Jelly Bean Illusion Cake

By Angela 287 Comments

Made from a raspberry & white chocolate triple layered cake, smothered in a white chocolate & mascarpone frosting, this jelly bean illusion cake marks Only Crumbs Remain’s first anniversary.

Jelly Bean Illusion cake. The cake itself is a raspberry & white chocolate triple layered cake with white chocolate and mascarpone frosting

A year ago I tentatively and excitedly pressed the publish button and set Only Crumbs Remain live! It was nervous moment, wondering what was going to happen, but I can honestly say that I’ve LOVED the past twelve months in the blogging world! Not only have I been able to indulge in my passion for baking, I have also been privileged to work with a couple of great brands on collaborative posts, whilst also increasing my limited knowledge regarding photography and coding, amongst other things. Though small in the grand scheme of things, I feel like my blog & I have been on quite a journey during this past year.

One of the best parts about blogging though is undoubtedly you, the reader. It’s wonderful to see people call by and read my recipe posts, and even more so when I hear that somebody has re-created a recipe, perhaps with their own twist. The support, lovely comments and friendships forged are very much valued.

3 layered raspberry & white chocolate cake presented as an illusion cake with jelly beans

Wanting to mark my blogiversary with a cake, I decided to challenge myself and make an illusion cake (also referred to as gravity defying cake). I’ve often been impressed with illusion cakes, remember the one which Nadyia baked on GBBO last year, and wondered how on earth all of those delicious sweets were held in suspended animation. I imagined it required some form of complex assembly accompanied by a little hocus pocus, but how wrong was I! Thanks to You Tube, I soon realised that it is seriously straightforward and no magic spells were needed.

Now illusion cakes often seem to be adorned with Maltesers or M&Ms, but wanting to use something colourful and cheery I decided to work with Jelly Beans! Not only are they vegetarian friendly, they’re so much fun too, you never really know which flavour you’re going to get! I used a mixture of regular shaped jelly beans and some heart shaped ones from Valentine’s Day. In hindsight I think I should have used some cigarellos or white chocolate fingers to create a fence around the cake, but I’m still more than happy with how well it turned out given that it is my first attempt at an illusion cake.

The cake itself is a 3 layered raspberry and white chocolate sponge covered in a delicious white chocolate mascarpone frosting. Two layers were flavoured with a raspberry paste and coloured with a little Sugarflair paste. The colour I used was ‘peach’ which I admit is not ideal when hoping for it to carry a raspberry hue, but I simply worked with what I had available. These two layers sandwiched a delicious white chocolate sponge. This particular layer sadly sunk very slightly in the centre due to the weight of the melted chocolate, but this certainly didn’t affect the assembly nor the flavour. This was in fact my favourite layer. The three sponges were sandwiched with a thin layer of raspberry jam and frosting. The frosting was applied in two layers, being chilled after the first application to allow it to firm up. The frosting to the sides was then slightly patterned with a cake scraper. The illusion was then created with the use of drinking straws creating a support and melted white chocolate which was used as a glue.

This You Tube Video provides a great tutorial for assembling an illusion cake.

So let’s get to it and bake!

Raspberry & White Chocolate with Jelly Beans Illusion Cake. Yum

Yield: 1 x 7″ 3 layers cake
Serves: 10 – 12
Difficulty: Moderate
Time: hands on time around 90 minutes; plus 40 – 50 minutes bake time; cooling time.
Freezable: Yes, undecorated

You will need:

Electric Hand Held Beater
Sieve
Spatula or large Metal Spoon
2 x 7″ Sandwich Cake Tins
Cooling Tray
Bowl & Pan suitable for building a bain marie for melting chocolate
Cake Stand or Plate
Piping Bag (optional)
Pallet Knife
3 Straws
small strip of narrow Cellotape
Small Paint Brush, reserved for food use only
Tissue or Tissue Paper

For the Raspberry Sponge

140g Unsalted Butter, softened (plus a little extra for preparing the tins)
140g Sugar
4 medium Eggs, beaten
10g Raspberry Flavoured Gel Flavouring
Gel Food Colouring
140g SR Flour (Plus a little extra for preparing the tins)
30g Natural Yoghurt

For the White Chocolate Sponge

20g White Chocolate
70g Unsalted Butter, softened (plus a little extra for preparing the tin)
70g Sugar
1 tsp Vanilla Extract
2 medium Eggs, beaten
70g SR Flour (plus a little extra for preparing the tin)
Pinch Salt

For the White Chocolate & Mascarpone Frosting

400g White Chocolate
400g Mascarpone (Full Fat)

Assembly and Decoration

1 tbsp. Seedless Raspberry Jam
40g White Chocolate
500g Jelly Beans
White Chocolate Cigarellos (optional) or White Chocolate Cadbury Fingers (optional)

How to make it:

1. Pre-heat the oven to 180c / Fan 160c / Gas 4.

2. Prepare the sandwich tins. Grease the base and side of two sandwich tins. Place a teaspoon of flour into one of the tins. Rock the tin around so that all of the greased surfaces are covered in flour. Knock the excess into the second tin and again distribute the flour in the same way. Tip out any excess flour.

3. Make the raspberry sponge. Place the softened butter and sugar into a good sized bowl. Beat together with a wooden spoon or electric beaters until very pale and fluffy. Gradually add the beaten egg a little at a time, beating well after each addition. Add the raspberry flavouring and beat again. Use a toothpick (or similar) to add a little of your chosen gel food colouring to the mixture. Beat again. Sieve the flour into the mixture. Using a spatula or large metal spoon fold this in gently. Add the yogurt and mix gently to combine.

4. Fill the two sandwich tins. Divide the mixture between the two prepared sandwich tins. You’re aiming for the tins to be half to two – thirds full. Use the back of a spoon or spatula to level out the mixture. Make a small hollow in the centre of the batter to encourage the cake to bake level rather than domed.

5. Bake. Place the two tins in the centre of the oven and bake for about 22 – 25 minutes. You may need to rotate the tins three quarters of the way through the bake. The cake is ready when an inserted skewer comes out clean. The cake will also pull away from the side of the tin slightly. Once baked, remove from the oven and place on a cooling tray. After 5 minutes carefully remove the cakes from their tins and allow to cool fully on the cooling tray.

6. Prepare a sandwich tin. Wash one of the used sandwich cake tins for the next sponge. Grease the base and side of the tin. Place a teaspoon of flour into the tin. Rock the tin around so that all of the greased surfaces are covered in flour. Tip out any excess flour.

7. Melt the white chocolate. Break the chocolate for the frosting and the sponge cake (totalling 420g) into smallish pieces and place in a bowl. Select a pan which allows the bowl to rest safely on the top of it. Pour a little water into the pan, about 5cm deep. Rest the bowl on the pan and ensure that its base doesn’t touch the water. Place the pan and suspended bowl over a medium heat on the hob. Once the chocolate has almost melted remove it from the heat and stir with a metal spoon or spatula. Set aside to cool for a 4 or 5 minutes.

8. Make the white chocolate sponge. Place the softened butter and sugar into a good sized bowl. Beat together with a wooden spoon or electric beaters until very pale and fluffy. Gradually add the beaten egg a little at a time, beating well after each addition. Add the vanilla extract and beat again to combine. Sieve the flour and salt into the mixture. Using a spatula or large metal spoon fold this in gently. Add 1.5 tablespoon of the cooled melted white chocolate and fold in until all of the ingredients are combined.

9. Fill the sandwich tin. Spoon the mixture into the prepared sandwich tin. You’re aiming for the tin to be half to two – thirds full. Use the back of a spoon or spatula to level out the mixture. Make a small hollow in the centre of the batter to encourage the cake to bake level rather than domed.

