Supreme SilK – VS – Covapaste

Hey everyone HAPPY FRIYAY!!!!!! I’ve been trying to get this blog post done now for over two weeks, between having the ozzie flu and my laptop not co-operating (come to think of it, maybe I gave the laptop the flu?!?!?! lol) but anyway, I’ve managed to get it done this morning whilst sitting in bed and taking a much needed break to get myself finally on the mend.

It’s no secret of my deep affection for Supreme Silk Sugarpaste made by the Irish company Select Ireland Foods. I have mentioned it a lot on my Snapchat (user name jenscouturecakes) and Instagram (which you can come and follow me on here) lately because I truly believe in this product. So I am writing this blog as a review of the product and also to review it up against another fondant which I don’t like and you’ll see the reasons why below.


But first lets talk about it……………..

I first came across Select Ireland, a family run business based in Cork, Ireland, when Marisa got in touch asking me how much fondant I would use per week and would I be interested in trying their product. I asked her for a cheeky sample to try and it is now my firm favourite to use for cakes. When Marisa so kindly sent me some to try, I knew straight away it was going to be good. The presentation alone is superb. Supreme Silk comes in its very own re-sealable tub which is a fantastic idea for storing the fondant. Any other fondant I have purchased before comes in vacuum sealed plastic packaging which I find very annoying because once its opened, if its not stored correctly in a zip-lock food bag, it will dry out and harden. So this is a major plus for me. It comes in its very own plastic bag, inside the re-sealable tub, so no need to worry about having cling film on hand (seran wrap in the states), or food zip lock bags to store it in. Just wrap it up in the bag and close the lid and boom- its stored and ready to be used again. I am very happy with this because I’m constantly running out of cling film and zip-lock bags because of this very thing, so I’m very impressed with this.

Upon opening the fondant, after it was delivered to me on a very cold wintery day, I did a live opening and tasting of the fondant on my snapchat. It tasted amazing, a lovely vanilla flavour but it wasn’t too sweet or over bearing, nor was it to dull or faint, it was just right. Because of the weather conditions, and other experiences with fondant/sugarpaste, I had already presumed the fondant was going to be rock hard and very difficult to knead. So I decided what better time to try it then now when it would be at its most difficult, right? It was cold to touch obviously due to the weather outside, but, when I took it to my green board and began to knead it, it literally took me less than a minute to have it ready to cover a cake- NO LIE!!!!! There was no need to throw it into the microwave to heat it up. Believe me, I was as shocked as you most likely are reading that, but it is TRUE. Of course it was cold and hard to touch initially, but within seconds, it began heating up, becoming very elastic and pliable, and it rolled out like a dream. And best of all, NO AIR BUBBLES!!!!!!

When covering my cake, placing the fondant over the cake there was no rips or tears in the fondant and more importantly for me, no elephant skin!!!!! This is such a pet hate of mine with fondant, I cannot stand the elephant skin look off fondant and when I had the cake finished, it was as smooth as a newborn baby’s bum!! The perfect finish for any cake- that smooth, clean, professional look, JUST PERFECT!!!!

The most important thing about this fondant for me is being able to achieve super sharp edges that stay super sharp. This is extremely important to me, as you can see below, I like to finish my cakes off with super sharp edges so I love this with the Supreme Silk. Here is my most recent wedding cake using the sugarpaste and I am so happy with the finished result.

michelle wedding cake 9

I have used other fondant brands before this, including Icewise and Satin Ice which weren’t bad and I’ve tried others and been really let down with the finish. For example, before I found my fav, I stupidly bought a big quantity of Covapaste fondant from one of my suppliers without trying it beforehand, because fondant is fondant right?!?!?! What could possibly go wrong?!? Well, let me start by advising you against EVER buying this fondant. I had a three tier wedding cake to cover and I literally cried every minute of decorating it. I even posted in the Irish Cake Decorating and Sugarcraft Chat Facebook page asking about the fondant- was it just me? or were other people having similar problems? and to my relief lots of people agreed with me, and there were others who swore by it. But for me- its a NO! So here were my issues with it:

