Buttercup Babycakes

Buttercup Babycakes

Buttercup Babycakes

It’s no secret I’m not the best sugar crafter or cake decorator. I’m still finding my feet when it comes to making pretty cakes. I’m more at home pouring loads of ganache over a cake and hoping for the best. So why on earth did I decide to attempt to cover a bundt cake with fondant icing you may wonder?! I’m always up for  a challenge and this really was a test of my cake decorating abilities.

A recent cake experiment - I won the Church Chocolate Cake Competition (for taste, not presentation!)

A recent cake experiment My Giant Chocolate Truffle Cake – I won the Church Chocolate Cake Competition (for taste, not presentation!)

I was invited to participate in Renshaws Baking Competition. The challenge? To bake and decorate a cake fit for the next heir to the throne, to welcome Baby Windsor into the world. My initial idea was to make a 3D crown, hence the bundt cake. however it seems my imagination is far more advanced than my sugarcrafting skills.

Lavender Bundt Baking

Lavender Bundt Baking

What flavour cake do you bake for the royals? Well, I know Kate enjoyed a few Lavender shortbreads during her pregnancy, so a Lavender Madeira Bundt Cake I baked. Hoping that she hasn’t since developed an aversion to lavender. Not that Kate’s ever going to actually eat this cake, but you know it’s the thought that counts.


Roll roll roll your fondant gently off the table

One of the reasons I don’t venture into sugarcraft very often is that there isn’t a lot of space in my kitchen. Attempting to roll my crown out meant there was a bit of droppage on the floor. I rolled the fondant as thin as I could manage in one rectangular piece.


Pizza cutter at the ready – crown creating

I don’t own any proper sugar crafting knives so wielding the pizza cutter I attempted to fashion some crown shapes. Cutting triangles out of the fondant.

Hoping the crown sets safely with a tin foil support

Hoping the sugar crown sets safely with a tin foil support

Once I had my basic crown shape I gently lifted it onto a cling film covered bundt tin. and held the pointy ends in place with a crumpled horseshoes of tin foil. Unfortunately the bundt tin then needed to have a cake baked into it, so it all went to hell. The crown ended up as a crumpled mess, so I made another. This crown snapped after it dried. Admitting defeat I returned to the drawing board.

jam up the bundt

jam up the bundt

To help spur on my creativity I decided to apply a layer of marzipan to the lavender bundt. Applying a liberal coating of apricot jam to make it all stick.

A layer of marzipan

A lovely layer of marzipan

Bundts are not usually iced in this way and I can now see why. Pouring a whole lot of chocolate over a bundt is a much easier option. This traditional style of icing is best suited to a more circular cake with flat edges, like with my wedding cake. Anyway who said I had to be traditional! Undeterred I threw a thin layer of marizpan over the bundt and poked a hole in the marzipan, coaxing it into the inner ring and under the moulded edges of the cake.

Marzipaned bundt

Marzipaned bundt

Surprisingly the marzipan worked exceedingly well. I filled in a few gaps with some extra bits of marzipan as no one will know about the messy joins. If you won’t tell I won’t either. AND only a small bit of the extra marzipan fell into my mouth whilst rolling this out, honest. (Did I mention that I have a marzipan obsession?? It is manna from the heavens!)

Smooth fondant finish

Smooth fondant finish

The most tricky bit is trying to get a thin layer of smooth white fondant icing to cover the bundt. The Renshaw white fondant is really lovely to work with, so soft and smooth, but I had to add a lot of icing sugar to stop it sticking to the worksurface so I could lift it all up in one go over the rolling pin. I didn’t have the courage to pop a hole in the middle of the white icing once I eventually got it on to the cake. I couldn’t have faced more rolling after it took me a good few goes to get it the right size to fit the cake. It took a bit of manoeuvring in my little kitchen to get it to work but once in place it worked a treat! Using the palm of my hand I smoothed the fondant and buffed it to a nice sheen so a hint of the moulding of the bundt can be seen through the icing.

Terrible crown attempt number 2.

Terrible crown attempt number 2.

In a bid to create a royal crown for my baby cake I cracked open a pack of yellow fondant. I clearly had to give up on my crown idea, as this looked more like a wonky chimney. A new approach was needed.

I give up on the crowns let's make flowers instead!

I give up on the crowns let’s make flowers instead!

And that approach is always flowers! I have a few sugar craft tools in my kitchen, most of which tend to be flowers or stars. The yellow sugar paste was really easy to handle. As it was so soft it didn’t really require any kneading to make it more pliable. It was good to go straight from the packet. As we don’t know if the baby is a girl or a boy (yet) I chose the gender neutral buttercup yellow.

whack a load of flowers all over the bundt

whack a load of flowers all over the bundt

I whacked a whole load of yellow buttercups randomly all over the bundt straight from the cutter. As the white fondant and the yellow sugar paste were still moist no edible glue was needed to hold the flowers in place. You could add some for extra security if you like, but the fondants bonded instantly and let me crack on with cutting as many flowers as possible.


