Monday, 28 March 2011

English Rose Cake Pops for Mother's Day

It's Mother's Day on Sunday (that came round quick!) and I'm taking orders for these pretty pink cake pops topped with real (and edible) crystallised rose petals. Drop me an email (hello@rhubarbandrose.co.uk) by Wednesday to order and treat your Mum to a tasty alternative to flowers and choc. Delivery via Royal Mail first class.

Sunday, 27 March 2011

Raspberry & Vanilla Birthday Cake

Raspberry and vanilla cake with surprise shocking pink layers and a LOT of buttercream! Yum. I made this for my very own birthday and it went down a treat alongside delicious cocktails (like the Chimp's Tea served in a teacup with shortbread on the side) from Bourne & Hollingsworth and all my favourite people - thanks for such a fun night guys!

 

Pale Blue Pops

Pretty pale blue cake pops for a 1 year old's birthday party this weekend. Happy birthday Tom!

Monday, 21 March 2011

A Very Hungry Caterpillar

I loved making this cute take on the Very Hungry Caterpillar book last week for Anoushka of Spitting Yarn to celebrate her little boy's 2nd birthday. I got the idea from Lyndsay Sung's awesome Coco Cupcake blog and added coordinating fruit cake pops inspired by all of the fruit that the caterpillar chomps his way through in the book.

Hopefully none of Spike's birthday party guests were very hungry after eating this lot. Happy birthday Spike!

 
 
 
 
 
 

Wednesday, 16 March 2011

Nun pops

Holy Moly! These sisters helped us to celebrate my friend Dom's birthday on Saturday complete with habits and different hair colours. We set them up next to Dom's big yellow rose cake -I love the way they looked like they were waiting patiently for her before she arrived!

Yellow Rose Birthday Cake

A BIG birthday cake with 4 layers of rich chocolate sponge covered in white chocolate buttercream icing and decorated with yellow roses (the birthday girl's favorite colour) brushed with gold lustre dust. Fun fact for you - this cake contains 5 bars of Green & Blacks - yum!

Monday, 14 March 2011

Betty Blythe

I was so excited to see Rhubarb & Rose cake pops for sale at Betty Blythe for the first time at the weekend. Betty Blythe is a gorgeous fine food pantry in Brook Green - I've spent many a cup of tea in there so it's really cool to see something I've made alongside all of the other pretty cakes and sweets. 


From Russia with Love

I'm totally in love with these Russian Doll pops inspired by the new Cake Pops book by Clare O'Connell - a must for all pop fans. These beauties came out with me yesterday to wish my friend Rebecca a happy birthday (happy birthday Rebecca!). 

I dipped the bodies in a mint green shade of candy melts made by mixing white, yellow and blue and gave them peach candy melt faces. The details were painted on with lustre dust (my new favourite product!) and edible ink pens.

Wednesday, 9 March 2011

Custard Hearts

Another recipe from the lovely Naomi of brownies fame. These biscuits are made using Bird's Custard Powder which makes me nostalgic for the bananas and custard that we always had when I was growing up (I had the important job of keeping the custard lump free!) .

INGREDIENTS:

Biscuits:
175g plain flour
3tbsp Bird's custard powder
1tsp baking powder
100g unsalted butter (chilled and cubed)
3tbsp caster sugar
1 large egg
1 tbsp semi-skimmed milk

Custard:
1tbsp Bird's custard powder
100g icing sugar
50g unsalted butter (at room temperature)
1tsp boiling water

METHOD:

1. Preheat oven to 180C and line two trays with baking parchment
2. To make the biscuits, put the flour, custard powder and baking powder into a processor and pulse to mix.
3. Add the butter to the flour mixture until you have something that looks like breadcrumbs
4. Add the sugar and pulse again
5. Beat the egg and milk together and pour down the funnel of the processor with the engine running (stop as soon as it clumps into a ball)
6. Form the dough into a ball and press down into a fat disc, wrap in cling film and rest in the fridge for 20 minutes
7. Roll out dough onto a lightly floured surface to a thickness of 4mm. Dip a 5cm heart shaped cutter in flour and cut out your shapes
8. Prick the outside edge of each heart all the way around on one side with something pointy (I used an icing tip)
9. Cook on a lined baking sheet for 15 minutes, and then leave to cool on a wire rack
10. Make the custard cream by blitzing all of the ingredients  together until smooth
11. Sandwich each biscuit with about 1tsp of custard cream by gently spreading a layer of cream over the unpricked side of a biscuit and then wiggling a matching top on it

Makes about 14

Adapted from Nigella's Feast.

Monday, 7 March 2011

Spring Pastel Pops

Spring was springing in the Rhubarb & Rose garden this weekend so I thought I'd post the Spring pastel pops that I've been making lots of lately. Easter pops will be hatching soon!



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