbonate of soda and baking powder together. Slowly pour in the milk to the chocolate batter alternating with the flour mixture.
Step 4.
In a different bowl whisk the egg whites until they form white peaks, then fold this into the batter. Do not use an electric mixer for this because you will take out all the air from the batter.
Step 5.
Then fill the paper cases with the batter until about 2/3rds full and bake in the oven for about 15-20 minutes.
Chocolate Ganache.
150g milk chocolate
150ml double cream
1/2 tsp unsalted butter
Step 1.
Heat the double cream and butter in a saucepan over a really low heat (do not let the cream boil up). When the butter is melted remove from the heat and add chunks of the chocolate, stir until all the chocolate has melted. If the chocolate does not completely melt then put it back on the heat for a bit.
Step 2.
Then leave the covered mixture to cool and set slightly, either in the fridge (if short on time) or on the side. Spoon the mixture onto the cupcakes for a really nice finish.
Chocolate Buttercream.
350g dark chocolate, 70% coca
225g unsalted butter (Lurpack and softened)
250g icing sugar
Step 1.
Melt the chocolate and leave to cool slightly.
Step 2.
Mix the icing sugar and butter together until light and creamy in an electric mixer, then pour in the chocolate. Beat until thick and creamy.
Monday, 22 August 2011
A very early Halloween
This year Halloween came 2 months early when I was asked by Warwickshire Magazine to produce a few cupcakes for their October issue. I thought of some spooky ideas to put on top of cupcakes and as it was my first attempt at creative Halloween ideas I found it all a bit daunting, especially with a 2 day deadline! However it did give a new excuse to go and buy lots of new equipment!
Since I started baking I've been using Yorkshire pudding baking tins because I wanted to be cheap and not spend the £16 on Wilton muffin tins, but this was my excuse! And I couldn't believe how much of a difference it makes, my cupcakes all were perfect sizes, rose evenly and cooked beautifully! I couldn't believe my eyes when I brought them out the oven, it just proves how vital these muffin tins are. Considering they are not too expensive they are worth the money and pay for themselves with the amazing cupcakes that they make! (I got the Wilton tins which can hold 12)
Here are the cupcakes I made, hopefully they can inspire you! For the recipes check out the October issue of Warwickshire Magazine.
Since I started baking I've been using Yorkshire pudding baking tins because I wanted to be cheap and not spend the £16 on Wilton muffin tins, but this was my excuse! And I couldn't believe how much of a difference it makes, my cupcakes all were perfect sizes, rose evenly and cooked beautifully! I couldn't believe my eyes when I brought them out the oven, it just proves how vital these muffin tins are. Considering they are not too expensive they are worth the money and pay for themselves with the amazing cupcakes that they make! (I got the Wilton tins which can hold 12)
Here are the cupcakes I made, hopefully they can inspire you! For the recipes check out the October issue of Warwickshire Magazine.
Another reason to love Adele!
Adele starts her UK tour on 4th September and plans to give out free cupcakes during her tour!
Adele has been teaching herself to bake in her spare time - between tours and albums I don't know how she even has any spare time! According to 'Digital Spy' Adele was sent loads of cupcakes with her face on it from bakeries while touring in America. And she quoted
"When I'm on tour I'm going to bake lots and give them out. I won't sell them because I don't think they're that good - but they are good!"
Click here for the full article.
This type of cupcake promotion will be great for National Cupcake Week 12th-18th September 2011, one week I definitely can't wait for!
Adele has been teaching herself to bake in her spare time - between tours and albums I don't know how she even has any spare time! According to 'Digital Spy' Adele was sent loads of cupcakes with her face on it from bakeries while touring in America. And she quoted
"When I'm on tour I'm going to bake lots and give them out. I won't sell them because I don't think they're that good - but they are good!"
Click here for the full article.
This type of cupcake promotion will be great for National Cupcake Week 12th-18th September 2011, one week I definitely can't wait for!
Friday, 19 August 2011
Dome Cupcakes.
For years I've been trying to get my cupcakes to be flat, but today I tried to achieve a dome top. So I can get the decoration to look more pumpkin like. I've found that by whisking the eggs and ensuring that the butter is really soft and slightly warm it rises really well and evenly. I've filled the cupcakes about 2/3rds full and flattened them before I put them in the oven and it worked its magic all by itself! I haven't managed to get a photo get but I'll post one tomorrow. Hopefully this will help you achieve a really nice large dome shape!
Strawberry and raspberry cupcakes
I thought it would be pretty fun to try a time lapse image of me baking these cupcakes. However the mixture seemed to go a bit soggy but will have to see later when I try give them a taste!
Thursday, 18 August 2011
Back To Basics!
It's hard to know a good recipe from a bad one, especially when you're looking for them online. I must of tried hundreds, but now I have one fail safe cupcake recipe. Tomorrow I plan on trying to make some new fillings and try strawberry and rose cupcakes, but for now it's back to basics.
Ingredients:
4oz caster sugar
4 oz self rising flour
4 oz Lurpack unsalted (the Lurpack makes it really light and fluffy)
2 medium eggs (room temperature)
1/2 level tsp baking powder
Step 1.
