How to make confetti cones

Two of my oldest and closest friends are getting married this weekend, we've all known each other since primary school and they got together five years ago. I am so excited about this wedding, almost as much as I was about my own! Me and my girls are bridesmaids and my husband will be best man, so the whole family is a part of the wedding party - how amazing is that?!

I asked if I could do something to help & so I'm in charge of confetti. I thought as I'm too busy this week to fit in any baking related blog posts I'd do a quick tutorial on these. It's a lovely way to personalise your day & the confetti shot is always my favourite!

So I bought some Emma Bridgewater gift wrap as it's so pretty & also it's matt so doesn't look like gift wrap so much. I'm also using real petals as confetti - they smell amazing.

Each sheet is cut into eight, once lengthways down the centre and then each half into quarters.

Roll into a cone, I found I got a sharper point by laying it on the table. Use double sided tape at the bottom where I am holding that corner.

Fill with petals and fold over the top to keep them secure.

 

Ta-dah! - I can not wait to throw some on Saturday!

How to make royal icing butterflies

This is a simple but effective way of decorating a cake, I just used these and nothing else on my cake & it looked lovely, you could add piped or painted flowers to make it more suited to an adult (mine was for my daughter).

1. Make royal icing in your desired colours, this recipe is fairly close to the one I used http://allrecipes.co.uk/recipe/6350/royal-icing.aspx

2. Draw your templates out and place under a sheet of baking parchment or cellophane. Using a piping bag fitted with a number 2 nozzle pipe your outlines.

3. Let down your firm icing with a little water or egg white to give you icing of pouring consistency, put this in an icing bag fitted with a number 3 nozzle and flood your outlines.

4. Encourage your icing to fill the outlines to the corners by using a damp (not wet) paintbrush.

5. At this stage you can either pipe more soft icing into the still wet icing to give the effect shown on my butterfly cookies here http://vanillalila.blogspot.com/2010/10/cookies-almost-finished-article-honeys.html 
Or you can wait until they're dry and pipe detail on like this

6. When your icing is completely dry (approximately 24 hours) you can gently remove the wings from your parchment/cellophane and attach them to bodies.
Fold a large piece of card like a fan and line it with baking parchment. Pipe thick lines down the creases and push your wings into each line.

Leave this to dry again, 12 or so hours before gently removing.

I will post the pictures of the finished cake soon xx

How to - Covering a cake in sugarpaste

I thought I'd do a quick how to on covering a cake, I get asked all the time, especially when people try to make their own occasion cake and realise that you have to do a good job with the covering to end up with a beautiful cake! When I first attepted covering I rolled the icing too thin and ended up with a lumpy, cracked cake, not good! So here you are, for anyone wanting to have a go.

1) Knead the correct amount of sugar paste until soft and pliable. Add food colour paste at this point if required.

2) Brush your crumb coated or marzipan covered cake all over with very hot (boiled) apricot glaze.

3) Lightly dust your clean and dry work surface with icing sugar and begin to roll out your icing, lifting and moving it slightly to avoid sticking - do this regularly to avoid having to use too much icing sugar.

4) When you have rolled out your icing so it is large enough to cover your cake, lift by sliding both hands under the icing, palms facing up so they are supporting as much of it  as possible. Quickly but carefully position over the middle of your cake and gently place on top.

5) Smooth the top of your cake with an icing smoother or the palm of your hand in sweeping circular motions.

6) Work your way around the sides of your cake, tucking the folds of sugar paste in and smoothing with your hand as you go, this looks as if it’s going to be harder than it is. You have to unfold the icing and smooth it onto the cake.

7) With a smooth bladed knife trim the icing from around the bottom of the cake being careful not to get too close to the base of the cake.

8) With an icing smoother, smooth around the outside of the cake in a gliding motion. Trim any excess from the base and smooth some more.


Tips

An icing smoother gives a superior finish, if you don’t have one you can go over the finished cake with a pad of sugar paste wrapped in cling film.

If you use too much icing sugar it will dry your icing out and cracks may appear when covering.

Cracks may also appear if your icing is too thin. 1/4 inch is good for me.

A rough edge at the base of your cake can easily be hidden with ribbon.

Always use paste food colour, not liquid as this will change the consistency of your icing.


Don't overfill your cake or you end up with a bulge halfway where some filling has been squished out.

If your cake develops air bubbles insert a sterile pin and smooth the air towards the hole.

I hope this has been helpful to some of you,  I will try to take step by step photos next time I have a cake to do (I have several on the horizon so memory permitting, soon).