Review: Tala Cupcake Items for Easter!

18 Apr 2014 | by Juniper Cakery | Leave a comment | Categories: Our Cupcakes, Our Recipes

We’ve always loved working with Tala products. In our bakery we regularly utilise Tala’s disposable and non-disposable piping bags, cupcake tips, scalloped and plain circle cutters, measuring spoons, measuring cups, and modeling tools! We remember when we baked as hobbyists we received icing bag sets and original scalloped circle cutters (we still have and use these 4 years later) as gifts. So when the lovely people at Tala asked if we’d test and review a few of their supplies to create sweet Easter cupcakes we obviously said yes.

Tala product review

We were sent a small selection of goodies to try which included an Easter silicone chocolate mould with chick, bunny and egg impressions; thick greaseproof yellow polka dot cupcake cases, a piping tip and icing bag set and their new cupcake corer (we’ve taken photographs of each item for you to have a look at below). 

Easter Cupcakes by Juniper Cakery

We sat down and looked at each item and drew up a list of quick cupcake ideas and flavours to create. We finally decided on a lovely fruity little number, Triple Chocolate and Passion Fruit Cupcakes, and because we’re so generous we’ve included the full recipe in this review post!

Tala piping tips and cupcake cases

Here are the 5 stainless steel piping tips including a bismark tip which is used to fill cakes and doughnuts with. These tips are too small to be used on cupcakes in our opinion, but we tried our best. They are, however, the perfect size for adding borders to cakes and we can’t wait to whip up a batch of doughnuts so we can give the bismark tip a whirl too. By the way Tala do a lovely range of larger tips which we also use to pipe our cupcakes.

Tala cupcake cases

The thick greaseproof cupcake cases, as you can clearly see from the photographs of the finished cupcakes, are such great quality. The base of these cases are 4.5 cm in diameter and the height of the cases measures 3.5cm. A lot of cupcake cases turn see-through and begin to let the fats in cake batter seep out of the cases. We also love the bright, cheerful colour and large polka dots. We think these cupcake liners would be perfect for kids’ party cakes; think circus themed cupcakes in bold polka dot cases!

Tala silicone mould for Easter chocolates

One of the items from Tala that we particularly enjoyed was the Easter themed silicone mould set which is perfect for making home made chocolates. Each cavity is approximately 3 cm in length which makes the perfect sized chocolate. We melted and coloured white chocolate callets in a bain marie then carefully pour each colour into a mould and placed them inside a fridge to set fully. When they were ready, 20 minutes later, we simply turned each shaped impress inside-out to remove the chocolates! What a sweet and quick way to whip up some little gifts for the holidays! We added a few splashes of Passion Fruit essence to our melted white chocolate for a lovely hint of flavour.

Triple Chocolate and Passion Fruit Cupcakes by Juniper Cakery

Tala cupcake corer

For each cupcake we cored the centres with Tala’s new cupcake corer and filled each passion fruit cupcake with a dark chocolate ganache. The corer is a good diametre and also cuts fairly deep so you can generously fill your cupcakes!

