This week we’ve put together a wonderfully adorable fondant / sugarpaste tutorial on how to create some bright shooting stars. These are perfect for baby showers, kids’ parties, birthdays or themed events. We’ve also included a recipe for deliciously sweet and tangy lemonade cupcakes which are sure to be a hit with all ages!
Step one: Roll out some yellow fondant to a thickness of approx. 7mm and sandwich this between two pieces of cling film before cutting out your star shape. The cling film on top helps create clean, rounded edges whilst the cling film under the fondant prevents the shape sticking to the surface.
Step two: Carefully shape the star into a chunkier shape by rounded the tips with your fingers.
Step three: Add cute facial details with a ball tool and scallop tool. At this stage you can add eyes with springs, sugar pearls, balls of fondant etc.
Step four: Create the shooting star’s tail by rolling out ‘ropes’ of fondant that taper off.
Step five: Create three ‘ropes’ to form the tail and arrange. Glue these together with either water or melted white chocolate. Once dry attach the tail to the back of the star with melted white chocolate. Then you can add edible glitter, lustre dust, sprinkles etc!
To assemble your Shooting Star Cupcakes pipe your lemon cupcakes with the freshly made lemonade buttercream (we used a disposable piping bag fitted with an 828 piping tip) then carefully nestle a shooting star atop each once set. Place on a tiered cupcake stand amidst star shaped confetti for a playful and tempting display!
It’s time to begin our next collection of cake and cupcake decorating tutorials and we are super excited about the next four instalments! For the next four weeks we’ll be showing you how to create some rather sweet and whimsical fairy tale themed pieces as well as some pretty darn fun and tasty recipes too! We commence with a wonderfully adorable fondant / sugarpaste unicorn sat upon rainbow swirled cupcakes with vanilla buttercream; perfect for kids’ parties. Now if these cupcakes don’t educe an excitable rush to the dessert table at a party then we may eat our chef’s hats! Keep posted on the next three tutorials/recipes to find how what we’ll be creating next…
Fondant / Sugarpaste Unicorn Cake and Cupcake Decor
Step one: To create your unicorn’s body simply shape a fair amount of your blue fondant into an ‘egg’. This will be your unicorn’s body.
Step two: Set your unicorn’s body aside for the time being and use the same method to create a smaller ‘egg'; this will become your unicorn’s head. Using the small end of the ball tool indent two eye sockets and place a sugar pearl in each. For the nostrils simply use the larger end of the flower and leaf shaping tool to indent the fondant.
Step three: To create the legs take four small balls of blue fondant, two slightly larger than the other two, and roll until you have four ‘sausage’ shapes. Once you’re happy with these begin tapering one end of each leg and flattening the other.
Step four: To create your unicorn’s ears take two very small balls of blue fondant and use your fingers to shape them into triangles. Using your flower and leaf shaping tool indent two triangular shapes to add detail.
Step five: To assemble your unicorn you will need water and a paintbrush. Apply a small amount of water to where you need to apply the legs and press the legs gently in place. To affix the head press half a toothpick into the ‘neck’ area, add a little water around the toothpick and attach the head.
Step six: Now it is time to create your unicorn’s horn! Cut a toothpick down to the appropriate size (this will depend on how small or large you have made the actual unicorn) and push it into the fondant between where your unicorn’s ears will be. Using your cake smoother roll a long, thin tube of fondant cutting away any rough edges with your blade tool. Paint the tool pick with a small amount of water and wind the fondant around until it is completely covered. Now with a little water affix the ears in place!
Step six: To make your unicorn’s hair and tail use the cake smoother to roll out more thin tube shaped fondant in ivory and pink. Cut away rough edges with your blade tool and stick in place with water and a paintbrush.
Once your unicorns are finished pipe your rainbow cupcakes and swirl with vanilla buttercream and sit the fondant unicorns on top. You should be left with an array of bright, lovely and wonderfully fun cupcakes; perfect for a vibrant kids’ party or any event with a whimsical theme!
With Valentine’s Day literally just days away here’s a lovely cupcake recipe and tutorial for you to re-create at home for that special someone. We had such fun whipping these up in the Juniper Cakery kitchen and studio as you can imagine; cue lots of champagne, gold hand painting, miniature champagne bottles from fondant and decadent swirls of lovely vanilla buttercream! These adorable little pink champagne bottles nestled into silky vanilla buttercream atop soft rosy champagne infused cupcakes are bound to be a show-stopping hit with loved ones; they definitely were with ours! If you’re feeling extra adventurous why not paint, indent or pipe the recipient’s initials onto each bottle label for a sweet and impressive personal touch.
