Hawaiian Theme Cake Display

My Sweet Adventures

What does every party need?

That’s right, you got it… CAKE! And lot’s of it too.
So when my two best friend’s decided to have a joint Hawaiian 21st party, I thought it was the perfect opportunity to whip up some extra special birthday treats.

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So what was on the menu?
Birthday girl No.1’s cupcake: My Double Chocolate Cupcakes – super moist, fudgy and extra chocolaty.
Birthday girl No.2’s cupcake: The ever so incredible Oreo Cheesecake Cupcakes – creamy, rich and just damn good.
My Victoria Sponge cupcakes, to add a little fresh fruitiness to the display.
And finally, an all time favourite, my White Chocolate & Raspberry Blondies.

Add a couple of tropical umbrellas, edible flowers and coloured sprinkles and you have a deliciously tropical cake table.

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I made this little menu as well, cuteeeeeee!

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Birthday girl No.1 and myself after one too many Pornstar Martini’s…

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Birthday girl No.2 looking gorgeous…

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Special mention to Thomas Colombo for this fabulous Mambo Bar cocktails, if you haven’t heard of him before have a read of this post for more details! He is the perfect addition to any party.

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If you fancy trying any of these bakes then click on the links above for the recipes, or if you think a JessieCakes display would be perfect for your party then scroll up and click on the Facebook icon at the top of the blog and drop me a message on there.

Victoria Sponge Cupcakes

Give It A Go

Victoria sponge is a baking classic, named after Queen Victoria and traditionally served with whipped cream and jam. As well as being an all time classic, it’s one of my all time favourites! I’ve decided to spruce this understated cake up a little and transform it into a delicious cupcake!

So I give you a traditional sponge base filled with strawberry jam, topped with a mound of fresh whipped cream and a sweet strawberry. Simple, summery and bloomin’ delightful.

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Ingredients (makes 12 cupcakes)

For the cupcakes:
150g self-raising flour
150g caster sugar
150g stork tub for baking
2 medium eggs, beaten
1 tsp vanilla extract
1 tbsp milk

For the filling:
Strawberry jam

For the topping:
400ml double cream
1 tsp vanilla extract
2 tbsp icing sugar
6 strawberries, cut into halves

 

Method

Preheat oven to 180°C and line a 12 hole cupcake tray with cases.

Start making the cupcakes, by first creaming together with a wooden spoon the stork and sugar until creamy. Then slowly mix in the beaten eggs along with a little flour to stop the mixture curdling. Once eggs are all added, add the vanilla extract and mix.

Finally, fold in the remaining flour and milk until mixture is combined, smooth and drops of the spoon easily. Bake in the oven for 18 mins until cakes are a light brown colour and a skewer in the centre of one comes out clean. Transfer cakes to a cooling rack and leave to completely cool.

Using a cupcake corer or a teaspoon take out centre of each of your cupcakes saving just the top of the cored cake. Fill each hole with strawberry jam and place the cores back into the cakes to cap them.

Now make your topping by whisking the double cream and vanilla extract with an electric mixer on a high speed. Whisk for approx. 4 minutes until it starts to thicken, now add the icing sugar and continue to whisk until stiff peaks have formed.

Spread the whipped cream over your cupcakes and top with a fresh strawberry. Keep in the fridge until your ready to serve them. These cupcakes will last for 2-3 days in a container in the fridge.

Mad Hatters Afternoon Tea

My Sweet Adventures

For my 21st birthday my lovely sister Alice, coincidentally, bought me a very special pressie… Afternoon tea eeeek! However this wasn’t just any ordinary afternoon tea, oh no it was SO much more than that!
Imagine a ridiculous amount of sweet and savoury naughties, an Alice in Wonderland theme, the London Sanderson hotel, a magical heated outdoor garden, hot apple pie tea, popping candy and a drink me potion. What are you thinking? Pretty awesome right!?
Everything about this experience was perfect so it would be insane not to share it with you, especially before Christmas as this would make a fabulous present for someone special (plus you get to go as well… bonus!).
So grab a cup of tea and prepare yourself to feel super duper hungry! If you wish to book your own Mad Hatters tea party then see the bottom of the post for further information.