Choclate and Passion Fruit Cupcake by Juniper Cakery

Triple Chocolate and Passion Fruit Cupcakes
Serves 12
Lovely passion fruit flavoured cupcakes filled with dark chocolate ganache, swirled with milk chocolate buttercream and topped with white chocolate and passion fruit chocolates! This recipe makes approximately 12 cupcakes.
Write a review
Print
Prep Time
25 min
Cook Time
20 min
Total Time
45 min
Prep Time
25 min
Cook Time
20 min
Total Time
45 min
Ingredients
  1. PASSION FRUIT CUPCAKES...
  2. 226g self-raising flour
  3. 226g butter or low fat margarine
  4. 226g granulated sugar
  5. 226g eggs
  6. 6-12 drops of passion fruit essence
  7. DARK CHOCOLATE GANACHE...
  8. 200G dark chocolate callets, buttons or chips
  9. 200ml double cream
  10. MILK CHOCOLATE BUTTERCREAM...
  11. 250g butter
  12. 250-300g icing / confectioner's sugar
  13. 120g milk chocolate callets, buttons or chips
  14. WHITE CHOCOLATE AND PASSION FRUIT CHOCOLATES
  15. 150g white chocolate callets, buttons or chips
  16. 6-12 drops of passion fruit essence
Instructions
  1. FOR THE CUPCAKES... Cream your butter in a mixer then add the sugar.
  2. Add in the flour gradually along with half of the eggs.
  3. Once half of the eggs are combined add the remaining and flavour with passion fruit essence.
  4. Mix well.
  5. Gently fold in chocolate chips.
  6. Separate between 12 cupcake cases
  7. Bake for around 20 minutes.
  8. Leave to cool and then pipe with vanilla buttercream!
  9. FOR THE GANACHE... Place the double cream in a saucepan and begin to heat.
  10. On a separate hob place the chocolate in a bain marie and allow to melt.
  11. Allow the double cream to reach a slight simmer whilst stirring.
  12. Take the cream off of the heat and slowly pour atop of the melted chocolate.
  13. Whisk together until silky, but don't over whisk as this will dramatically change that deliciously smooth texture into a lumpy mess.
  14. Leave to cool at room temperature for approx. 2 hours. You can speed up this process by setting the ganache in a fridge for around 10-15 minutes. You should be left with a lovely peanut butter-like softness to your ganache!
  15. FOR THE BUTTERCREAM... Add half of the of butter diced into pieces.
  16. Cream the butter in a mixer.
  17. Then gradually add icing sugar and the remaining butter (cut into cubes) until you get a smooth, creamy texture.
  18. Add in melted milk chocolate callets, buttons or chips and mix well.
  19. FOR THE CHOCOLATES... Melt the white chocolate in a bain marie and remove from the hot water when a few solid chocolate pieces are left. Don't heat or mix too much or else the chocolate will begin to thicken and turn lumpy.
  20. Add some gel paste food colour if your wish and add 6-12 drops of passion fruit essence to taste.
  21. Separate the mix into silicone moulds and set in a fridge to harden.
Notes
  1. If using low fat margarine please check the packet to see if it is suitable for baking with!
http://junipercakery.co.uk/blog/
Cute easter cupcakes with Tala products

We thoroughly enjoyed using Tala’s new range of cake and cupcake decorating items to make these fun and vibrant Easter treats. We’d certainly recommend picking up a few Tala silicone moulds to create some sweet home made gifts… in fact testing out the mould may have began a bit of a chocolate making obsession in the Juniper Cakery kitchen!



All photographs, designs (including all baked and decorated goods), tutorials and written content belong to and are copyright to Juniper Cakery unless otherwise stated. Please do not copy! Copying and re-publishing our work without our permission or claiming it as your own work could lead to legal action from us. If you wish to feature our work do contact us for permission.

email

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • Pinterest
  • StumbleUpon
  • Tumblr
  • Digg
  • Technorati
  • Google Plus
  • Google Reader
  • Add to favorites
  • Email
  • RSS

The 3 Bunnies of Easter Cupcakes!

18 Apr 2014 | by Juniper Cakery | 2 Comments | Categories: Our Cupcakes, Our Recipes

Easter is finally here and for a little bit of fun (yes, on a holiday AND on our time off) we decided to put together some rather fun little cupcakes that suit the occasion particularly well we think. Our design ideas for these furry nice bunnies was the process throughout the Easter holidays (or any holiday season for that matter). Our hot cross bun baking bunny begins the holiday season with the best of intentions; full of festive spirit and raring to whip up everything from scratch! The second bunny is overwhelmed with Easter and buried underneath a myriad of carrots. Finally, our third bunny rabbit has just given in to the gluttony of modern day Easter celebrations; chocolate, chocolate and more chocolate!

Funny Easter Bunny Cupcake Toppers by Juniper Cakery

Each cupcake is flavoured to match its decoration. The hot cross bun baking bunny is a delicious apple and sultana cupcake, the carrot overload bunny is a spiced carrot and orange cupcake and the chocolate chomping bunny rabbit features a vanilla cupcake with chocolate chips and a chocolate ganache filling. All are then topped with vanilla buttercream and fondant icing. Just because we’re ever so generous we’ve included our recipe for each flavour with this post!