10. Bake. Place the tin in the centre of the oven and bake for about 22 – 25 minutes. You may need to rotate the tin three quarters of the way through the bake. The cake is ready when an inserted skewer comes out clean. The cake will also pull away from the side of the tin slightly. Once baked, remove from the oven and place on a cooling tray. After 5 minutes carefully remove the cake from its tin and allow to cool fully on the cooling tray.

11. Meanwhile make the frosting. Tip the mascarpone into a bowl. Use a metal spoon to briefly stir it to soften, avoid over stirring. Pour in the remaining cooled melted white chocolate. Mix the mascarpone mixture well. Cover and place in the fridge to firm up for about two hours.

12. Prepare to assemble. Place a tablespoon of raspberry jam into a bowl. Stir to loosen. Add a teaspoon of water and stir again. Remove the frosting from the fridge and briefly stir through to loosen. Fill a piping bag (no nozzle required) two-thirds with some of the frosting, (I find it easier to apply the frosting to the cake this way, though isn’t essential).

13. Start the assemble. Place one of the raspberry sponges on your chosen cake stand or plate. Spoon a little raspberry jam onto the cake’s upper surface. Spread it out. Pipe on (or use a pallet knife) some frosting. Use a pallet knife to spread it out. Place the white chocolate cake onto the prepared surface. Repeat with the jam and frosting layer to the white chocolate cake. Place the second raspberry cake on top. Try to ensure that the three stacked cakes aren’t leaning.

14. Apply the frosting. Pipe some of the frosting over the top of the cake and around the sides (or apply with a pallet knife). Use a pallet knife to spread the frosting all around the cake. Ensure that all of the surfaces have a nice thin layer of frosting. Place the cake into the fridge for half an hour to allow the frosting to firm up. Apply the remaining frosting to the top and sides of the cake either by piping it or with the pallet knife. Take your time to smooth out the frosting as best you can. Aim to get the side of the cake as smooth as you’re able if you’re not affixing any cigarillo (or similar). Either leave it this way or use a patterned cake scraper to apply a parallel pattern to the side, as I did.

15. Melt the white chocolate. In the same way as point 7, above, melt the white chocolate.

16. Build the illusion. Place the three straws into top of the cake, very close together, on a slight angle. Use a narrow piece of cellotape to secure the three exposed straw tips. Use a small brush (reserved for food use only) to apply a layer of melted white chocolate to the exposed straws. Decant the jelly beans into a bowl, remembering to retain one of the containers for the illusion. Paint a small amount of white chocolate to a jelly bean’s surface which will be in contact with the straw. Stick the bean to the base of the straw where it emerges from the cake, apply a small amount of pressure. Gradually add two or three more jelly beans around the base of the straw. Allow the white chocolate ‘glue’ to dry for a few minutes before building up the layers of sweet on the straw. Whilst those on the straw are drying, start to apply a few to the top of the cake. You may want to have some overflowing the side of the cake too.

17. Affix cigarellos or white chocolate fingers (optional). Consider standing a line of cigarellos (or similar) to the sides of the cake. Simply apply a small amount of pressure to affix them to the frosting.

18. Complete the illusion. Place a clean tissue or tissue paper into the jelly bean container. Position the container in the illusion so that the straws sit inside the sweet container.

Enjoy!

Notes:

a) Avoid overfilling the sandwich cake tins. Should you have any sponge batter remaining, consider using it to make a muffin sized cupcake and bake it for about 20 minutes. If you have room in the oven you could bake it at the same time as the cake layers.
b) Avoid using too much jam and frosting between the cake layers as this could result in them slipping.
c) Don’t be concerned if the first layer of frosting shows a few cake crumbles, these will be hidden once the second layer of frosting is applied.
d) Consider the angle which will create a ‘natural’ looking illusion. Place the straws into the cake at this angle.
e) Stand back from the cake periodically to try to judge how ‘realistic’ the illusion of pouring sweets look, considering where more sweet need to be positioned.
f) Take your time in building up the layers of sweets, allowing them to dry before adding more (this only takes a couple of minutes).
g) The tissue inside the jelly bean container will help you to position it on a more effective angle.

About Angela

Angela a keen home baker started Only Crumbs Remain. When Angela decided to give up blogging to pursue her passion of making ceramics she passed the reins to cookery writer Jacqueline Bellefontaine who continues to expand the blog with recipes born from a love of baking and all things sweet.

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Comments

Choclette Blogger

March 25, 2016 at 8:19 pm

Oh congratulations on getting to one year. I reckon that is the most significant one and where so much is learned too. You've chosen a real showstopper to celebrate. You say it's easy, but I'm not sure I'd do nearly such a good job. It looks fantastic. Gutted I missed your fantastic giveaway. Thanks for sharing with #WeShouldcocoa 🙂
Reply
- Angela - Only Crumbs Remain
  
  March 28, 2016 at 3:35 pm
  
  Thank you Choclette 🙂 I've learnt so much this past year, it's been quite a steep learning curve, but so much fun at the same time.
  I think the cake is relatively straightforward if it's made one step at a time, it's the first one I've tried and although I can see faults (like the application of the frosting) I'm more than happy with it and I know where I can improve in my next attempt….yes, there will be another attempt.
  Thanks for popping by and of course for hosting,
  Angela x
  Reply
jessica powell

March 20, 2016 at 12:00 am

I would use the silicon baking trays for vanilla cakes with lots of butter cream!
Reply
- Angela - Only Crumbs Remain
  
  March 20, 2016 at 8:30 am
  
  Ooh it sounds as though they'll be amazing with lashings of butter cream Jessica,
  Angela x
  Reply
Carole Sylvia Hiscock

March 19, 2016 at 11:25 pm

Cupcakes with my daughter ♥
Reply
- Angela - Only Crumbs Remain
  
  March 20, 2016 at 8:29 am
  
  It sounds as though you'll have a lovely baking session together if you're the lucky winner Carole,
  Angela x
  Reply
Kelly Hirst

March 19, 2016 at 10:25 pm

The fan tin – I'd make a savoury flan

Kelly Ellen Hirst
Reply
- Angela - Only Crumbs Remain
  
  March 20, 2016 at 8:27 am
  
  That sounds a much healthier choice Kelly,
  Angela x
  Reply
Matt Brasier

March 19, 2016 at 9:29 pm

I would use the cupcake cases to make cakes for a party!
Reply
- Angela - Only Crumbs Remain
  
  March 20, 2016 at 8:26 am
  
  Cupcakes sound perfect for a party Matt,
  Angela x
  Reply
Karen Watt

March 19, 2016 at 8:41 pm

I Would use fisrt the cake stencils
Reply
- Angela - Only Crumbs Remain
  
  March 20, 2016 at 8:25 am
  
  They seem to be quietly popular,
  Angela x
  Reply
sam

March 19, 2016 at 8:32 pm

I'd make some cupcake shaped cookies with the cutter. I think me & my little girl would have great fun decorating them.
Reply
- Angela - Only Crumbs Remain
  
  March 20, 2016 at 8:24 am
  
  I'm sure you will and that they'll look fab 🙂
  Angela x
  Reply
Ioana Cristina Popescu

March 19, 2016 at 7:25 pm

I would use 13 to bake some apple pies. Already have the apples 😀
Reply
- Angela - Only Crumbs Remain
  
  March 20, 2016 at 8:23 am
  
  Served with some lovely custard or are you an ice cream girl?
  Angela x
  Reply
Victoria Dixon

March 19, 2016 at 7:24 pm

I would use the cupcake cases and the icing piping bag to make some yummy easter cupcakes when we have our annual family easter afternoon tea 🙂
Reply
- Angela - Only Crumbs Remain
  