Beautiful place settings

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Our menu was hidden inside a vintage Pride & Prejudice book

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What was to come…

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Interesting tea options

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My gorgeous sister looking very excited about her apple pie infused tea

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Pouring my mint choc-chip tea

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Our sugar cube music box

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And here is the star of the show

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Sweet and savoury scones

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Green tea & white chocolate mousse served in a chocolate tea-cup anyone?

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Never underestimate a quiche… delicious!

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Sandwich heaven

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‘Drink me’ 3 layer passion fruit potion

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Tick-tock Traditonal Victoria Sponge

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Cheesecake with a mango surprise center

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Drooooooooooooooool

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Carrot Meringue & Strawberries and cream marshmallow mushrooms

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And just when I thought I was going to explode, this little beauty came out.. would be rude not to really

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It truly was an unforgettable experience and I cannot recommend it enough, so thank you Alice for giving me such a gorgeous birthday gift.. and also for making me gain about 4 pounds, it was SO worth it!

If you are interested in booking an Afternoon Tea then click on the link below:
http://www.afternoontea.co.uk/uk/london/oxford-street/sanderson-hotel/

Classic Victoria Sponge

Give It A Go
The traditional Victoria Sponge (also known as ‘Victoria Sandwich’) is a baking classic, it is named after Queen Victoria who would enjoy a slice with afternoon tea. The filling which typically consists of whipped cream with jam, is sandwiched between soft, light sponges and the cake has no topping apart from a light dusting of icing sugar. For my Victoria Sponge I have decided to change it up a bit by using sweet vanilla buttercream and strawberry jam as my filling, as I’m not a huge fan of whipped cream. I can admit that it is not the neatest of cakes but it sure does deliver in taste and besides… looks aren’t everything!
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My stepfather loves making homemade jams, these are just a few of them! 
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Ingredients (makes a 20cm round cake, approx. 8 slices)
For the sponge:
200g stork tub for baking
200g self-raising flour
200g caster sugar
4 medium eggs, beaten
1 tsp baking powder
For the filling:
175g icing sugar
88g unsalted butter (soft, at room temperature)
1/2 tsp vanilla extract
3 tbsp strawberry/raspberry jam
Method
Preheat oven to 190C and line two 20cm round baking tins with baking parchment (see below for instructions).
  1. In a large bowl beat the caster sugar and stork together until light and creamy. Then gradually beat in the eggs along with a little flour each time. Once all eggs are added, sift in the baking powder and remaining flour and fold mixture together until all ingredients are combined.
  2. Divide equally between the cake tins and level out with a palette knife. TIP – to prevent uneven rising, lightly tap your baking tins on the side to release any air bubbles. Bake in the oven for 20 minutes until cakes are a golden brown colour and a skewer inserted into the middle comes out clean.
  3. Tip cakes out onto a cooling rack and peel of any baking parchment. Leave to completely cool.
  4. Whilst cakes are cooling, make up a simple vanilla buttercream by first creaming the butter until light and fluffy. Add half the icing sugar and beat together. Add the remaining icing sugar and vanilla extract and beat until mixture is creamy and light.
  5. When cakes are cool, take your first cake and use this as your base (choose the cake with a flatter top). Spread your buttercream all over the top of the cake evenly. Dollop your jam on top of the buttercream and spread it across evenly.
  6. Finally, sandwich your second cake on top and dust with icing sugar for a classic appearance.
How to line a round baking tin…
1. Place your baking tin on a piece of grease proof paper and draw round the tin with a pencil.
2. Take the baking tin off the paper and cut out the circle marking you have just made.

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3. Next cut out a long thick strip of grease proof paper (this will fit round the inner edges of your tin, so make sure it is long enough to reach all the way around, and thick enough to reach past the height of the tin).
4. Fold the top of one edge of the strip and make little cuts all the way across, roughly 2 cm’s apart. 
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4. Grease the tin with a little butter. Take the long strip of greaseproof and fit it inside the tin with the cut edges flat down on the bottom of the tin. Stick the paper to the edge of the tin.
5. Finally place the circle of greaseproof paper on top of the cut edges in the base of the tin and flatten down.
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