As an alternative to using real champagne, as this can get costly, in your cupcakes why not try utilising 6-12 drops of champagne essence.
Step one: Take some fondant the colour you wish your bottle to be and roll into a ball then a tapered oblong and shape carefully into a bottle whilst it is stood up on a flat surface.
Step two: With a approximately 2-3 drops of vodka added to some gold lustre dust OR some gold metallic edible paint hand paint the neck of the bottle. This may need a few coats if your bottle if a dark coloured fondant.
Step three: Take some 3mm ivory ribbon and cut to a length that fits around the bottle’s neck and crosses at the front well. Attach with a few tiny dots of melted candy melt (melt these quickly by filling a disposable back with the melts and microwaving until ready before snipping off the end of the piping bag). Hold gently until set.Step four: Roll out some white or ivory fondant / sugarpaste to 2mm thick onto an icing sugar dusted surface
Step four: With the blade tool cut out a rectangular shape an appropriate size for the front of your champagne bottle. Attach using a little edible glue. Imprint or add any detail to the label now.
Step five: Take a small amount of red or pink fondant and roll into a ball then into an oblong shape.
Step six: Shape into a dumb bell or bone-like shape by rolling the middle of the red fondant oblong with a finger.
Step nine: Take the dumb bell / bone shaped red fondant and carefully pinch in half into a heart shape. Smooth the centre over a little.
Step seven: With a little melted candy melt attach the heart where the ribbon crosses and meets at the front of the champagne bottle.
Step eight: Repeat all above steps until you have the desired amount of champagne bottles.
Now all that is left to do is to pipe your cupcakes generously with vanilla buttercream, add any decor you wish (edible glitter, sprinkles, sugar pearls etc) and nestle your tiny champagne bottles atop at a jaunty angle!
After all your hard work you should now be left with an array of delicious and adorable cupcakes waiting to steal the heart of all who cast their eyes upon them. If you’re making these for yourself, however, we really wouldn’t blame you at all!
With February 14th right around the corner we’re sure you probably have lots of romantic projects in progress, however, there’s always some time to fit in another sweet treat. Why not whip up a batch of cupcakes to decorate with adorable love letter toppers for your loved ones. Here’s a lovely and quick tutorial to help you make little fondant love letters for your sweetheart! One of the best things about this cupcake decorating tutorial is that you only need a few tools and materials and a few spare minutes!
Also, because we’re so generous we’ve included a lovely recipe for Strawberries & Cream cupcakes for you to whip up and nestle your love letters atop of!
Step one: Dust your work surface with icing sugar and roll out some white fondant to a thickness of 2mm.
Step two: With the blade tool cut out a house shape approximately 3cm by 4cm out of the white fondant. This will be the envelope.
Step three: Indent a ‘V’ shape from the bottom of the white envelope that reaches about 2cm into the centre.
Step four: Take the top (shaped like a house’s rooftop) of the envelope and carefully fold over to match the indented ‘V’ shape. Affix with a dab of edible glue.
Step five: Take a small amount of red or pink fondant and roll into a ball then into an oblong shape.
Step six: Shape into a dumb bell or bone-like shape by rolling the middle of the red fondant oblong with a finger.
Step seven: Take the dumb bell / bone shaped red fondant and carefully pinch in half into a heart shape. Smooth the centre over a little. This is the heart that sits at the seal of the envelope!
Step eight: With some edible glue attach the heart where the envelope flap and indented ‘V’ on the envelope bottom meet.
Step nine: Repeat all above steps until you have the desire amount of love letters.
You should now be left with a wonderful flurry of eye-catching yet simple love letters! If you’re feeling brave and adventurous and handing out cupcake adorned with these to family why not try hand painted their names onto each envelope! All you need is a fine paintbrush, some black gel paste food colour mixed with a tiny amount of vodka (the alcohol will evaporate before consumption so it will be safe for kids) and a steady hand. Also, to add a little sparkle why not dust edible glitter or lustre onto your little hearts.
