Succulent Cake with Cupcake Jemma!

Cupcake Jemma came round and we geeked off about nozzles!

Jemma's links...




/


Recipe:

We made ours by baking some sponge in a mixing bowl to create a bowl shape……then this was covered in marzipan.

Recipe for a basic sponge in a small bowl – I used a 900 ml pyrex bowl

150g softened butter
150g golden caster sugar
3 medium free range eggs
150g self raising flour mixed with ½ tsp baking powder
Some vanilla bean paste- I love the Nielsen Massey one

Cream the butter,sugar and vanilla antul pale and fluffy.

Add the eggs to incorporate

Gently mix in the flour and bake in a preheated oven at about 160 degrees centigrade (fan) for approx. 30-40 mins or until sponge is golden, springy and a skewer, knife
or cocktail stick inserted into the centre comes out clean. Allow to cool before covering. You can split in half and add some buttercream if you wish.

Buttercream recipe

For a lovely buttercream, I use 500g soft unsalted butter, some more vanilla bean paste, beat until fluffy then add 1kg of icing sugar gradually, beating in until really pale, fluffy and creamy. You can use this for thwe cake layering, crumbcoating and for piping the cactus and succulents.

To decorate;

Steps:
1. Roll marzipan and cover cake (terracotta colour was created by kneading in paprika and dark brown)
2. Roll out strip for edge (ribbon cutter)
3. Flip the cake and buttercream the top
4. Sprinkle biscuit crumb
5. Pipe succulents - we used a flower nail various Wilton tips inc 104, 59, 81, 224, 352, 363. You can play about with all different types, and try Jemmas tip adding a strip of colour to the bag to get a multi tonal effect.
6. Assembling cake


Thanks for coming in the kitchen Jemma! For Jemmas channel and fabulous merchandise, which I LOVE thanks Jemma for my cupcake keyring, check it out below!