Bombay Duck draw knobs and a Giveaway

The lovely peeps at Bombay Duck asked me if I would like to do another review so, I instantly decided I would love some knobs for my new dressing table that came with plain wooden knobs. Oh! the choices, after reviewing my guest room colour palette I decided to go for the Bon bon ceramic knobs in dove grey and lavender. I love them...





They also kindly sent me a Miss darcy teacup in Lavender that you will have seen in many of my pictures of my guest room alongside my Love Bird Cup in mint from Bombay duck...

Miss Darcy cup & saucer

So I am delighted to announce a giveaway of a set of 4 Miss Darcy teacups and saucers in assorted colours from Bombay Duck worth £52!



For a chance to win the set of 4 Miss Darcy teacups and saucers in assorted colours from Bombay Duck please visit Bombay Duck and leave a comment below letting me know what you hope Santa brings you from Bombay Duck. The giveaway ends on Thursday, 3rd January 2013 at 10pm (BST) and I will randomly select and announce a winner on Friday, January 4th.

To increase your chances of winning this fabulous prize, you can gain one additional entry for doing each of the following:

• tweeting about this giveaway
• blogging about it
• follow Torie Jayne via Google Friend Connect
• follow Torie Jayne on Twitter
• "Like" Torie Jayne on Facebook

For the first two, please leave a comment below with the link to your tweet or blog post.

The giveaway ends on Thursday, 3rd January 2013 at 10pm (BST), open to UK readers only.

Good luck and have a sweet day!

******* This Giveaway is now closed *******

Gluten free raspberry cream sprinkles cake

The lovely peeps at Bombay Duck recently sent me the Icing on the Cake Spotty Cake Slice and Knife Set that comes in a lovely candy pink and white striped gift box. The cake slice and knife are so pretty that it was only fitting that I made a pretty pink cake to use them on!
I decided to make a vanilla cake batter with pink sprinkles in it so my new cake slice and knife would reveal a pretty surprise! The cake was quite a dense cake so it definitely needed a light filling and frosting. So I made a sumptuous whipped fresh cream raspberry frosting and filling that I piped on with a star nozzle. I then decorated the top with white sprinkles, pink candy dots and a light dusting of pink glitter...



Gluten free vanilla cake batter with sprinkles (makes two 9" cakes)

Ingredients

• 225g unsalted butter, at room temperature
• 395g caster sugar
• 4 large eggs + 2 large egg yolks
• 1 tbsp Vanilla extract
• 330g gluten free self raising flour
• 354ml buttermilk
• 2 tbsp pink sugar strands (sprinkles)

Cooking instructions

1. Preheat oven to 160C (fan assisted)
2. Lightly butter two 9" cake tins and line with greaseproof paper, butter paper
3. In a food mixer on high beat butter and sugar until light and fluffy
4. Beat in eggs and egg yolks one at a time to butter mix, beating well after each addition
5. Beat in vanilla extract
6. Gradually add flour and buttermilk alternating between the two, beating slowly between each addition until just combined. Scrape down bowl as needed.
7. Stir in sprinkles
8. Divide batter between the tins
9. Tap firmly on surface to remove air bubbles, and smooth the tops with the back of a spoon
10. Bake for about 30 mins until cakes are golden and bounce back when lightly pressed
11. Place on rack to cool

Tips...
Butter should be soft enough to hold a thumbprint but still keep its shape.
Eggs should be at room temperature as cold eggs will be harder to keep from curdling.
To check your cake is cooked insert a toothpick/skewer in the center, If it comes up with some wet batter or stickiness on it, the cake needs to bake some more.

Raspberry cream
Ingredients

• Double cream
• 2 tbsp icing sugar
• Fresh raspberries

Method

1. Puree raspberries in a blender and set to one side
2. Using an electric mixer whisk cream and icing sugar until the mixture starts to thicken
3. Slowly whisk in raspberries till soft peaks form

Raspberry cream sprinkles cake
You will need

• Two 9" vanilla sprinkles cakes
• Raspberry cream
• White sugar strands (sprinkles)
• Pink candy dots
• Edible pink glitter

To decorate

1. Place one cooled cake on serving plate or cake stand
2. Using a piping bag fitted with a star nozzle, pipe stars of raspberry cream so the top of the entire cake is covered
3. Carefully place second cake on top, and gently press down so it lays flat
4. Using a spatula spread a thin layer of raspberry cream on the top of the cake
5. Starting at the base of the tiered cakes, pipe stars of raspberry cream in rows till entire sides of the cake are covered
6. Pipe a row of stars round the edge of top of cake
7. Sprinkle top with white sugar strands,candy dots and pink glitter

Have a sweet day!

