Parma Violet Cupcakes

I wanted to experiment with using parma violets in buttercream and then piping the buttercream onto cupcakes. I used 4 packets of giant parma violets, crushed up and then substituted part of the amount of icing sugar needed to make the buttercream. I also used Wilton violet colouring to give it a lovely colour. I was pleased with the way the cakes turned out but for me the taste of parma violets could have been stronger so possibly next time I will get some violet essence and add that in.
The cupcakes were fairly well recieved by my work colleagues but it turns out not everyone shares my love for parma violets!!

I'm thinking about trying refresher sweets next time....

50th Birthday Cake

My latest commission was for a birthday cake for a lady who is a nurse and her family requested that the cake would be her in her uniform. They also asked for the cake to be a madeira cake. Firstly I was worried because I knew the cake would be complicated being in the shape of a person and then because I hadn't baked a madeira cake before.
I started by doing a test cake, taste tested by my work colleagues, it seemed to go down well with them so I was pleased by that.
For the actual cake I baked three rectangular cakes. The first two were layered to form the body/dress which was carved into shape. The other rectangle formed the head, legs and shoes.
I had trouble with the sugar paste on this cake as it was a really warm day, the flat was warm from cooking the cakes and so the paste was sticky and cracking easily, NIGHTMARE!! :-)
With a few patches here and there the cake turned out ok, I know it could have been better but I just had to work with what I had.