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Just stumbled across your site after a random google search! I’m in heaven! Love your site, and you definitely have an avid reader and fan
Keep up the awesome work!
Hello!
I stumbled across your website trying to find a recipe for Very Hungry Caterpillar Cake, and I absolutely fell in love with your cake! It’s gorgeous..and looks exactly like the very hungry caterpillar. Anyway, my son’s 1st birthday is coming up and I would love to try and attempt to make this cake. I didn’t know if you would be willing to give out this recipe..and tutorial of how you made this cake? I’m not a baker at all, and this looks extremely difficult. If you can give a tutorial of how to make this cake..I would so appreciate it!!
-Amber
Hello! Can you list the recipe you use to make your fondant please? I’ve been trying to find a link within your tutorials and haven’t managed to stumble upon it. I’m just about to make some easter cookies for my son’s classmates and could really use some help!
Hi Cal
I use premade fondant that I buy from my local cake shop. I use Bakels brand.
Have fun making easter cookies! I’m going to upload a tutorial for easter cookies tonight
Xx
Hi Bron,
Just stumbled across this website, thought you might be interested?? seems like a great idea, but very expensive.
Nic
http://www.cakestackers.com, not sure if it worked in my last post??
Hi Bronnie,
I am absolutely addicted to your blog and am always checking Facebook and your blog to see if u have added any tutorials. I love your tutorials- so honest, helpful and practical. I also love the interruptions by the girls, exactly what my boys do.
You are really talented and have amazing ideas, not only for cakes but decorations, tables, treat bags, etc…
Was wondering if you could do a tutorial on filling, ganaching, and icing a cake so that you get smooth, sharp edges? …… Just in your spare time!
Again, thanks for the inspiration, humour and making things achievable. Cheers Emma
Hi Emma
Thanks so much for your lovely comments!!! I really appreciate them
I’m doing a cake for tuesday so I’ll try and squeeze in a couple of videos showing this!!!
xx
Hi! I have recently found your website, and love your cake designs, tutorials, and artistic talent!!!
I have a specific question about your MOLLY letters on your adorable gruffalo cake. Exactly how did you make the white polka dots on the red letters?? Are the dots white fondant (if so, how?) or royal icing??
One more question, what color red did you use for your hungry caterpillar head?? I use Americolor and wonder about super red, tulip red, or some orange needs to be mived in with the red??
I am making a large green leaf (half is white polka dotted) out of fondant for a hungry caterpillar cake inspired by the party invitation. I seldom use fondant so I appreciate all the help!
Thanks so very much for sharing your wealth of information!!!
Hi Joyce
Thankyou so much for all of your lovely comments – I really appreciate them!
The white polka dots were made with a super fine paint brush and some white food colouring (Wilton brand). You really have to do this at the last minute and not touch the letters as otherwise it will rub off.
I always use the precoloured red fondant – the only brand I have available is this one http://bakingpleasures.com.au/p7006/cake-art-red-plastic-icing and then I mix it half with white fondant (as the consistency of that premixed red is really crumbly) and then I add twice the amount of tylo powder (or any hardening agent you use). Tylo powder + fondant = gum/sugar paste. You can of course buy gumpaste and use that, but you would have to use an awful lot of colouring to get the red colour! Once I’ve mixed in a little more red colouring to bring it back to the vibrant red colour. To be honest… I cannot remember which red I used… probably Americolor’s Red Red (ha – way too many variations on red!!!)
But the red colour would have mainly come from the premixed fondant.
Depending how big your fondant leaf is, I’d use a small circle cutter and white fondant… otherwise, just mix the white colour with a small amount of alcohol and make the polka dots that way. Sounds like it will look fantastic!!! Happy to help with any other questions you may have
Bronnie xx
Hi Bronnie,
I am so loving your blog, especially the video tutorials – you make everything look so easy.
I was wondering if you have done anything, or have any suggestions, for a Dr Seuss themed party? Thinking biscuits or something?
I’m set the theme for my little boys 4th birthday and now trying to work out what to do! Help! Any suggestions? My skills are pretty basic and the party is in 2 weeks! Gulp!
You probably get a million questions like mine so I understand if you can’t reply.
Anyway, keep up the amazing work!
Trina x
Thankyou for your lovely comments Trina!! I really appreciate them
Did you have any thoughts as to the type of Seuss party?? you could go the red/blue/white Cat in the Hat theme, or the Green Eggs and Ham, or the Lorax? Or more of a Thing 1 and Thing 2 theme??