Valentine’s Day is right around the corner so what better way to treat your sweetheart than to some lovingly home made sweets! We’ll be offering up some recipes and tutorials that show you how you can create some delicious treats to impress your Valentine with. This week’s Shot Through The Heart Brownie Cupcakes are the perfect treats to present to your loved one. They are chocolate crammed brownie cupcakes swirled with silky smooth chocolate buttercream and finished with adorable and fun brownie hearts shot with mini arrows! Nestle these into a cupcake gift box with a little message and you will definitely sweeten someone’s day!
Brownie Cupcakes (Makes approx. 12 cupcakes)
226g self raising flour
226g caster sugar
226g butter
4 medium eggs
2/3 tablespoons cocoa powder
100g melted dark chocolate callets, baking chips
12 baking cases
1 cupcake or muffin pan
2 tablespoons hot water
1 teaspoon baking powder
Pre-heat your oven to Gas Mark 3 / 160C / 325F and line a cupcake pan with cupcake cases.
Cream your butter and sugar first. When creamy add your eggs and combine together with the flour and baking powder. Mix well until silky and pour in the melted chocolate and make a paste with the cocoa powder and water then add, mix again and fill your cases with the batter.
Bake for around 20 minutes to 30 minutes or until a cake tester comes out clean when tested.
Chocolate Buttercream
250g butter
250-300g icing sugar (keep testing when adding to make sure it is the consistency and sweetness you are comfortable with)
100g melted dark chocolate callets, buttons or chips
1-2 tablespoons of cocoa powder 808 or 809 plain round piping tip Disposable piping bag
Dice the butter and add to your mixer to cream. Then gradually add icing sugar and the remaining butter (cut into cubes) until you get a smooth, creamy texture. Add the cocoa powder and melted chocolate.
For more hints and tips see our tutorial on how to make buttercream here.
Melt the chocolate and butter together by setting a bowl in a saucepan of hot water. Keep stirring until both the butter and the chocolate are mixed and then remove the pan from the heat.
In a separate bowl mix the eggs and the sugar together until they form a creamy yellow colour.
Combine the chocolate and butter mix with the eggs and sugar and stir until fully mix.
Add the flour to the mix and stir. Mix until smooth until you get a thick and sticky texture (if you would like any chocolate chips or chunks in your brownies now is the perfect time to add them)
Pour the batter into a greased pan and bake for around 30 minutes (depending on oven) on gas mark 4 (conversions are available on Google) Leave to cool.
Once cooled cut out some hearts using a good heart shaped cutter. Remember to use a small cutter if using these to top your cupcakes with!
Cupid’s Arrows
12 toothpicks
Thick paper or card (this can be coloured or plain) or heart stickers
Scissors
Double sided tape (omit this if you are using stickers)
Cut matching triangles from some paper (around 24 for the backs and fronts). Stick small patches of double sided tape to the backs of them. To attach peel the tape backing off and press onto one end of a toothpick. Repeat this process until done.
Once the arrowheads have been created and fixed on push the toothpick carefully through your mini brownie hearts at an angle. Then you can finished them!
For the ‘feather’ ends of the arrows cut 24 rectangles out of paper or card. Snip the sides of them so that they are angled. Attached them to the toothpicks with double sided tape. Finally, carefully snip the sides to create ‘feather-like’ edging! We also added a little ribbon bow to our arrow.
Now to assemble your cupcakes generously pipe them with buttercream and adorn the tops with your brownie hearts and cupid’s arrows! You should finally be left with a batch of delicious and heart warming cupcakes ready to be admired for Valentine’s Day!
We’re very excited to show you two of our cupcake decorating tutorials featured in the Spring 2014 issue of Cake Decoration Heaven! This issue is packed full of wonderful spring inspired projects to help create lovely Easter cupcakes, floral festooned gateaux and butterfly adorned mini cakes! Why not head to your nearest supermarket for a copy. Be sure to check pages 25 and 63 for our adorable little lamb cupcake topper (perfect for St. David’s Day and children’s parties) tutorial and our piece on how to create a glamorous anemone flower (ideal for wedding season and afternoon tea cupcakes)!
What better way to warm up during the cold autumn and winter months than with a little hint of chilli in your home baking! Paired with rich and creamy dark chocolate the dash of chilli essence adds a wonderful tingle of heat to your taste buds; perfect for the adventurous at heart. With the addition of a picturesque edible log cabin, just like Little Red Riding Hood’s unfortunate grandmother’s, and charming hand piped chocolate trees, both dusted with icing sugar snow, these Chilli Chocolate Log Cabin Cupcakes make a delightful winter treat for everyone! Why not set them lovingly inside Christmas themed cupcake boxes and surprise your loved ones! Be warned, however, you’ll find them such a hit with everyone that you may need to bake them again and again!
