Christmas | Contemporary Cake Designs

#12CakesOfChristmas Competition

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With Christmas shoppers manically hunting down the last of their Christmas presents and the Christmas cakes baking in oven, the festive season is in full swing.

Christmas is just nine days away now and we thought what better way to celebrate than to showcase our top Christmas creations over a glass of mulled wine and a mince pie.

Over the 12 days before Christmas day, we’ve been singing you our version of the 12 days, or should we say cakes of Christmas on our Facebook page. But that’s not all; we’ve also given you the chance to win one of the new additions to our afternoon tea range – a Fraisier cake. This creation is a classic recipe and is made from three components – the sponge, crème patisserie and strawberries (see below).

On the first day of Christmas my true love sent to me, a yule log in a photograph

On the first day of Christmas my true love sent to me, a yule log in a photograph.

Traditionally, the 12 days of Christmas refer to the days after and not before —from December 25 to January 5 – but recent marketing activity has shown businesses engaging through social media channels. So this year, we thought we’d join in with the festive fun and surprise you with a present of our own.

The prize of our competition - A Fraisier cake

The prize of our competition – A Fraisier cake

A simple ‘Like and Share’ on the cake of that day could see you indulging in one of our caketastic Fraisier cakes. Pretty simple eh? Well why not head over to our Facebook page and get involved at  https://www.facebook.com/ContemporaryCD.

The winner will be announced in the week following Christmas and we wish you the best of luck!

Cake Study: Christmas Cake Decorations at Ellenborough Park

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After the triumph of Elmore Court back in November, we were fortunate enough last month to get the gig at Ellenborough Park running a 30 minute demonstration and question and answer session to a room of approximately 50 lovely ladies.

Ellenborough Park is a stunning hotel based in the heart of the Cotswolds and is the perfect location for luxury country retreats, romantic breaks and weddings. The occasion was held as part of their renowned ‘Ladies Lunch Club’ events which invites ladies from the local community to welcome drinks, an exquisite 2 course lunch followed by an afternoon demonstration.

We opened the show by speaking a little about ourselves, who we were, where we came from and what we did as business. It was then onto the task in hand – decorating the Christmas cake. We were stood confidently at the front with a camera set up and an overhead screen so everybody could see our hands and what we were doing. It was my job (Bee) to practically demonstrate each step while Xavier talked through each step and treated the guests to a couple tips along the way.

Ellenborough Park

We started by covering a dummy cake with white icing to give the snowy effect before placing this on an iced board. To create an iced board we iced the base board of the cake by simply rolling out some icing or chocolate paste (depending on what the cake is going to be covered in), wet the board place it on the top, smooth it over and trim around the edge of the board and wrap the ribbon around the edge to give a special finish. It was then onto the decorations where we made some Christmas classic’s in the shape of snowmen and Christmas trees to put the icing on the cake, literally! These were created using sugar paste and colouring which are easily accessible in your local supermarket. We then carved these into the individual pieces before constructing them into the snowmen and Christmas Trees.

We received a great reception from all the guests who attended the event last month with many of them coming up to us post-event asking us for more tips and general enquiries.

It leaves us to say a massive thank you to Ellenborough Park for having us and we hope all the ladies come up trumps with their Christmas bakes this year.

For more caketastic content feel free to follow us @ContemporaryCD or like us on Facebook at https://www.facebook.com/ContemporaryCD

How to Create the Perfect Slice This Christmas

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Contemporary Cake Designs - Christmas Cake

Contemporary Cake Designs – Christmas Cake

With the winter nights looming and the cold weather blossoming it only means one thing – Christmas is on the horizon.

Christmas is one of our favourite occasions of the year here at Contemporary Cake Designs and there’s nothing more perfect than tucking into a brandy filled Christmas Cake.

So with Christmas being a time for sharing, we thought we’d slice you a piece our baking expertise by giving you our top ten tips on how to get the best out of your Christmas cake this year:

  1. Try and bake your Christmas cake 4 to 6 weeks before hand and you will find that the longer you are able to keep it after cooking the moister the cake will become.
  2. Soak the dried fruit overnight in a little brandy. Use one dessert spoon for each pound of fruit.
  3. Take care when lining the tin. Fit the greaseproof into the corners carefully for a good shape
  4. Bake your cake on a low temperature until knife comes out clean.
  5. When the cake is cold sprinkle over more brandy to help your cake retain its moisture. (Go on! Treat yourself, it’s Christmas)
  6. Wrap the cake in greaseproof paper and foil, and store in a cool dry place. If you like, feed again, a week later, with the brandy
  7. Trim the top of the cake to become flat and turn cake over before covering
  8. Use boiled apricot jam to coat the cake and allow marzipan to stick well. This will also act as a good preservative for the cake
  9. For easier cutting royal icing beat icing until light and fluffy. Add one teaspoon of glycerine to each 1lb(500g) of icing. Use dried egg white-based powder if you want to avoid raw egg white.
  10. Use roll out icing for a quicker easier cake covering. Roll out on icing sugar. Brush marzipanned cake with a little brandy, lay over the rolled out icing. Smooth the top and sides of the cake with your hands or a special smoother.