If you do a Cat in the Hat theme, you could do red circle cookies (use red fondant) and then use red and white discs of fondant to build a hat on top of the cookies??? or you could use red and white lifesavers to add on top for the hats?
These party printables are gorgeous http://www.etsy.com/listing/96617100/printable-dr-seuss-party-logos-printable?ref=sr_gallery_8&sref=&ga_search_query=seuss+party&ga_view_type=gallery&ga_ship_to=ZZ&ga_min=0&ga_max=0&ga_search_type=handmade&ga_facet=handmadeseuss+party
And you should be able to get them to change the ‘It’s a Boy’ to ‘Happy Birthday ***’ and you could cut them out and attach them to cupcakes which you’ve just iced an icing swirl on.
Or… you could make cookies in the shape of Green Eggs and Ham (just using fondant)
You could make little cookies in the shape of fish and then have the ’1 fish, 2 fish etc’ label next to them?
Ham sandwiches (omit the green!!!)
I think you could do really simple food, but make up some cute labels for the food using excerpts from the Dr Seuss books -see here http://www.etsy.com/listing/97970520/dr-seuss-party-food-labels?ref=sr_gallery_1&ga_search_query=dr+seuss+party&ga_view_type=gallery&ga_ship_to=ZZ&ga_min=0&ga_max=0&ga_search_type=handmade&ga_facet=handmadedr+seuss+party
These links have some great ideas!!! http://annies-eats.com/2010/06/28/andrews-second-birthday-party/
http://www.obseussed.com/2012/02/dr-seuss-baby-shower-party.html
Such a cute theme!
xxx
Thank you, thank you, thank you for your reply!
I have decided on a red/blue/white-cat in the hat theme. Am hyperventilating with excitement, so many ideas to have a think about! Many thanks again!
Hi Bronnie,
Love your work, absolutely gorgeous! Loved your little dinosaur on fb too. With 3 sons, I’m bound to be copying that one, one day. Just after a bit of advice as I’m somewhat indecisive. I’ve made a few cakes over the last few years, but now I’ve been asked to do a mermaid cake for a friend’s little girl. I’ve decided to do a 2 layer cake- 10 inch round base with smaller dome shape on top. I bought a little barbie mermaid doll with dolphin she sits on I will perch on top. I’ve made fondant figures before, but decided this way she could keep the toy after. I’ve been madly making all the fondant underwater coral, seaweed, fish, seahorses, crab, turtles, etc…. I was thinking I would ice the cakes in buttercream frosting, rather than rolled fondant, just because being underwater it doesn’t have to be a perfect smooth finish. My question is do you agree, and will I have limited time to decorate if using buttercream frosting as it starts to harden? Any advice would be great. I love doing cakes- once I have decided what I’m doing. Being indecisive, coming up with and sticking to a plan can be agonising!
Hi Nicola
Thankyou so much for your lovely comments – I really appreciate them!
The mermaid cake sounds so lovely and I think a buttercream finish would be great. You can do a rough style finish, like I did for my daughter’s birthday cake last year http://bronniebakes.com/2011/11/02/simple-ruffle-flower-tutorial/ You could try an effect like that, but maybe instead of lines, you could make them waves?
The other alternative would be doing a ruffle fondant cake in Ombre blue/green to emulate the different shades of the water? It’s quite easy to do, although it does take a bit of time. LIke the bottom tier in this tutorial http://bronniebakes.com/2012/04/15/ombreruffles/
Sounds like you’ve got it all under control though!!! You’ll have to show me a picture of the finished product!!! Let me know if you need any help.
xxx
Thanks Bronnie! Will post a pic when I’m finished. I think I’ll stick with buttercream adding some rough, wavey effects, thanks for the links and advice! Sometimes I just need a second opinion from someone who knows what I’m talking about- meaning not the hubby!
Hi Bronnie,
Very quick question.
The mermaid cake is for this Saturday and I’m not sure how far in advance I can make and decorate?? And if I decorate Friday night for Saturday lunchtime party do I have to put the cake in something or can I leave it out in a safe place?? Silly question maybe, but I wouldn’t have a container big enough for a 2 tier cake…. Any help would be great!
Hi Nicola
Have you baked the cakes? If you’re making a mud cake, bake it now and you can freeze it, otherwise i’d bake the cake thurs and ice it friday. You can leave it at room temperature depending what climate you’re in. If you’re in Australia then with the cold weather you’ll be fine. If you are using Italian Meringue Buttercream, even better as the ingredients have been cooked and are fine to be at room temp.