Cute Easter Bunny Cupcake Toppers by Juniper Cakery

We added a fun ‘organic carrots’ signpost to our ‘overwhelmed’ bunny cupcake along with lots of bright Easter eggs!

Adorable Easter Bunny Cupcakes and Toppers by Juniper Cakery

Our adorable little chef bunny was certainly busy in the kitchen with its rolling pin, batter splattered floor, mixing bowl and tray full of freshly baked hot cross buns.

Hot Cross Bun Cupcakes
Serves 12
A lightly spiced apple and sultana cupcake inspired by delicious Easter hot cross buns! This recipe yields approximately 12 cupcakes.
Write a review
Print
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 226g self-raising flour
  2. 226g butter or low fat margarine
  3. 226g eggs
  4. 226g granulated sugar
  5. 4 tablespoons sultanas
  6. 1 cooking apple diced
  7. 2 teaspoons cinnamon
  8. 1 teaspoon ginger
  9. 1 teaspoon nutmeg
Instructions
  1. Cream your butter in a mixer then add the sugar.
  2. Add in the flour gradually along with half of the eggs.
  3. Once half of the eggs are combined add the remaining and flavour with sultanas, apple and spices.
  4. Mix for about 5 minutes.
  5. Separate between 12 cupcake cases
  6. Bake for around 20 minutes.
  7. Leave to cool and then pipe with vanilla buttercream!
Notes
  1. If using low fat margarine please check the packet to see if it is suitable for baking with!
http://junipercakery.co.uk/blog/
Easter bunny and carrots cupcake by Juniper Cakery

Here’s our overwhelmed bunny cupcake.We often feel like the above bunny rabbit most of the time. The cupcake itself is a delicious spiced carrot and orange cake.

Spiced Carrot and Orange Cupcakes
Serves 12
A lovely spiced cupcake with carrot, sultanas and orange zest! This recipe creates approx. 12 cupcakes.
Write a review
Print
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 226g self-raising flour
  2. 226g butter or low fat margarine
  3. 226g granulated sugar
  4. 226g eggs
  5. 3 tablespoons sultanas
  6. 2 teaspoons fresh orange zest
  7. 4 tablespoons carrot zest
  8. 2 teaspoons cinnamon
  9. 1 teaspoon nutmeg
  10. 1 teaspoon ginger
  11. 1 teaspoon allspice
Instructions
  1. Cream your butter in a mixer then add the sugar.
  2. Add in the flour gradually along with half of the eggs.
  3. Once half of the eggs are combined add the remaining and flavour with sultanas, carrot, orange zest and spices.
  4. Mix for about 5 minutes.
  5. Separate between 12 cupcake cases
  6. Bake for around 20 minutes.
  7. Leave to cool and then pipe with vanilla buttercream!
Notes
  1. If using low fat margarine please check the packet to see if it is suitable for baking with!
http://junipercakery.co.uk/blog/
Cute Easter Bunny with Chocolate Eggs Cupcake by Juniper Cakery

Here’s our chocolate overload bunny who has found themselves amidst a plethora of tasty chocolate Easter eggs! We added a little lustre dust to the eggs and wrapper to create a shimmery metallic look. The cupcake flavour for this was vanilla with chocolate chips with a lovely chocolate ganache filling.

