Ponychops are so excited about bears at the moment that we decided to dedicate a whole week to them. There will be cake recipes, make up tutorials and of course our top picks of high street and etsy bear fashion!
How adorable is this Glico bear ice cream kit??? I've searched the internet and can not find where to buy them anywhere :(
Liverpool designer Rachel Freire has apparently been causing outrage amongst animal rights campaigners for the use of cow (and yak) nipples in one of her new designs: a bra made of nipples (i mean seriously, who wouldn't love that idea??)
I like it, it looks more like rose petals to me. I don't see the problem with her using the nipples because that's a part of leather that is generally just wasted and discarded. I certainly don't think it's any more controversial than using leather.
I have just discovered the most amazzzing edible cake decorations from Andies Speciality Sweets. I want them ALL! I especially love their toadstools, nuts that aren't nuts and their candy buttons. I definitely need to invest in some of these before baking my next batch of cupcakes.
I figured because of the healthiness of the butternut squash in these cupcakes it's probably ok to overload them with yummy cream cheese frosting om nom nom nommm. I adapted my recipe from Tooth Fairy Recipes. They taste like little mini carrot cakes and are a great way to enjoy eating veg. If you're struggling to know how exactly to react when you try this cake, refer to 0.45 of this video.
Here's what you need for the basic cakes:
230g butternut squash
2 free range eggs
100g unsalted butter, melted
50g natural caster sugar
50g brown sugar
100g self raising flour
1/4 tsp nutmeg
1/4 tsp ginger
1/2 tsp cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
Orange zest (optional)
For the icing:
125g unsalted butter at room temperature
50g icing sugar
250g low fat cream cheese
Preheat the oven to 200c (gas mark 6)
Peel the squash and cut it into chunks and place in a microwaveable bowl with boiling water. If you life your cakes a little bit more textured like carrot cake then zest a bit of the skin into the bowl too. Cook in the microwave on high power for 10 mins. Drain the excess water and mash up the squash as finely as possible.
Whisk the eggs and then mix them with the sugar, honey and butter.
In a separate mixing bowl, mix the flour with baking powder, baking soda, ginger, cinnamon and nutmeg (and orange zest if using it). Add the egg mixture and the butternut squash and mix together thoroughly.
Place some cupcake liners on a cupcake tray. Fill with the mixture and bake for 20 mins (possibly less in fan ovens).
For the frosting mix the unsalted butter with the icing sugar until even and then add the cream cheese.
Wait until the cupcakes are cool to add the icing you duh brain. Add a candied orange on top if desired.