Gluten free cherry & almond cupcakes

The lovely peeps at Bombay Duck recently sent me a selection of their gorgeous baking goodies to whip up some sweet treats with. First up are the cute cupcake cases in bright colours each with fun designs on the base that come in a boxed set of 200. After much thought I decided to make Cherry and almond cupcakes with a bright pink almond frosting and cherry atop to match the fun kitch prints on the cupcake cases...



Gluten free cherry & almond cupcakes (makes 12 large cupcakes)

Ingredients

• 115g unsalted butter, at room temperature
• 4 large egg whites, at room temperature
• 220g Gluten free plain flour
• 1 tsp gluten free baking powder
• 1/4 tsp bicarbonate of soda (baking soda)
• 185ml buttermilk
• 80ml cherry juice
• 115g caster sugar
• 1 tsp vanilla essence
• 1/2 tsp almond extract
• 12 Maraschino cherries

Cooking instructions

1. Preheat oven to 165C (fan assisted)
2. Line baking tray with cases
3. Place cherry juice and buttermilk in a small bowl and stir to combine
4. In a food mixer beat butter for one minute
5. Add sugar, vanilla essence and almond extract to butter and beat until light and fluffy
6. Add egg whites one at a time to butter mix, beating well after each addition
7. Gradually add flour and buttermilk alternating between the two, beating between each addition until well combined. Scrape down bowl as needed.
8. Divide batter between the cases
9. Place one cherry in the centre of the batter in each cup
10. Bake for about 25 mins until cakes bounce back when lightly pressed
11. Place on rack to cool

Tips...
Butter should be soft enough to hold a thumbprint but still keep its shape.
Eggs should be at room temperature as cold eggs will be harder to keep from curdling.







Almond buttercream (Decorates 12 cupcakes)
Ingredients

• 115g unsalted butter, at room temperature
• 220g icing sugar
• 1/2 tsp almond extract
• 3 tbsp double cream
• Pink food colouring
• White nonpareils
• 12 Maraschino cherries

Method

1. Cream butter and sugar using an electric whisk till light and fluffy
2. Slowly whisk in icing sugar till well combined
3. Add in almond extract and food colouring, whisk till well combined and an even colour
4. Add in double cream and whisk on high speed till light and fluffy
5. Using a piping bag fitted with a star nozzle, pipe a swirl of buttercream on cooled cakes
6. Sprinkle with white nonpareils and decorate with a cherry on top

Have a sweet day!

Bombay Duck @ Top Drawer

Today I want to show you some more lovely treasures from the trend show, Top Drawer, that I visited on Tuesday; this time from the cute brand Bombay Duck. Their new collection, designed in London, as always will brighten up your life whatever the weather! They have some delectable new china, like the beautiful Belle scalloped-edge set in the prettiest shades of duck egg blue, lavender mist, champagne cream and blush pink. They have a new collaboration with "Buttongirl" to produce sweet handmade accessories and of course lots of knockout knobs and hooks, bright brollies and cute cupcake pots!

To get all the latest news from Bombay Duck check out their Facebook page.




Have a sweet day!

Bombay Duck giveaway winner

My apologies for being so late on announcing the winner!

My contest ended last week and I picked a winner using random.org and I am delighted to announce the winner of the £50 Bombay Duck giveaway is...

Laura, from High Street Home her blog where she shares pretty homes, cool new products and the odd thrifted find. Laura said she would like to spend her voucher on cake stands.

Congratulations Laura, you will receive £50 worth of store credit for Bombay Duck.

Thank you to all of you sweets that entered, to my loyal followers and new friends.

Have a sweet day!

Bombay Duck, a review & giveaway

The lovely peeps at Bombay Duck asked me if I would like to do another review so, after spending ages deciding what to review as they have so many lovely products, I finally chose the cute heart shaped umbrella stand in cream. To put inside it, I also chose the fantastically cheerful jewel pom pom large umbrella in fuchsia and the gorgeous frill-finished large glitter spots umbrella in turquoise.

I adore the sturdy umbrella stand which I think looks super stylish in the corner of my hallway and the "Raindrops are falling on my head" words in pink at the bottom make me smile...

