a m y m c c r a c k e n

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Posts Tagged ‘family’

David & Gina’s Wedding Cake & Cupcakes

Occasion: Steve’s Dads weddding

Recipe: red velvet with cream cheese icing

Decoration: black & white fondant moulded into leaves, roses & rabbits

Dinosaur Birthday Cake, Raaaaar!

For Michael’s (Steve’s Brothers) birthday I decided to make a cake around something he loves – dinosaurs! I didn’t want to make a shaped cake but instead little dinosaurs like the ones that I found on http://www.abakedcreation.com/2009/06/dinosaur-birthday-cupcakes.html.

To make these I used a packed of white icing / fondant from the supermarket. Broke it up into batches, then dyed them different colours for each type of dinosaur.

This was my first time making fondant models. I found that once I kneaded in the colours in it had softened way too much from the heat of my hands so I popped them back in the freezer for a few mins so they could harden up so they were more clay like to play with.

Here’s the t-rex…

dinosaur head mould

dinosaur mould parts

dinosaur model

Here’s the spikey dinosaur…

dinosaur mould body

dinosaur mould spikes

here’s the spotty dinosaur…

dinosaur spots model

& here they all are…

dinosaur fondant models

With the left over fondant I made some dinosaur eggs that also worked as candle holders – cute!

dinosaur egg candles

On top of making something that looks real cool, I still wanted to make something that tasted yum so I made the same cake I made for his dad last year – a Lemon Sour Cream Cake from the Edmond’s cook book. I’ve made this a few times now and I knew I wanted it to be bigger so I doubled the following recipe.

lemon sour cream cake


  • 125g butter, softened
  • 2 tsp grated lemon rind
  • 1 C sugar
  • 3 eggs
  • 1 C plain flour
  • 2 tsp baking powder
  • ½ C sour cream


  1. Preheat oven to 160°C
  2. Cream butter, lemon rind, sugar and eggs until light and fluffy
  3. Sift flour and baking powder together
  4. Fold sifted mixture into egg mixture alternatively with sour cream, mixing until smooth
  5. Spoon mixture evenly into a greased and lined 20cm round cake tin
  6. Bake for 45 mins, or until the cake springs back when lightly touched
  7. Leave in tin for 5-10 mins then transfer to a wire tack to cool down before decorating


As I doubled the recipe I cooked the cake longer, it took approx. 1 hour and checked on it every 5 mins till ready. I think next time I’ll cook each batch separately and do this as a double layer cake as it wasn’t as light as it usually turns out – but in saying that it was still SO delicious.

If you ever want to use this recipe, instead of icing it, it’s really nice just squeeze some lemon juice over the top while it’s still warm. Then once cooled just sprinkle over a light dusting of icing sugar, mmmmmmm!!!! BUT for this time, I iced it with a lemon butter icing.

lemon butter icing


  • 100g butter
  • 2 T lemon juice
  • 1 ½ C icing sugar
  • 2 T water


  1. Cream butter and lemon juice
  2. Add icing sugar and water and beat until you get the consistency that you desire

I dyed the lemon butter icing green so it was like ‘grass’ that the dinosaurs were walking around on. Before placing the dinosaurs on the cake i brushed them with edible glitter (it’s called rainbow dust) just to give them an extra touch – and because I just ordered a pack of the edible glitter and i REALLY wanted to use it.

So here it is, my (well Michael’s) dinosaur cake!! Rar!

I popped the candels by the ’28′ when it came time to serve…

Double Layer Choc Peanut Butter Cake

For Steve’s Dads birthday I decided to make a cake version of the cupcakes I made on Steve’s birthday.

I doubled my basic chocolate cake recipe:

chocolate cake


  • 175g butter, softened
  • 2 tsp vanilla essence
  • 1 ¾ C sugar
  • 3 eggs
  • ½ C cocoa
  • 2 C plain flour
  • 2 tsp baking powder
  • 1 C milk


  1. Preheat oven to 200°C. Line a muffin pan with paper cases.
  2. Combine flour, cocoa powder, choc chips and caster sugar in a bowl. Make a well in the centre.
  3. Add milk, butter, eggs and vanilla essence to flour mixture.
  4. Using a large metal spoon, stir gently to combine.
  5. Spoon mixture into prepared muffin pan.
  6. Bake for 12 to 15 minutes, or until a skewer inserted into the centre comes out clean.
  7. Stand in pan for 5 minutes before transferring to a wire rack to cool.


runny chocolate icing

  • 1 T butter
  • 2 T cocoa, sifted
  • 1 C icing sugar, sifted
  • Splash hot water

Mix the butter, cocoa and icing sugar together. Add hot water until you get a runny consistency


peanut butter icing


  • ½ C peanut butter
  • ½ C cream cheese
  • 1 ½ icing sugar

Cream the peanut butter and icing sugar together then sift in icing sugar to get the consistency that you like.



