Christmas is the perfect time for a bit of yumminess, so this month we would like to introduce you to our Photo Shoot Parties Star Baker, the very talented Susie from SK Cakes in Cobham.
She designs and makes the beautiful cup cakes for our Photo Shoot Parties. Susie’s wonderful flavour combinations have even won her the prestigious Hummingbird Bakery Cupcake Competition this year, where she saw her maple syrup and bacon cupcakes sold in all 5 Hummingbird Bakery branches around London.
As mums we like to support other local mums who have set up their own enterprising businesses. We are so pleased we have found Susie and enjoy sampling her delicious cakes on a regular basis!
Susie has answered some questions for us below and shared some of her baking secrets including a great recipe…
- When did you start making cakes?
I enjoyed cooking and baking and started making cakes when my daughter was born as I made her Christening and first birthday cake. I discovered that not only did I love it but I had a natural flare for it.
- What’s the secret to a great Christmas Cake?
A Christmas cake should be made 4-12 weeks before Christmas and the secret is lots of booze!
- Where do you get your inspiration for cake design?
Pinterest is a great source for design. I love the patterns on fabrics and wall papers. Fashion is also a big inspiration.
- What do you like to bake with your children?
They love baking with me, especially biscuits as they can choose the cutters and decorate them afterwards with icing and sprinkles.
Here are some photos of a wonderful evening at the Mango Studio where Susie taught a lucky group of us how to make vanilla cupcakes. You can find the very same recipe below.
Susie’s Vanilla Cupcake recipe:
200g Unsalted Butter (room temp)
200g caster sugare
200g self raising flour
4 medium eggs (room temp)
2 tsp Vanilla Bean Paste
60g caster sugar
1tsp vanilla paste
200g Unsalted Butter
500g Icing sugar
200g Full Fat Philadelphia
1.5 tsp Vanila essence or paste
Heat your oven to 160 C
Beat the butter and sugar together until pale and fluffy. Add 2 tbsp of the flour, this will stop the mixture curdling. Add the eggs one at a time whilst beating on a slow speed. If the mixture starts to curdle add another spoon of flour. Add the vanilla and beat until incorporated. Add all the flour and beat gently until all incorporated.
Fill your cupcake cases 2/3 full.
Bake for 15 – 25 mins. They will be cooked when slightly golden and will bounce back when you touch the top.
Leave to cool for a couple of minutes then brush with sugar syrup. This helps keep the moisture in. Leave for 10 minutes then brush each cake again. Allow to cool.
To make the icing beat the butter and sugar until pale and fluffy. In a separate bowl beat the Philadelphia until soft. Add the Philadelphia to the butter and sugar and mix until fully incorporated. Add the vanilla paste or essence. I use paste as it tastes more like real vanilla. It will make the icing a bit speckled because of the vanilla beans.
Fill your icing bag and ice the top of each cupcake.
To see some of Susie’s amazing cakes have a look at her facebook page here : SK Cakes
If you would like to find out about our original Photo Shoot Parties click here: Mango Studios Parties
If you like our photos please like our Mango Studios Facebook page. Thank you
Becky, Liana & Katie x
Please contact us with any questions or to book a date for your photo shoot.