Cake Craft and Decoration

Finally bought the May issue of CC&D today as my second article is on page 44.

"Come To The Party
Fancy dress is always popular for children’s parties and Kathryn Kelly has designed a fab two tiered birthday cake with lots of hand modelled children in fancy dress."

I'm in good company this month alongside Elaine Thomas's dragon in its lair as well as her talking about making the award winning flying dragon from Cake International 2011, Tracey Mann and Jane Barraclough.

Chocolate!

I had a great day on Saturday at the Bristol Sugar Madness Day.  Many thanks to Gill for organising, and for inviting me to demonstrate.  I hope everyone enjoyed my patterned paste techniques.

The other demonstrator was Mark Willis, 'Modelling Mark' to those of you who belong to the BSG and an amazingly talented chocolatier.  So after seeing his moulded chocolates demonstration, I thought I'd have a go.

I have a shoe mould for making sugar shoes, and following his instructions I placed some spots of oloured cocoa butter in the mould, tempered the choolate and poured it in.  Next time I'll take photos of the steps to show you.  After a couple of minutes, I poured the excess chocolate away and stepped away from the mould.

The result?  Well, I'm quite pleased with - and I know how I'll make it better next time!

Pinterest

I've been pinned - or rather the Patterned Paste tutorials have.

Hello and welcome to all those who are new to Kathryn's Cakes.  Why not have a browse round the website or join us on facebook?

Poppyseed and Lemon Drizzle Loaf

DS and I made a cake for DH's birthday - one of our favourites, a Poppyseed and Lemon Drizzle Loaf.

The recipe?

Poppyseed and Lemon Drizzle Loaf

125g SR flour

30g poppy seeds

90g caster sugar

2 level tbsp honey

125g butter

2 medium eggs

Rind of 1 lemon

2 tbsp milk

Topping:

30g sugar

Juice of 1 lemon

Set the oven to Gas 4, 180degC

Place all the cake ingredients in a bowl and beat until the mixture is smooth.  Spoon it into a lined loaf tin (the recipe says 1lb, but I use a 2lb)

Bake for 30-40 minutes until the cake has risen and a skewer inserted into the cake comes out clean.  Remove from the oven.

Immediately spread the sugar over the top of the loaf in an even layer and drizzle over the lemon juice.  Leave to cool completely in the tin.

Keeps for 2 days – if it lasts that long!