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Hi everybody. I am here at the Crumbs and Doily's bakery. Obviously, where else would I be? And I'm about to have some cakes because the fabulous Nikki and Sam are doing a photo shoot this afternoon and they need some cakes to take photos of. So, that's where I come into it. And we're going to be taking some photos of some jelly cakes. If you don't know what jelly is, then I'm afraid I'm not here to educate you on that. Google it. They're super cute, absolutely adorable. Um, and we're going to turn two of them into actual cakes that are going to go on the website for you guys to order as part of the amazing range of cakes that are already up there. Um, and I thought seeing as I
need to ice these cakes, why not film it so that you guys can make one yourself or just see what we're up to here in the bakery. So, I'm going to do two cakes. Like I said, I've got a chocolate one and a birthday sprinkle one here. I've already trimmed them down. They're nice and level. They are ready to go. So, I'm going to start where all cakes start, and that is with filling and crumb coating. So, I always like to stick my cake down onto the cakeboard with some buttercream. This just means it's not going to slide around as we're icing it. And then when I'm happy with where it is, I'm just going to push it down just
to secure it to the board. And then we'll start filling. Now, it's always easier to fill with loads of buttercream. If it's too much, you can take some off later, but it's much easier than trying to add bit by bit. We're going to get less crumbs involved in the filling, so it just looks a bit nicer. And normally we fill these with raspberry jam, but I thought I'd fill with raspberry goo today because it is so tangy and delicious. Um, basically we're just going to keep doing this until we get to the very top. And then when we get to the chocolate cake, I'll do exactly the same but with some chocolate Swiss mering buttercream.
Hey, hey, hey. And now that they're both filled with buttercream, I'm going to put a crumb coat on them. This is just a really thin layer of buttercream that we're then going to put in the fridge. It's going to firm up, become nice and hard to make it easier for us to do a beautiful smooth top coat. When you're putting a crumb coat on, don't worry too much about making it super smooth. We just want to get the structure right. So, straight sides, level top, and nice sharp corners. Okay, so they are in the fridge. They're chilling. We want to leave them in there until they're firm to the touch so that we've got a nice surface to work on when we top coat. So, in the meantime, I'm going to get on with making some of the
sugar paste elements for these little cakes. Starting with the candles. I'm going to be using modeling paste for this. And my favorite brand is Sarraccino. It's just really, really perfect to work with, and it tastes pretty good as well. Now, modeling paste is super hard, so you usually have to soften it a bit in the microwave to make it workable. And for the candles, I'm just going to roll these into some sausages, smoothing out the edges as we go so that they look a little bit cuter and less sharp. And then we need to put a stick in them because these are going to stand on top of the cake and we really don't want them to fall over. For the swirl around the edge, we're just going to roll a very long piece of I'm going to do red and green
separately. And then we're going to just twist them around the candle. Again, sticking it down with a bit of edible glue. For the flame, again, just a little bit of yellow modelelling paste that we're just going to mold with our hands into a simple flame shape. The rest of the shapes for this cake are super simple. So, we've got some little feet, some legs, some strawberries, and then the little smiley faces as well. And they're all super simple, but they're going to make this cake look absolutely gorgeous. So, that's all our little sugar paste pieces made. We've got our candles, little feet, some legs, some strawberries, and some little smiley faces, which look a little bit weird right now, but they'll make sense
in a minute. So, I'm just going to get on and top coat our two cakes. So, when it comes to top coating, we're just doing the exact same thing as we did when we crumb coated. So, we're just shoveling the icing on. We're trying to cover the whole of the white crumb coat so you can't see it. So, at this stage, I'm not trying to make anything look smooth or neat. I just want to evenly cover the cake with the buttercream uh before smoothing it out. So, for this one, it's in stripes. Our favorite thing to do. So, I've got my four colors in piping bags cuz it's just going to make it so much easier and quicker to um put together. So, I'm just going to snip the bit of one of these
piping bags and I'm going to start by piping. Sorry, I was looking over there cuz I was trying to see what order the cake was somewhere. It's definitely green at the bottom. So, I'm just going to rest my um bag against the side of the cake. And I'm just going to do a nice steady squeeze as I spin the cake. So, I'm not actually moving my squeezy hand. I'm only moving the cake. So, I'm going to go once round with that. And then before I add the next color, just going to get a little palette knife, just spread this out. And then before I add the next layer, I'm just going to grab my smoother. And all I'm going to do is just neaten up this line so it's a little bit sharper. And then we're just
going to move on to the next layer. And the next And then we're going to smooth this off with the smoother. And hopefully we're going to get some beautiful sharp lines. Okay, so that's our two cakes top coated. Looking pretty plain. They are about to come to life. So I'm going to start by piping the icing on top of the cake. Literally and figuratively. I don't know. So, I've just got some white
icing with a brown nozzle, and I'm just going to pipe all over the top of this, and it's going to look like beautiful, fluffy icing. Now I'm just adding a bit of buttercream around the middle of the cake in a wiggly line that is sort of supposed to look like icing splurging out of the middle. Cute. And now this little guy needs strawberries on top. So here are the ones I made earlier. And I'm just going to pop those on top of the icing.
And now it's time for face and feet. Oh, hello. That's right. And now I know what you're thinking. A birthday cake isn't a birthday cake unless there's a candle on top. So final little touch is their little cute, adorable candles. And oh my gosh. Are they not just the cutest little cakes you've ever seen? I mean, they're not that little. They're quite big. Uh perfect for a birthday party. Uh so these are our brand new cakes at Crumbs and Doies. You can order them now for
your birthday parties or whatever. Just for a cake at crumbsy.co.uk. Go and check out all our cakes. Um we really hope you enjoyed this video and if you make it yourself, remember to tag us on socials. We'll put all of our whatever they're called handles uh on the screen now or in the description box below where you can find recipes and links to our Patreon as well where you can find loads of recipes for everything we've done here on the channel and I think more as well. So that's it. These are ready for their close-ups now. We'll see you very soon with another video.
