Tuesday, June 28, 2011

Pretty pink first birthday

We had the pleasure of putting together a cake and sweets table for the gorgeous Chrysa's first birthday! Chrysa is a girly-girl and Mum Elaine bought her a cute little tutu outfit to wear on her big day. We replicated the outfit on the custom cake topper and carried the pink bow theme throughout the table decor.

Chrysa's friends each received a custom favour bag to fill with sweets and a cute little pencil! Here is the birthday girl enjoying her party at the Clowning Around Play Centre in Northcote.

Chrysa's Mum told us she'll keep the cake topper to show her when she's a little older... how sweet! Happy first birthday from us xx
Cake, cupcakes, cake pops and custom chocolate bars: Cake Ink.
Custom table cloth, bunting and printed party stationery: Cake Ink.
Pink choc beans and accompanying glass vessels from: Sharnel Dollar Designs

Friday, June 10, 2011

FREE download - printable DIY treat cones!

Happy Friday! It's a long weekend here in Melbourne this weekend - yay!! we are almost in weekend mode, just a few jobs to tie up for the week.

We thought we might share some downloadable files with you guys today. Remember our little treat cones we used as favours on Mothers Day?? We created our own design using a template from the wonderful Martha Stewart (see her original paper cones here) - and we decided that we would share it with you!

Just click here to download the art files, it includes instructions plus there are two colourways!! Instead of reading Happy Mothers Day there is a cute little area for you to write your own message - sweet!

Enjoy - and happy weekend! xx

Friday, June 3, 2011

Pear and raspberry tea cake recipe

This is one of our fave tea cakes to serve during a relaxed afternoon tea. Made with sour cream and fresh poached fruit, it's moist and delicious with a light texture. Be sure to use real vanilla bean, it really does make a difference!

Pear and raspberry tea cake


250g unsalted butter, at room temperature
350g caster sugar
1 and 1/3 vanilla beans, seeds scraped
4 eggs, at room temperature
200g tub sour cream
300g self-raising flour, sifted
24 poached pear wedges (see method below)
150g fresh (or frozen) raspberries


For poached pears, peel and wash 3 beurre bosc pears and cut in to 24 wedges (8 wedges per pear). Start your sugar syrup by adding 400g caster sugar, 700ml water, the scraped seeds from 1/3 of a vanilla bean and half a lemon, sliced, to a large saucepan. Bring to the boil on high heat, stirring to dissolve the sugar. Once boiling, turn the heat down to a slow simmer and add the pear wedges to poach for around 25 minutes, or until the pear can easily be pierced with a knife. Take off heat and drain, reserving the liquid if desired. Allow to cool.

Meanwhile, preheat oven to 200 degrees celcius (190 degrees celcius if fan forced). Grease and line a 12" round cake tin with baking paper. Add butter to electric mixer and using paddle attachment, cream butter for about a minute. Add the sugar and vanilla seeds and beat on medium-high until pale and creamy. Add eggs one at a time, making sure it's well incorporated after each addition. Turn the mixer speed down to medium-low and add the sour cream in two batches until just combined, then add the flour in two batches being careful not to overwork the batter.

Spoon the batter in to the prepared tin and using a spatula gently smooth the top to form an even layer. Arrange the poached pear wedges in a circular formation on top of the batter and sprinkle the raspberries on top. Bake in oven for 55 minutes to 1 hour 15 minutes, or until a skewer poked in the centre comes out clean. If the top of the cake starts to brown, cover loosely with baking paper. Remove from oven and allow to cool in tin for 30 minutes before turning on to a wire rack to cool.

Cake is best eaten on the day of baking but will last well for up to three days in an airtight container.

Best served with a spoon of double cream and a lovely pot of English Breakfast. Enjoy!