I love the whimsical pom pom trim and the girly frills..

A perfect addition to my hallway room...

I am delighted to announce a giveaway of a £50 voucher for Bombay Duck. What will you choose?

For a chance to win a £50 Bombay Duck gift voucher please visit Bombay Duck and leave a comment below letting me know what you would spend your voucher on. The giveaway ends on Friday, August 31st 2012 at 10pm (BST) and I will randomly select and announce a winner on Saturday, September 1st.

To increase your chances of winning this fabulous prize, you can gain one additional entry for doing each of the following:

• tweeting about this giveaway
• blogging about it
• follow Torie Jayne via Google Friend Connect
• follow Torie Jayne on Twitter
• "Like" Torie Jayne on Facebook

For the first two, please leave a comment below with the link to your tweet or blog post.

The giveaway ends on Friday, August 31st 2012 at 10pm (BST), open to UK readers only.

Good luck and have a sweet day!

Gluten-free Victoria sandwich cake love letters

Gluten-free Victoria sandwich love letter cakes (makes 12 letter cakes)

Ingredients

• 150g butter
• 150g caster sugar
• 1tsp vanilla extract
• 2 eggs
• 1 teaspoon gluten-free baking powder
• 150g gluten-free self raising flour
• 3 tablespoons milk
• Icing sugar
• 4tbsp strawberry jam
• Whipping cream

What you will need

• Love Letters cake mould

Cooking instructions

1. Preheat oven to 165C/325F
2. Grease letter mould and place on baking tray
3. Beat butter and sugar until light and fluffy
4. Beat in eggs one at a time
5. Beat in vanilla essence
6. Fold in the sifted flour and baking powder
7. Slowly beat in milk
8. Spoon or pipe cake mixture into moulds
9. Bake for about 15 mins until skewer comes out clean
10. Leave to cool in moulds
11. Then turn out cakes onto a chopping board
12. Using a bread knife, cut cake letters in half width ways
13. Divide jam between the bottom half of the letter cakes and spread evenly across cakes
14. Whip the cream until stiff peaks form and fill piping bag fitted with a star nozzle
15. Pipe a layer of cream on top of jam covered cakes
16. Place top half of cakes on top of jam
17. Lightly dust with sieved icing sugar

Tip: I use Wiltons cake release to grease my moulds, but brush it on and use very sparingly

I also couldn't resist making some chunky chocolate letters using my new love letters mould from Bombay Duck, method same as chocolate lollipops.




Don't forget to enter my Bombay Duck giveaway!

Have a sweet day!

Bombay Duck: A review and £50 giveaway

I was recently sent two Love Bird Cups & Saucers, a Miss Darcy Two Tier Cake Stand in white with gold spots, Love Heart Cake Set and Love Letter Cake Moulds from the sweet peeps at Bombay Duck. How exciting!

With Valentine's day just around the corner, I decided to make gluten-free Victoria sandwich cakes to fill my new moulds with. I love how they turned out and the moulds were super easy to use. I melted and coloured white chocolate to make some chunky chocolate love letters, too.

I adore the mint colour of the love birds cups and saucers and the little bird hiding at the bottom of the tea cup is so cute! They come packaged in their own pretty pink box. The gorgeous gold spot cake stand also comes in a pretty pink box and can be dismantled for storage.

I am pleased to announce a giveaway of a £50 voucher for Bombay Duck.

To enter, please visit Bombay Duck, and then leave a comment below this post letting me know what you would spend your voucher on. The giveaway ends on Monday, February 27th 2012 at 10pm (GMT) and I will randomly select and announce a winner on Tuesday, February 28th.

To increase your chances of winning this fabulous prize, you can gain one additional entry for doing each of the following:

• tweeting about this giveaway
• blogging about it
• following the Torie Jayne blog
• following Torie Jayne on Twitter

For the first two, please leave a comment below with the link to your tweet or blog post.

This giveaway is open to UK readers only.

Good luck and have a sweet day!

Bombay Duck @Top Drawer Spring 2012

Today on label love I wanted to show you the pretty tea and cakes collection from Bombay Duck. They are all so gorgeous that I can't decide which is my favourite collection. How about you?

Here's how the gorgeous collection looked at the Top Drawer Spring/Summer 2012 interior show.

The cake stand would be perfect piled high with pretty macarons

Love the little bird hiding inside...

Loving the dove grey French country-inspired mugs

Tweet! Tweet!

Have a sweet day!