Pre-heat oven to about 200 degrees, and put 12-15 paper cases (muffin size) into your muffin tins.
Step 2.
Mix the sugar and Lurpack together until light.
Step 3.
Then slowly add the eggs to avoid them curdling. Then add flour and baking powder, until all ingredients are mixed and the batter is fluffy and light.
Step 4.
Fill the cases with about 1 to 2 teaspoons of batter until they fill the cases about half way. Try not to get batter on the side of the cases as it will cause a burnt effect on the side of the case. If you level the batter off when in the case it will stop a mount forming on the cupcake and keep them even (makes it better for decorating).
Step 5.
Leave for about 10-15 minutes in the oven until slightly golden then leave on a wire rack to cool.
There you go 5 easy steps for really basic, but tasty cupcakes. Below is a few pictures of some I made earlier today.
Ingredients:
4oz caster sugar
4 oz self rising flour
4 oz Lurpack unsalted (the Lurpack makes it really light and fluffy)
2 medium eggs (room temperature)
1/2 level tsp baking powder
Step 1.
Pre-heat oven to about 200 degrees, and put 12-15 paper cases (muffin size) into your muffin tins.
Step 2.
Mix the sugar and Lurpack together until light.
Step 3.
Then slowly add the eggs to avoid them curdling. Then add flour and baking powder, until all ingredients are mixed and the batter is fluffy and light.
Step 4.
Fill the cases with about 1 to 2 teaspoons of batter until they fill the cases about half way. Try not to get batter on the side of the cases as it will cause a burnt effect on the side of the case. If you level the batter off when in the case it will stop a mount forming on the cupcake and keep them even (makes it better for decorating).
Step 5.
Leave for about 10-15 minutes in the oven until slightly golden then leave on a wire rack to cool.
There you go 5 easy steps for really basic, but tasty cupcakes. Below is a few pictures of some I made earlier today.
Wednesday, 17 August 2011
Great British Bake Off
What a way to start Great British Bake Off! Some of those cupcakes looked amazing, definitely worth a watch on catch up (Tuesday BBC 2 8pm). However I was really surprised about how hard some of the contestants found it - especially Janet - with cupcakes that just didn't rise.
Holly Bell's cherry bakewell tarts looked delicious. I've tried many ways of trying to fill cupcakes so they have a runny center but Holly seemed to get it perfect. She used an apple corer to remove the middle of the cupcake, then she pipped the hole with raspberry jam (you don't need to pipe it, using a teaspoon will work it just may be a bit messy). Then she covered the hole with a little bit of the cut out sponge, then she spooned the runny white icing over the top. I think this way of filling cupcakes is the easiest and has the best results.
After watching I couldn't help but bake some cupcakes myself!
Holly Bell's cherry bakewell tarts looked delicious. I've tried many ways of trying to fill cupcakes so they have a runny center but Holly seemed to get it perfect. She used an apple corer to remove the middle of the cupcake, then she pipped the hole with raspberry jam (you don't need to pipe it, using a teaspoon will work it just may be a bit messy). Then she covered the hole with a little bit of the cut out sponge, then she spooned the runny white icing over the top. I think this way of filling cupcakes is the easiest and has the best results.
After watching I couldn't help but bake some cupcakes myself!
Pearl Lustre Spray
My name is Victoria and I love baking, especially cupcakes! I've spent hours looking through cake decorating websites, trawling through recipe books and watching hours of 'how to' videos on YouTube to find the best tips. All of these using professional equipment that I personally can't afford (apart from a few splurges) and complicated, hard to follow procedures that no-one in their right mind could understand. Cake Gossip is here to give you all the tips and recipes I've found useful or that have worked for me, with any other interesting news from the cake world!
I take a lot of inspiration from Peggy Porschen and last week it was my sisters birthday so I attempted to make a similar cake to Peggy's 'Coco's Corsage' cake (found in 'Cake Chic'). It was the first time I used pearl lustre spray and I love it! It creates an amazing finish so easily, all you need to do is spray the cake lightly once and it gives an amazing shimmer effect. I only had 1 day to decorate the cake, because I was attempting to fit it in around work, which is why the lattice design is a bit squiffy, but we can't be perfect every time!
If there was 1 thing I'd suggest buying it would be the pearl lustre spray, it gives any cake a professional finish for only £6.99 from Squires Kitchen. Click here to buy
This is the cake I made
I take a lot of inspiration from Peggy Porschen and last week it was my sisters birthday so I attempted to make a similar cake to Peggy's 'Coco's Corsage' cake (found in 'Cake Chic'). It was the first time I used pearl lustre spray and I love it! It creates an amazing finish so easily, all you need to do is spray the cake lightly once and it gives an amazing shimmer effect. I only had 1 day to decorate the cake, because I was attempting to fit it in around work, which is why the lattice design is a bit squiffy, but we can't be perfect every time!
If there was 1 thing I'd suggest buying it would be the pearl lustre spray, it gives any cake a professional finish for only £6.99 from Squires Kitchen. Click here to buy
This is the cake I made
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