Monday, 21 September 2015

Stop! You are in the wrong place!


If you are reading this, it means you have clicked on an old link and found your way to our OLD blog. As you can see, this blog is a little neglected!

That is because we have been busy working on our brandspanking new integrated blog over here:

Come and check it out!

Happy baking!


Wednesday, 7 May 2014

Some exciting personal news from the Crumbs Couture Team!

So... I have a bit of news! 

It is with huge pleasure and smiles that I announce that I have a cupcake in the oven. Yes, we are expecting a little baby.

Baby is due in August and we cannot wait!

Thanks to the amazing Nessa managing the kitchen, all will be running as normal at Crumbs Couture HQ.

Harpreet x 

Monday, 7 April 2014

Cake Smash Shoots in London

How many of you have seen the adorable pictures of little people approaching their first birthday beating the bejesus out of buttercream cakes? Well there is nothing that I love more than a good cake smash shot, and I think that they are the perfect pictures to use when announcing your little one's first birthday celebrations, as well as using as decor for the actual party. 

As our layer cakes are all decorated in soft buttercream rather than fondant / roll out icing, they are the perfect cakes for smashing. Our ruffle cake in particular would be the perfect cake to use in baby pink / baby blue for that smash shot.

To get that perfect shot, remember to make your bubba the focus, and the cake should come next.. Don't go too wild in terms of decor, so choose either bunting, a tassel garland or balloons (all of which we can provide). Whether you are taking the shot yourself or hiring a professional, a few props and the perfect little outfit will ensure you get that perfect picture of your little sweetie getting messy!

For cake prices, prop prices, photographer suggestions or general ideas, email us on or give me a call on 020 3651 7180

Harpreet xx

Wednesday, 26 March 2014

Crumbs Couture & The Cake and Bake Show Manchester

Hello Cake Lovers!

It is that time of year again! Anyone who is anyone in the cake and bake business is getting themselves ready to go to Manchester for the Cake and Bake Show

This year we are doing 5 piping classes at the show, some of which have a little twist. We have a surprise visitor joining us for the class, a certain someone that you will all recognise from The Great British Bake Off. Stay tuned for pictures!

We have to thank CakeCraftWorld and KitchenAid for sponsoring us with products and tools for our classes.

For any of you who have yet to get your tickets, hop over to their site to purchase them.

We are also giving one of you the chance to win 2 free tickets to the show. All you need to do is "share" our post on Facebook or Follow & retweet on Twitter. Good luck!

Harpreet x

Sunday, 23 February 2014

Baking & Decorating Q&A

Today we asked our Facebook Followers if they had any baking or sugarcrafting questions which they need answering. See below for the questions and answers.

Question from Ruth Smith - Which piping nozzles do you tend to favour?

Answer - My favourite nozzles are the classic 1M large star piping nozzle, the large round open tube nozzle, the petal piping nozzle Wilton 123 and the Ruffle piping nozzle 104.

Question from Emma Whitfield - How do you core out the middle of your cupcakes?

Answer - I use a cupcake corer from Lakeland. It is a red plastic one, which works well. Make sure your cupcakes cool fully before you use it, and I find that it helps to twist the corer as you pull up.

Question from Ellie Hughes - Which piping nozzle do you use to make piped roses in buttercream?

Answer - I use a Jem 123 nozzle that you can order from Don't forget to use discount code CRUMBS for 10% off :)

Question from Cara Gunther - What is the best way to "dirty ice" a cake?

Answer - A turntable is very useful here. Make sure your buttercream is very soft rather than stiff. Apply generous amounts to the top of the sides of your cake, and spin the turntable while covering the whole cake using palette knife or bench scraper. Continue to spin as you smooth the sides. Refrigerate between each covering of buttercream

Question from Cara Gunther - How do you avoid seams when covering a cake with royal / fondant icing?

Answer - If you have the right balance of thickness and pliability of icing, you shouldnt need to have seams, as the icing should be workable to the extent that it can be smoothed in such a way that you have one smooth covering on your cake. Make sure you use fresh icing. If it goes hard, add a few droplets of water and work well between your hands until very pliable.

Question from Wendy Izzo - What is the best ratio of mixture for piped icing on cupcakes?

Answer - I tend to use 1 part butter to 2 parts icing sugar with milk and a flavouring. Eg 250g unsalted butter, 500g icing sugar and a tablespoon of milk, with cocoa powder or vanilla paste / pods. make sure you beat it all together well until fluffy and soft.

Question from Julie Slevin - I made a 6 inch red velvet cake and it collapsed on the sides.... Any ideas?

Answer - Did  you put bicarbonate of soda and vinegar in your recipe? They are crucial for the rise and structure of your cake.

Question from Yvette Armstrong - Do you take your cupcakes straight out of the tins after baking or do you let them rest?

Answer - I take them out immediately and put them in my plastic boxes, this prevents them from continuing to bake if you leave them in the hot tins. Do not cover the boxes until they have cooled.

Tuesday, 7 January 2014

Naked Wedding Cake London

The most popular cake requested by brides and grooms in 2014 is..... 

That's right ! It is the naked wedding cake. Popular due to its relaxed look and tasty fluffy sponge.

Keep the requests coming in, folks. This is one of our favourite cakes to make!

Harpreet x

Friday, 8 November 2013

Nielsen Massey & Crumbs Couture

In the last couple of weeks we have been corresponding with Matt Nielsen, the C.O.O. of Nielsen Massey about their wonderful Vanilla products which we are huge fans of in the CC Kitchen. 

Matt has kindly offered a lovely bundle of Nielsen Massey products to be given away to a lucky winner, and to go with it we will be sending the winner a set of flavoured biscuits.

To be in with a chance of winning their Madagascar Bourbon Vanilla Bean Paste, Madagascar Bourbon Vanilla Essence, Chocolate extract as well as Peppermint Extract, you need to "follow & RT" on Twitter or "like and share" on Facebook

Once we have chosen a winner at random, we will send your goodies out to you.

Good Luck!