You’ve already made the fondant decorations, so i’m guessing they are hard?? I would stick them to the cake sat morning using some icing. Or you could do it fri night if that’s easier. Just dont put the fondant in the fridge!!!!
Hope that helps!! Please send me a pic once it’s finished!!!
Xx
Hi Bronnie,
I saw a video of you on YouTube and it shows you making cupcakes and you are showing how to pipe them. I was wondering what you did to make that icing. It was the consistantcy of whipped cream and it looked like chocolate spots. I hope you know what I’m talking about.
Montanna
Hi Montanna
I used Italian Meringue Buttercream which is my standard icing. In that video i mixed it with some cocoa powder, but i wouldn’t recommend that!! I would use some chocolate ganache instead for
Chocolate flavoured icing
I have a youtube video for the icing here
http://bronniebakes.com/2012/04/27/basics-series-how-to-make-italian-meringue-buttercream/
I highly recommend the lemon and caramel versions!!
X
HI Bronnie
loving your blog! just a quick one, your cakes always look so perfectly neat and round with sharp edges….. im wondering what tins you have as the tins i have dont seem to come out as ‘clean cut’ as yours….. they have rounded edges and slop a little.;… hope you know what i mean! basically im look for a good cake tin set, 10inch, 8 inch, 6 inch. any recommendations?
thanks! sorry for the sill questions.
Cheers
Tam
Hi Tam
oh, that is great you think that!!!! I don’t feel like my edges are that sharp, to be honest… but after ganaching/covering they become much sharper.
I have a range of tins – they are just the standard cake shop tins which I think you can buy from Spotlight as well. Sorry – I have no idea about the brand and there doesn’t seem to be a stamp on there!! But whatever you get at your local cake decorating shop should do the trick!
xx
Hi Bronnie,
Love your site, I tried the IMBC last weekend for my first layered cake and everyone loved it! Your tutorials are so easy to follow.
I want to try making the vanilla cake you used for your layering/ganache and cover tutorial but can’t find the link – would you be able to send it to me please?
Thanks
Hi Patricia
Yay – good on you for trying IMBC!! I adore it. You’ll have to try all the flavour variations next!
The vanilla cake I used was one by Sweetapolita here http://sweetapolita.com/2011/07/fluffy-vanilla-cake-with-whipped-vanilla-bean-frosting/
xx
Trying to find a few different things on here (now that I’m so inspired). Is there a search function on your blog?
Yep – on the front page on the right side. Otherwise there is an index tab at the top (I do need to update the most recent tutes though!)
x
Hey Bronnie
. I tried you IMBC today and it worked beautifully. Just wondering what your go to, works brilliantly every time birthday cake recipe is? I’ve looked through the posts and some have recipes and I’m thinking it’s the vanilla fluffy cake? However is that too difficult to layer?
I’m loving all of your posts and work and find you so soothing to listen to
I’ve always used the basic women’s weekly butter cake recipe but it seems a bit dry after freezing. Any advice would be most appreciated as its my two year olds birthday coming up and he doesn’t like a lot of people so I’m just doing family and an insane cake.
Thanks!
Mel
Awww thanks Mel! So kind of you to say that and YAY – glad the IMBC worked out so well for you.
I actually make mud cakes as my standard birthday cake – mainly because they are the best for holding up decorations, and they are great in the freezer (so it’s more convenient for me to make in advance and freeze).
Everyone’s favourite is the lemon mud cake! So I’ve been making lots of that lately, given there are plenty of lemons around. I have the recipe for that under the Ombre Ruffle Cake tutorial.
You’ll have to send me pics of the insane cake
Let me know if you need any help.
xx
Hi Bronnie,
I absolutely love your VHC cake, it is truly beautiful! I would love to recreate it for my daughters 1st birthday. I am a novice with fondant, do you think I am biting off more than I can chew? Your tutorials seem to make it possible?
Could you please advise how much of each colour premix fondant I need to buy, I am putting a shopping list together but can’t find anywhere how much I will need?
thankyou
Yes – you can DEFINITELY make it!!! Absolutely! So far, I haven’t heard from anyone struggling with the tutorial, so I have great faith in your ability to make it!!!