  March 20, 2016 at 8:22 am
  
  Ooh a family Easter afternoon tea sounds wonderful Victoria,
  Angela x
  Reply
sue Naylor

March 19, 2016 at 6:38 pm

I think the first thing I'd use would be the cupcake cases, cupcakes are always popular in our house!
Reply
- Angela - Only Crumbs Remain
  
  March 19, 2016 at 6:45 pm
  
  They are in our home too Sue,
  Angela x
  Reply
Nancy Bradford

March 19, 2016 at 5:28 pm

I'd use the cupcake cookie cutter to make some lovely cookies x
Reply
- Angela - Only Crumbs Remain
  
  March 19, 2016 at 5:38 pm
  
  They'll look great Nancy,
  Angela x
  Reply
Sheebasima

March 19, 2016 at 5:12 pm

I would make some lovely iced cup cakes with Easter eggs on.
Reply
- Angela - Only Crumbs Remain
  
  March 19, 2016 at 5:37 pm
  
  That sounds so beautifully seasonal Sheebasima,
  Angela x
  Reply
Anneka Hulse

March 19, 2016 at 4:55 pm

the cupcake shaped cookie cutter
Reply
- Angela - Only Crumbs Remain
  
  March 19, 2016 at 5:36 pm
  
  I think that cutter would make some great biscuits,
  Angela x
  Reply
Natalie Baskerville

March 19, 2016 at 4:48 pm

I would use the party cake stencils to make cupcakes for my sons 4th birthday party
Reply
- Angela - Only Crumbs Remain
  
  March 19, 2016 at 5:34 pm
  
  Aw, happy 4th birthday to him,
  Angela x
  Reply
Rosemary Sheehan

March 19, 2016 at 4:38 pm

Non-stick fluted flan tins, I would makce a cheese tart. Happy 1st Birthday
Reply
- Angela - Only Crumbs Remain
  
  March 19, 2016 at 5:33 pm
  
  Thanks you Rosemary, the cheese tart sounds good, we've just tried a Wensleydale one.
  Angela x
  Reply
Sharon Martin

March 19, 2016 at 3:41 pm

i'd like to use the piping nozzle first to fill doughnus & cupcakes
Reply
- Angela - Only Crumbs Remain
  
  March 19, 2016 at 5:32 pm
  
  Mmm yum!
  Angela x
  Reply
Serena La Pietra

March 19, 2016 at 3:36 pm

A pack of 10 "Baked by…" gift tags with red ribbons attached. Love the idea of these, I'd bake Brownies and use them to give to my friends.
Reply
- Angela - Only Crumbs Remain
  
  March 19, 2016 at 5:31 pm
  
  Ooh, sounds as though your friends will have a yummy treat there Serena,
  Angela x
  Reply
Natalie Crossan

March 19, 2016 at 3:24 pm

I'd make some cupcakes with the cupcakes cases for easter 🙂
Reply
- Angela - Only Crumbs Remain
  
  March 19, 2016 at 5:30 pm
  
  That'd make a nice change to all of that chocolate Natalie, I hope postman Pat & Jess deliver the parcel in time for you should you be the lucky winner,
  Angela x
  Reply
Linda Curtis

March 19, 2016 at 3:03 pm

i would make some cupcakes for my daughters birthday using the stencils
fab giveaway by the way x
Reply
- Angela - Only Crumbs Remain
  
  March 19, 2016 at 5:28 pm
  
  Thank you Linda 🙂 There are some great shapes in the stencil pack,
  Angela x
  Reply
Zombie Girl

March 19, 2016 at 2:51 pm

A lemon tart with the flan tins – lack of a suitable tin is the only reason I haven't made one yet!
Reply
- Angela - Only Crumbs Remain
  
  March 19, 2016 at 2:54 pm
  
  Ooh delicious, I love lemon tart,
  Angela x
  Reply
Emma H

March 19, 2016 at 2:50 pm

I'd just make some basic cup cakes and use the icing bags to try and perfect my not so good piping!
Reply
- Angela - Only Crumbs Remain
  
  March 19, 2016 at 2:53 pm
  
  I certainly ought to practice my piping skills too 🙂
  Angela x
  Reply
christine westlake

March 19, 2016 at 1:14 pm

cake tin for an easter cake
Reply
- Angela - Only Crumbs Remain
  
  March 19, 2016 at 2:33 pm
  
  That'd be lovely,
  Angela x
  Reply
Sandra Ralph

March 19, 2016 at 12:15 pm

i would use the paper cases and make my husband's favourite coconut cupcakes first
Reply
- Angela - Only Crumbs Remain
  
  March 19, 2016 at 2:32 pm
  
  Ooh scrummy! I wish my hubby liked coconut!
  Angela x
  Reply
Abbie M

March 19, 2016 at 11:51 am

The cupcake cases to make some red velvets
Reply
- Angela - Only Crumbs Remain
  
  March 19, 2016 at 2:31 pm
  
  I guess you could also use some of the ruby food colouring in them also Abbie,
  Angela x
  Reply
Han24

March 19, 2016 at 11:50 am

I would use the cupcake cases to make some cupcakes for easter. I would then ice them using the piping bag!
Reply
- Angela - Only Crumbs Remain
  
  March 19, 2016 at 2:30 pm
  
  They sound as though they'll be a lovely treat for Easter,
  Angela x
  Reply
gill colling

March 19, 2016 at 11:01 am

The flan tins, I have Autumn apples int he freezer to use up so would make some little apple tartlets before getting started on some cakes/cupcakes.
Reply
- Angela - Only Crumbs Remain
  
  March 19, 2016 at 2:28 pm
  
  That sounds like a delicious way to use your windfall autumn apples,
  Angela x
  Reply
Betony Bennett

March 19, 2016 at 10:48 am

I think the plate and bowl, just for general eating 🙂
Reply
- Angela - Only Crumbs Remain
  
  March 19, 2016 at 2:29 pm
  
  I hope your not planning on actually eating the plate and bowl 😉
  Angela x
  Reply
Claire Ward

March 19, 2016 at 8:47 am

Id make cup cakes do the cupcake cases
Reply
- Angela - Only Crumbs Remain
  
  March 19, 2016 at 8:52 am
  
  Sounds a great idea Claire,
  Angela x
  Reply
Angela - Only Crumbs Remain

March 19, 2016 at 8:47 am

So do we Eloise, great idea to use it to decorate some biscuits,
Angela x
Reply
Kirsty Woods

March 19, 2016 at 8:23 am

I would try the stencils first 🙂 Happy Birthday x
Reply
- Angela - Only Crumbs Remain
  
  March 19, 2016 at 8:51 am
  
  Thnaks you Kirsty, those stencils do seem to be quietly popular,
  Angela x
  Reply
e4b4

March 19, 2016 at 1:58 am

I would use the party cake stencils first. I've always wanted to try these and I think they would look really cute!
Reply
- Angela - Only Crumbs Remain
  
  March 19, 2016 at 8:49 am
  
  I'm sure they would, there are loads of great designs in the pack,
  Angela x
  Reply
Dan Rough

March 19, 2016 at 1:47 am

I'd use my pretty blue bowl! I don't know how exactly, but it seems like the logical place to start.
Reply
- Angela - Only Crumbs Remain
  
  March 19, 2016 at 8:48 am
  
  🙂 indeed,
  Angela x
  Reply
Anonymous

March 19, 2016 at 12:22 am

I'd make some gluten free cakes in the mini bundt mould. @jaizduck
Reply
- Angela - Only Crumbs Remain
  
