23rd March 2015 // No Comments

Our Bakery Cakes!

Bakery style cakes are fabulous. They’re fun, bright, and come in a variety of mouth-watering flavours. That’s why we’ve whipped up a small collection of bakery-style cakes perfect for the Easter festivities available for order and pick-up in the Kingston-upon-Hull area!

Our prices begin at just £10 for a small bakery style cake and can be customised further with different colour palettes and added messages too! If you’d love to order one, but had your heart set on a different flavour just get in contact with us and we’ll do our best to help. Email us or inbox us via Facebook to enquire.

Our bakery cakes in Kington-upon-Hull area…

Lemon ombré bakery style cake by Juniper Cakery

Lemon ombré with white chocolate and Easter egg inspired ‘bark’

Wonderfully fresh tasting lemon cakes are always a crowd pleaser at a party or around a dinner table. Our lemon and white chocolate bakery cake is created using the finest Sicilian lemon oil along with Belgian white chocolate. We decorated ours with rainbow nonpareil sprinkles, but you can customise your cake with stars, hearts, edible pearls or even a personalised message! Why not email us or inbox us via Facebook for more info!

Soft vanilla cake filled with fresh lemon curd and Sicilian lemon oil infused buttercream, smoothed with chic ombré lemon buttercream, drizzled with white chocolate, sprinkled with rainbow nonpareils, piped with lemon buttercream and finished with white chocolate, lemon drizzle and sprinkle ‘bark’

Decorate cakes and cupcakes with this easy tutorial for Easter chocolate bark by Juniper Cakery

How to make simple Easter chocolate bark to decorate cakes and cupcakes with

Strawberry milkshake ombré with white chocolate and mini egg ‘bark’

Our Strawberry milkshake flavour was inspired by both a fabulous 1950s style diner we visited in Dublin and Felicity’s childhood spent in the Californian sun (where weekends involved drives around San Francisco with carousels, Arby’s Roast Beef sandwiches and malted strawberry shakes and rainbow sherbet ice cream). It’s an incredibly fragrant cake too and is the perfect mix of fun and fancy! For Easter we’ve adorned the Strawberry Milkshake cake with crumbled mini egg chocolate shards, but of course you could add fresh strawberries on top of each buttercream swirl or even a sweet hand-painted message! Email us or inbox us via Facebook for to enquire!

Soft vanilla cake filled with strawberry preserve and strawberry milkshake (strawberry with Madagascan vanilla and Belgian white chocolate) buttercream, smoothed with an ombré effect, drizzled with white chocolate, sprinkled with bright sugar pearls, piped with strawberry milkshake buttercream and finished with white chocolate and mini egg ‘bark’

Peppermint Oreo Cake by Juniper Cakery

Peppermint and Cookies n Cream Cake by Juniper Cakery

Peppermint cookies ‘n’ cream ombré with a dark chocolate drizzle and crushed Oreo ‘bark’

Inspired by both our love for anything Cookies ‘n’ Cream flavoured and fresh Mint Choc Chip ice cream this lovely cake is perfect for any chocoholic who also loves a little twist. We automatically adorn our bakery cakes with our made to order chocolate ‘bark’ or shards, however, you can opt for Oreo cookie on each swirl of buttercream and perhaps include a short message or name on a hand-painted custom plaque too!

Soft chocolate cake filled with peppermint and Oreo cookie buttercream, decorated with an ombré stripe effect, drizzled with dark and white chocolate, piped with more fragrant peppermint Oreo buttercream and finished with a cookie crumb ‘bark’

Our bakery style cakes are perfect for anyone who needs a cake in a few days, who doesn’t like fondant or sugar paste icing or who simply just wants something fun and delicious!

5th March 2015 // No Comments

Baby Shower Carousel Cupcakes!

Sometimes a fabulous idea comes from something relatively simple and everyday… like retro style paper straws! We were recently asked to create some pink, white and gold carousel themed cupcakes for a sweet baby shower. Originally, the customer wanted some flat decorated cupcakes, but after testing out some ideas using pink and white striped party straws we proposed a rather cute carousel-inspired idea!

Baby shower cupcakes with carousel horses by Juniper Cakery

Each cupcake for the baby shower was our delightfully fragrant Strawberry Milkshake flavour - soft Madagascan vanilla cake topped with a soft pink swirl of Strawberry and vanilla infused buttercream! We sprinkled each with tiny sugar pearls before each treat was then transformed with pretty carousel horses!

