Batman Themed Minion Cake!

This super fun Batman themed Minion cake was a last minute request but we couldn’t resist! We think this mischievous little cake is perfect for a birthdays so close to the festivities of Halloween from it’s sleek black costume to the Batman symbol embossed cake board! 

Batman Minion Cake by Juniper Cakery

Minion cakes are insanely popular and they’re always fun to make especially when people request an extra twist like crazy costumes or quirky flavours! They can be transformed into almost anything which makes them perfect for most occasions; imagine a minion cake disguised as a pumpkin for a Halloween party centre piece, or even as a Christmas tree? What about dressed up as the recipients favourite singer or movie character? Needless to say, we love making them!

The cake itself was a freshly whipped up classic Victoria sponge featuring Madagascan vanilla buttercream and home made strawberry preserve. We filled, stacked, carved and crumb coated the shape before chilling it and covering it with custom coloured yellow fondant. The super-minion really began to look the part when we’d finished the iconic mask, ears and all!

Batman themed Minion Cake by Juniper Cakery

One of our favourite features was the Batman embossed cake board which we covered with grey fondant / sugar paste, embossed with a small Batman cookie cutter and then dusted with edible silver lustre dust for a cool metallic sheen!

Minion in Batman Costume Cake by Juniper Cakery

For the fun name plaque we were inspired by the Batman light signal from the films and comics! We used tylo reinforced fondant to create the bright yellow and grey fondant circles to emboss and hand paint onto before attaching to the side of the cheeky Minion character! 



All photographs, designs (including all baked and decorated goods), tutorials and written content belong to and are copyright to Juniper Cakery unless otherwise stated. Please do not copy! Copying and re-publishing our work without our permission or claiming it as your own work could lead to legal action from us. If you wish to feature our work do contact us for permission.

Halloween Chocolate Pumpkin Cupcakes!

Halloween is just about to creep up on all of us so to frighten away any last minute party woes here’s a quick and simple recipe and tutorial for ghoulish chocolate pumpkin cupcakes with a thick ‘black tar’ drizzle! If you’ve no canned pumpkin purée to hand simply use some blitzed beetroot in it’s place for moist chocolate cupcakes with a slight quirky dimension of flavour!

Chocolate Pumpkin Cupcakes by Juniper Cakery

Our taste buds were inspired to whip up these cupcakes after sampling some delicious chocolate pumpkin truffles with a lovely light spiced aroma and taste! In the kitchen we tested batches of chocolate cupcakes with a pumpkin pie-style filling, mixed up a light cocoa cake with pumpkin, and  tried vanilla with pumpkin spice cupcakes paired with 70% dark chocolate buttercream. In the end the subtlety of a dark chocolate cake mixed with lightly spiced pumpkin purée and swirled with a simple vanilla buttercream won us over!

The best thing about these simple cupcakes is that the thick, oozing black tar (sssh… it’s really royal icing) is such a fantastic and easy way to decorate these freshly baked treats! No stress over creating edible fondant zombie figures or hand painted eyeballs in sight (no pun intended).