  March 19, 2016 at 8:47 am
  
  Ooh fab, I bet they'd turn out nice and light,
  Angela x
  Reply
Andrea Johnson

March 18, 2016 at 10:59 pm

The cupcake cases to make chocolate cupcakes
Reply
- Angela - Only Crumbs Remain
  
  March 19, 2016 at 8:46 am
  
  Ooh I bet they'll soon be eaten,
  Angela x
  Reply
Donna caldwell

March 18, 2016 at 10:14 pm

I would use the cupcake cases as cupcakes first then a little icing
Reply
- Angela - Only Crumbs Remain
  
  March 19, 2016 at 8:41 am
  
  Iced cupcakes sound a fabulous idea Donna,
  Angela x
  Reply
Jane Gorton

March 18, 2016 at 9:52 pm

Happy blogging 1st birthday, I'm waiting for my new oven to be installed but will certainly use the cup cake cases first!!! x
Reply
- Angela - Only Crumbs Remain
  
  March 19, 2016 at 8:40 am
  
  Sounds like exciting changes are afoot in your kitchen Jane,
  Angela x
  Reply
Margery Lumsdaine

March 18, 2016 at 9:31 pm

number 3 – cupcake cases – butterfly cakes are my limit of ability – and I do love a nice fairy cake – good portion control if I can stick to one … or two
Reply
- Angela - Only Crumbs Remain
  
  March 19, 2016 at 8:39 am
  
  Hahaha, I can certainly relate to that when things taste good – we often end up going back for a second! 🙂
  Angela x
  Reply
Psm Francis Gregory

March 18, 2016 at 9:31 pm

The Cup Cake cases would be used first
Reply
- Angela - Only Crumbs Remain
  
  March 19, 2016 at 8:38 am
  
  They are certainly a popular choice,
  Angela x
  Reply
olivia280177

March 18, 2016 at 8:38 pm

The mini bundt moulds – I'd make lemon mini bundts
Reply
- Angela - Only Crumbs Remain
  
  March 19, 2016 at 8:37 am
  
  Delicious flavour in a cute bundt mould Olivia,
  Angela x
  Reply
sheridarby

March 18, 2016 at 8:13 pm

I would use the cupcake cases and make a batch of our favourite Fairy cakes
Reply
- Angela - Only Crumbs Remain
  
  March 19, 2016 at 8:37 am
  
  Lovely idea Sheridarby,
  Angela x
  Reply
Adrian Bold

March 18, 2016 at 7:37 pm

I'd like the cup cake cases so I could make some for Easter.
Reply
- Angela - Only Crumbs Remain
  
  March 19, 2016 at 8:35 am
  
  Great choice Adrian, I hope postman Pat and Jess manage to deliver it in time if your the lucky winner,
  Angela x
  Reply
Victoria Prince

March 18, 2016 at 6:40 pm

What an absolutely fab bundle, thank you so much for the chance 🙂 I love that cake, it looks fabulous!

I would use the patterned cake scrapers first, to create a posh effect on my mum's birthday cake and make it look fancier than I usually manage!
Reply
- Angela - Only Crumbs Remain
  
  March 19, 2016 at 8:33 am
  
  It sounds as though your mum is in for a treat for her birthday Victoria,
  thanks for your lovely comments,
  Angela x
  Reply
Chris Fletcher

March 18, 2016 at 6:27 pm

I'd use the mini bundt mould to make some fabulous bundt cakes!
Reply
- Angela - Only Crumbs Remain
  
  March 19, 2016 at 8:32 am
  
  Delicious, I love the shape of the bundt cakes,
  Angela x
  Reply
Michelle Wild

March 18, 2016 at 4:21 pm

The cup cake cases as I love cup cakes and will be making some in the hole.
Reply
- Angela - Only Crumbs Remain
  
  March 19, 2016 at 8:31 am
  
  Great choice, It sounds like a lot of people enjoy cupcakes given how many people would make them first,
  Angela x
  Reply
Michael Metcalfe

March 18, 2016 at 3:27 pm

Happy 1st Birthday – I have just found your blog. Wonderful prize – I bake cakes most weeks so would find all the giveaways useful. I love the jelly bean illusion cake and will definitely be attempting this.
Reply
- Angela - Only Crumbs Remain
  
  March 19, 2016 at 8:23 am
  
  Thank you Michael. You sound to be a passionate baker, I'd love to hear how you get on with the illusion cake if you give it a try,
  Angela x
  Reply
Cupcake R

March 18, 2016 at 1:15 pm

I would use the cupcake cases to make cakes for a party!
Reply
- Angela - Only Crumbs Remain
  
  March 19, 2016 at 8:22 am
  
  That sounds a perfect treat for a party,
  Angela x
  Reply
Amy Eastwick

March 18, 2016 at 1:02 pm

I love the idea of your Illusion Cake, think I would give that a go for my daughter's birthday that is coming up really soon! The stencils would make life a little easier too as I'm not the neatest at piping!
Reply
- Angela - Only Crumbs Remain
  
  March 19, 2016 at 8:28 am
  
  The stencils would be great to decorate a flat surface. Ooh do send me a tweet of an image of your daughter's birthday cake if you give the jelly bean illusion cake a go. Happy birthday to her.
  Angela x
  Reply
joanne liddement

March 18, 2016 at 9:23 am

I would attempt to make a professional looking flan using the fluted flan tin
Reply
- Angela - Only Crumbs Remain
  
  March 18, 2016 at 9:29 am
  
  Ooh, that sounds exciting, I'm sure it'll look & taste amazing,
  Angela x
  Reply
sallyc06

March 18, 2016 at 9:16 am

The cupcake cases as I so love cupcakes!!
Reply
- Angela - Only Crumbs Remain
  
  March 18, 2016 at 9:28 am
  
  You and me both 🙂
  Angela x
  Reply
Anonymous

March 18, 2016 at 8:13 am

The cake tester – have been meaning to buy one of these for ages! As I just guess at the moment when the cakes are ready! (@PeanutHog)
Reply
- Angela - Only Crumbs Remain
  
  March 18, 2016 at 8:26 am
  
  I love my little cake tester, they're so useful.
  Angela x
  Reply
ldavis061212

March 18, 2016 at 7:02 am

I would use the silicone moulds 1st as be great to make with my eldest xx
Reply
- Angela - Only Crumbs Remain
  
  March 18, 2016 at 8:25 am
  
  They really do make a great prettily shaped bake,
  Angela x
  Reply
Lynsey Buchanan

March 18, 2016 at 2:25 am

I would use the cupcake cases to make some easter themed cupcakes
Reply
- Angela - Only Crumbs Remain
  
  March 18, 2016 at 8:23 am
  
  The cupcake cases certainly seem to be popular Lynsey, fingers crossed Postman Pat will get the parcel to you in time if you're the lucky winner.
  Angela x
  Reply
alice lightning

March 17, 2016 at 10:45 pm

everything looks lovely I have a party soon to help out at the little cases would be delightful to use so pretty, the cake looks stunning too
Reply
- Angela - Only Crumbs Remain
  
  March 18, 2016 at 8:21 am
  
  Cupcakes sound perfect for a party Alice,
  Angela x
  Reply
Helen A

March 17, 2016 at 5:52 pm

The cake looks fantastic! I'd use the cupcake cases, nozzle and icing bag first to make cupcakes for my niece's communion! She is called Ruby so I'd probably try and fit in the 'Ruby' colour paste too by making some flower decorations for the tops! x
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- Angela - Only Crumbs Remain
  
  March 18, 2016 at 8:20 am
  
  Thank you Helen 🙂 What a lovely idea, they'll look great with a flowery decoration to the top.
  Angela x
  Reply
Tracey Mitchell

March 17, 2016 at 3:57 pm

Happy 1st birthday a great blog with great ideas I would love to try the nozzle to fill cup cakes with a flavoured butter cream or jam into jam buns .
Reply
- Angela - Only Crumbs Remain
  