  • too hard to knead (you’d want Arnold Schwarzenegger muscles to go at it and then hello tennis elbow and writers wrist – ouch!!!!!)
  • air bubbles- need I say aymore?
  • elephant skin- aaaaaaaarrrrrghhhh
  • rips and tears (causing me to recover the cake twice- once again with the covpaste and then with a cheaper local supermarket fondant to try get the cake finished and on time, thankfully Tesco fondant actually came to my rescue)
  • the sharp edge wouldn’t hold
  • and finally when I went to smooth over the cake, the fondant dragged and tore. So it went from being too hard to knead to being super soft and sensitive.

Its safe to say I do not like Covapaste. The whole cake needed to be stripped and re-covered with a huge amount of fondant in the bin and not to mention the money it cost to buy it. I may aswel have gone into the bathroom and flushed the money down the toilet. I had such a bad experience with it and the tears and tantrums will never be forgotten, by me or by my husband ha ha.

So to round up all the pro’s of the Supreme Silk Sugarpaste (because I have not found one fault yet), see below:

  • super easy to knead
  • extremely pliable and elastic
  • zero air bubbles
  • smooth finish – no elephant skin
  • no rips or tears – extremely durable
  • sharp edges – all day everyday
  • vanilla flavour (not too sweet just right)
  • great for making models/figurines with with too
  • blends perfectly when using the wrap around method for covering double barrel cakes
So if you’ve been having trouble with your current sugarpaste, or you’d like to try something new, DEFINITELY give it a try its so worth it!!!!!
If you do try the Supreme Silk, let me know what you think in the comments below.
Til next time
Jen ♥ XX
Please note: this blog is my own personal opinion. I have not been asked to do this blog nor have I been paid to do it.

JensCoutureCakes at The Gossies Awards…



Hey everyone, I hope you’re all having fab week! It’s been a busy one here at JensCoutureCakes HQ but we’re finally getting to sit down and show you all the fabulous display we put on for the Gossies Awards 2016. When Ali, the CEO and Managing Director of, got in touch with me to do the display I was thrilled. I absolutely love following Goss so it was an absolute pleasure to be a sponsor for the awards. Ali left the design and display completely up to me and advised me the colour scheme was pink and grey, with a Hollywood touch for the awards.

DSC_0008 (2)

For the cake, which was to be the main centrepiece, I decided to go with a marbled effect. I had been wanting to do it for some time and I decided now was the perfect timing- its classy, its elegant and when done right it can make any cake a showstopper!!! I also dressed it with pearls and diamonds, and a massive diamanté brooch on the side with a huge satin bow. I feel the diamonds and pearls added some Hollywood style, remembering the beautiful Marilyn Monroe and the fabulous Grace Kelly. What do you think of the marbled effect?



As it was a classy event, we also went with French macaroons and cupcakes to sweeten the Irish celebs. French macaroons are quite an elegant treat, not too big , not too small, just enough to enjoy something sweet. And what would the display be without some glitter? We sprinkled them with edible glitter to add a touch of glitz and glam for the Hollywood effect. They were loved by all who attended the awards. I have a tutorial on how to make these heavenly treats which you can read here.


I also created some macaroons pops (as I don’t have a love for cake pops). And look at the fabulous macaroon wrappers that were so kindly given to me by the lovely Tatiana of Floribelle Ireland. Have a look at her fabulous page here. Tatiana makes laser cut and personalised sweet favour boxes which add an elegant touch to any event, especially weddings! Have a look at our macaroon pops below……….what do you think? Wouldn’t they be perfect for any event or occasion? From corporate events to baby showers, personalised gifts to wedding favours, these macaroon pops are sure to impress your guests.


Tatiana also gave us some fabulous cupcake wrappers…..