Chocolate Pumpkin Cupcakes by Juniper Cakery

Chocolate Pumpkin Cupcakes with a Black Tar Drizzle
Serves 12
This recipe creates approx. 12 moist chocolate pumpkin cupcakes swirled with vanilla buttercream and topped with a midnight black royal icing drizzle!
Write a review
Print
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Ingredients
  1. FOR THE CUPCAKES... 226g self raising flour
  2. 226g butter
  3. 226g caster sugar
  4. 4 eggs (medium is the standard sized used for baking)
  5. 1-2 tablespoons of cocoa powder mixed with boiling water to make a paste)
  6. 1 teaspoon baking powder
  7. 2 tablespoons canned pumpkin purée
  8. 1/2 teaspoon cinnamon
  9. 1/2 teaspoon nutmeg
  10. 1/2 teaspoon allspice
  11. FOR THE VANILLA BUTTERCREAM... 250g butter
  12. 250-300g icing/confectioner's sugar
  13. 6-8 drops vanilla extract to taste
  14. FOR THE BLACK TAR ROYAL ICING... 1 egg whites from medium sized egg
  15. 188g icing/confectioner's sugar
  16. 1-3 teaspoon lemon juice
  17. 1-2 teaspoon black gel or paste food colour
Instructions
  1. FOR THE CUPCAKES...Preheat your oven to 170 degrees C / 325 degrees F / Gas mark 3
  2. Add diced butter to a stand up mixer and mix until creamy.
  3. Add in the sugar. Mix well.
  4. Gradually add in the flour whilst mixing. We add half and mix well before we include the last half of the flour.
  5. Finally, incorporate the cocoa paste, spices, pumpkin purée, baking powder and eggs until fully mixed.
  6. Separate the batter between 12 cupcake cases. We aim for each case to be 2/3 full. (Please note that cupcake cases vary in size so please adjust where necessary)
  7. Bake for around 20-30 minutes or until ready! Once baked set aside to cool.
  8. FOR THE BUTTERCREAM.. Add diced butter to a stand up mixer and cream.
  9. Sift in the icing / confectioner's sugar until a consistency and taste you are happy with. When you're able to taste equal amounts of butter and sugar it's ready.
  10. Add in the vanilla extract and mix. Don't over mix or you'll be left with lots of annoying air bubbles.
  11. FOR THE BLACK TAR ROYAL ICING... In a lemon cleaned bowl with a stand mixer fitted with the whisk attachment whisk the egg white on high speed until frothy.
  12. Once your egg white is ready and white and frothed up add in the icing sugar. Mix on high until glossy and add in the lemon juice and black food colouring.
  13. Consistency-wise your royal icing should be similar to non-set honey. If it's too stiff simply add a little lemon juice, mix it in, and test.
Notes
  1. All recipes are tried, tested and revised by us regularly and we can ensure that these recipes are accessibly for hobbyist and professional bakers alike. Though great care is taken by us to make our recipes achievable varying ingredients, uneven oven temperatures, different types or brands of cases (from silicone liners to cardboard loaf cases), or even not following the recipe accurately can effect your result.
http://junipercakery.co.uk/blog/
Chocolate and Pumpkin Halloween Cupcakes by Juniper Cakery

For some Halloween fun you could easily make these cupcakes extra gruesome by adding a little green gel or paste food colour into your buttercream for a zombie-inspired frosting! We also love the idea of making quick fondant bones, hands or legs to poke out of your home made royal icing tar!

Easy Halloween Cupcake Recipe by Juniper Cakery

 We hope you enjoy whipping up this recipe and that you have a terror-ific Halloween!



All photographs, designs (including all baked and decorated goods), tutorials and written content belong to and are copyright to Juniper Cakery unless otherwise stated. Please do not copy! Copying and re-publishing our work without our permission or claiming it as your own work could lead to legal action from us. If you wish to feature our work do contact us for permission.

Woodland Inspired Wedding Cake!

Woodland and nature inspired cakes are one of our favourite styles of wedding cakes to design and make. We love so many aspects of wilderness from overgrown gardens to awe-inspiring mountain landscapes that have to admit quite the pangs of excitement when a happy couple share their nature influenced cake ideas with us! This woodland themed three tiered cake is no exception of course. 

Woodland inspired wedding cake by Juniper Cakery

This tall cake features a deep middle Cherry Bakewell flavoured (almond cake with almond oil buttercream and black cherry preserve) tier. The cake is flourished with sugar bramble berries, hellebore flowers, damson blossoms, ruffled scabiosa flowers, various fantasy berries, golden feathers, edible moss, painted bugs, various mushrooms and white chocolate bracket fungus!

Woodland themed wedding cake by Juniper Cakery

One of our favourite elements of this cake are the sugar bramble (or blackberry) berries! They’re incredibly time consuming, but done well and with a healthy dose of patience they can look so much like the real fruits themselves. Plus we adore the quirkiness of them. 

Lovely woodland wedding cake by Juniper Cakery

The couple wanted some elements of gold included in their cake so we used gold pearl stamens (these are such a favourite in the studio for adding a touch of glamour to floral sprays that we’ll be stocking these soon), gold lustred damson blossoms, champagne glimmer dusted bracket fungus, golden feathers, edible gold glitter sprinkled in with the ‘moss’ and a gold ribbon to trim the board.

