Cakes

SUGARPASTE ICING IS A GREAT WAY TO ADD FLAIR AND FUN DETAILS TO YOUR CAKES WITH SUGARPASTE MODELLING. This sweet fondant is a sort of edible sugar dough and it can be used to cover cakes or to model decorations such as flowers or cut-out shapes. Tips for using sugarpaste icing   You can buy ready-to-roll white sugarpaste icing from specialist cake shops and you can add food colouring until you reach the desired shade. Use a pair of disposable kitchen gloves to knead the colour in and avoid staining your palms. Alternatively, to skip this step just buy a ready-made coloured sugarpaste. Be careful not to over-knead it. Gel or paste food colourings work much better than liquid colourings to colour sugarpaste fondant. This is because they mix more smoothly and give a more even colour without making the consistency of the sugarpaste too wet. Add gel colourings with a cocktail stick until you have the right shade of colour. Always dust the work surface and rolling pin lightly

STOP STUBBORN CAKES FROM STICKING WITH OUR SIMPLE GUIDE TO CAKE TIN PREPARATION. Preparing your tin properly takes a matter of moments and is one little job that’s worth the effort. Sticking sponges can make it harder to prise your cake from the tin without it breaking into pieces but thankfully there are a few things you can do in advance to smooth the way for easy removal. Greasing and dusting your tin with flour is essential if you’re baking something with a large surface area that's liable to stick. Use a clean piece of kitchen towel with a little butter on it to lightly grease around the inside of the tin. This will create an extra layer of oil which when heated by the oven will prevent the cake mixture from sticking to the surface of the tin. Lining the base of your tin with baking paper is particularly helpful if the cake has a wide base and shallow sides, such as a layer cake. Applying a thin layer of grease to the tin

ICING A SPONGE CAKE WITH BUTTERCREAM CAN FILL EVEN THE MOST ABLE OF BAKERS WITH DREAD, BUT IT’S REALLY A PIECE OF CAKE WITH A FEW TIPS FROM THE EXPERTS. As you can imagine, we frost a lot of cakes in The Hummingbird Bakery kitchens. Three key ingredients that make a good cake decorator are a steady hand, confidence and plenty of attempts at getting it right! The good news for any aspiring baker wishing to brush up on their baking and decorating techniques is that anyone can have a go.

SOFT, SWEET AND WITH ENDLESS POSSIBILITIES – WHEN IT COMES TO DECORATING CAKES WE’RE RATHER FOND OF FONDANT. READ ON TO LEARN THE BASICS OF CAKE DECORATION WITH OUR BEGINNER’S GUIDE TO DECORATING WITH THIS EASY TO USE ICING. Presentation is such an important part of baking and it can also be the most fun part too. After all the careful measuring and temperature adjusting is done, you can turn your sponges into something spectacular with sprinkles, glitters, writing icing, marshmallows, sweets, chocolates… the list goes on!  Sugarpaste decorations are not only easy to make but can be made up to a few days in advance and stored in an airtight container once dried for a fabulous last minute finishing touch. As the saying goes, we eat with our eyes, so getting the basics down when it comes to sugarpaste will open up so many decorating options for prettifying your bakes. Here are a few frequently asked questions about working

HEAPS OF FLUFFY FROSTING ARE WHAT MAKE AMERICAN CUPCAKES SO DELICIOUSLY MOREISH. GET YOUR TOPPING TIP TOP WITH THE HUMMINGBIRD BAKERY’S GUIDE TO CAKE FROSTING. Luscious, creamy and with so many beautiful colours and designs, frosting is in every sense the icing on the cake. Most Hummingbird Bakery cakes are topped with generous mounds of either buttercream frosting or cream cheese frosting. We whisk up enormous batches to top our cupcakes and layer cakes and often experiment with different frosting flavours when we have new ranges to design. Cupcakes are a classic example of a bake that wouldn’t be seen dead without a decadent swirl of fresh frosting. For tips on frosting preparation, storage and decoration please visit our Decorating Tips page.   Top tips: Experiment with edible essences, flavourings and infusions to create new combinations of frostings and sponges. You can even stir ingredients

