4m x 3m Omlet pen, cube, new auto door still boxed and coop light

[The Dogmother]

You'll just love this site, with inspiration for decorating your cakes and recipes too. Can't wiat to try some of them!

 

[bluekarin]

that is brilliant! I especially love the enjoy a warm cake yourself while the other 11 cool, and the sips of Limoncello for the baker aspect of the recipes I will be trying her recipes today

[The Dogmother]

I like that they use free range eggs and fair trade products.

[bluekarin]

I like that too

[Alis girls]

MMMM not sure mine would ever look like that

[clootie]

Oh dearie me ............... that pinging sound was another button flying off.

 

Oh well, onwards and outwards

[Blackrocksrock]

Och CLootie - just sew it back on with elastic!!! LOL

[clootie]

Genius !!

[WitchHazel]

Thanks for posting about this Clare, lovely site and lovely recipes.

[AJuff]

http://www.cakeadoodledo.co.uk/

 

This site looks just as nice too . . yum!

[The Dogmother]

http://www.cakeadoodledo.co.uk/

 

This site looks just as nice too . . yum!

 

They are good too, have them on my favourites.

[Snowy]

What a lovely site - I wondered how to do that gorgeous icing that you see on the cupcakes. Will be giving that a go!

[The Dogmother]

I think the swirly stuff is reasonably stiff butter icing; I've done that with my icing syringe. Not sure about the brightly coloured flat stuff though - Lesley would know - I think it's some of that pre-preapred icing that you buy... looks like Fimo.

[Jules.]

What a lovely simple recipe- I will give that one a go

[Lesley]

I think the swirly stuff is reasonably stiff butter icing; I've done that with my icing syringe. Not sure about the brightly coloured flat stuff though - Lesley would know - I think it's some of that pre-preapred icing that you buy... looks like Fimo.

 

I would say the base icing is a fairly stiff glace icing rather than buttercream. The flat bits would be as Clare says - ready coloured roll out icing. You can buy packs in supermarkets - usually bright colours - but if you can find a cake decorating shop you can buy all sorts of colours.

[The Dogmother]

I've never done swirly bits with glace icing; will have to experiment

[Lesley]

Perhaps I'm looking at the wrong cakes then - swirly bits would be piped buttercream, the cakes I looked at had flat, solid icing, sorry.

 

Edit - I was looking at these....

 

These are a heavy glace icing with roll out icing flowers.

 

The lower ones in this pic are glace icing topped with piped buttercream.....

[The Dogmother]

AHA!

 

I shall experiment then, thanks Lesley

 

I'm not sure about the gaudy colours myself; prefer them more pastelly.

[Lesley]

The only ones I make these days are glace icing made using fresh fruit - I make three different colours.....

 

Use one tablespoon of icing sugar for each cake.

 

1. strawberry - mash srtawberries and add to the sugar until a thick icing is acheived. Dip the cake into the icing and smooth with forefinger - or pour the icing onto the top of the cake.

 

2. raspberry - mash a few raspberries and sieve. Add the juice and treat as before.

 

3. Blueberry - mash blueberries and a couple of raspberries - sieve and make as before

 

Use small amounts of fruit and only add enough to make a thick icing. Top with a slice of strawberry, a raspberry or a couple of blueberries.

 

They look so beautiful.

[The Dogmother]

I've done similar before too, they do look nice, don't they?

[sunshinesupernova]

I was reading a magazine tonight with a recipe that required FONDANT icing. It said to use FONDANT icing sugar. IS that different from normal icing sugar ?

[The Dogmother]

Sorry, never heard of it - Lesley might know.

[Lesley]

I've heard of fondant icing - and icing sugar - but not fondant icing sugar.

 

There are plenty of recipes to make fondant icing - all the ones I know of use ordinary icing sugar.