As far as quantities go, it is hard to know, without knowing how big you will make the topper. I would buy 500g of premixed red and if you can find the right green, buy 500g of that. I doubt they come in smaller quantities than 500g. So, I’d get 500g white and you can mix that with colours (you may need to buy a standard set of gel colours) to get any other shades you need. If you are going to cover the cake with fondant, then you will probably need another 1-2 kilos depending on how many tiers you are going to make.
xx
Thanks for the advice and positive,
Apologies for name not appearing above, I tapped post by accident!
Jane xxx
xxx
Hi Bronwyn,
It was great to meet you this morning! Love the blog too – I should clearly spend some time on here taking notes…
Best of luck!
Anna
So nice to meet you as well Anna! You will have to give me your scone recipe!!!!
Best of luck to you too (but I don’t think you’ll need it!)
x
Hi Bronnie
Thank you so much for your fantastic blog. I am going to make the hungry little caterpillar for my little boys birthday on the weekend. I was wondering if you had a recipe for a good caramel mud cake?
Warm regards
Sara x
Hi Sara!
Yes – I sure do http://bronniebakes.com/2011/10/09/pink/
All the best with the cake!
x
being breast cancer awareness month……….any fab inspirations on a cake or cupcakes
Hi Kim
No cakes or cupcakes, but I did do these cakepops for Frosting for the Cause last year http://www.frostingforthecause.com/2011/08/bronwyns-tim-tam-biscuit-heart-pops/
x
Hi Bronnie
I just love your blog & tutorials! I’ve been on your site so many times lately it’s ridiculous! Even my 3 year old loves looking at all your tutorials!!! Would really love your advice on a couple of things.
I’m attempting to make your sugar cookies. I need them for a Sunday but the only time I’ll have to make them will be on the Thursday. How long can they keep un-iced?
I’m also making vanilla cupcakes on the same Thursday. Can I store both in Tupperware till I ice everything on the Saturday? I’d rather not freeze the cupcakes as my freezer won’t fit them. Should they be kept at room temperature or in the fridge?
Would really appreciate your help.
Thanks, Eleni.
Oh thankyou Eleni for your lovely message
Much appreciated!
Yes – definitely the cookies will be fine. They can be kept up to a week in an air tight container.
Yep, the cupcakes should be fine as well. Personally I make them the day before and never freeze cupcakes because I find I sometimes have issues with the liners all creasing. So, if you can, I’d try making them saturday, but if it’s too difficult, they should be fine on thursday. Just keep them in an airtight container.
All the best with everything!!
xx
Thank you so much for your quick response. I’ll let you know how it all goes.
Hi Bronnie
I just love your blog & tutorials! I’ve been on your site so many times lately it’s ridiculous! Even my 3 year old loves looking at all your tutorials!!! Would really love your advice on a couple of things.
I’m attempting to make your sugar cookies. I need them for a Sunday but the only time I’ll have to make them will be on the Thursday. How long can they keep un-iced?
I’m also making vanilla cupcakes on the same Thursday. Can I store both in Tupperware till I ice everything on the Saturday? I’d rather not freeze the cupcakes as my freezer won’t fit them. Should they be kept at room temperature or in the fridge?
Would really appreciate your help.
Thanks, Eleni.
Hi, I love love love the cakes that you make, they are absolutely amazing!! Do u make any cakes to sell to the public as I would like to order/ buy one for my son’s birthday? Need I mention that I am a hopeless cake maker! Lol : )
HI Chriss and thankyou
I don’t actually sell cakes – I just blog about them
Which area are you in and I can recommend someone for you if you like?
x
I sent you an email. Hope you response soon. Or contact me on 0405957727. Need your help or advise. BTW, your website is awesome.
Hi Soo
I haven’t received an email from you – my email is bronnie@bronniebakes.com
thanks
Bron
Hi Bronnie,
I stumbled across your tutorial on making a fairy and couldn’t believe how you make something that looks so daunting easy to make. Love your work! I was wondering where you get your cake boards from? They’re so think and great for decorating with ribbon…I’m only able to get the thinner boards from my local cake shop.
oh thankyou Vanessa!
I buy my cake boards from my local cake shop – Wests Cake Decorating in Burwood, Melbourne.
https://www.cakedecoration.com.au/index.cfm?siteaction=stock&cat1=HARD&cat2=Round
Hope that helps!
xx
Sorry to bug you with another question…how to you work out what size cake or cakes feed how many people?
How many people are coming? My standard is an 8″ and 6″ for about 80 people but it depends on how much other sweet food you have.