BAKED DELICIOUSNESS COMES IN MANY SHAPES AND SIZES. THE HUMMINGBIRD BAKERS EXPLAIN THE DIFFERENCE BETWEEN FAIRY CAKES AND CUPCAKES AND OFFER THEIR TIPS FOR PERFECT CUPCAKE SIZING. Bite-sized mini cupcakes, dainty fairy cakes, generous American cupcakes… when it comes to baking, there’s no one-size-fits-all rule! In a quick Q & A, our bakers share their answers to some of the more frequently asked questions concerning cake sizes.   What is the difference between a fairy cake and a cupcake?  Cupcakes are bigger than fairy cakes and use a generous amount of frosting on top. In comparison, fairy cakes are often drizzled with icing rather than piled high with the buttercream or cream cheese frostings that American-style cupcakes are famous for.   How can I get my cupcakes to turn out the same size? If you want to ensure even-sized cupcakes, a food portioner can be a great gadget

IT HAS ALL GONE A BIT HEART-SHAPED AT THE HUMMINGBIRD BAKERY. IF YOU’RE LOOKING TO SWEETEN UP YOUR SPECIAL SOMEONE WITH A JUST-FOR-YOU BAKE, TRY OUT SOME OF THESE BAKING IDEAS – WITH A ROMANTIC TWIST!   Filled Cupcakes Make your Valentine go all gooey with cupcakes that have a hidden centre. Filled cupcake sponges are a doddle to make and for the more adventurous baker they can allow the imagination to run wild with endless flavour combinations. To fill a cupcake, you need to allow the sponge to cool before taking a sharp, small-ended knife to remove a small section of the sponge. With your chosen filling at the ready, fill the cupcake with a piping bag before replacing the small sponge lid. You can use a paring knife, an apple corer or a specialist cupcake coring tool - whichever works best for you. Don’t throw this extra piece of sponge away - you can trim it down and use it as a lid once the filling

IS YOUR RED VELVET SPONGE TURNING OUT AN UNAPPETISING SHADE OF BROWN? SOLVE YOUR BAKING CONUNDRUMS WITH OUR MOST FREQUENTLY ASKED RED FOOD COLOURING QUESTIONS. At The Hummingbird Bakery our bestselling cupcake is Red Velvet and our bestselling cake is… you guessed it, Red Velvet! So we know a thing or two about getting this deep red Southern USA sponge recipe just right. Read on, dear baker, for tips on how to get your red sponges perfectly vibrant every time! Q. My Red Velvet is turning out brown, what can I do? A. This happens when you use non-artificial food colourings. We recommend using a gel food colouring which keeps its true shade once baked. Q. How do I use gel food colouring?

WHETHER YOU’RE TAKING CUPCAKES HOME FROM OUR BAKERIES OR CARRYING CUPCAKES YOU’VE MADE TO A PARTY, TREAT THOSE LITTLE SPONGES WITH CARE! Getting your precious cupcakes from A to B safely is an important job. Our bakers are here to help with their top tips for keeping your cakes in perfect condition in transit. Watch our Cupcake Care video over on our YouTube channel here.   FAQs I purchased cupcakes from your bakery and they have been placed in upside down! What’s happened? Our cupcakes are never placed upside down by our staff. This is not possible to do as all of our staff use tongs to box up products, which naturally hold the cupcakes the

Got a great sponge recipe that you’d love to see as a dainty cupcake or an irresistible cupcake you’re keen to bake as a full-sized layer cake? It’s all possible with our baking tips! Turning a cupcake recipe into a cake recipe or vice versa is easy, it just takes a little baking know-how. Thankfully, The Hummingbird Bakers are on hand with their expert tips to help you create your desired cake or cupcake from your favourite recipe.   What’s the general rule for making a cake into a cupcake recipe and vice versa? The amount needed for an 8-inch cake is approximately two times a cupcake recipe.   How can I make a cake from a cupcake recipe? To make a cupcake recipe into a cake recipe, take one of our cupcake recipes making 12 cupcakes and double the recipe. Divide the mixture between 20cm layer cake tins and bake for approximately 25 minutes at the same