Chocolate Chip Cupcakes
Serves 12
A recipe for fluffy vanilla cupcakes with chocolate chips! This recipe makes approx. 12 cupcakes.
Write a review
Print
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 226g self-raising flour
  2. 226g butter
  3. 226g eggs
  4. 226g granulated sugar
  5. 1 bourbon vanilla pod or 6-12 drops of vanilla extract
  6. 70g chocolate baking chips
Instructions
  1. Cream your butter in a mixer then add the sugar.
  2. Add in the flour gradually along with half of the eggs.
  3. Once half of the eggs are combined add the remaining and flavour with the seeds from one bourbon vanilla pod or 6-12 drops of vanilla extract.
  4. Mix well.
  5. Gently fold in chocolate chips.
  6. Separate between 12 cupcake cases
  7. Bake for around 20 minutes.
  8. Leave to cool and then pipe with vanilla buttercream!
Notes
  1. If using low fat margarine please check the packet to see if it is suitable for baking with!
http://junipercakery.co.uk/blog/
Dark Chocolate Ganache
A lovely rich chocolate ganache; perfect for filling and covering cakes! This recipe should make enough to fill approximately 12 cupcakes.
Write a review
Print
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 200g dark chocolate
  2. 200g double cream
Instructions
  1. Place the double cream in a saucepan and begin to heat.
  2. On a separate hob place the chocolate in bain marie and allow to melt.
  3. Allow the double cream to reach a slight simmer whilst stirring.
  4. Take the cream off of the heat and slowly pour atop of the melted chocolate.
  5. Whisk together until silky, but don't over whisk as this will dramatically change that deliciously smooth texture into a lumpy mess.
  6. Leave to cool at room temperature for approx. 2 hours. You can speed up this process by setting the ganache in a fridge for around 10-15 minutes. You should be left with a lovely peanut butter-like softness to your ganache!
Notes
  1. Using better quality (and pricier) baking chocolate or chocolate like Callebaut that is specifically created to be tempered will work so much better than cheaper chocolate chips, buttons or callets!
http://junipercakery.co.uk/blog/
Vanilla Buttercream
A silky smooth vanilla buttercream. This recipe makes enough to frost approximately 12 cupcakes.
Write a review
Print
Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 350g butter
  2. 350g-400g icing / confectioner's sugar
  3. 2 tablespoons warm water
  4. 1 bourbon vanilla pod
Instructions
  1. Add half of the of butter diced into pieces.
  2. Cream the butter in a mixer.
  3. Then gradually add icing sugar and the remaining butter (cut into cubes) until you get a smooth, creamy texture.
  4. Add in the seeds from a bourbon vanilla pod or 6-12 drops of vanilla extract and mix well.
Notes
  1. If using low fat margarine please check the packet to see if it is suitable for baking with!
http://junipercakery.co.uk/blog/
Easter Hot Cross Bunny Cupcake by Juniper Cakery

Mmm… hot cross buns. For this cupcake we mimicked our favourite hot cross bun flavour and created an apple and sultana cupcake with a hint of nutmeg and cinnamon!

We’ve also submitted all three of these funny Easter bunny cupcakes to Pink Whisk’s Easter Bake & Make Competition! If you find yourself itching to bake and create over the weekend why not enter yourself?

Easter

Fun Easter Bunny Cupcakes by Juniper Cakery

We hope you all enjoy a fun-filled Easter weekend and that you find yourself more like the baking or chocolate bunnies we created rather than the poor stressed-out little carrot buried rabbit! Hoppy Easter!

 


All photographs, designs (including all baked and decorated goods), tutorials and written content belong to and are copyright to Juniper Cakery unless otherwise stated. Please do not copy! Copying and re-publishing our work without our permission or claiming it as your own work could lead to legal action from us. If you wish to feature our work do contact us for permission.

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • Pinterest
  • StumbleUpon
  • Tumblr
  • Digg
  • Technorati
  • Google Plus
  • Google Reader
  • Add to favorites
  • Email
  • RSS

Our BFFF Guest Post: Champagne & Raspberry Chambord Confetti Macarons!

17 Apr 2014 | by Juniper Cakery | Leave a comment | Categories: Our Macarons, Our Recipes

We’ve been busy whipping all manner of delectable treats with the arrival of spring! We also had the chance to contribute a delightfully indulgent Champagne and Raspberry Chambord Confetti Macaron recipe to Best Friends for Frosting! Confetti macarons may sound like something a unicorn has for breakfast, but these fun treats are absolutely perfect for humans… adult humans, that is! These little beauties have two added ingredients which make these perfect for grown-up soirées: champagne and raspberry Chambord liqueur. Head on over to BFF for our full recipe!

