In the words of Jesse ‘this week we ‘ave mostly been playing around with’

…some fancy-pants cakery techniques and adapting our dummy Wedding cake, the one we used for the Most Curious Wedding Show. Our ‘One-Cake-Four-Ways‘.

I love that working for myself means I can try my hand at anything and attack with aplomb once the boys are in bed and certain styles have rather caught my eye recently. Some of them you have seen me create already and some are some of the Top 10 styles for cakes right now, some are still to come. Other than that I’m quite comforted by Pintrest and leading blog bods that I’m giving you guys cakes and designs that are bang on trend. I’ve covered this before so some of you will know we have already ticked off the metallic cake with the gold leaf and edible lace effect, naked cakes – tick, woodland & butter-cream wedding cakes and ombre (usually a single graded colour in fondant, ruffles or buttercream) we have one lined up in the next month for a Christening for you.

Scenario oNE:20150208_095740

This large white cake has been the object of our affection, it’s a double height 10″ round cake with an 8″ round set right off centre to the back lines touching ‘2 o’clock’ as you look at it.  I was fortunate enough to have some very special authentic vintage lace ribbon, released from a languished 30 year retirement in my Mothers sewing box.  Our green fingered pals, namely the clever petal pixie at Flower30, Sharon, who did rather a dashing job (literally after a mercy call from me when another florist was unable to) siting some beautifully fresh succulents and a twirl here and there of jasmine foliage on the accommodating ledge.

20150227_133543Scenario Two:

To adapt the cake as it sits we tried a combination of white-on-white with some gold, a sort of homage to Gustav Klimt – a favourite when studying Art & Design in Amersham back in the day. I prepared and cut vanilla rice wafer paper overlays and pressed gold leaf to create a stunning effect.  Feathery on the eye but with enough structure to carry a pleasing fascinator of florals or greenery or you could keep it chic and simple with white ribbon trim.  On a tiered cake this would be a gorgeous topper if smaller with a simple fondant iced layer as the base tier.

20150227_133442Scenario Three:

I have been hopping foot to foot to try my hand at black board or chalk-boarding, depending on which side of The Big Pond you currently reside. To start with we had mixed results – towards the end of my dabble the only viable piece of black that was left resulted in me getting a stream of confidence and the old Art & Design blood started to flow pretty sweetly. I’d say I’m pretty comfortable about my next one – So much so I can’t wait to get going on the next black board cake in 2015.  Any design can be applied whether it’s short and sweet with a statement plaque or more elaborate and a total cover of black board.  Which ever way you choose it’s as fun, stylish and individual as you are!

 cake_love_hand_painted_wedding_cakeScenario Four:

I love painted cake! It’s my new favourite thing! I have discovered this and like a dog loves catching a ball this is one technique I’m going to revisit again and again. There are so many ways for your cake artist to decorate it becomes dizzying to try to capture them. Designs can be so simple in that you could depict a small scene in the centre of the wall of your cake or you could have the whole surface pigmented as a colour wash or go mad and go wild and jazz in up in hot colours all getting cosy. Amazing.

pic courtesy The Natural Wedding Company.

What Next:

Our Bucket List of Things Bun of Fun have lined up for 2015:

We love monogrammed and geometric cakes, they are precise pieces of art work preciously placed upon silken smooth fondant or Royal icing with edges to cut yourself on, something similar can be seen later on with Buns of Fun – like all good things you have to wait and it’s all coming in 2015

I’m also a fan of the more organic but meaningful ruffled and painted or illustrated cakes. Meaningful in that you kinda need to know where you’re going with it before committing to ruffle or paint. You need a starting point and a forward plan or it’s just going to look too unstructured and a little too crazy to love maybe…

So what have you got line up for this year – What else would you like to see?  We’d love to hear your hopes & plans.

As usual we look forward to helping you with your forth coming event.