  • Cut the cake in half
  • Cover both the base and top of the cake with a thin layer of runny chocolate icing
  • Spread on half of the peanut butter icing on top over the base. I piped around the edge so that it had a nice finish.
  • Place the top of the cake over the iced base
  • Spread on the remaining icing on the top of the cake
  • Place chocolate covered peanuts around the edge


Baking with my nephews

Last Nov my sister Suzanne came to visit with my nephews Tyler and Kayden. I was the most excited Auntie you could ever imagine but I was also a bit stuck – I hadn’t had kids to entertain before but I figured baking would be a good idea cos (a) it gives them something to do and (b) we have something to bribe them with when we want them to be good haha!

My nephews are pretty young so I knew that me and Suzanne that would do most of the baking but we got them involved by picking colours. They chose GREEN cupcakes then YELLOW icing.

Being a kiwi, I have the Edmonds cookbook – everyone should have a copy of this, it has pretty much every recipe you can imagine and they’re all simple, and easy to follow. So i chose to use the cup cake recipe from there:



  • 125g butter, softened
  • 2 tsp vanilla essence
  • ½ C caster sugar
  • 2 eggs
  • 1 C plain flour
  • 2 tsp baking powder
  • ¼ C milk
  • 1 tsp food colouring


  1. Preheat oven to 190°C
  2. Cream butter, vanilla and sugar until light and fluffy
  3. Add eggs, one at a time, beating well after each addition
  4. Sift flour and baking powder together
  5. Fold into creamed mixture
  6. Stir in milk and food colouring
  7. Spoon mixture evenly into the prepared muffin pan that has been lined with paper cases
  8. Bake for 15 mins or until cakes spring back when lightly touched
  9. Transfer to a wire tack to cool down before decorating



  • 1 T butter
  • 1 tsp vanilla essence
  • ½ tsp food colouring
  • ½ C icing sugar, sifted

Beat all of the above ingredients together until smooth then decorate.

Look at these cuties! I think Kayden Iin the red shirt) was much more interested in eating the sprinkles rather than decorating the cupcakes haha!

Pirate Pumpkin Muffins

For the last few years at work we’ve supported the RSPCA cupcake day. Last year I jumped on board the baking team but I wasn’t quite sure what I was going to make until I came across these awesome pirate cupcake cups with pirate flags at cake deco (www.cakedeco.com.au – their website’s pretty average but their store just off Flinders Street is amazing… I can spend a whole arvo in there!).

I thought the perfect thing to go in these was my mum’s golden pumpkin muffins (cos we all know pirates love gold!). These muffins also remind me of home and my mum who is the most amazing cook that not only taught me everything she knows but she also gave me the passion for baking (thanks mum xx). Not only do they taste super yum but they make the whole house smell so homely.


  • 2 C self-raising flour, sifted
  • 1 ½ C brown sugar
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp grated nutmeg
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • 100g butter
  • 2 eggs
  • 1 C cooked, mashed pumpkins


  1. 1 Preheat oven to 200°C. Grease a 12 x 1/3-cup capacity muffin pan. Alternatively, line holes with paper cases.
  2. Combine the first 7 dry ingredients into a large bowl. Toss with a fork to combine thoroughly. Make a well in the centre.
  3. In another bowl, warm the butter until melted, add the eggs and beat well. Stir in the mashed pumpkin. Add to the dry mixture and fold together without overmixing.
  4. Put about ¼ cup of the mixture into each muffin cup
  5. Bake for 15 to 18 minutes, or until golden brown and they spring back when pressed in the centre. Stand in pan for 5 minutes before transferring to a wire rack to cool.

Tip – sprinkle some brown sugar on top of each muffin before baking for a delicious crunchy top

Usually you can just serve these with butter but to make these piratey to go with the cups and flags, I mixed some cinnamon into butter then piped it onto the muffin in a cross – to mark the treasure, arrrgh!