A 2-tier version of our popular grey ombre ruffle design delivered to The Royal Hotel, Kirkby Lonsdale today.
Flavours- Top tier- summer berries, bottom tier- chocolate orange truffle.
Congratulations to the happy couple!
Viennese Whirls Viennese whirls make a lovely Jubilee treat. I made half of mine with strawberry jam and half with raspberry jam. Delicious! Viennese Whirls (Adapted from a recipe by The Hairy Bikers ) Ingredients 250g soft butter 50g icing sugar 250g flour 50g cornflour ½ tsp vanilla bean paste Filling 100g butter 100g icing sugar plus ½ tsp for dusting ½ tsp vanilla bean paste 75g seedless raspberry or strawberry jam Method Preheat the oven to 190C/375F/Gas 5. Line a baking sheet with greaseproof paper. T ake a circular cutter and trace 16 circles onto the greaseproof paper. Flip the paper over so that the ink is on the bottom. Put the butter, icing sugar, plain flour, cornflour and vanilla extract in an electric mixer and mix until smooth. Spoon the dough into a piping bag fitted with a large star nozzle. Pipe whirls of dough onto the greaseproof paper using the circles as a guide...
Do you have a tutorial for the grey ombré wedding cake
ReplyDeleteUnfortunately not at the moment, but coming soon...
DeleteCharlotte, do you have a release date on the tutorial for the grey ombré wedding cake? Also did you use fondant or is it just buttercream for the ruffled look? Thank you.
ReplyDeleteHi, it is fondant that is used to create this look. Sorry for the delay, new tutorials including this one should be available in January.
DeleteCharlotte, I seen the tutorials posted for January and I purchased one but I didn't see the grey ombre' wedding cake one. Is it not out yet or am I looking in the wrong place for it. Thank you so much looking forward to the tutorial.
ReplyDeleteHi, I haven't posted the new tutorials yet, they should all be up next week :) Charlotte
DeleteThanks so much Charlotte, I can't wait to purchase it.
ReplyDelete