Emma ♥

Facebook: Buns of Fun  Mobile: 07932 874576  Twitter & Pintrest: @BunsoffunEmma


Most Curious, Most Fantastical

Image:Esther Ling Photography at Most Curious Wedding Fair – St Andrews Norwich 8th Feb 2015

Last weekend I had the most distinct pleasure of meeting some new folks who are newly and entirely focused on planning their Wedding.   Chiefly planning cakes if they were in front of me! Armed with notepads,  brain clouds and Pintrest boards, amazing ideas and creative quirks…tall cakes, small cakes and everything thing in between.  The one that stole the show for us was our midnight ‘Eureka!’ moment.

In a deep dark cosy slumber one night a cheeky little buttercream number formed in a little dream bubble – after a mad little scribbly doodle the idea grew in the morning light into a barrel of gingerbread and lemon sponge layer massaged with softly scented vanilla pod screed buttercream, adorned with a heady concoction of embedded freshly pressed herbs.

The breadth of imagination from the to-be-marrieds by providing the canvas of cake was sweetly staggering, so we are offering a bashful thank you to all those who subscribed to one of Buns dreams.  Literally.  One of our favourites has to be a couple who have one of the grandads is making a copper tandem bicycle to prop against the cake – like the riders have just hopped off into the herbs meadow for a breather.. We are adorning cakes  with bunting, flags, fruit and flowers.  Barrel cakes are being given the fusion treatment – chocolate fudge base layers with gingerbread and cream cheese centres with lush lemon sponge and lemon curd at the top.  Totally funky and tongue twisting – why not make your day more memorable with an element of Curious?

Picture: Sea Haze Photography at Most Curious Wedding Fair – St Andrews Norwich 8th Feb 2015

Another quirk of the day was sampling gingerbread cake with a fresh zesty cream cheese swirl,  instead of the usual fayre of a fresh strawberry Victoria sponge or indulgent fudgey chocolate cake.  Ginger’s where it’s at for Buns’, as a self-confessed ginger nut I love gingerbread with all my bakers heart.  It’s warming, comforting and has an intoxicating aroma when baking.

As a seasonal nod to Pancake Day on February 17th this year I’m going to be making a batch of these beauties from The Telegraph with my small boys and big one this year.

Gingerbread pancakes with stem ginger syrup recipe

Gingerbread pancakes


220g/8oz plain flour
2 tsp baking powder
½ tsp bicarbonate of soda
75g/3oz soft light brown sugar
3 tsp ground ginger
1 tsp cinnamon
½ tsp ground allspice
1 tsp ground nutmeg
4 eggs, separated
600ml/1 pint buttermilk
50g/2oz melted butter, plus extra to fry

Stem ginger syrup
75g/3oz stem ginger, finely chopped, plus 100ml/3½fl oz ginger syrup
Zest of 1 lemon
3 tbsp runny honey
Zest of 1 orange

 Whipped cream, to serve

Make the syrup first. Place all the ingredients in a small saucepan with 2 tbsp water and bring to a gentle simmer for a couple of minutes. Take off the heat to infuse and keep warm.

To make the pancakes, sift the flour, baking powder, bicarbonate of soda, sugar, spices and a pinch of salt into a large mixing bowl. Mix together the egg yolks, buttermilk and melted butter and stir into the flour mixture until the batter is thick and smooth, but don’t overmix.

In a separate clean bowl, whisk the egg whites until stiff. Carefully fold the egg whites into the batter until just incorporated.

Place a large frying pan over a medium heat and brush lightly with melted butter. Drop two or three large dollops of batter into the pan to make pancakes about 8cm/3in across. When bubbles appear on the surface (after about two to three minutes), flip the pancakes over and cook on the other side until browned.

Transfer to plates and spoon over the warmed syrup before serving with a dollop of whipped cream.  Cwoooor – what’s not to love?  Who’s in!

Staying with my love a little longer (well, it is nearly Valentines day)..

How about a homemade Ginger liquor?

Featured in Serious Eats This homemade ginger liqueur tastes so elegant that folks will not believe you made it yourself.  The steeping time is very short, so this is a perfect DIY holiday gift…if you can bear to part with some.