Champagne and Raspberry Chambord Confetti Macarons by Juniper Cakery

Champagne and Raspberry Confetti Macarons by Juniper Cakery



All photographs, designs (including all baked and decorated goods), tutorials and written content belong to and are copyright to Juniper Cakery unless otherwise stated. Please do not copy! Copying and re-publishing our work without our permission or claiming it as your own work could lead to legal action from us. If you wish to feature our work do contact us for permission.

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • Pinterest
  • StumbleUpon
  • Tumblr
  • Digg
  • Technorati
  • Google Plus
  • Google Reader
  • Add to favorites
  • Email
  • RSS

Kangaroo Sprinkle Party Cake!

09 Apr 2014 | by Juniper Cakery | Leave a comment | Categories: Our Cakes

Yesterday our friend Tammie flew over from Australia to visit everyone and, of course, we saw it as a great ‘hoppertunity’ to create this adorable kangaroo party cake! We entertained ideas from Moomins to luggage cakes before settling on having the cake topper be a hoppy little ‘roo. 

fondant kangaroo by Juniper Cakery

The cake itself is a lovely pink lemonade flavour; perfect for spring! Inside are layers of natural lemon extract infused cake filled with a generous amount of home made raspberry jam. We then smothered the cake in raspberry buttercream and added fun rainbow sprinkles!

Rainbow sprinkles on a pink cake by Juniper Cakery

Rainbow sprinkles on a pink buttercream cake by Juniper Cakery

Pink rainbow party cake with kangaroo figure by Juniper Cakery

This cake was also a belated birthday offering for Tammie so we whipped it up with a little birthday party theme too. We popped a colourful little party hat atop of our fondant ‘roo as well as a brightly coloured blossom nestled in her pouch.

Kangaroo cake by Juniper Cakery



All photographs, designs (including all baked and decorated goods), tutorials and written content belong to and are copyright to Juniper Cakery unless otherwise stated. Please do not copy! Copying and re-publishing our work without our permission or claiming it as your own work could lead to legal action from us. If you wish to feature our work do contact us for permission.

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • Pinterest
  • StumbleUpon
  • Tumblr
  • Digg
  • Technorati
  • Google Plus
  • Google Reader
  • Add to favorites
  • Email
  • RSS

Easter Recipe & Tutorial: Floral Easter Basket Cupcakes!

08 Apr 2014 | by Juniper Cakery | 2 Comments | Categories: Our Cupcakes, Our Recipes, Tutorials

With the Easter festivities fast approaching we’ve began working on lots of sweet cake, cupcake and macaron treats for you to whip up at home. It’s one or favourite times of year for cake and cooking decorating because of all  the fun and adorable things just waiting to adorn home baked treats! With that in mind here’s the first of our Easter recipe and tutorial collection; how to create Floral Easter Basket Cupcakes! Be sure to try out our accompanying recipe for lemon and marshmallow cupcakes for a delicious Easter treat.

Cute Easter Basket Cupcake by Juniper Cakery

Lovely Easter basket cupcake tutorial by Juniper Cakery

Lemon and Marshmallow Cupcakes
Serves 12
A lovely recipe for zesty lemon cupcakes swirled with marshmallow buttercream! This recipe makes approx. 12 cupcakes.
Write a review
Print
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Ingredients
  1. LEMON CUPCAKES... 226g Self raising flour
  2. 226g Butter or low fat margarine
  3. 226g Caster sugar
  4. 226g Eggs
  5. 6 -12 Drops lemon extract
  6. MARSHMALLOW BUTTERCREAM...
  7. 200g Butter
  8. 200g-250g Icing / Confectioner's sugar
  9. 150g Marshmallow cream (aka Fluff)
Instructions
  1. CUPCAKES... Pre-heat your oven at Gas Mark 3/325F/170C.
  2. Cream your butter in a mixer then add the sugar.
  3. Add in the flour gradually along with half of the eggs for around one minute.
  4. Once half of the eggs are combined add the remaining and flavour with lemon extract to taste.
  5. Mix for about 5 minutes.
  6. Separate into 12 cupcake cases.
  7. Bake for around 20 minutes.
  8. BUTTERCREAM... Add half of the of butter diced into pieces.
  9. Cream the butter in a mixer.
  10. Then gradually add icing sugar and the remaining butter (cut into cubes) until you get a smooth, creamy texture.
  11. Add in the marshmallow cream and mix well.
Notes
  1. If using low fat margarine please check the packet to see if it is suitable for baking with!
http://junipercakery.co.uk/blog/
Easter basket cupcake tutorial by Juniper Cakery

