Never ones to turn down the chance to eat ice cream in the name of research, we naturally jumped at the chance to help the guys at Cornetto with this birthday gift for Perrie from Little Mix. This decadent beast of a cake, based on a Choc Caramel Crunch Cornetto, is two tiers of rich chocolate and caramel sponge, covered in caramel buttercream and ganache, piled high with all kinds of ice cream related trappings. Now that the work is done, we probably deserve another Cornetto… right?
Here’s a closer look at the ridiculously delicious three-tier Raspberry Ripple cake we did for Laura, this week. Each tier is made up of eight (yes EIGHT!) layers of raspberry sponge, coulis and buttercream… What more could you want than 24 layers of the moist, raspberry goodness? Fun fact – it took 5 punnets of fresh raspberries to create this monster. Totally worth it, if you ask us!
It’s not every day you get asked to theme a wedding order around drought-resistant plants, but based on how beautiful these succulent inspired cupcakes are, maybe it should be!
Jess & Simon’s big day was all about the muted, pastel hues found in nature (oh and love and marriage, probably!), and we think their choice of cupcakes reflects this perfectly. We used soft Vanilla buttercream to bring in the beautiful, soft shades of blue, grey, purple & green to tie in with the succulents. Each succulent is hand-made and hand-painted and is perched on a pillowy pile of Cream Cheese frosting, topping a Jamaican Gingerbread base.
Congratulations Jess & Simon! We hope you love these as much as we do!
It’s no secret, we love Mini Cupcakes. Not just because you can eat at least four without feeling guilty. OK maybe that is the main reason, but we also love how great they look, however they’re decorated. Here’s a look at some of our favourite Mixed Mini selections from the last week…
Favourite cupcake flavours is a topic as hotly-debated in the C&D bakery as who’s turn it is to put the kettle on, and sometimes there’s only one way to settle it – with a good old-fashioned fight to the death (not for the kettle debate of course, that just tends to come down to who wants a cup of tea the most). So it is that we’re running our first #CupcakeBattle over on Instagram: two awesome cupcakes, one victor, and everyone’s a winner!
This week, Eton Mess vs Caramel Mudslide – whichever flavour gets the most ‘likes’ will win Guest of Honour status at our Covent Garden cupcake stall this Thursday, and we’ll have 24 of them to give away to people who can show us their phones with the winning cupcake ‘liked’ (one per person, subject to availability, natch) on the day. Click below for a quick preview of each flavour plus the location of the C&D Covent Garden stall, and Let Battle Commence!
OK, this is big news (well, big news for us at least). After a lot of very careful testing and tasting we’re very excited to announce that this week sees the launch of our brand new cupcake menu, with over 36 (um, there’s 37) brilliant flavours available for private orders and at our London cupcake stalls. I’ll be running through them here on my little blog over the coming weeks, but suffice to say that they’re all unbelievably awesome and we’re super-pleased with each and every one of the little blighters.
As part of our development even old favourites such as our classic chocolate sponge were taken back to the drawing board and re-evaluated – a little buttermilk here, an sprinkling of Extra Brut Callebaut cocoa there – just to ensure they’re as good as they can possibly be. From the simple flavours to the not so simple, every cupcake on our new menu is made with our customary care and attention and sticks rigidly to our own cupcake recipe rules, namely that it has to taste amazing, look pretty and contain absolutely nothing that you wouldn’t want or expect to find in the best cake you’ve ever tasted. The raspberry in our Raspberry Ripple is made by reducing real raspberries with a little sugar, some organic Madagascan vanilla and a squeeze of lemon juice – nothing else. The cookie dough sitting proudly on top of our brilliant cookie dough cupcakes? We make that in house using a recipe we invented (to avoid the use for uncooked eggs, and also because it tastes amazing). How do we get our lavender caramel to taste of lavender-scented caramel? We use French organic lavender flowers, of course, and make each batch of caramel from scratch. Anyway… You get the idea.
To make it easier to try our new flavours we’ve introduced a new ‘mixed flavour’ option on our order form. Think of it as the chef’s special selection (or even something less corny-sounding if you like) – tick that little box and we’ll cram your order full of the best flavours we have available on any given day. Don’t like nuts? Well, we use them in the kitchen, but tick the no-nut flavours option and we’ll leave them out of your mixed box.
Some flavours have specific icing colours and even decorations – you can find out all about them on our new cupcake flavours page – and of course you can let us know when ordering how your cupcakes need to look and we’ll work with you to make sure your cupcakes are perfect for your needs.
We’re really excited by our new flavours and we hope you all enjoy discovering and devouring each and every one of them. As always we’d love to get your feedback so let us have it via email, twitter or our facebook page.
Ken and all at C&D