Just when you’re think you’re done… keep going

Just when I started to think I was almost finished, I kept on cutting flowers and piling them up in the centre of the bundt to create a bouquet of buttercups fit for the Duchess.

Spray liberally with sparkle and stud each daisy with a pearl

Spray liberally with sparkle and stud each daisy with a pearl

I realised that my bundt was starting to resemble a 1970s swimming cap. I was going for a vintage look but no one wants to eat a swimming cap, especially not Kate Middleton and Wills. The flowers required a lift. Spray on silver lustre is always my go to when cakes need a little something extra. It’s my pièce de résistance. And yet it still wasn’t enough. Back to my cupboard and I discovered a pot of edible pink pearls. Terrific! I studded the still supple yellow fondant flowers with a pearl in the centre. This (in my opinion) makes all the difference.


Birds eye bundt view – Welcome to the World Baby Windsor

Pushing the pearls carefully into the centre of each flower added variance to the flowers, giving a more natural look and lifting the petals slightly from the cake. The added pressure also encouraged the bond between the fondants to help hold the flowers on to the cake.


I love a bit of lavender in my baking, you can probably tell from all of the other cakes I’ve made. Lavender keeps coming back. Infusing caster sugar with lavender is so easy to do and gives you a naturally wonderful flavour that enhances any cake, shortbread, meringue, Madeleine or cupcake that takes your fancy. It’s subtle floral scent perfumes the house and soothes the soul (and tummy). A nice hunk of lavender Madeira cake is best served with a strong cup of proper tea. The marzipan and fondant gives you an extra flavour dimension and sweetness. That sugar boost a new mammy needs. Welcome to the World Baby Windsor.

Baby Bundt Cake

Build me up Buttercup – Baby Bundt Cake

Things that I used to make this Baby Bundt Cake

  • 115g Self Raising Flour
  • 115g Plain Flour
  • 175g Margarine
  • 175g Lavender infused sugar
  • 3 eggs
  • splash of milk
  • 500g Renshaw white fondant icing
  • 500g Natural Marzipan
  • 40g yellow sugar paste
  1. Beat sugar and butter together until light and fluffy
  2. Beat eggs in, one at a time until fully incorporated
  3. Fold in the flours
  4. Fold in enough milk to get a good dropping consitency
  5. Pour into a bundt tin and smooth down, filling all of the gaps
  6. Bake for 50 minutes at 170 degrees C
  7. Cool
  8. Coat with apricot jam
  9. Apply a layer of marzipan
  10. Apply a layer of fondant icing
  11. Apply flowers, lustre and pearls!
  12. Present to your new parent friends.
Buttercup Bouquet

Buttercup Bouquet

Thank you to Renshaw for sending me this lovely box of icing and marzipan. I loved getting creative with the icing and it’s really easy to work with. I shall have to practice my cake decorating skills more often! Now who needs a celebration cake??

My box of Renshaw Icing Goodies

My box of Renshaw Icing Goodies

If you’d like to see the other entries in the Royal baby cake competiton head on over to www.renshawbaking.com




In an English Country Garden! Clandestine Cake Club – Lavender and Coconut Madeira Cake

Following on from my disastrous Lavender and Coconut Bibingka Cake attempt I had  one evening left before the Clandestine Cake Club to create a new and English Country Garden themed cake… I toyed with the idea of a rose flavoured bundt and earl grey tea and then fell upon the idea of a Lavender and Coconut Madeira Cake instead! Normally a citrusy based sponge cake I reckoned I could substitute some ingredients and make my own recipe… Dangerous and experimental with a very short time limit? Sounds good to me!

Emergency Lavender and Coconut Madeira Cake

Unfortunately I can’t count this towards my aroundtheworldin80bakes challenge as I have already baked SO much from England. Despite it’s continental name, Madeira Cake is actually from England. It’s a typical afternoon tea type of sponge cake and one of my favourites! The sponge in the Lamingtons that I made earlier is very similar to a madeira sponge. I love it’s moistness and I think (shock horror) I prefer it to a Victoria Sponge which (when I make it) can be a bit on the dry side.

Funnily enough Madeira cake and Madelines seemed to be very popular when I was in China. I ate rather a lot with my green tea!

Lavender and Coconut Madeira Cake (I can’t spell Madeira in this picture and this was my fourth attempt!)

I used a basic Marguerite Patten recipe and adapted it, replacing the lemon and orange zests with lavender sugar. I used the leftover lavender infused sugar (as mentioned in my last post) to add the lavender to the madeira recipe. I also substituted the milk for coconut milk and steeped some dried lavender in the milk for good measure while I whisked the butter and sugar together.

