Coffee Buttercream Recipe


This deliciously smooth frosting is one of my favourites.  It goes very well with any cake flavour but best pairs up with coffee cake.  For a good coffee cake recipe click here.  If you do use this recipe, increase all the ingredients by 5o% so use 6 eggs, 12 oz flour etc.  Bake in two 9inch round pans. Then use the below frosting recipe to fill between the two cakes and cover. That will yield 12 generous servings.

My recipe for the coffee buttercream is slightly adjusted to the one in the link.


250g salted* butter softened to room temperature

2 cups of icing sugar

2 teaspoons of instant coffee (I used Columbian arabica) dissolved in a tablespoon of boiling water.


1. Beat the butter on medium high speed for 2 minutes.

2. Add the icing sugar 1/3 cup at a time, scrapping down the bowl regularly and beating with each addition. Occasionally a little less or more icing sugar may be needed to reach the desired consistency.

TIP: icing sugar has a tendency to fly everywhere so place a damp tea towel near the mixture to catch the dust.  If your mixer does not have a splash guard, place a damp tea towel on top too or stir each addition in carefully before starting the beaters.

3.  Slowly pour in the dissolved coffee with the beaters running.  Scrape down the bowl and give it a final beat on high for a minute or until whippy.

*I find salted butter produces a better result in baking and in frosting recipes compared to unsalted.

Most frosting recipes may look simple but can be tricky to get to the correct consistency.  This particular frosting is very easy to get a perfect consistency and taste.  Happy baking!


Cake Toppers

Cakes have evolved over the last decade or two and with it so has the crown of the cake: the cake topper.

My first wedding cake had a traditional bride and groom topper.  It was something I bought although not cheaply! My first attempt to make one of these over a decade ago, left me with a not so slender bride model! The image of her will always remain in my mind with a cheeky smile on my face! This is the picture of my first ever wedding cake


It actually was a beautiful cake and the topper suited it well. And it being my first one, I was well happy with it!

A few wedding cakes later, the bride/groom transformed into bouquets of flowers! Flowers look great on traditional designs as well as more contemporary cakes as they help to soften the overall look.

Fresh or Sugar paste flowers?

Sugar paste flowers are an art form.  They take many days to make. Hours of rolling, cutting, forming, sticking, drying to make a single bouquet.  And that’s after the hours of research into colours and types of flowers and how to make them so that they look as real as possible.  They are also incredibly delicate yet heavy.  These factors add more difficulty to the cake making task and hence the cost to the client can increase. The benefits of spending this time and the subsequent cost to the client are that they look fabulous, make your clients cake extra special because they will know and appreciate the effort that’s  been made to form these beauties especially for their cake on their big day. Sugar flowers also last for many years and so the bride can keep them as a keep sake.  If the couple choose to freeze the top tier for say their first wedding anniversary, they can place the original sugar paste bouquet on top.  What could be a nicer finishing touch 🙂


Fresh flowers are unbeatable! Although they may not add as much artistic flare to the cake, they are the real thing so you can’t go wrong! Thus far, I have had the bouquets made by professional florists.  They can be very expensive! I usually do my research, print of an idea of what id like the bouquet to look like, coordinate with the florists on which flowers and the size of the bouquet.  This will involve at least two trips to the florist, one being a pick up on what can be a very busy delivery day.  Fresh flowers are only fresh the day they are cut but nothing can replicate natural flowers in beauty and fragrance.   Make sure if you do use fresh flowers that they have as little contact with the cake itself and that they are safe to be used as decoration on food items.

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Although I think flowers will remain the trend as a cake topper for a while yet, a new wave in popularity is the monogram topper. This is usually a motif made up of letters symbolic to the couple which is used to stamp their invitations and other wedding and personal items.  This unique monogram can be made into a cake topper using edible or inedible materials.  It adds elegance and edge to show stopping cake!

How we top our cakes is no longer something that comes second or as an end thought when we design cakes.  In some situations the cake is designed around the topper for example, around brides favourite flower or a very modern monogram.  The cake topper is often the most time consuming and expensive part of the cake but it also where most of the impact is.  It is the crown to your cake!




Black and White Wedding Cake


Black and white wedding cake

This simple yet elegant cake consisted of four tiers (14″, 11″, 8″ and 6″) of chocolate and vanilla sponge with vanilla butter cream frosting.

The rough sketch.  I think the cake turned out very close to the original design which is always a good thing.

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Sugar paste flower (with inedible crystal stamen cake topper).  Always try and make the cake topper in advance so it can dry. Its a good idea to make two (I didn’t in this case..oops!).  Thankfully, one was enough but I watched it like a hawk.

I used a stencil from designer stencils for the print design on the second tier


A bow made from 25 mm double satin ribbon which I looped over a few times and fanned out. Secured with a few stiches and pinned together by a decorative broach.


The cakes was stacked on site. Finishing touches were 25mm and 38 mm double satin black ribbon and diamonte strips