Strawberry Milkshake Cupcake by Juniper Cakery

As the horses and their pink and white striped poles were the main focus we decided to keep the actual cupcakes simple and relatively unfussy. We swapped our usual plain round piping tip for a closed star tip to create the pretty ruffled effect. This added a lovely element of texture and softness to each.

Strawberry carousel cupcake by Juniper Cakery

Carousel Cupcake by Juniper Cakery in Anlaby, Hull

Each carousel cupcake featured a galloping merry-go-round horse attached to a striped pole tipped with a golden ball. We created the horses using modelling paste and once set they were attached to strong pink and white retro-style paper straws with white chocolate before being painted with edible gold and finished with a gold painted balls on top.

Once finished these carousel cupcakes were then boxed up in an extended cake box before making their way to be enjoyed at a wonderfully vintage themed baby shower in Anlaby!

10th February 2014 // 2 Comments

Ruffled Champagne Cake with The Happy Egg Co. Eggs!

What better way to treat a loved one for Valentine’s Day than with a beautiful and indulgent home-made cake! Using three key Valentine ingredients, and some egg whites from The Happy Egg Co. eggs, we created this truly lovely and decadent cake. One of the best things about this recipe is that it incorporates some incredibly sumptuous flavours and ingredients without being too sweet or rich. Perhaps the only bad thing about this cake is that you’ll find you’ve eaten quite a few slices without realising! Imagine a gorgeously soft and fluffy champagne infused cake smothered with fruity yet creamy strawberry and white chocolate buttercream just waiting to be devoured… can’t wait to start baking? We thought so.

Ruffle Champagne Cake by Juniper Cakery

White Champagne Cake (makes three 9 inch diameter layers one inch deep)

453g Self-raising flour
453g Butter
453g Caster sugar
453g Egg whites from The Happy Egg Co. eggs
400ml Champagne or 12-18 drops of champagne essence

Pre-heat an oven to Gas Mark 3/325F/170C.

In a saucepan add the 400ml of champagne, set to boil then simmer until reduced to half the amount. Set aside to cool.

Cream your butter in a mixer then add the sugar. Add in the flour along with half of the happy eggs for around one minute. Once half of the happy eggs are combined add the remaining eggs along with the champagne or champagne essence. Mix for about 5 minutes.

Pour batter in the pan around 2cm in height and place on the top shelf. Bake for around 40-50 minutes. Repeat this step to create your second and third layer. When all layers are baked leave them to cool fully as you prepare your buttercream!

Ruffle Champagne Cake by Juniper Cakery

Strawberry and White Chocolate Buttercream

500g Diced/chopped butter at room temperature
300-400g Icing sugar (keep testing when adding to make sure it is the consistency and sweetness you like)
6-12 Drops of strawberry extract
150g Melted white chocolate
Pink gel paste food colour

Add half of the of butter into your mixer and cream. Then gradually add icing sugar and the remaining butter (cut into cubes) until you get a smooth, creamy texture. Add in the melted chocolate and then add the strawberry essence to taste with some pink gel paste food colour.

To assemble you need to stack your layers with your buttercream sandwiching them together; now you need to crumb coat your cake. A crumbcoat is a thin layer of buttercream or ganache that seals in the crumbs before being fully iced or covered. With a good angled spatula smoother some of the buttercream atop and around the sides of the stacked cake until covered. Chill in a refrigerator for 20-40 minutes. Once chilled remove and cover with the rest of your strawberries and white chocolate buttercream using a spatula. We covered ours with soft buttercream ruffles for a romantic look.

Ruffle Champagne Cake by Juniper Cakery

We hope you’ve enjoyed our year of various cake recipes utilising eggs from The Happy Egg Co. as we have and that we’ve inspired more people to try their hand a new skill… or several.

7th November 2013 // No Comments

Macmillan Coffee Morning: Strawberries ‘n’ Cream and Lemon Drizzle Cupcakes!

Every year we happily created hundreds of delicious cupcakes to help raise funds for the Macmillan Cancer Support Coffee Morning! This year we whipped up some classic cupcakes in the form of Strawberries ‘n’ Cream, Lemon Drizzle, Raspberry Ripple and Rainbow Vanilla. Unfortunately, the latter two flavours flew out of the door so fast that we couldn’t move quick enough to snap a lovely photograph, but trust us when we say that they were a delight to behold!

Strawberries and Cream and Lemon Drizzle Cupcakes

Macmillan Cancer Support is an exceptionally wonderful charity who offer emotional, physical and financial guidance for cancer patients and their families. Both last and this year’s fundraising cupcakes helped raise nearly £400 for the charity and we’re aiming for bigger and better things next year!