226g self raising flour
226 butter
226g caster sugar
2-3 tablespoons of cocoa powder mixed into a paste with boiling water
1 teaspoon baking powder
4 eggs
Pre-heat your oven to Gas Mark 3 / 160C / 325F and line a cupcake pan with cupcake cases. Cream your butter and sugar first. When creamy add your eggs and combine together with the flour. Mix well until silky and add in the cocoa powder paste and baking powder, mix again and fill your cases with the batter. Bake for around 20 minutes to 30 minutes or until a cake tester comes out clean when tested.
Chilli Chocolate Ganache Filling
100g dark chocolate callets, chips or buttons
6-12 drops of natural chilli essence
50ml double cream
In a bowl set over a saucepan of simmering hot water on medium heat melt the chocolate with the double cream. Whisk every few minutes until fully melted and add in the natural chilli essence to taste. Remove from the heat and whisk for around 2 minutes before chilling for 10-15 minutes in a freezer. Repeat the whisking and chilling process until your ganache is the consistency of thick peanut butter. Once ready use a good cupcake corer to remove the centres of your cakes and fill with your delicious chilli chocolate ganache! Once filled set these aside and begin making your delicious chilli chocolate buttercream.
Chilli Chocolate Buttercream Recipe
250g butter
250-300g icing sugar (keep testing when adding to make sure it is the consistency and sweetness you are comfortable with)
6-12 drops of natural chilli essence
100g melted dark chocolate callets, buttons or chips
1-2 tablespoons of cocoa powder 808 or 809 plain round piping tip Disposable piping bag
Dice the butter and add to your mixer to cream. Then gradually add icing sugar and the remaining butter (cut into cubes) until you get a smooth, creamy texture. Add the cocoa powder, melted chocolate and chilli essence.
For more hints and tips see our tutorial on how to make buttercream here.
Once your buttercream is ready fill up a disposable piping bag fitted with a piping tip (we used a plain round tip such as an 808 or 809 tip) and generously swirl your ganache filled cupcakes! Now set aside to create your little log cabins!
How to Make the Miniature Edible Log Cabins and Trees
You will need…
Pretzel sticks (if in the UK try the Polish or World foods aisle of your supermarket) Candy melts Disposable piping bag
Dutch waffles (aka stroopwafels) OR pieces of ‘wheaties’ cereal for the roof
Icing sugar White nonpareil sprinkles (optional)
Step one: Carefully cut down your pretzel sticks to around 2.5cm in length. You’ll need quite a few of these so prepare a lot. If you have any leftovers save them in an airtight container for snacks later on.
Step two: Begin ‘glueing’ your log cabin together by carefully piping a thin line of candy melt atop of each pretzel ‘log’ as you go. For extra support you can ‘glue’ small vertical pretzel sticks into the inside along the ‘log wall’.
Step three: To create the roof pitch shape of the house cut down some sticks into descending sizes. Stick these together using the method in step two to create a triangle. Candy melt this to your log cabin wall.
Step four: Cut out some squares of your caramel stroopwafels the size of each side of the roof.
Step five: Using a blade tool carefully punch a hole in one of the roof sides, fill with a little candy melt and angle in a small piece of pretzel stick for a chimney. ‘Glue’ the sides to your house.
Step six: To add windows and doors simply draw them on using a black edible ink pen and a steady hand! (optional)
Step eight: Nestle your adorable log cabin atop your cupcake and dust with a sprinkling of icing/confectioner’s sugar to create a festive snowy scene!
Hurrah! Now it’s time to really see your cupcakes come together! Pop your adorable little log cabins atop a generously swirled cupcake, stick your hand piped trees around your cabin and dust with icing sugar through a sieve for a lovely snowy scene!
The Christmas period has always been synonymous with liqueur fueled festivities. Combine this with a little bit (or a lot) of indulgence at the dinner table and you should be left with a flurry of luxurious booze-y desserts! With this in mind we’ve whipped up a tempting Brandy Alexander cupcake; a creme de cacao with dark chocolate and brandy cake swirled with silky brandy buttercream, dusted with gold and finished with twinkling edible star sequins for culinary school, The Devilled Egg. This decadent cocktail inspired cupcake will no doubt have all of the grown ups at the party rushing to your dessert tables and cake stands for a sample or several. Head on over to The Devilled Egg Kitchen Academy’s blog for our full recipe!