Woodland wedding cake hellebores and damson blossoms by Juniper Cakery

The addition of the small fondant muchrooms, bracket fungus and moss adds quite a carefree, quaint and nature-loving look to the overall design especially partnered with the usual florals and bramble berries! Each mushroom is fondant or white modelling chocolate with light hand-painted accents!

This design sure was a pleasure to create. We loved every aspect from the glimmering fondant bees to the unusual and striking scabiosa flowers!



All photographs, designs (including all baked and decorated goods), tutorials and written content belong to and are copyright to Juniper Cakery unless otherwise stated. Please do not copy! Copying and re-publishing our work without our permission or claiming it as your own work could lead to legal action from us. If you wish to feature our work do contact us for permission.

Gruesome Zombie Finger Cupcakes!

With Halloween fast approaching we’ve been working on a super fun and rather fang-tastic collection of cake and cupcake tutorials (complete with delicious recipes)! For our first Halloween inspired tutorial and recipe we’re going to show you how to whip up some Gruesome Zombie Finger Cupcakes filled with gooey homemade raspberry jam. These terrifying cupcakes are perfect for spook-tacular kids parties and shindigs!

Zombie cupcakes by Juniper Cakery

Zombie finger cupcakes with edible blood by Juniper Cakery

Materials and tools needed:

Step by step fondant zombie fingers by Juniper Cakery

Step 1:

Mix grey/green fondant or sugar paste with CMC/Tylo powder (approx. 1/2 teaspoon powder per 150g) and shape into a sausage shape around 5cm in length and 1 1/2-2cm in width. 

Step 2:

Work to make the sausage shape taper at one end. To create the ‘knobbly’ knuckle look use your index finger and thumb to squeeze slightly at both sides of where a knuckle would naturally occur.

Step 3:

Take a veining tool and scour lines along the knuckle and joint areas of the finger.

Step 4:

Carefully press a half oval shape into the tapered end to create a nail bed.

Step 5:

Mix a little CMC in the grey or beige, depending on preference for the nail, fondant/sugar paste and roll out.

Step 6:

With a blade tool or scalpel cut out small rectangles from the fondant.

Step 7:

With the veining tool scribe some rough ridges vertical-wise down the nail. Attach to the finger with a little edible glue.

Step 8:

For some extra detail lightly dust the knuckles, joints and the area below the nail bed with some black, brown or dark green blossom dust.

Zombie Green Cupcakes with Raspberry Jam 'Blood'
Serves 12
Brightly coloured vanilla cupcakes filled with home made raspberry jam and swirled with vanilla buttercream
Write a review
Print
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. FOR THE CUPCAKES... 226g self-raising flour
  2. 226g butter or margarine suitable for baking (check the pack)
  3. 226g caster sugar
  4. 4 eggs (medium or large is the standard size for all recipes)
  5. 1 teaspoon vanilla extract
  6. 1/2-1 teaspoon of green food colour paste or gel
  7. FOR THE RASPBERRY JAM... 200g raspberries (or strawberries if preferred)
  8. 200g granulated sugar (or pectin jam sugar)
  9. 2 tablespoons lemon juice
  10. FOR THE VANILLA BUTTERCREAM... 250g butter
  11. 250-300g icing sugar/confectioner's sugar
  12. 1 teaspoon vanilla extract
Instructions
  1. FOR THE CUPCAKES... Preheat your oven to 170 degrees C / 325 degrees F / Gas mark 3
  2. Add diced butter to a stand up mixer and mix until creamy.
  3. Add in the sugar. Mix well.
  4. Gradually add in the flour whilst mixing. We add half and mix well before we include the last half of the flour.
  5. Finally, incorporate the vanilla extract and eggs until fully mixed.
  6. Separate the batter between 12 cupcake cases. We aim for each case to be 2/3 full. (Please note that cupcake cases vary in size so please adjust where necessary)
  7. Bake for around 20-30 minutes or until ready! Once baked set aside to cool.
  8. FOR THE RASPBERRY JAM FILLING...
  9. Set a saucepan onto medium/high heat and add the water, sugar, berries and lemon juice.
  10. Stir until the mix boils and the berries break down and become soft.
  11. To test if your preserve is ready dip a metal spoon into the mixture. Run your finger through the jam coating on the back of the spoon. If the preserve very slowly fills up the gap or line your finger created it's ready!
  12. Set aside to cool in a clean jar.
  13. FOR THE BUTTERCREAM
  14. Add diced butter to a stand up mixer and cream.
  15. Sift in the icing / confectioner's sugar until a consistency and taste you are happy with. When we taste equal amounts of butter and sugar we know it's ready.
  16. Add in the vanilla extract and mix. Don't over mix or you'll be left with lots of annoying air bubbles.
Notes
  1. All recipes are tried, tested and revised by us regularly and we can ensure that these recipes are accessibly for hobbyist and professional bakers alike. Though great care is taken by us to make our recipes achievable varying ingredients, uneven oven temperatures, different types or brands of cases (from silicone liners to cardboard loaf cases), or even not following the recipe accurately can effect your result.
http://junipercakery.co.uk/blog/
Zombie cupcakes by Juniper Cakery