Strawberries and Cream and Lemon Drizzle Cupcakes

Our Strawberries ‘n’ Cream cupcake consisted of a lovely soft and fluffy cake filled with homemade strawberry confiture,finished with bourbon vanilla pod and strawberry two tone buttercream toppled with Callebaut white chocolate callets.

The zesty Lemon Drizzle cupcake we created is a light lemon cake filled with homemade lemon curd, frosted with bourbon vanilla pod infused buttercream, topped with vibrant lemon drizzle and gold sugar pearls.

Strawberries and Cream and Lemon Drizzle Cupcakes

18th September 2013 // 2 Comments

National Cupcake Week: Strawberries & Cream Scone Cupcake Recipe!

Imagine a cupcake inspired by the British afternoon tea staple; freshly baked scones filled with strawberry conserve and whipped cream. Amazing, yes? Well imagine no further! Below is our recipe for this indulgent cupcake treat. We’ve created a light vanilla pod infused cupcake filled with deliciously fruity home made strawberry preserve, swirled with vanilla pod buttercream and then finished with miniature home made scones brimming with strawberry preserve and vanilla sweetened whipped cream! Try our recipe below and be sure to nestle them atop a cake stand of sandwiches and pastries for a well earned treat!

Strawberries & Cream Scone Cupcake

Basic Vanilla Cupcake Recipe (Makes 12 Cupcakes)

4 free range eggs
226g self-raising flour
226g caster sugar
226g butter
1 bourbon vanilla pod

Pre-heat your oven to Gas Mark 3/325F/170C.

Cream your butter in a mixer then add the caster sugar. Add in the flour along with half of the eggs for around one minute. Add the seeds from inside your vanilla pod. Once half of the eggs are combined add the remaining and mix for about 5 minutes.

Separate the batter into each cupcake case until 2/3 full and place on the top shelf. Bake for around 20/25 minutes.

Strawberries & Cream Scone Cupcake

Strawberry Preserve Recipe

150g chopped strawberries
1 lemon (juice of)
150g pectin sugar / jam sugar

In a saucepan add all of your ingredients and simmer in medium heat. Keep stirring for around 10 minutes or until thick in consistency. Pour into clean airtight jars and leave to cool before using!

Strawberries & Cream Scone Cupcake

Vanilla Whipped Cream Recipe

100ml double cream
6 drops of good vanilla extract
1 tablespoon of icing sugar

In a bowl whisk your double cream, icing sugar and vanilla extract together until it is thick and can stand in a lovely smooth peak! You can also save your arms the ache and prep this with a stand up mixer!

Strawberries & Cream Scone Cupcake

Vanilla Buttercream

250g butter
250g – 350g icing sugar
1 Vanilla Pod
Piping bags

Cut your butter into small cubes and cream your butter until soft. Gradually add icing sugar until a good consistency. Add the seeds from your vanilla Pod to taste.

Plain Scones Recipe

This recipe makes 8-12 normal sized scones (about the size of a jam jar lid) or 15-20 mini scones (approx. the same size as a 10 pence piece… or 25 cents if you are US bound).

225g self raising flour
pinch of salt
25g caster sugar
150ml milk
55g butter
1 beaten egg to glaze
Plain or scalloped circle cutters

Pre-heat the oven to 220C/425F/Gas 7. Lightly grease a flat baking tray or line with baking paper.

Mix together the flour and salt in a bowl. Then run in the butter to make crumb like pieces. Add the sugar and then the milk. Gently mix together using your clean hands.

Pop your dough onto a flour dusted surface and lightly knead. Roll or pat to around 1 inch thick (to make mini sized scones). Use a 48mm cutter to cut either plain or scallop edged scones. Place around 2 inches apart on your baking tray.

Lightly brush the scones with the beaten egg mixture and bake for 12-15 minutes until golden.

Strawberries & Cream Scone Cupcake

Leave to cool and when ready slice in half and fill with your home made strawberry preserve and vanilla whipped cream! Nestle these on top of your cupcakes and watch everyone gobble them up happily!

11th June 2013 // 4 Comments

Tutorial Tuesday: How to Make Fondant Strawberries & Strawberry Blossoms

We created a fun gardening themed cake with strawberries last week. We thought that with the lovely British strawberry season in full swing it’d be the perfect time to show everyone how to make fondant strawberries and strawberry blossoms!