Aren’t they fab? I just love all things classy and elegant, and the detail in the cupcake wrappers are amazing….

And of course I added some sweets to the display including our meringue kisses, marshmallows and mints to finish off the cake and candy display.


What do you all think of these massive lights from Lovin Letters ? Aren’t these just so cool…..having your name in lights……now that’s a thought 🙂 Absolute amazeballs.


We also sponsored the Goss 1st Birthday Bash last year, and I created this fabulous cake display for them with some macaroons and mini cupcakes. Have a look below…..


I was thrilled at the response from our display, Ali absolutely loved it and its safe to say that when we returned to take it down, the celebs had loved it too…. there wasn’t a crumb left 🙂 And to my absolute amazement, lots of the celebs shared the display on their snapchats, including FACES BY GRACE who won the award for Best Blogger, the gorgeous Marissa Carter of COCOA BROWN who won Best Girl Boss of The Year and the fabulous Joanne Larby of THE MAKEUP FAIRY even shared it onto her Instagram account!!! Yikes!!!

Here are some of the photos from Behind the scenes, pop over and have a look. Theres a snap of our display in here too.

To view the list of award winners, have a look here. and you can also watch The Gossies  Awards from UTV The Pulse here. I got to meet the lovely Jenny of Utv The Pulse, didn’t she do an amazing job?

If you were at the awards or have been following them on social media’s, pop by and say hello and let me know what you think or thought of our display….

Jen ♥ XX

Our top tips on choosing your Wedding Cake!

jens 2015 wedding cakes

If you are already looking at wedding cake designers, ideally by now its safe to presume you have your wedding venue booked and the dress ordered. With those two hugely important details arranged, I would recommend the cake to be next, and let me explain why…….


1) Deadline

Most cake decorators can be booked up for at least a year in advance, so it is best to give them as much notice as possible to book in your cake. They’re not like your typical grocery store, lots of cake designers provide beautiful, bespoke wedding cakes and their skills are so much sought after that they book up pretty quick. If you have your eye on a specific designer, and you love their typical cake designs then pre-book the date with them, and the details can follow suit. But be sure to BOOK YOUR DATE! Most cake decorators will do this with a small deposit to secure the date for you.


2) Design

If you haven’t already, then now is the time to get researching cake designs. Like I said previously, if you have your eye on a specific designer, most of the time they will have a specific type of design they stick with- be it vintage or couture, and you will most likely want one of their typical designs. But if it is more of a bespoke cake you want, for example the cake above, then you need to research designers to make sure they can create the design for you. Have a look at their work to see the cakes they’ve made before.

pastelSamples (1)

3) Colour scheme/Theme

Once you have the date secured, if you don’t already have a chosen colour scheme and wedding theme then now is the time to hit Google and Pinterst hard!!! Google until your eyes are sore and cant bare to look at a computer screen no more, because your colour scheme and theme is very important. It is incorporated into every part of your big day, especially your cake (most of the time)and you want to make sure its just PERFECT! Bare in mind the time of year you’re getting married, for example if its spring/summer lots of brides go for the pastel colour range along with a vintage theme, in winter you can go for richer, deeper colours with a winter theme. But like I said, really research colours to make sure its exactly what you want……..those photos are here forever!! Once you have your colours and theme chosen, let your cake decorator know! This will help them begin to plan your cake, down to purchasing ribbon for the cake, coloured fondant or food colourings and any other coloured materials they will need for your bespoke cake along with creating the design and incorporating the theme. For example, if a pastel colour range with a vintage theme, the cake will more than likely have some hand made vintage roses/flowers with light and airy colours like pastel pinks, peaches, etc.


wedding cake tastings

4) Flavours

For wedding cakes, traditional is totally gone out the window! Fruit is no longer the typical cake for wedding cakes. For me here at JensCoutureCakes, the most popular is chocolate biscuit cake, followed by red velvet, and then Victoria sponge. I always ask brides and grooms what their favourite cake is and to go with that for their wedding cake, because it is their cake after all and what’s the point in having a full tier of fruit cake, for example, and it going to waste!


