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Tips on becoming a star baker!

Are you a whizz in the kitchen or a wanna-be-baker?

We’ve got birthday cake fever at London Designer Outlet (LDO), all for our 5th birthday celebrations. We had a chat with Prudence Staite, the famous food artist and master behind our GIANT birthday cake creations. Here are Prudence’s top tips to get you started…

  • Use a firm cake like a Madeira sponge to make cake sculptures
  • Eggless sponge is much softer to work with, so you will need to use a layer of chocolate around the edges of the sponge cake to help keep it in shape
  • Use plastic or wooden dowels to support the weight of your cake layers
  • Make custom size and shape cake boards yourself from 12mm MDF or chip board. You can buy cake foil online. This will help fit the shape of cake you are creating
  • Use edible ink printed icing sheets to add small realistic details; you can attach these to your icing with a little melted white chocolate, rather than icing
  • Divide the pieces of your cake sculpture into the smallest manageable sizes, so you can build the sculpture using several smaller cakes rather than trying to ice one giant slab of cake in one go
  • Make fun details with roll out icing, like curling ribbons made from strips of icing wound around a dowel and left to set for an hour. When you slide them off the dowel after an hour they will stay in shape, but not stick to the dowel. You can spray these with edible colours, or even add some food grade glitter
  • Make decorations using solid chocolate. You can bulk out chocolate with cereals if you want to use less chocolate. Then you can either build up layers of fondant icing on top of the chocolate to build up your sculpture or add chocolate modelling paste, or add more chocolate. Use edible colours to add realistic details
  • Use edible colours mixed with a little confectioner’s varnish to hand paint details onto your cake or chocolate sculpture

Don’t forget to stock up on all your baking essentials from ProCook, Denby and Villeroy & Boch stores at LDO – and all at outlet prices, too! – before you get started.

HOW TO MAKE….

Chocolate Birthday Card/EnvelopeLDO edible envelopes

Make your own chocolate birthday cards, just like the ones Prudence created for LDO.

Ingredients:
400g Chocolate (Dark, Milk or White)
Powdered Edible colour of your choice, black or silver works well.
Confectioner’s Varnish

Equipment:
Plastic microwavable bowl
Small 15cm x 25cm Metal Baking tray
Sharp Knife
Chopping board
Fine paint brush, food grade
Small disposable plastic cup

Method:

  1. Break up or grate your chocolate into small pieces and place in a plastic microwavable bowl.
  2. Melt the chocolate in a microwave in 30 second blasts, stirring really well each time until the chocolate is just melted and still not too hot. It should be just warm. Stir until any solid pieces are melted.
  3. Pour the chocolate into a metal baking tray, and spread thinly. Chill in a fridge for 10 minutes until set.
  4. Place the chocolate slab you have made on a chopping board and use a sharp knife to cut neat squares or rectangles to make the shape of an envelope. You can use a clean ruler to help guide the knife.
  5. Mix edible colour with a little confectioner’s varnish in a plastic disposable cup to make paint, and hand write/paint the recipients name or address. You can use an edible ink pen if you prefer.
  6. Serve on top of a cake, or just eat it!

 

Edible Big Ben

Big Ben

One of London’s most recognisable landmarks, have a go at making your own version of Big Ben from buns!

Ingredients:
6 Chelsea Buns
100g White Chocolate
Black Edible Ink Pen
1 Tablespoon Vanilla buttercream

 

 

Equipment:
Plastic microwavable bowl
Sharp Knife
Chopping board
Palette Knife or butter knife
2 Bamboo Skewers
Small 15cm x 15cm square cake board
Greaseproof paper

Method:

  1. Arrange 5 of the buns into a tall rectangle adding a little buttercream in-between each bun. Choose the best fit to make a tall neat upright rectangle.
  2. Secure these with the bamboo skewers pushed through the middle.
  3. Cut the remaining bun into 2 pieces, one bigger than the other, and cut them into pyramid shapes.
  4. Break up or grate your chocolate into small pieces and place in a plastic microwavable bowl.
  5. Melt the chocolate in a microwave in 30 second blasts, stirring really well each time until the chocolate is just melted and still not too hot. It should be just warm. Stir until any solid pieces are melted.
  6. Cover the cake board with the chocolate and while it is still melted attach the bun tower to the board.
  7. With the left over white chocolate, use a teaspoon to make 4 buttons on the greaseproof paper, and leave to set.
  8. When the chocolate buttons are set, draw on clock hands with the edible ink pen.
  9. Add these to the tower, fixing them on with a little melted white chocolate.
  10. Serve and eat.

If you’re trying out any of Prudence’s recipes we’d love to see your LDO inspired creations! Share your photos with us #LondonOutlet #5thBirthday

And if you’d like to see what Britain’s leading food artist created of LDO and other famous London landmarks, view our gallery of images.

London Designer Outlet

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