  March 18, 2016 at 8:14 am
  
  Aw thank you Tracey, that's really lovely of you. They sound as though they'll be delicious with a hidden treat in their centre.
  Angela x
  Reply
Lauren Old

March 17, 2016 at 12:44 pm

I'd use the flan tins to make a gluten free quiche!
Reply
- Angela - Only Crumbs Remain
  
  March 17, 2016 at 2:12 pm
  
  They sound as though they'll be lovely Lauren, gluten fee pastry isn't something I've tried yet.
  Angela x
  Reply
Caroline Blaza

March 17, 2016 at 8:05 am

I would use the cookie cutter and make some cookies x
Reply
- Angela - Only Crumbs Remain
  
  March 17, 2016 at 2:08 pm
  
  Ooh they'll look great Caroline 🙂
  Angela x
  Reply
Kristina Trick

March 16, 2016 at 4:54 pm

I'd love to make bundt cakes using the mould and display them on the beautiful plate
Reply
- Angela - Only Crumbs Remain
  
  March 16, 2016 at 6:02 pm
  
  Ooh they'd look great on the pretty blue plate Kristina,
  Angela x
  Reply
aw

March 16, 2016 at 3:12 pm

I would probably use the disposable icing bags first as I am rubbish at creating my own from paper and never seem to get washable ones to clean up properly.
Ann
Reply
- Angela - Only Crumbs Remain
  
  March 16, 2016 at 3:17 pm
  
  Hahahah, that sounds very familiar to me 🙂
  Angela x
  Reply
Susan B

March 16, 2016 at 2:10 pm

I would use items 4 and 5 as I recently disposed of my old icing bag and nozzles. The children and I will make a couple of cakes this Easter so we would use the items to decorate what we make.
Reply
- Angela - Only Crumbs Remain
  
  March 16, 2016 at 2:32 pm
  
  Sounds like you have a fun baking session planned.
  Angela x
  Reply
Helen at Casa Costello

March 15, 2016 at 10:24 pm

I love the sound of this raspberry & white chocolate cake – Your way of constructing an illusion cake is great too! Thanks for joining in with #Bakeoftheweek
Reply
- Angela - Only Crumbs Remain
  
  March 16, 2016 at 11:51 am
  
  Thank you Helen 🙂 It's the first one I've made so I was so pleased that the actual illusion was straightforward. Are there other ways of constructing them?
  Thanks for popping by and of course for hosting,
  Angela x
  Reply
Emily Carter-Dunn

March 15, 2016 at 9:05 pm

I would use the flan case to make a strawberry flan – I've been craving a slice for a while!
Reply
- Angela - Only Crumbs Remain
  
  March 16, 2016 at 11:48 am
  
  Ooh yum, fresh berry strawberry tart!
  Angela x
  Reply
donna jones

March 15, 2016 at 1:08 pm

mini bundt mould first and make some lemon drizzle cakes
Reply
- Angela - Only Crumbs Remain
  
  March 15, 2016 at 2:05 pm
  
  Ooh, I bet they'll be delicious,
  Angela x
  Reply
kimberley dVIES

March 15, 2016 at 11:37 am

The flan tins, and I would make my favourite, an egg custard
Reply
- Angela - Only Crumbs Remain
  
  March 15, 2016 at 12:42 pm
  
  Mmm yum! Love egg custard 🙂
  Angela x
  Reply
cheryl price

March 15, 2016 at 11:01 am

I would use the icing bags and practice my swirly icing
Reply
- Angela - Only Crumbs Remain
  
  March 15, 2016 at 12:41 pm
  
  What a great idea, I should definitely practice too.
  Angela x
  Reply
Julie

March 15, 2016 at 10:46 am

I use the cupcake shaped cookie cutter to make biscuits for my lovely wee neighbour who's been unwell.
Reply
- Angela - Only Crumbs Remain
  
  March 15, 2016 at 12:41 pm
  
  Aw that's lovely Julie, I hope your neighbour is feeling better soon.
  Angela x
  Reply
claire griffiths

March 15, 2016 at 2:07 am

the cupcake cases
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- Angela - Only Crumbs Remain
  
  March 15, 2016 at 8:47 am
  
  The cupcake cases certainly seem a popular choice Claire,
  Angela x
  Reply
Honest mum

March 14, 2016 at 9:53 pm

Wow ,that looks wonderful. Thanks for linking up to #tastytuesdays
Reply
- Angela - Only Crumbs Remain
  
  March 15, 2016 at 8:46 am
  
  Thank you Vicki 🙂
  Thanks for hosting,
  Angela x
  Reply
Corinna Ball

March 13, 2016 at 9:07 pm

I would use the cupcake cookie cutter to make cinnamon biscuits. My daughter loves stamping out the shapes and decorating them after.
Reply
- Angela - Only Crumbs Remain
  
  March 14, 2016 at 10:57 am
  
  That sounds a wonderful baking session with your daughter,
  Angela x
  Reply
peter campbell

March 13, 2016 at 8:34 pm

would use the cake tester/skewer for when I make a banana cake
Reply
- Angela - Only Crumbs Remain
  
  March 14, 2016 at 10:55 am
  
  I find the cake skewer such a useful piece of equipment when I'm baking sponges.
  Angela x
  Reply
rachael mccadden

March 13, 2016 at 7:31 pm

I'd use the cupcake cases and make choc cuocakes
Reply
- Angela - Only Crumbs Remain
  
  March 14, 2016 at 10:54 am
  
  Lovely, I bet they'll soon be gobbled up 🙂
  Angela x
  Reply
Michelle Ferguson

March 13, 2016 at 6:34 pm

I'd use the cupcake cases first and make some lemon butterfly cakes
Reply
- Angela - Only Crumbs Remain
  
  March 14, 2016 at 10:53 am
  
  Such a classic bake, but with a delicious added flavour,
  Angela x
  Reply
Hannah Ingham

March 13, 2016 at 5:43 pm

I'd use the cake tester as I plan on making a chocolate cake soon that I'll be shaping into a hedgehog for a friends birthday!
Reply
- Angela - Only Crumbs Remain
  
  March 14, 2016 at 10:53 am
  
  Ooh wow, lucky friend!
  Angela x
  Reply
Kim M

March 13, 2016 at 5:20 pm

The Bundt Mould – would love to bake your Lemon & Cardamon Cupcakes
Reply
- Angela - Only Crumbs Remain
  
  March 14, 2016 at 10:52 am
  
  I hope you enjoy them as much as we did if you're lucky enough to win Kim,
  Angela x
  Reply
Carole Nott

March 13, 2016 at 4:28 pm

i would use the paper cases and make my favourite chocolate cupcakes
Reply
- Angela - Only Crumbs Remain
  
  March 13, 2016 at 4:34 pm
  
  Sounds delicious,
  Angela x
  Reply
LaurensMum

March 13, 2016 at 3:49 pm

I would use the labels and make some nice biscuits with my daughter to give as gifts.
Reply
- Angela - Only Crumbs Remain
  
  March 13, 2016 at 3:52 pm
  
  Ooh that a lovely gesture for your friends and family,
  Angela x
  Reply
Robert Price

March 13, 2016 at 1:57 pm

The cupcake cases
Reply
- Angela - Only Crumbs Remain
  
  March 13, 2016 at 3:51 pm
  
  Certainly seems to be a popular choice Robert,
  Angela x
  Reply
Itsabugslife

March 13, 2016 at 10:12 am

Oh my gosh this is a work of art! I don't think I could eat it! So talented ?
Reply
- Angela - Only Crumbs Remain
  
  March 13, 2016 at 3:50 pm
  
  Aw, you're too kind 🙂
  Thanks for popping by and commenting,
  Angela x
  Reply
Michelle O'Neill