How to make floral Easter basket cupcake toppers

You’ll need…

Brown fondant
Pastel pink fondant
Pastel green fondant
Pastel yellow fondant
Pastel purple fondant
2 1/4 inch scalloped circle cutter
Sugar pearls
Small candy / chocolate eggs
Medium blossom cutter
Ball tool
Veining / flower and leaf shaping tool
Fondant rolling pin
Icing sugar to dust surface
Edible glue
Paintbrush
Tylo powder
Cake smoother
Blade tool
Flower foam pad

Easter cupcake tutorial by Juniper Cakery

Easter basket cupcake tutorial by Juniper Cakery

Step 1: Roll out some pastel fondant mixed with tylo powder in your chosen colour and cut with a 2 1/2 inch scalloped circle cutter. Add extra detail by pressing the small end of the ball tool into each scallop. Leave to dry and harden on a clean flat surface. Once ready set on top of a piped cupcake!

Step 2: Take a little brown fondant and add a couple pinches of tylo powder. Using a cake smoother roll these out into a thin ‘rope’. To do so ‘roll’ your cake smoother over an oblong shape of brown fondant backwards and forwards. 

Make an Easter basket cupcake by Juniper Cakery

Step 3: Slice your ‘rope’ in half with your blade tool and gently twist both pieces together to form the handle for your basket. Set aside to harden and dry.

Step 4: Take a ball of fondant about the size of a ping pong ball and add a pinch or two of tylo powder. Roll into a smooth and crease-less ball in the palms of your hand. Work into an oval shape to form the beginning of your basket.

How to make a fondant basket by Juniper Cakery

Step 5: Using the larger end of your ball tool indent the centre of your basket.

Easter flower basket tutorial by Juniper Cakery

Step 6: With your veining tool etch out a wicker-like pattern along the outside of your little fondant basket.

Fondant basket tutorial by Juniper Cakery

Step 7: Roll out some more fondant into a thin ‘rope’ and attach this along the top of your basket. Add detail with your veining tool.

Sweet Easter basket tutorial by Juniper Cakery

Step 8: With some edible glue attach three miniature candy / chocolate eggs into your basket.

Step 9: To make the little blossoms roll out coloured fondant and cut out the florals using your blossom plunger cutter. 

How to create an Easter basket cupcake by Juniper Cakery

Step 10: On a flower foam pad shape the petals of your blossoms with smaller end of your ball tool.

Step 11: Add the blossoms to the basket with a dab of edible glue and finish the centres of them with sugar pearls or small balls of fondant.

Step 12: With edible glue attach your basket handle and leave to set. This may need holding up with strips of kitchen towel or cling film. 

Sweet Easter basket cupcake tutorial by Juniper Cakery

Once you’ve finished why not arrange your gorgeous Floral Easter Basket Cupcakes on a pastel cake stand strewn with silk flowers and crepe paper ‘grass’ for a gorgeous spring look.



All photographs, designs (including all baked and decorated goods), tutorials and written content belong to and are copyright to Juniper Cakery unless otherwise stated. Please do not copy! Copying and re-publishing our work without our permission or claiming it as your own work could lead to legal action from us. If you wish to feature our work do contact us for permission.

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • Pinterest
  • StumbleUpon
  • Tumblr
  • Digg
  • Technorati
  • Google Plus
  • Google Reader
  • Add to favorites
  • Email
  • RSS

1 2 3 38