Peeling ginger with a spoon allows you to navigate the curves and bumps more easily than using a peeler. Store as you would any liqueur—no refrigeration is required. This should keep for a year, but if it develops off flavors or a cloudy appearance, discard it.  (If you can keep it longer than a few months you’re doing better than us!)

DIY Ginger Liqueur


  • 2 ounces ginger root
  • 1 vanilla bean
  • 1 cup sugar
  • 1 1/2 cups water
  • 1 orange
  • 1 1/2 cups brandy
Peel the ginger and cut it into thin slices. Split the vanilla bean in half lengthwise.
Bring the ginger, vanilla, sugar, and water to a boil. Reduce heat to medium-low and simmer until ginger is soft—about 20 minutes. Let the syrup cool. Do not strain yet.
Zest the orange and place the zest only in a sealable glass container along with the syrup and brandy. Seal and shake, then let this mixture steep for one day.
After one day, remove the vanilla bean and let the mixture steep for an additional day.
Strain mixture through a coffee filter into your bottle or jar for storage. Let it sit for one more day before using to let flavours mellow.’
I hope you all have a great weekend, Valentines day and Pancake Day x x

Friday’s Quickie – Seven Spectacular Pins

As a Pinpest sometimes I find it hard to sort the wheat from the chaff so to speak, there’s oodles of cakes to choose from on Pintrest.  A bewilderment of baking some may say.  Stop – take a minute and admire the craveable creations we’ve Pinned this week.  It was a toughy to stop at seven..

blog7 blog6

I adore the natural fell of these two cakes and that greenery is gorgeous whether on a buttercream cake or a more traditional cake tower.

blog5 blog4

We’re experimenting with doodles on cakes so watch this space for Buns brushstrokes..

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Lastly, florals in any way or shape we love ’em!  We’re also partial to a bit of bling!


A Season To Reflect – And To Look Forward..

Burns Night 2010 the ingredients for creating my bespoke baking business were weighed and Buns of Fun was conceived.  I reached for my apron and brought Buns’ into this world fully baked on February 10th 2010.  This week I’ve been having a breather, taking stock of how far we have come with our oven gloves.  (I use the Royal ‘we’ being a Gemini..there’s always one of us here..)twins cucpakesPic courtesy of

I’ve been very privileged to have work with some amazing, creative and inspiring people. Most of my Facebook, Twitter and Instagram followers will know of my sugary work with the Christmas events at Holkham Hall.  The 3 foot gingerbread house on a 5 foot base is one of the biggest cake related creations to date.  Lady Coke is always very generous in offering Buns of Fun a room to create a diorama – what happens when no-one’s in the kitchen turned into gingerbread Olympics, think gingerbread men ice skating on copper lids, etc using hand-picked times from the Bygones collection. sjcityImage courtesy of SJ & The City

Thanks also for the massive support and nominations from both clients, and friends and family for putting me forward for the EDP Food & Drink Awards September 2014.  In the ‘Beautiful Baking’ category we came Highly Commended at the awards evening.  Such fun.  It’s all thanks to those who have seen, eaten and enjoyed whatever form of Buns of Fun they experienced.EDP Norfolk FADA HC

As a small business I am very pleased to annouce that I was recently inspected by North Norfolk County Council and I am rated with a lovely fat ‘5’ from The Food Standards Agency.  Have a click to look here

I’ve also had the very great pleasure of meeting the exceptionally groovy Penny Baldry from The Little Lending Co.  On meeting her at a wedding show in Kings Lynn was struck by her rustic, retro, vintage and very comfortable relaxed approach to styling, since then working with her on styled shoots, admiring her vision and creative flair.  It’s people like this that make you grow as an artist.1513781_1704907696402390_4126302043227854423_nImage courtesy of Tatum Reid Photography

Photographers do the most amazing job of creating a piece of art capturing meaningful details or telling a story though beautiful composition. I’ve worked on a couple of collaborative shoots with Tatum Reid Photography and Amy Lewin Photography in 2014 (and Penny above) resulting in print in national glossy pages.10629779_1704907083069118_3973338488077885316_nThe Country Garden Florist by Tatum Reid Photography

Florists like Sharon at Flower 30 and The Country Garden Florist make magical greenery and floral collections, you might even imagine the local sprites and nymphs looking to take up home in their wonderous frondery.