Just as a general guide. But I was going to do a 10inch for 20pl…hopefully that’s enough??
Yep, that will be heaps!
Is it ok to put cream cheese frosting between ur cake layers and then ganache the cake with a white choc ganache before covering the cake with fondant? I’ve only ever used buttercream or ganache between cake layers. Would the 3 day rule apply to this?
Hi Vanessa!
Yes, you can definitely use it between layers, but personally I would serve the cake the next day.
Hope that helps
Do you have any suggestions for fillings to put between cake layers? Other than buttercreams or ganache
You could flavour cream? But again, if the weather is warm you wouldn’t leave it in the cake for more than 2 days. You could also use a syrup or a mousse filling.
I just always use Italian Meringue Buttercream because it is the most stable and it is really easy to flavour with caramel sauce, lemon curd or chocolate.
Hi Bronnie,
First of all I want to say that I love what you do and your blog, it is super helpful for me!
I want to ask you something: I have to make a 3 tier buttercream cake which I will decorate with fresh orchids.My first question is which buttercream is better to use, the Italian meringue or the Swiss meringue? I will use it for the layers and the outside.
And also I would love to know what’s the best way to put the flowers on the cake.
Thank you so much in advance for your help!
Maria
HI Maria
Thankyou for your lovely message! Much appreciated
I always use Italian Meringue – it is the most stable and I think it tastes better. Plus – everything is completely cooked because you make the meringue with your hot sugar syrup. It’s definitely the only icing recipe I use now.
I honestly have no idea about the flowers though!!! I have never done that before. But I’d imagine you’d have to use the wiring around the flowers to get the cascading effect and then just gently place them on?
Hope that helps!
x
Thank you so much Bronnie for your help and your quick answer.
One more thing! Do you recommend have the cake finished the day before or is better to decorate it early the same day? I am using buttercream for decoration,
Thanks again!
Maria
Hi Maria
I always ganache two days out and then the day before, cover in fondant and decorate. I like to have my cake finished the night before the party! Just in case something happens, I can always pull an all-nighter
Hope that helps!
xx
Tank you so much!
Maria
Hello,
I’m a french 16 years old girl, and I would like to make a Chanel or
Vuitton purse cake for my sister’s Birthday (on the 24th of march..)
I watched your tutorial on youtube named “How to make a Handbag Cake”, I loved yours and I would like to try to do the same (ahah! )
I’ve seen your blog, by the way, and I’m impressed.. !
I’ve got the colouring, I know how to make fondant, I’m close to know
how to spread it and to use it to decorate cakes, but there is a
problem..
I don’t know what recipe I should use for my purse cake..
In fact, since a while, I search everyday for some good dark chocolate
cake recipe, and I only found some with white chocolate, or with
vanilla taste..
I’ve got my own chocolate cake recipe, from my mother, but I think it
couldn’t work for my purse cake..(because it’s not a sort a sponge
cake)
Have you got a good recipe that I could use in it ?
And some advices for my first bag cake ?
Thanks for reading, hope you will help me
And I apologize about my english !!
C.Escoffier
Thanks for your lovely message Cyprine. I have just sent you an email back – and your english is fantastic! No need to apologise
Hi Bronnie,
When you stack a cake and have to transport it, do you just sit the cakes on top of each other or do you secure the structure by piercing the layers with a wooden dowel?
Hi Vanessa
Do you mean do I have a central dowel through all the tiers?? No, I never do that. But I always dowel each tier before placing the tier on top – just like in this video http://bronniebakes.com/2012/08/21/stackcake/ and that is all I do
Hope that helps!
x
Hi Bronnie!
My name is Nycola & I live in Ireland. I really enjoy receiving your tutorials. You’re so talented! I’m very much a beginner and I want to make my son’s 1st birthday cake. I really want to put an elephant on the cake. Dumbo would be ideal but I would be happy with a cute elephant. Can you give me any tips or point me in the direction of any elephant tutorials?
Thank you
Nycola
Hi Nycola and thankyou for visiting!