5) Size/Servings

For this, you really need to decide when you want to cut the cake. The newest tradition with weddings is a second day affair, and lot’s of brides choose to keep their cake until the following day. It’s quite a clever idea to be honest, as the wedding day itself is full of food for guests and most of the time the cake goes to waste. Usually, with the second day, your guest list will be cut in half, at least, and you need to decide first of all if this is what you want to do with your cake, and if so, do you only want cake for the guest numbers that will be there or do you want some cake to take home also. Don’t let this put you off the wow factor sized cake if that’s what you want, as you can have a cake that is made up of edible cake and non edible stryofoam cakes to give you added size to your cake.

And lastly…………….

dont be afraid to ask questions

6) Don’t be afraid to ask questions!!!!

You can ask as many questions as you like. We are always here to help, we have lots of ideas and your questions are never deemed stupid or silly. We love what we do, ad more importantly, we want you to love what we do, so always feel free to discuss your cake in depth to make choosing your wedding cake enjoyable and also to ensure you have chosen the right design for you!

If you have any questions you would like to ask us, feel free to get I’m touch via our facebook page JensCoutureCakes. You can also get in touch via the following social media links:



Snapchat: jenscouturecake

or by email:

Also feel free to comment below. I hope you enjoyed the blog,

Jen ♥ xx







Decobake meets The Caketress

lori decobake class

Hey everyone I’m finally getting some spare time to write this promised blog about my experience in Decobake Bachelors Walk, Dublin with the gorgeous Lori Hutchinson of The Caketress. To say I was a little star-struck would be an understatement. I’ve been following Lori on her Instagram account for a long time now and I finally got to meet her and work with her, learning some of her amazing skills and techniques was a dream come true.

sweet republic


The class itself was held in Decobake’s sister shop, Sweet Republic, you can check out their facebook page here. The shop is absolutely fab with amazing treats , such as waffles, icecreams, hot chocolates, sandwiches, etc. The food looks and tastes amazing. Luckily for me, on arrival I was treated to a hot chocolate, my favourite!! Just look at that photo, doesn’t the food look amazing?!?!?!?!?!!!

cakestress breakfast

We then were brought downstairs, where they had put on a little breakfast spread for us all. There was fresh croissants, scones, granola, yoghurt and strawberries, along with fresh juice and water. The food was fabulous and little did we know it was much needed fuel for the start of the day!

caketress 10

Lori then arrived into the room, bringing with her a great atmosphere and a friendly face, which I find very important in classes. It’s a great first impression that the teacher will be friendly and patient, but more importantly, that a fun experience lies ahead. To begin the class, Lori introduced herself and gave us some information on her background, where she was from, when and how she began cake decorating and where she has been teaching around the world. As I explained in my last blog, which you can read here, Lori’s first love was fashion, she dreamt of being a fashion designer but when it didn’t work out, she decided “why not bring fashion to cakes?!?!?”. And such a clever idea indeed, as she watched the catwalks and began to impress designs from huge fashion designers such as Chanel and D&G, Lori fast became a much sought after cake designer. She is loved worldwide, especially in Dubai, with their expensive taste for design and fashion, she is a huge hit!

We then introduced ourselves, giving a brief history on why, when and how we also became cake decorators and it was fun listening to everyone. some with similar stories such as myself, where we began cake decorating for our little ones birthday cakes, there was one girl in particular who was there to learn as she wanted to create and design her own wedding cake for next year (kudo’s to you), but which struck me the most was the one thing in each and every one of our stories was our love and passion for cake decorating. Everyone with the same love for cakes in the one room was fantastic to hear and see everyone at work.