Every year the fun filled winter season tempts us all with decadent desserts and luxurious liqueurs. This year is obviously no different as we present this grown up gourmet Bellini cupcake; perfect for celebrations and soirées! This light and fluffy Prosecco cupcake is filled with home made peach and brown sugar confiture, generously swirled with vanilla pod infused buttercream and finished with a sweet (no pun intended) white chocolate and Prosecco ‘snowball’ truffle. We created this cupcake recipe especially for Bristol based culinary school, The Devilled Egg. This festively frivolous cocktail inspired cupcake is sure to make you a hit on the dinner party circuit! Why not make your way to The Devilled Egg Kitchen Academy’s blog for our full recipe!
As cold, frosty mornings set in across the land here in the UK it’s time for the Snow Queen to begin her reign. What better way to see in the chilly season with these Vanilla Snow Queen cupcakes; soft and light vanilla cakes filled with luxurious white chocolate ganache, swirled with white vanilla buttercream and finally finished with a beautiful, sparkling crown! Display them atop a lovely silver platter or a pristine white tiered cake stand sprinkled with edible glitter for an extra frosty look. The wonderful thing about these particular cupcakes is they manage to be both fun for the kids yet full of glitz and glamour for more grown up sophisticated parties!
Pre-heat your oven to Gas Mark 3 / 160C / 325F and line a cupcake pan with cupcake cases. Cream your butter and sugar first and when ready add your eggs and vanilla. Once combined add the flour, mix well and pour your batter into your cases. Bake for around 20-30 minutes or until a cake tester comes out clean when tested.
White Chocolate Ganache Filling
200g white chocolate callets, chips or buttons
100ml double cream
Glass bowl
Whisk
Saucepan of hot water
In a glass bowl pour in the chocolate with the double cream and set into a saucepan of hot water. Stir gently with the whisk until melted and incorporating together. Remove from the hob and leave the bowl of chocolate and cream to set either in a refrigerator or on a windowsill in cold weather (cover with cling film if doing so). The ganache will be ready to fill your cupcakes with when it has the consistency of peanut butter.
Vanilla Buttercream Recipe
250g butter
250-300g icing sugar (keep testing when adding to make sure it is the consistency and sweetness YOU’D like)
6-12 drops of natural vanilla essence Icing and buttercream whitener
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 the flavour to taste and add a few drops of icing whitener at a time until you’re happy with the colour.
For more hints and tips see our tutorial on how to make buttercream here.
Step one: Add some tylo powder to your white or gray sugarpaste / fondant. You should only add a small amount; around 1/4 of a teaspoon per 250g.
Step two: Using a fondant rolling pin roll out your paste until around 3mm-4mm thick. With the straight edge blade tool cut out an elongated crown shape around 5-6cm in width at the bottom (but growing larger towards the top) and height.
Step three: Using the blade tool cut out a series of un-regimented ‘spikes’ along the top of the crown. Still using the blade tool indent ‘spikes’ along the crown’s bottom.
Step four: Roll out some gray fondant and cut a small strip. Cut ‘spikes’ along the top.
Step five: Using some dabs of edible glue attach the jagged strip from step four along the middle of the crown.
Step six: To create the pearls on the Snow Queen’s crown indent sections of the crown with the ball tool. Roll up some small white fondant balls and attach by adding a dab of edible glue into the indentation and lightly pressing the small ball into it. Alternatively you could use pearl beads.
Step seven: To shape your crown carefully stand it upright and paint the edges with edible glue before gently pressing together. Leave to set.
Step eight: Once your crown is set brush generously with silver lustre dust (avoiding the white fondant balls you’ve just attached). Leave for a few minutes and then dust once more.
Step nine: To make the pearls shimmer lightly brush them with a new paintbrush and some pearl lustre dust.
Once your crown is ready you can assemble your Vanilla Snow Queen cupcakes! Pipe each cake with your vanilla buttercream, gently nestle your crowns into the frosting and sprinkle generously with snowflake sprinkles! You can also add some edible glitter for some extra sparkle if you wish.
Voila! Congratulations on your collection of gorgeously glimmering Vanilla Snow Queen cupcakes; perfect for the frosty festive season.