I don’t actually have a tutorial for an elephant as yet…when is your son’s birthday as I might be doing one in April. But here is a cute tutorial http://cakefixation.blogspot.com.au/2010/11/how-to-make-fondant-elephant.html
Hope that helps!
x
ps – I have been twice to Ireland and absolutely LOVE the country. It’s so beautiful and the people are so friendly
hello bronnie my name is muna i am 25 years old and i am a mother of two little girls. i love baking soo much i dream about baking and decorating all kind of sweets. thank you so much for sharing with us everything you make i love your site and i love everything you make. i am learning a lot from you:)
i wanted to ask you about the fondant toppers that you make. how long do they last and how do you store them? my daughter’s 5th birthday is after 3 weeks and i was wondering how soon can i start making the cake toppers?? thank you again
Hi Muna
Thankyou for your lovely comment
I’m glad you love cake decorating and are having so much fun with it!
Fondant toppers last a really long time! I still have some from a year ago. You need to add a hardening agent with your fondant for modelling so that it dries hard. It will then become like a hard lolly. I would definitely start making your daughter’s toppers now!! Once finished, just leave to dry uncovered until hardened. keep it away from the sun
hope that helps!
x
it does help. i will start tomorrow for sure.
thank you for ur help
Hi there. Just discovered your artistry and I was hoping you could do a 1st. birthday cake for my granddaughter. I just emailed you! Hope to hear from you soon.
Laureen
lassabrina@yahoo.com
Hi Laureen
Thankyou for your lovely message. Unfortunately I am not in the business of selling cakes. I just make them and create tutorials for others to make the same cake
Thanks
Bronnie xx
Hi Bronnie,
Your cakes are amazing! I’ve just started my own cake business (I made my little boys birthday cake and I just took off from there) and I wanted to say a huge thank you, your YouTube tutorials have helped me so much! Just wondering do you have a vanilla cake recipe that you like to use or a recipe that makes awesome cupcakes?
Thanks!
Fi
Hi Fi!
Thankyou so much for your lovely message – I really appreciate it!
I use either of these two recipes for vanilla cupcakes which I love
http://www.cupcakeproject.com/2011/09/ultimate-vanilla-cupcake-test-baked-by.html
http://bronniebakes.com/2011/06/17/choc-marshmallow-cupcakes-2/ (without the marshmallows!)
For my cake decorating I always do mudcakes as they withstand heavy decorations but I have made this vanilla cake before and it was delicious
http://sweetapolita.com/2011/07/fluffy-vanilla-cake-with-whipped-vanilla-bean-frosting/
Hope that helps! Happy decorating!
xx
Hi Bronnie!
I just love your blog and Facebook page! So inspiring! Just wondering if you’ve ever made your lemon mud cake gluten free? I have tried three different recipes and so far they’ve all ended up in the bin!! Heeeeeelp!
Lizzie
HI Lizzie!
Thankyou so much for your kind words. No… I haven’t ever made a gluten free version. I have made a delicious chocolate cake that is gluten free, but haven’t attempted a lemon version as yet. Sorry!!
Here is an orange cake that you could maybe try with lemon?? http://melangerbaking.com/2010/08/26/gluten-free-dairy-free-orange-almond-cake/
x
Guess what Lizzie! I found something that I’m sure would be delicious (I follow this blog religiously) http://paleomg.com/simple-blueberry-lemon-birthday-cake/
It looks amazing and I think you could easily omit the blueberries… or keep them in!
Hope that helps
x
Ohh thank you lovely!!
I’m definitely going to give that a try!!
I delivered my “Lightning McQueen” GF lemon cake yesterday. (It was a GF buttercake recipe from taste.com with LOTS of lemon rind added) and got great feedback thank goodness. Thanks so much for chasing that up for me though.
You’re a gem. xx
(if you want to see a picture it is on my FB page http://www.facebook.com/lizzieslittlekitchen I am a very amateur decorator!! )
I was going to make the lemon meringue tarts today but realised I didn’t have the bakeware so instead made lemon meringue cupcakes using your lemon curd and meringue recipe. Delicious. You are so talented.
Oh thankyou Jo for your lovely comment. I really appreciate it
Glad to hear you made some yummy cupcakes!
xx
Hi, I just wanted to really say thank you. My daughter was 18 yesterday and I really wanted to keep up the tradition of personally making her birthday cakes. This time though my cake went public as we had to take it to a restaurant with 30 guests! Terrifying. However I used your chocolate mud cake recipe and did a two tier cake with your IMBC as a filling and added the caramel. I cannot tell you how many comments I got. Also many requests for the recipe. Thank you from the bottom of my heart.
Thankyou so much Marnie for your lovely message! I really appreciate it and I’m SO happy to hear how well your daughter’s cake went. Thankyou so much for letting me know!
x