We are well into the throes of Autumn with Winter just around the corner. Summer definitely feels like a distant memory especially considering we're on our third Prime Minister since then!

It's been a super busy year so far, it has absolutely flown by and i've included a snapshot of some of the cakes made as well as upcoming cakes for Christmas. I have a limited number of spaces in December for celebration cake bookings but the diary is open for 2023. I'll be closed from 24th December until January 6th for my annual two-week break where i try and do nothing not much at all other than relax and watch Christmas films!

Thank you so much for keeping me busy this year. I have really enjoyed each and every cake, cupcake, biscuit and cake class!

Mel x

Autumn Fires - Robert Louis Stevenson

"In the other gardens
And all up the vale,
From the autumn bonfires
See the smoke trail!
Pleasant summer over
And all the summer flowers,
The red fire blazes,
The grey smoke towers.
Sing a song of seasons!
Something bright in all!
Flowers in the summer,
Fires in the fall!"

...Holidays are coming!

Even though i love summer, I cannot help but get excited about the dark nights drawing in, the run up to Halloween, Bonfire Night and Christmas and having no need to justify why I might be wearing a dressing gown at 5pm! If it's dark and cold outside then pyjamas and dressing gowns are acceptable attire regardless of what time it is!

I have already soaked all the fruit for the Christmas cakes in copious amounts of brandy and I am looking forward to the gorgeous festive baking smells in the kitchen; ginger, cinnamon, mixed spice, nutmeg, cloves mmmmm. 

This year i will be offering brandy fruit Christmas cakes, festive sponge cakes and fondant decorated Terry's chocolate oranges - these were so popular last year and make super cute gifts!:-

Fondant decorated Terry's Chocolate Oranges = £10 each 

Brandy fruit Christmas cakes
Mini 4 inch = £20
6 inch = £42.50
8 inch = £52.50

6 inch sponge festive log/hedgehog cake - £40
8 inch sponge festive log/hedgehog cake - £50
(Available in chocolate/chocolate orange/spiced vanilla/or homemade salted caramel)

To order pop me a message at https://www.melkellycakesandbakes.com/contact

Weddings 2023/2024

I have been so privileged this year to have been able to make some beautiful cakes for beautiful couples. I have truly loved making every one. 

Face to face consultations will be available in early 2023 and throughout the year. I currently offer wedding cake taster boxes where you can try up to eight flavours from a current selection of 12 and these can be posted out. The hard part will be deciding which flavours to choose!

For more information on wedding bookings contact me at https://www.melkellycakesandbakes.com/contact

 Cake Decorating Workshops

Community cake decorating groups are held at Layton Community House, 5 Grenfell Avenue, fortnightly on Mondays between 2pm and 4pm. These are completely free to residents of Layton and everything is provided! 

Over the summer, I also delivered a children's cake decorating workshop at Weeton Army Community Centre...lots of fun was had getting creative (and messy) making a variety of cupcake toppers. In August, I also had the opportunity to take part in creative workshops organised by Blackpool Heritage Zone at the Winter Gardens. It was a fantastic day with workshops delivered by many local Fylde artists too. I would well recommend following their page Blackpool Creative Market | Facebook to keep up to date with news on forthcoming workshops as well as local creative markets 

Recipe Time! 



I get lots of good feedback on my chocolate buttercream and the key is using chocolate ganache rather than just cocoa powder...it really does make the difference

Ingredients

250g unsalted butter (at room temperature and cut into cubes)
500g icing sugar (sifted)
200g dark chocolate (minimum 70% cocoa is best)
100g double cream
1 teaspoon of vanilla extract or vanilla bean paste
1 - 2 teaspoons of boiled water

Equipment

Stand mixer/food processor/handheld beater or very strong arms!
Wooden spoon
Mixing bowls
Spatula


Method

1. Beat the butter and vanilla extract in a stand-mixer or with a handheld beater on a medium to high speed for between five to 10 minutes (or until the butter is light, smooth and glossy.

2. Add the sifted icing sugar to the butter and mix for several minutes on a low speed until all the icing sugar and butter is fully mixed. To avoid a cloud of icing sugar, add half of the icing sugar at a time when mixing. 

3. Add one to two teaspoons of boiling water to the buttercream and mix for a further 60 seconds. This helps get the buttercream to a really smooth consistency - but add a little at a time - too much and it can turn a bit sloppy! I usually use a spatula to press the buttercream against the sides of the mixing bowl in order to get rid of any air bubbles. 

4. To make the chocolate ganache, break up the chocolate into small pieces and put into a mixing bowl suitable for a microwave

5. Heat the double cream in a microwave until very hot. Leave to cool slightly before pouring over the chocolate pieces. Using a wooden spoon, mix the heated cream with the chocolate until it's all melted and smooth and glossy. If you are still finding chocolate lumps, pop the bowl into the microwave for a few seconds and keep stirring until it's all melted. Be careful with overheating the cream or the chocolate/cream mix as the ganache can split. 

6. Leave the ganache to cool and then add to the buttercream and mix in thoroughly...and there you have lovely chocolate buttercream. I usually add the ganache to consistency and taste. You may not need to add all of the ganache...any leftovers can just be eaten! 

TIPS
- you can melt the chocolate and double cream in a bowl over a pan of simmering water on a hob if you do not have a microwave
- if your ganache splits (looks grainy, oily or lumpy), pop it into the fridge for around five to ten minutes and take out and beat the mixture with a wooden spoon. The mixture should start to come back together.
- chocolate ganache sets hard and makes a great covering for cakes under fondant and is shelf stable
- the cream needs to be hot/scalded to improve it's longevity but always let it cool a little before pouring on the chocolate as overheating the mixture normally always results in split ganache.