To begin, we were given our supplies which are covered in the cost of the class. There was 3 dummy cakes also known as stryofoam cakes – in some classes we’ve used real edible cake but as this one was organised at last minute, and we were there to learn Lori’s decorating techniques, there wasn’t any point in using real cake! We were given a cake board, a pack of the IceWise Premium Sugarpaste in white, and we were given a box of food colourings to share among the class for everyone to choose what colour they wanted to use. For me, I decided to go with an Ivory colour from the Progel range made by Rainbow Dust Food Colours I did a blog post on them a few weeks ago on my thoughts of their food colouring range which you can read here. So we covered our dummies, placed them on the board and got them ready for the best part of the class – THE SEQUINS!!!

caketress cake created by jenscouturecakes

As agreed with Lori, we were all sworn to secrecy on how to create this stunning effect on  a cake, but we were encouraged by her to use it freely ourselves on our own future cake designs. This design stole my heart the moment I saw it and I cannot wait to use it on cakes in the future. I have  wedding cake coming up in February and I am so excited about it. After we created the sequins effect, we were then given the choice of food paint colour to use. As you can see here in my photo’s I chose the gold paint. This one is called Imperial Gold Dust and it is not edible, but the effect it gives is spectacular. When using on a cake, it is recommended to use it on a stryofoam tier so it can be removed from the cake and not eaten. It is pricey but well worth the splurge!! You can buy it here from Decobake online store or instore too at any of their branches. My local is Bachelor’s Walk, Dublin.


imperial gold dust

When we finished the painting, we were called for  lunch. The spread was amazing. We were given sandwiches, pizza, nachos, and of course some lovely treats from SweetRepublic. I’m hungry even looking at these pics again!! Ha Ha the plates were cleared!!!

caketress lunch

We went back downstairs then where we were then given wafer paper to create our floral design on our cake. What I loved about Lori, was that she encouraged us to do our own floral design and make it our own, so needless to say everyone did just that and the results were fab!! After some tutorials from Lori, we got on it and I created a huge flower for the front of mine. It was my second time using wafer paper to create flowers so I was still quite nervous but I enjoyed it. Little did I know, wafer paper comes in different grades so you are better off getting the thinnest one to create real looking flowers as you can get the petals very thin making it more realistic looking!! She then showed us how to create wafer paper leaves and how to wire them. Again we painted these with the gold imperial dust and needless to say, the cake was stunning when finished.

caketress wafer flower

All of the other cakers there created beautiful designs have a look at them below…

the caketress 3caketress 3

caketress 7


So if you’re interested in creating beautiful cakes and either becoming a cake decorator or advancing your skills, Decobake is the place to go!! This is the cake I left with, and I was absolutely chuffed that I had created such a beauty.

caketress cake made by jenscouturecakes


The Caketress!!!!!!!!

loris cakesFor those of you who call yourselves a true “caker”, you will know exactly who I am talking about, but for all my followers who don’t, Lori is known as The Caketress. Her name The Caketress comes from her background of fashion designing. She absolutely loves fashion and when things didn’t work out for her in the industry, she decided to create cakes reflecting the designs she wanted for clothes- Seamstress meets Cakes – The Caketress!!! Such a clever, inventive name for her and she has lived up to that name ever since.  With her love for the catwalk, Lori updates her designs to be on point with the latest fashion statements, keeping a close eye on designers such as Dolce & Gabbana, Valentino and Chanel to name a few. She can turn any dress design into a cake, adding specific detailing including sequins, studs and diamonds which she makes edible (how amazing is that?) and also feathers, ruffles and flowers!

Have a look at them below……………

lori dolce and gabanna

Dolce and Gabanna inspired cake by Lori Hutchinson

lori valentino

Valentino inspired cake by Lori Hutchinson

Look at those designs and the attention to detail, its absolutely mind blowing how she creates cakes that are perfect art, edible art, only how incredibly sinful would it be to cut them?!?!?!?!?!? I mean come on, if this cake was at the top of the table for my wedding, it would be treasured forever in a glass case and all my guests would of course be given slab cake to eat, who eats cake at weddings anyways?!?!?! Especially an Irish wedding, need I say anymore?