March 13, 2016 at 7:57 am

the cupcake cases and i would do some baking with my grandaughter x
Reply
- Angela - Only Crumbs Remain
  
  March 13, 2016 at 8:19 am
  
  🙂 that sounds like it'll be a lovely afternoon spent together Michelle,
  Angela x
  Reply
belleau kitchen

March 12, 2016 at 4:40 pm

truly brilliant cake! Thank you so much for including this in Simply Eggcelent! xx
Reply
- Angela - Only Crumbs Remain
  
  March 12, 2016 at 4:57 pm
  
  Aw thank you Dominic 🙂 Thanks for hosting,
  Angela x
  Reply
Anonymous

March 11, 2016 at 8:54 pm

I'd make some carrot cake cupcakes!
helen booth
Reply
- Angela - Only Crumbs Remain
  
  March 12, 2016 at 10:36 am
  
  Lovely, a nice healthier recipe 🙂
  Angela x
  Reply
Stephanie Forster

March 11, 2016 at 12:36 pm

I love baking and I love cakes, more sweeties for me! x
Reply
- Angela - Only Crumbs Remain
  
  March 11, 2016 at 1:01 pm
  
  Yay, a fellow lover of baking,
  Angela x
  Reply
Rebekah Jones

March 11, 2016 at 12:30 pm

I would use the cupcake cases and icing bags first, because if my kids saw this set I would be begged into baking lots !! Happy Bloggiversary !!!
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- Angela - Only Crumbs Remain
  
  March 11, 2016 at 1:00 pm
  
  Hahaha, sounds like you'll have some young helpers in putting the set to good use Rebekah,
  Angela x
  Reply
Jenny - Monkey and Mouse

March 11, 2016 at 12:11 am

This looks amazing! I have always wondered how these type of illusion cakes work, but I didn't realise it was so simple, thank you for the great explanation and for linking up to #HowtoSunday 🙂 x
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- Angela - Only Crumbs Remain
  
  March 11, 2016 at 8:46 am
  
  It's amazingly simple isn't it, I too imagined that it'd be beyond my cake decorating abilities. You'll have to have a go at it when you get chance.
  Angela x
  Reply
hybrid gamerz

March 10, 2016 at 10:47 pm

I would make the chocolate chip biscuits and Happy Birthday
Reply
- Angela - Only Crumbs Remain
  
  March 11, 2016 at 8:43 am
  
  Great choice hybrid gamerz, and thank you,
  Angela x
  Reply
Laura Craggs

March 10, 2016 at 9:46 pm

I'd use the cupcake cases to make some lemon meringue cupcakes
Reply
- Angela - Only Crumbs Remain
  
  March 11, 2016 at 8:42 am
  
  One of my favourites,
  Angela x
  Reply
Louise Fairweather

March 10, 2016 at 4:41 pm

Love your cake Angela – I do like anti gravity ones. I would make a flan – as I haven't made one in years!
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- Angela - Only Crumbs Remain
  
  March 11, 2016 at 8:41 am
  
  Aw thank you Louise. Anti gravity cakes are a lot of fun aren't they.
  Angela x
  Reply
Iris Waldburger

March 10, 2016 at 9:34 am

That cake looks absolutely amazing wow! I would use the tins first to make a quiche and my daughters can make cupcakes they love baking
Reply
- Angela - Only Crumbs Remain
  
  March 10, 2016 at 12:56 pm
  
  Thank you Iris 🙂 Quiche followed by a cupcake sounds perfect to me,
  Angela x
  Reply
Sarah Trivuncic

March 10, 2016 at 9:08 am

Been meaning to try out one of these vertical pouring cakes, they look such fun! Thanks for joining in with #BAKEoftheWEEK !
Reply
- Angela - Only Crumbs Remain
  
  March 10, 2016 at 12:55 pm
  
  Ooh you must Sarah, they really are lots of fun 🙂
  Angela x
  Reply
Sadiyya maryam

March 10, 2016 at 12:08 am

The cupcake shaped cookie cutter when baking cranberry and white chocolate chip cookies.
Reply
- Angela - Only Crumbs Remain
  
  March 10, 2016 at 12:54 pm
  
  Ooh they sound delicious Sadiyya,
  Angela x
  Reply
Charlotte Oates

March 09, 2016 at 10:44 pm

Happy Blogiversary Angela. It's been so lovely "meeting" you in this little food blogging world xx

P.S. your cake is really fab!!
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- Angela - Only Crumbs Remain
  
  March 10, 2016 at 12:54 pm
  
  Aw thank you Charlotte, it's been lovely 'meeting' you too,
  Angela x
  Reply
Jenny

March 09, 2016 at 11:27 am

what a fabulous looking cake! x
Reply
- Angela - Only Crumbs Remain
  
  March 09, 2016 at 12:17 pm
  
  Thank you Jenny, I had great fun in assembling the illusion.
  Angela x
  Reply
Stevie Fairbairn

March 09, 2016 at 10:52 am

I'd try the blue plate out first.
Reply
- Angela - Only Crumbs Remain
  
  March 09, 2016 at 11:20 am
  
  Adorned with a nice cupcake perhaps 😉
  Angela x
  Reply
Midgie

March 09, 2016 at 6:05 am

This looks gorgeous, Ive always wanted to try a cake like this but really don't think I have the patience! Happy blog anniversary!!
Reply
- Angela - Only Crumbs Remain
  
  March 09, 2016 at 11:20 am
  
  Thank you Midgie, I think if you're organised it's not too demanding plus if you use slightly larger sweets like the maltesers, which are often used, you probably wouldn't need to 'glue' quite so many on making the whole process a tad quicker.
  Angela x
  Reply
Rebecca Beesley

March 08, 2016 at 8:55 pm

Happy blogging anniversary! I have loved reading your blog and you've inspired me so much with trying out new things to bake. What an amazing cake and what a lovely giveaway – Really thoughtful ideas of what you've included. I'd use the cupcake cookie cutter to make cupcake shaped cookies for my daughter's upcoming birthday. x
Reply
- Angela - Only Crumbs Remain
  
  March 09, 2016 at 11:17 am
  
  Aw thank you Rebecca 🙂 It's lovely to hear that I've inspired you to try different things through my little blog 🙂 Sending early happy birthday wishes to your young lady.
  Angela x
  Reply
Big Bird

March 08, 2016 at 8:34 pm

I would use the cupcake cases to make some pretty cupcakes and then decorate using the stencils and the icing bags
Reply
- Angela - Only Crumbs Remain
  
  March 09, 2016 at 11:15 am
  
  Great use of loads of items there Big Bird 🙂
  Angela x
  Reply
Hayley

March 08, 2016 at 8:00 pm

Wow this looks pretty blooming fantastic 🙂 #CookBlogShare
Reply
- Angela - Only Crumbs Remain
  
  March 08, 2016 at 8:04 pm
  
  Haha, you're too kind Hayley 🙂
  Angela x
  Reply
Anonymous

March 08, 2016 at 7:08 pm

Margaret Clarkson
I would use the mini bundt tins and make lemon bundt cakes
Reply
- Angela - Only Crumbs Remain
  
  March 08, 2016 at 7:28 pm
  
  Ooh, fantastic flavour choice, one of my favourites,
  Angela x
  Reply
Parentingachildwithautism

March 08, 2016 at 5:53 pm

I would use the flan tins first to make a delicious flan for the family – lovely giveaway!