Image of Flower30 by Amy Lewin Photography

So What’s Cooking in 2015?  I’ll tell you what – the cakes that you guys are asking me to make for Weddings, birthdays, anniversaries.  You’re all so imaginative, creative and Bang On Trend!

We posted over the weekend how out of 15 Wedding Cake trends (aka The Knot) and we managed ticked off 10 of their top creations that we’ve made to date:

*Deep breath*  We’ve made gold-leaf cakes, naked cakes, lace-trimmed cakes, white decoration on white cakes, woodland themes, copious sugar flowers, buttercream galore and cake tables aplenty. Phew – and there’s hostess trolley full of more to come in 2015 and 2016.IMG_3148[1]

Contact me to bake your dreams come true.

Emma x x

07932 874576

Buns of Fun is 5 years old!

BUNS STARTED life at the kitchen table in North Norfolk and went on lots of beach picnics in the guise of freshly baked cupcakes, brownies and traybakes.  Coupled with a not-so-sober Burns Night where I made little Fimo babies for my guests as their place settings – Buns of Fun took shape that very evening.  Our Buns are lovingly created using fresh Norfolk ingredients where ever we can as Norfolk food tastes GREAT!  We’re so lucky to live here, Norfolk is a passionate foodie who can be found bursting from the hedgerows and fields in the height of Summer, nestling like little fruity jewels in berry bushes, gathering morning frost or dew in herbaceous beds.  Not to mention chickens with a Norfolk ‘cluck’ and Cooo’s with a milky moo.

TO CELEBRATE our 5th birthday we have a little venture for you – create a cupcake flavour or flavour combination and we’ll make the Winner half a dozen winning cupcakes to enjoy!*  You can have your favourite or unusual blends, what’s not to love!  Simply pop over to our Facebook page to ‘Like’ it, ‘Share’ our page and submit your recipe blend for our choosy panel of one (me) to pick a Winner by Burns Night 25th January. Win Cupcakes 5yo

*Please note this is only open to UK residents

Botanical Love

THIS WEEK we see the introduction of our Botanical shoot on Burnetts Boards at the very elegant Stradsett Hall, a collaborative effort by local wedding industry artists – hand-picked by the ever-so inventive and stylish Penny Baldry.  This shoot was so much fun to work on, genuinely working with Penny is always such a liberating and refreshing experience. Her company The Little Lending Co have simple, timeless pieces to create an effortlessly laid back ambience to any gathering.  Do pop by and have a peek..

ALSO the crack team of stylists we have Flower 30, artisan flower design, beautifully personalised for your event, using traditionally unusual foliage or blooms Sharon crafts stunning arrangements that are the bees knees.

Mimolo Design – fantastically whimsically gorgeous stationery, fall in love with these in two shakes of a ducks tail;  Models & Make-up by Ezme Isgate Makeup Artistry and gorgeous leafy jewelry by Melissa Morgan Designs.  Ultimately capturing this fresh botanical style the very talented lens-mistress known as Amy Lewin Photography.

Click on the link to reveal more or read the post here –

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And we’re off!

Happy New Year!  And a cracking one it is so far – long may it continue.  With an avalanche of emails received over the festive period I’m just about top side of quotes now – phew!  I resolve to be a bit more organised outside the kitchen this year.

Excitingly Buns of Fun turns 5 years old in February 2015 – there’ll be more on that soon.  Later on this year this site will be the primary online connection with buns of Fun as well as our Facebook page – bookmark us now.  We have all sorts of posts in Instagram too, look for the #bunsoffun posts or follow us. Simples.

And if you like your finger on the foodie pulse have a shot of this on Fed Up & Drunk.