Tuesday, 5 August 2014

Peanut Brittle Caramel Swirl

A friend of mine recently wanted to impress the mother-in-law with some pretty cupcakes for her birthday party - but not just your typical pretty sparkly ones, but something a little more sophisticated, so I suggested combining Peanut Brittle over a vanilla and caramel swirl icing, topping a moist chocolate base. 

The result was delish! If ever my friend was being cut out of the will, she is quite sure she is now back in! 

For the base I used my regular chocolate cupcake mix but for the icing I made my favourite cream cheese topping, then split the icing in two and added a dash of caramel essence to the one half. (As they were wanting something smarter I opted for the essence as opposed to actual caramel treat as this may have been too sweet.) Then gently eased both the vanilla and caramel icing into my piping bag and iced them both at ones to create the swirl affect.

Thursday, 24 July 2014

Mellow Yellow

Not all cupcakes have to be pastel pink or baby blue.

For the parents leaving their baby’s gender a surprise, a batch of summery yellow and muted grey cupcakes keep the gender safely a secret.


Tuesday, 22 July 2014

Floral Feature

pic from here

My spare room is looking very spare. It’s one of those rooms that I have every intention of making amazing, but then real life kicks in (as do budgets) and realistically, time is better spent on rooms we use regularly. 
But that being said, I had to do something to add some pretty to a pretty stark room.

And then my amazing team at work inspired me!
On a recent shoot for a client of mine, we had our model pose on a bed of flowers. 
 Simple, striking. I loved it.

So I took inspiration from my creative team of geniuses and made my own floral frame for my spare room.
work in progress...

All it took was a frame, some polystyrene board, and a selection of fabric flowers.
Simply push them into the polyboard, pin down the tricksy ones that want to jump out (there were a few) and voila, a quick and effective flower wall feature.

Final pics to follow soon

Monday, 24 March 2014

Girly Pink Cupcakes

A friend recently ordered a batch of girly pink & white swirl cupcakes for her sisters surprise baby shower.

The mom-to-be very unsuspectingly walked into restaurant filled with all her dearest and nearest all there to celebrate the upcoming birth of her little princess.

If you have a baby shower coming up and are looking for cupcakes, feel free to email me tipsytart@gmail.com and I'll be happy to see what we can do for you :o)

Thursday, 20 March 2014

Pop it like it's hot...

Cake pops!
They're the perfect amount of cake in one easy go. (okay okay my chocaholic friends may disagree, saying bigger is better, but for me, these little balls of chocolatey goodness are the prefect size).

I however do not put my pop on sticks. I suppose this defeats the point but I just can't. You know how some people can't bear the sound of nails on a black board? Well I cannot even handle the thought of a wooden stick between my teeth. Just writing this has set my skin on edge, giving me goosebumps over my entire body. I don't know why. That and cottonwool. The thought of cottonwool between my teeth.. okay no, this  is too much for me to even write.
So back to stick-less cake pops.

For my cake pops I use a cake pop tin as opposed to baking the cakes then breaking them up and crushing them into balls. This is quick and easy and much less messy...

Chocolate covered, chocolate, stick-less, cakepops 

For the cake pops I follow this delicious chocolate cake recipe below.
Once they are properly cooled, it's time to prep the chocolate.  

Melt your baking chocolate ( I use 1 slab, but the slab is VERY big so its enough) in the microwave. Leave just one block of chocolate un-melted and stir this in at the end. I read that this is meant to help the chocolate keep it's shine and correct consistency due to some scientific reaction,  but I'm no scientist, so I can't actually be sure.  I just do it anyway...

Once the chocolate is melted and you have stirred in the one hard block, add your powdered food colouring. (I used black in support of our local Rugby team's colours as my friends were all coming over for the game). Specifically use powdered colour so that you do not add liquid to the mixture. 

Roll pop in the chocolate

Allow chocolate to run off, so that its not too thick.

And then it's as easy and sticking a wooden skewer into your cooled cake pop, swirling it in the runny chocolate, and delicately dropping into onto a tray covered in parchment paper. I do a few pops, decorate,  then move them into the fridge as you want to keep them cool so that the chocolate hardens.

Drop onto tray and decorate.

Refrigerate for at least one hour then serve!

Chocolate cake pops

2 cups sugar
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract (best quality available)
1 cup boiling water


  • Heat oven to 180C. Grease cake pops tin.
  • In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
  • Add eggs, milk, oil and vanilla.  Beat on medium speed for one minute.
  • Stir in boiling water (the batter will be thin, don’t worry, this is right).
  • Fill bottom half of cake pops tin entirely, then close with lid.
  • Bake pops for approximately 10-12 minutes.
  • Cool completely on wire rack before coating in chocolate.
The Boyfriend wanted to help so stepped in as chocolate dipper.