Lori is currently worldwide teaching cake decorating classes and has been primarily based in Dubai,where their love for extravagant, extraordinary enormous cakes is ever growing. Her cakes have been going down a treat over there. Have a look at some of the cakes below!

Lori’s website, which you can go and swoon over here is filled with couture, classy, chic designs fit for a princess.  I fell in love with cakes designed by her when I first spotted that there was a class on in Decobake Bachelors Walk, Dublin a good while back-it may be a year or even 2 years ago. I fell in love with her cakes straight away but as her classes fill up in minutes, I wasn’t lucky enough to nab myself a spot on her class, so low and behold a few weeks ago it was advertised again that Lori was coming, but again spots filled up and I missed out.

lori decobake class

To my surprise, they announced another date- a one day class with The Caketress herself and I rang immediately to pay for a place to work alongside this amazing cake decorator. I was absolutely thrilled that I managed to get to meet Lori, never mind getting the opportunity to work with her and learn some of her incredible techniques and of course, her signature design- CAKE SEQUINS!!!!!! I will be doing a blog post on my experience with Lori in Decobake over the next few days, so be sure to keep your eyes peeled!!!!

Have any of you met The Caketress or been so lucky to work alongside her?

Let me know in the comments below!

Jen ♥ xx

An Artistic Expression or a Ghoulish Creation?!?!?!?!

jodie til death 3

by JensCoutureCakes

Spooktacular wedding cakes are becoming more and more popular over the last few wedding seasons and what more of a suitable topic to blog about than these, after all it’s almost Halloween. With cake decorators seeing more and more of these designs being requested by brides and grooms alike, I want to know would it be a design you would have for your special day?!?!?

jodie balfe cake

by JensCoutureCakes

I absolutely loved designing this cake for a recent bride and groom, as it was literally them in a cake version lol. They both love all things skulls, tattoos, each other (more importantly) and when they approached me to to create their wedding cake, we sat and discussed designs and ideas, but ultimately, the design was left for me to comprehend on their cake. Even up to the day before the wedding, myself and the bride discussed the layout and design, but it wasn’t until I actually started it, did it come to life. When they got in touch the day after the wedding to thank me for the cake, I knew I had slam dunked the design for them (phew…’s always a nervous time, not because I’m not confident in cakes that leave my cakery, but because people can tend to have an idea in their mind, but when it actually comes to life it can sometimes not be what they wanted afterall!)

Personally, I’m more of a vintage/classic kinda gal but I have warmed (a little) to these designs, and let me explain why. Skulls generally freak me out, I’m kind of screamish that way, but when given free reign to design them, I like to think of it as more of an artistic expression rather than a ghoulish creation. With Sugar Skulls increasingly being incorporated on cakes, whether it be birthday celebrations or wedding cakes, there is a pretty side to them, as the artist behind them really gets to enjoy free hand designing with food grade colours (c’mon what’s more cool to us decorators) knowing that when its done and dusted, it can be eaten and enjoyed just as much as the designing itself.


by JensCoutureCakes

There is alot of history on Sugar Skulls, relating to All Hallowes Eve, All Soul’s Day, or Halloween as we call it. But for me, that’s not what they’re about on cakes. They are an expressive art where I can use any colours I wish, any designs and pretty much free hand it the whole design. Between swirly swirls and hand painted flowers, I love getting to free hand paint. For years, as a child, I would sit and hand draw all the Disney characters from Ariel to the Seven Dwarfs, and everyone in between, so getting to free hand draw is like being a child again lol.


by JensCoutureCakes

So whether you’re into Sugar Skulls or not, embrace your inner personality and never be afraid to have it reflected on your cake, (birthday, wedding, etc.,) after all, a cake is to celebrate you and nobody else!!

What do you think about them?!?

Jen ♥ xx