To assemble your cupcakes core and fill each cupcake once cooled with raspberry preserve (make sure this has cooled down also) and pipe generous swirls of buttercream before nestling your edible zombie finger on top!

Bloody finger cupcakes by Juniper Cakery

Zombie finger cupcakes by Juniper Cakery



All photographs, designs (including all baked and decorated goods), tutorials and written content belong to and are copyright to Juniper Cakery unless otherwise stated. Please do not copy! Copying and re-publishing our work without our permission or claiming it as your own work could lead to legal action from us. If you wish to feature our work do contact us for permission.

Cake Decorating Supplies: Our E-store Re-launch!

Our baking and cake decorating supply e-store has been down for some time whilst we re-design and re-stock! Luckily, we’ve now re-opened so we thought we’d share a little peek at just a small selection of some of the fabulous new items we have in stock!

Sugar pearl sprinkles at Juniper Cakery
We’ve sourced some of the best and most fun cake and cupcake sprinkles as possible including the above shimmering sugar pearls from Scrumptious. We’ve began using these to add a luxurious pearl studded look to cakes, cupcakes and quilted cake drums. Utilising glimmering sugar pearls is a great way to quickly add some simple yet elegant decoration to any sweet treat. Why not use the white to add detail to Chanel-inspired cupcakes or add various colours with edible diamonds (which we all will have in stock!) for a decadent treasure look!

As well as chic sugar pearls we also have confetti sprinkles, strands/jimmies, hundreds and thousands/nonpareils, and novelty shapes such as pumpkins and bats for Halloween get-togethers and various glittering snowflake sprinkles for Winter and Christmas! We’ve also sourced some delicious toppings including lemon slices, mocha beans and mint chocolate chip crunch.

Hello Kitty party cupcake decorating supplieds from Juniper Cakery
Licensed characters at Juniper Cakery
Being big kids ourselves we’re also super excited about the playful kids’ section we’ve put together! We’ve licensed characters from Hello Kitty to Teenage Mutant Ninja Turtles. Plus we’ve helped make preparing for a fun kids’ birthday easy by organising our cake decorating and baking supplies into party themes. Planning a Frozen party? Why not whip up a batch of cupcakes in silver or pink cupcake cases with lilac, white or pink buttercream and decorate with frosted snowflake sprinkles, silver strands, sugar pearls and glittering snowflake cupcake picks! 

Bright cupcake cases at Juniper CakeryWe’ve some pretty darn bright and bold cupcake cases in stock too including the vibrant collection above and some great polka dot and gingham cases; perfect for any event or even to satisfy a sweet tooth on a quiet weekend. We love the idea of whipping up cupcakes in each colour case and sprinkling our new rainbow/multi-coloured hundreds and thousands (nonpareils) on  top for an extra pop of colour. With the colder months around the corner these’ll certainly brighten up anyone’s day!

Pavoni Christmas themed plunger cuttersOther fantastic new items to look out for include… Pavoni plunger cutters, the full range of Rainbow Dust’s amazing new ProGel food colours, Ateco writing tips, licensed sprinkles (Spongebob Squarepants, Spiderman and Mickey Mouse), silicone moulds, brand new edible petals and so much more! 



All photographs, designs (including all baked and decorated goods), tutorials and written content belong to and are copyright to Juniper Cakery unless otherwise stated. Please do not copy! Copying and re-publishing our work without our permission or claiming it as your own work could lead to legal action from us. If you wish to feature our work do contact us for permission.