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.
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).
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!
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.
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!
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.
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!
- PASSION FRUIT CUPCAKES...
- 226g self-raising flour
- 226g butter or low fat margarine
- 226g granulated sugar
- 226g eggs
- 6-12 drops of passion fruit essence
- DARK CHOCOLATE GANACHE...
- 200G dark chocolate callets, buttons or chips
- 200ml double cream
- MILK CHOCOLATE BUTTERCREAM...
- 250g butter
- 250-300g icing / confectioner's sugar
- 120g milk chocolate callets, buttons or chips
- WHITE CHOCOLATE AND PASSION FRUIT CHOCOLATES
- 150g white chocolate callets, buttons or chips
- 6-12 drops of passion fruit essence
- FOR THE CUPCAKES... Cream your butter in a mixer then add the sugar.
- Add in the flour gradually along with half of the eggs.
- Once half of the eggs are combined add the remaining and flavour with passion fruit essence.
- Mix well.
- Gently fold in chocolate chips.
- Separate between 12 cupcake cases
- Bake for around 20 minutes.
- Leave to cool and then pipe with vanilla buttercream!
- FOR THE GANACHE... Place the double cream in a saucepan and begin to heat.
- On a separate hob place the chocolate in a bain marie and allow to melt.
- Allow the double cream to reach a slight simmer whilst stirring.
- Take the cream off of the heat and slowly pour atop of the melted chocolate.
- Whisk together until silky, but don't over whisk as this will dramatically change that deliciously smooth texture into a lumpy mess.
- 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!
- FOR THE BUTTERCREAM... Add half of the of butter diced into pieces.
- Cream the butter in a mixer.
- Then gradually add icing sugar and the remaining butter (cut into cubes) until you get a smooth, creamy texture.
- Add in melted milk chocolate callets, buttons or chips and mix well.
- 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.
- Add some gel paste food colour if your wish and add 6-12 drops of passion fruit essence to taste.
- Separate the mix into silicone moulds and set in a fridge to harden.
- If using low fat margarine please check the packet to see if it is suitable for baking with!
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!
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