Amanda
Reply
- Angela - Only Crumbs Remain
  
  March 08, 2016 at 7:26 pm
  
  Thank you, I had great fun choosing the items! A flan sounds a great idea,
  Angela x
  Reply
Claire Sutherland

March 08, 2016 at 3:10 pm

I would use the icing bags to ice my easter themed cupcakes. Having the family for dinner on easter sunday x
Reply
- Angela - Only Crumbs Remain
  
  March 08, 2016 at 3:14 pm
  
  Ooh that sounds like it'll be lovely Claire, fingers crossed postman pat gets the parcel to you before Easter if you're the lucky winner 🙂
  Angela x
  Reply
Angela

March 08, 2016 at 2:26 pm

This cake is absolutely amazing! Pinned 🙂 I also joined in the give-away, love the post! Happy Blogiversary!!!
Reply
- Angela - Only Crumbs Remain
  
  March 08, 2016 at 3:13 pm
  
  Thank you Angela 🙂
  Angela x
  Reply
Mandy

March 08, 2016 at 1:34 pm

Happy blog birthday! What an amazing looking cake. I've seen a few of these around on Pinterest etc and I'm glad to now have a tutorial to turn to should I ever be brave enough to attempt it myself! #CookBlogShare
Reply
- Angela - Only Crumbs Remain
  
  March 08, 2016 at 1:42 pm
  
  Thank you Mandy, they're actually surprisingly straightforward to make Mandy, just needs a little patience whilst attaching the sweets.
  Thanks for popping by and commenting,
  Angela x
  Reply
Troll

March 08, 2016 at 9:30 am

Chocolate fudge cake
Reply
- Angela - Only Crumbs Remain
  
  March 08, 2016 at 12:39 pm
  
  Ooh yum!
  Angela x
  Reply
Ruth Harwood

March 08, 2016 at 8:16 am

the cupcake cases for some easter treats!
Reply
- Angela - Only Crumbs Remain
  
  March 08, 2016 at 9:22 am
  
  Lovely, I hope postman pat delivers it in time if you're the lucky winner Ruth 🙂
  Angela x
  Reply
Adrian Erwood

March 07, 2016 at 10:28 pm

I would use the cupcake cases for some lime and jasmine cupcakes I would like to bake
Reply
- Angela - Only Crumbs Remain
  
  March 08, 2016 at 9:21 am
  
  Lime and jasmine cupcakes – now that sounds really interesting 🙂
  Angela x
  Reply
LinziB

March 07, 2016 at 9:16 pm

Thanks for linking up to we should cocoa, what a stunning cake and giveaway
Reply
- Angela - Only Crumbs Remain
  
  March 08, 2016 at 9:20 am
  
  😉 It must be look stunning to you to warrant another comment Linzi x
  Angela x
  Reply
Ruth Robinson

March 07, 2016 at 8:50 pm

id use the icing bag as never had one and id make some fairy cakes to decorate
Reply
- Angela - Only Crumbs Remain
  
  March 08, 2016 at 9:19 am
  
  I find icing bags so useful.
  Angela x
  Reply
Isis1981uk

March 07, 2016 at 8:38 pm

The party cake stencils as my daughter's first birthday is coming up soon!
Reply
- Angela - Only Crumbs Remain
  
  March 08, 2016 at 9:18 am
  
  Aw, a first birthday party 🙂
  Angela x
  Reply
Susan Smith

March 07, 2016 at 7:22 pm

Party cake stencils, got some birthdays coming up, so would be so handy
Reply
- Angela - Only Crumbs Remain
  
  March 07, 2016 at 7:47 pm
  
  Ah, it sounds as though you're going to be busy baking Susan,
  Angela x
  Reply
Mock-Turtle

March 07, 2016 at 6:42 pm

Happy Blogiversary! I would try the stencils first I think!
Reply
- Angela - Only Crumbs Remain
  
  March 07, 2016 at 6:45 pm
  
  Thank you 🙂 The stencil pack looks to have some great designs in it.
  Angela x
  Reply
Charles Fletcher

March 07, 2016 at 6:34 pm

I would use the stencil on a birthday cake for my son.
Reply
- Angela - Only Crumbs Remain
  
  March 07, 2016 at 6:44 pm
  
  Ooh that'd look grand 🙂
  Angela x
  Reply
Anonymous

March 07, 2016 at 6:08 pm

3, Cupcakes. If I win would give prize to family friend who bakes for my Mum and family.As we like to show appreciation for his kind gesture. Whilst we know that it is his way to show appreciation towards my Mum and her family. We have known him for decades.

Rachel Craig
Reply
- Angela - Only Crumbs Remain
  
  March 07, 2016 at 6:12 pm
  
  Aw, that's so lovely Rachel, what a really lovely gesture 🙂
  Angela x
  Reply
LinziB

March 07, 2016 at 5:32 pm

Thanks for linking up to we should cocoa, what a stunning cake and giveaway
Reply
- Angela - Only Crumbs Remain
  
  March 07, 2016 at 6:09 pm
  
  Thank you LinziB,
  Thanks back to you for hosting,
  Angela x
  Reply
clair downham

March 07, 2016 at 5:20 pm

some lovely cupcakes in the cupcake cases for my children
Reply
- Angela - Only Crumbs Remain
  
  March 07, 2016 at 6:08 pm
  
  aw that's nice 🙂
  Angela x
  Reply
Anonymous

March 07, 2016 at 3:43 pm

Happy 1st Blogging Birthday….Our family would definitely try the cupcake moulds first..can't get enough of them lol
Reply
- Angela - Only Crumbs Remain
  
  March 07, 2016 at 6:07 pm
  
  Hahaha, sounds like you make a pretty mean cupcake 🙂
  Angela x
  Reply
Corina

March 07, 2016 at 3:09 pm

Congratulations on your first blog anniversary! If I won I think I'd use the cupcake shaped cookie cutter first as my daughter loves making biscuits with me. The illusion cake looks lovely – It's a nice change to see one that isn't make with chocolate sweets! Thank you so much for linking up with #CookOnceEatTwice as well
Reply
- Angela - Only Crumbs Remain
  
  March 07, 2016 at 3:14 pm
  
  Thank you Corina 🙂 Sounds a perfect plan there.
  Angela x
  Reply
caydensmum

March 07, 2016 at 1:30 pm

the stencils sound fun and im sure the kids would love them
Reply
- Angela - Only Crumbs Remain
  
  March 07, 2016 at 1:39 pm
  
  I'm sure they would too – the pack has loads of great designs.
  Angela x
  Reply
Paula Readings

March 07, 2016 at 12:22 pm

I would use the silicon baking trays for chocolate cakes
Reply
- Angela - Only Crumbs Remain
  
  March 07, 2016 at 12:48 pm
  
  Mmm, oh they sound great,
  Angela x
  Reply
soozwales

March 07, 2016 at 12:10 pm

The non-stick fluted flan tins as we have a freeze full of berrys from lat year.
Reply
- Angela - Only Crumbs Remain
  
  March 07, 2016 at 12:50 pm
  
  I love foraging for berries too – a flan made from them would be lovely,
  Angela x
  Reply
Lorna Ledger

March 07, 2016 at 11:31 am

A pack of 100 pretty paper cupcake cases in five red & pink designs, myself and my daughter would make lovely cupcakes , yummy 🙂
Reply
- Angela - Only Crumbs Remain
  
  March 07, 2016 at 11:33 am
  
  Cupcakes are great to make with family aren't they,
  Angela x
  Reply
Bubbles17

March 07, 2016 at 10:47 am

I would use the icing bags and practice my icing skills on a cake.
Reply
- Angela - Only Crumbs Remain
  
  March 07, 2016 at 10:48 am
  
  Ooh great idea! I know I ought to do that more 🙂
  Angela x
  Reply
Karen Cowley

March 07, 2016 at 10:21 am

Lovely giveaway, i'd use the cupcake cases first,cant beat a good cupcake , lots of frosting xx
Reply
- Angela - Only Crumbs Remain
  
