Wedding colour palette: soft pink and white

We're currently working on a wedding cake in gorgeous soft pink and white tones for a lovely couple to match their stationery suite we created late last year...  here's a pretty mood board we put together as inspiration. We think these classic tones make for a very romantic setting and we're looking forward to setting it up on the day!

We hope you're having a great start to the week... oh and we'll be sharing a free Valentine's Day treat for you, our awesome readers, very soon so please check back!

Custom stationery suite by Cake Ink.
All other images via Style Me Pretty

meet our crafty friends

I want you to meet one of our crafty friends, Amy and her gorgeous bunting over at Giggleberry Creations.

Amy is one of those crafty peeps that has lots of ideas and can make and do anything. We have had the pleasure of working with her for a few of her parties she has thrown for family, and it's lots of fun hatching new ideas for elements for little and big kids' parties! Amy's rainbow ribbon garland featured in one of our favourite Cake Ink. parties, and I also have one of her beautiful custom-made bunting hanging in Lewis' bedroom. Pop past the Giggleberry blog for a read on all Amy's latest happenings, or check out her shop to pick up some of your own bunting for your next event or to brighten up your home!!



Invites for a 70's ski themed party, and custom designed party printables















*Top photograph by www.hayleyjohnson.com.au

Have a lovely weekend!!
Samone xo

Planning a New York wedding

It's not every day we get to plan for one of our own so we're excited to be putting together all the bits and pieces for my wedding in September! We thought we'd share the progress along the way so here's a snapshot of some initial inspiration we're using to create the custom stationery suite for our big day...

So far we're working on postcard-style save the dates, formal invites including wedding map, ceremony & activity information, tabletop stationery and welcome gift bags for each guest. We're also working with some AMAZING local wedding vendors but more on this later!

I can't wait to say 'I do' to my amazing husband-to-be (who we affectionately call The Cake Engineer due to his handyman prowess) and to celebrate with our nearest and dearest in an amazing city! Love you Stu!

Janelle xx

Recent work and some Cake Ink. news!

We've neglected our blog a little lately as we've been super busy, but we're back and ready to start the New Year with the promise of some exciting new projects!

Firstly, we'd love to introduce you to the newest (& cutest) member of the Cake Ink. family; Samone's little boy Lewis!

Lewis was born on November 24th 2011, and was a teeny 6 pound 5, but is growing super fast! We can't wait to teach him to bake cupcakes haha!! but we are enjoying his baby sweetness for now, and he is keeping Samone super busy!

We're also busily working on the details for Janelle's destination wedding later in the year so we'll be sure to share the progress along the way!

In the meantime, some recent Cake Ink. projects:

Chloe's 1st 'ladybird' birthday

A beautiful vintage inspired wedding cake**

Classic rose and lace wedding cake

A bow-tie christening cake

A fun engagement cake

Gorgeous custom wedding and engagement stationery

 **Images from Milk Photography, all other images by Cake Ink.

 

Red velvet cake recipe

We had a few requests via our facebook page to share our red velvet cake recipe! Well here it is... it's the best version we've tasted and is perfect paired with delicious cream cheese frosting.

Red velvet cake

Ingredients:

1 tablespoon unsalted butter

31/4 cups plain flour

1/4 cup cornflour

½ cup unsweetened cocoa (not Dutch process)

1½ teaspoons salt

2 cups canola oil

2¼ cups caster sugar

3 large eggs

6 tablespoons liquid red food colouring (or 1 teaspoon red food colouring paste)

1½ teaspoons real vanilla extract

1¼ cup buttermilk

2 teaspoons baking soda

2½ teaspoons white vinegar

1. Preheat oven to 180 degrees celsius (160 degrees celsius fan-forced). Place teaspoon of butter in each of 2 round 9-inch layer cake pans and place pans in oven for a few minutes until butter melts. Remove pans from oven, brush interior bottom and sides of each with butter and line with baking paper.

2. Whisk plain flour, cornflour, cocoa and salt in a bowl.



3. Place oil and sugar in bowl of an electric mixer and beat at medium speed until well-blended. Beat in eggs one at a time. With machine on low, very slowly add red food coloring. (Take care: it may splash!) Add vanilla. Add flour mixture alternately with buttermilk in two batches. Scrape down bowl and beat just long enough to combine.




4. Place baking soda in a small dish, stir in vinegar and then add immediately to batter with machine running. Beat for 10 seconds.



5. Divide batter among pans, place in oven and bake until a cake tester comes out clean, 40 to 45 minutes. Let cool in pans 30 minutes. Then remove from pans, flip layers over and peel off parchment. Cool completely before frosting.

 

Hot Tip:

Cakes can be stored in

the freezer for up to five days if tightly wrapped in plastic wrap.

Yield: 2 nine-inch round cakes or 2 half-sheet pans, or 24 cupcakes filled 1/2 full.


*Adapted from "The Confetti Cakes Cookbook" by Elisa Strauss

Enjoy!