Beating the sugar and butter together until light and fluffy

I think the key to a maderia cake is to keep beating the butter and sugar until it becomes a lighter yellow colour and then add in one egg at a time. Whisk it all together until you think it’s ready and then beat it a bit more!

Whisking the eggs and coconut milk

Whisking the eggs and milk into the beaten butter and sugar

Fold in the sifted flour

All baked in my lovely new leak proof and non stick tin (no lining required!)

Unfortunately I got a bit carried away with the generous sprinkling of lavender sugar on the top of the cake and it dried out in the oven and cracked. I hadn’t intended on icing it at all, but the top layer crumbled away so on with the buttercream! (and no one will know the difference!)

Naked Madeira – pre cracked top

I usually enjoy my madeira cake plain with a cup of tea, especially as the edges a little more crunchy and sugary. However emergency butter cream was required and I whisked it up with another experimental addition. Coconut powder, icing sugar, blue food colouring, a little red food colouring and vanilla essence! This made the fluffiest icing that I have ever made! It was a bit touch and go for a while as my colourings ended up at grey rather than purple, so I kept adding blue until I got to lavender blue colour instead.

Lavender blue (and a sprinkle of glitter, coconut and lavender petals)

I didn’t have time for fancy piping so I plopped the icing on the cake with my palette knife and smoothed it round. Rustic looking, with a sprinkle of coconut and lavender, as Mary Berry suggests, to use a little of what’s inside the cake, on top of the cake to decorate it. I also couldn’t resist a sprinkle of glitter too…

The Cakes arriving at Cladestine Cake Club

All I had to do, was store it in the fridge over night. Then run home to collect it after work. The Clandestine Cake Club was held in the Garden Kitchen in Eldon Gardens this month. It was a fantastic venue, so light and airy!

So many gorgeous cakes to try!

The cakes were fantastic! I managed to sample, (almost) all of the cakes this time round. There were 20 bakers at this club with a guest each. I think I tried about 15 cakes! As most of them had fruit (and vegetables) in them they were quite light. I really enjoyed the English Country Garden theme.

Orange Blossom and Pistachio

I loved meeting lots of new faces at the CCC too and catching up with fellow bakers and bloggers Nelly  and Lisa (who organised the Newcastle CCC, it’s definitely worth checking out her blog!). Thankfully my cake seemed to be well received and there wasn’t a piece left at the end of the night! No one seemed to notice the cracked top that the buttercream was hiding too. I even took along my Bibingka Cake, just in case anyone wanted to try it, but there were far too many other lovely cakes to choose from, so I’m not surprised I ended up taking it home with me again!

Real Strawberries were hidden inside the giant carved cake strawberry! Delicious!

I’m looking forward to the next CCC event in July, where I will be baking something from the 18th Century for the EAT Festival! (I have no idea what I will be baking yet as google hasn’t offered many suitable recipes at the moment… all ideas are very welcome!)


Things I used to make Lavender and Coconut Madeira Cake…

Madeira Sponge

  • 6 0z of margarine (stork)
  • 7 oz caster sugar (infused with lavender petals)
  • 3 eggs
  • 8 oz plain flour
  • 1 teaspoon baking powder
  • about 1 tablespoon of dried lavender petals (for the sugar infusion)
  • 2 tablespoons of light coconut milk (you can use normal milk if you prefer)
  • about 1 tsp of dried lavender petals to infuse in the coconut milk

Coconut Buttercream

  • approximately 250g stork margarine
  • as much icing sugar as required to achieve smooth pale fluffy and thick consistency (approximately 200g)
  • a splash of vanilla extract
  • a generous 1-2 tbp powdered coconut milk
  • a sprinkle of dried lavender petals and desiccated coconut (and glitter)
  • blue food colouring (add as much as desired)

* This recipe was lovingly adapted from Marguerite Patten’s Luxury Madeira Cake Recipe, Everyday Food Cookbook

33. Fill your boots – Filipino Lavender and Coconut Bibinkga Cake

Just to make life that little bit more difficult for my trip this month to the Clandestine Cake Club I insisted upon incorporating some international aroundtheworldin80bakes baking into the English Garden themed bake . Up for yet another challenge I searched for and discovered an unusual recipe for a cake I’ve never even heard of before! Bibinkga cake (also known as mochiko cake) from the Philippines. (Another country on my still to be visited list too).

Lavender & Coconut Bibingka

So I was aiming to create an experimental English country garden cake with an aroundtheworldin80bakes twist… Hence lavender and coconut Bibinkga cake. I won’t be shocked if you don’t know what a Bibingka cake is, in fact I am very impressed if you are familiar with this cake. I was very intrigued by the idea of baking a rice flour cake with condensed milk and sugar. The twist of lavender offered a nod to the traditional English country garden theme.