  March 07, 2016 at 10:41 am
  
  Aw thank you. Definitely lots & lots of frosting Karen 🙂
  Angela x
  Reply
szekeres101

March 07, 2016 at 10:02 am

Definately the cupcake shaped cake tin!
Reply
- Angela - Only Crumbs Remain
  
  March 07, 2016 at 10:50 am
  
  Aw he cupcake shaped cookie cutter is quite something,
  Angela x
  Reply
laura stewart

March 07, 2016 at 9:44 am

the cupcake cases and we would make chocolate fudge cupcake x
Reply
- Angela - Only Crumbs Remain
  
  March 07, 2016 at 10:09 am
  
  Ooh, chocolate fudge cupcakes, yes please 🙂
  Angela x
  Reply
Anonymous

March 07, 2016 at 8:14 am

Flan tins first happy anniversary
Reply
- Angela - Only Crumbs Remain
  
  March 07, 2016 at 10:08 am
  
  Thank you Ray,
  Angela x
  Reply
harlina

March 07, 2016 at 4:07 am

I would use the tins and make vanilla slices my mother taught me a clever way with two cream crackers thick custard and icing simple
Reply
- Angela - Only Crumbs Remain
  
  March 07, 2016 at 10:08 am
  
  Ooh you've intrigued me there Harlina,
  Angela x
  Reply
janetf

March 07, 2016 at 1:41 am

I would use the cake cases to make butterfly buns
Reply
- Angela - Only Crumbs Remain
  
  March 07, 2016 at 10:07 am
  
  🙂 I love butterfly buns, I often made them with my mum when I was young.
  Angela x
  Reply
Angie McDonald

March 06, 2016 at 11:18 pm

I'd use the stainless steel piping nozzle and i'd make homemade meringue nests!
Reply
- Angela - Only Crumbs Remain
  
  March 07, 2016 at 10:06 am
  
  Ooh delicious meringue!
  Angela x
  Reply
Kat Glynn

March 06, 2016 at 10:44 pm

I would use the tins first of all to make quiche, haven't done that for ages! x
Reply
- Angela - Only Crumbs Remain
  
  March 07, 2016 at 10:06 am
  
  You know, nor have I. Great choice to make something savoury.
  Angela x
  Reply
clairew137

March 06, 2016 at 9:54 pm

I would use the pack of 100 pretty paper cupcake cases in five red & pink designs to make some fairy cakes.
Reply
- Angela - Only Crumbs Remain
  
  March 07, 2016 at 10:05 am
  
  I love fairy cakes, they're lovely aren't they,
  Angela x
  Reply
Miranda Robinson

March 06, 2016 at 9:35 pm

I would uses the tins to make bakewell tarts!
Reply
- Angela - Only Crumbs Remain
  
  March 07, 2016 at 10:04 am
  
  Oh Miranda, You've just reminded me how much I love Bakewell Tart – I've not made one for ages. I'll have to rectify that 🙂
  Angela x
  Reply
Iain Maciver

March 06, 2016 at 9:34 pm

we love making cupcakes so the cupcake cases
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- Angela - Only Crumbs Remain
  
  March 07, 2016 at 10:03 am
  
  You can't beat a good cupcake can you, a little bake all to yourself.
  Angela x
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amy fidler

March 06, 2016 at 9:27 pm

The cupcake shaped cookie cutter,would love to make them first x
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- Angela - Only Crumbs Remain
  
  March 07, 2016 at 10:02 am
  
  It's a fabulous shape biscuit cutter, great choice,
  Angela x
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abbyed33

March 06, 2016 at 9:12 pm

I would try the stencils…my freehand is awful 🙂
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- Angela - Only Crumbs Remain
  
  March 07, 2016 at 10:02 am
  
  Hahaha, so is mine 🙂
  Angela x
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aisirsmiles

March 06, 2016 at 8:43 pm

Happy blog birthday! The flan tins wold be my first used item!
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- Angela - Only Crumbs Remain
  
  March 07, 2016 at 10:01 am
  
  Aw thank you Airismiles.
  Angela x
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Sarah S

March 06, 2016 at 8:33 pm

I'd use the mini bundt mould first and make some coffee and chocolate cake 🙂
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- Angela - Only Crumbs Remain
  
  March 07, 2016 at 10:01 am
  
  Ooh, I must confess I've not tried coffee & chocolate in a bake (probably because I'm not a coffee drinker) but I bet they'll tern out amazing 🙂
  Angela x
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Tracey Peach

March 06, 2016 at 7:47 pm

The 'cupcake' shaped cookie cutter, copper coated finish with convenient handle, I want to have a go at making chocolate chip biscuits 🙂
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- Angela - Only Crumbs Remain
  
  March 07, 2016 at 9:59 am
  
  That sounds a great bake Tracey 🙂
  Angela x
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Wendy Davies

March 06, 2016 at 7:28 pm

Happy 1st Blogging Birthday – Have only been on Twitter for 8 months and really love the Food Blogging Sites & hopefully will be setting up my own shortly. The Gravity Defying Cake is amazing- Well done & here to many more years blogging and making people more interested in Baking & cooking!!
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- Angela - Only Crumbs Remain
  
  March 07, 2016 at 9:58 am
  
  Aw thank you Wendy 🙂 The food blogging community is so friendly and supportive, you must let me know when you launch your site and I'll certainly pop over.
  Angela x
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laura banks

March 06, 2016 at 7:17 pm

the cupcake cases as my son loves me making maltesers supcakes for him happy birthday x
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- Angela - Only Crumbs Remain
  
  March 07, 2016 at 9:57 am
  
  Maltesers cupcakes – delicious 🙂
  Angela x
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Shaheen

March 06, 2016 at 6:20 pm

Happy Bloggy Birthday. Your cake is amazing, nice change from the maltesers! I would use the gift tags first.
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- Angela - Only Crumbs Remain
  
  March 06, 2016 at 6:44 pm
  
  Thank you Shaheen, ah I wonder what goodies you'll make to attach the gift tags to.
  Angela x
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Eb Gargano

March 06, 2016 at 6:04 pm

P.S. And I absolutely love your gravity defying cake – it looks amazing! 🙂
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- Angela - Only Crumbs Remain
  
  March 06, 2016 at 6:41 pm
  
  Aw thank you Eb, I really enjoyed building the illusion 🙂
  Angela x
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Eb Gargano

March 06, 2016 at 6:03 pm

Happy Blogiversary!!!! It's been so nice getting to know you and your wonderful blog, Angela – I wish you many happy returns 🙂 If I won your competition, I would most definitely use the mini bundt tins to try out your wonderful Lemon & Cardamon Mini Bundt Cakes, of course! 🙂 Eb x
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- Angela - Only Crumbs Remain
  
  March 06, 2016 at 6:40 pm
  
  Aw thank you Eb, it's been lovely getting to know you too and reading your lovely comments. Ooh I hope you enjoy the lemon & cardamom cakes as much as we did if your the lucky winner 🙂
  Angela x
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Jo Hutchinson

March 06, 2016 at 2:13 pm

I would use the six hole silicone mini bundt mould to try and make Mini vanilla Bundt Cakes.
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- Angela - Only Crumbs Remain
  
  March 06, 2016 at 6:38 pm
  
  Ooh, Vanilla bundt cakes sound lovely Jo 🙂
  Angela x
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Sarah CraftInvaders

March 06, 2016 at 10:10 am

Beautiful cake, and great prize giveaway. Congratulations on your anniversary, and wishing you many more years of successful blogging xx
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- Angela - Only Crumbs Remain
  
  March 06, 2016 at 6:37 pm
  
  Aw thank you Sarah, I'll raise a glass to that 🙂
  Angela x
  Reply

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