I was a bit nervous creating something so different for CCC as everyone brings such beautiful and wonderous cakes along. But I am the one who conjured up my own challenge and therefore I must stick to it. When there is a baking requirement I see an international baking opportunity! (Despite most of my friends and family’s preference for chocolate cake… )

Even with my aroundtheworldin80bakes dedication/obsession I still felt some trepidation and so baked the Bibinkga 2 days in advance… just in case of epic disasters. I must be psychic. I’m so pleased that I realised my own limitations and didn’t pin all of my hopes on this bake!

What goes into to Lavender and Coconut Bibingka Cake?

It was a fairly quick bake with a bit of whisking. Last year I made lavender shortbread (which I loved and gave to friends and family for Christmas). I learnt a really great way of introducing lavender to baking by infusing dried culinary lavender for a week or two in an airtight container filled with sugar. Just popping the lid of the sugar jar is a little breath of heaven when you’re making lavender sugar. This time round I still had some lavender stored up so infused the sugar for a week or so before baking this. It really does make all the difference as lavender can be a little too delicate to flavour a full cake.

Lavender Sugar – pre blitzing in all it’s infused glory

To ensure the sugar was REALLY lavendery and evenly distributed throughout, I threw couple of tablespoons of dried flowers into the sugar and after their infusion used my stick blender to blitz it all up together.

Frothing up nicely

This was really quite a quick bake and so the most effort required was for the whisking. I used my handheld electric whisk to whisk together the coconut milk, evaporated milk and melted butter. I whisked this up until it was a lovely creamy yellow colour and frothy, (and of course all up the walls in the kitchen) probably for around 5 minutes.

Then I whisked in the eggs, and whisked to incorporate as much air as possible.

Even Frothier

Still using my hand held whisk I added the lavender sugar  and vanilla extract, and whisked it until it was a smooth runny batter. Then to  gradually beat/whisk the rice flour into the batter. I added 1/2 cup at a time to attempt to avoid dreaded lumps and bumps.

After all that whisking, all that’s left to do is to pour the very fluid batter into a pre prepared grased and lined baking  tin. I used a rectangluar roasting pan about 13cm by 9cm

Oven Ready Bibingka

With a generous sprinkle of dessicated coconut and a bit extra lavender for good luck the Bibingka cake was ready for a good baking  for 45 mins at 190 degrees C (or 375 degrees F)

The recipe warned that the cake would look like it had risen and it wasn’t wrong.  20 minutes into the baking time there was no waft of cake floating from the oven nor any lavender perfume warming the air. Concerned, I checked the oven to discover I had created a balloon cake. One end dangerous puffed up with air and close to being frazzled whilst the other end lay calm and flat baking quietly.

Burnt Bibingka Balloon

When faced with a disproportionate cake inflation do you a) leave it alone, it may sort itself out? or b) open the oven and pop it with the closest thing to hand (usually a chopstick in my house). Being uncharacteristically sensible I did a) and now I really regret not popping the balloon with a chopstick.

Perhaps I whisked the batter into a frenzy and added too much air? I may have been a bit lazy just using the electric whisk for the entire cake creation process? Perhaps I should have folded in the flour rather than whisking it? The recipe did say that it would deflate after rising so I waited. And waited. And after 45minutes in the oven and a cooling off period. It STILL hasn’t deflated.

The final product

I clearly do not have the Bibingka skills! Once it had cooled I sliced it up into squares and had a little taste. God knows what I did wrong to this poor cake but it was utterly devoid of taste or fragrance. The complete opposite of my lavender shortbread which perfumed the entire house. It was rather dense, chewy and a bit on the greasy side for my liking. Perhaps I used the wrong type of rice flour? Perhaps it was the light coconut milk that I picked up by accident? Or perhaps my lavender had lost it’s oomph?!

Hollow on the inside, flat on the outside

Either way I couldn’t possibly take it to the Clandestine Cake Club in it’s lumpy, hollow and burnt state. Sometimes things go wrong in my kitchen, I’m not ashamed to admit it… it was fun experimenting all the same. It just meant I had some emergency baking to do and a new recipe to conjure up, quickly! Bring on the next challenge!

Things that I used to create Lavender and Coconut Bibingka Cake

  • 2 cups rice flour
  • 3/4 cup coconut milk (about half a can)
  • 3/4 cup evaporated milk (about half a can)
  • 1/2 stick of butter (1/4 cup)
  • 3 large eggs
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon dried lavender
  • 1/2 cup unsweetened shredded coconut
  • My Russian Doll measuring cups (every chance I get to use an American recipe!)
  • baking tin 13cm x 9cm
  • 190 degrees C oven for 45minutes

I found this recipe over at Kensington Kitchen’s Wonderful Blog . Thank you for sharing and thank you very much for reading.