tuesday

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‘Tutorial Tuesday': How to make your own sprinkles!

What you will need:

256g of icing/confectioner's sugar
1 egg white
1 tablespoon of room temperature water
colourings and flavourings (We recommend flavourings by Foodie Flavours and colourings by Americolor or Squires Kitchen)
Parchment paper
Piping bags fitted with small writing tips (We recommend Wilton round tips 3-6) 

Step one: Combine all of the ingredients (except the colourings and flavourings) together in a large bowl. The mixture will become thick and sticky so be prepared for a little work.

Step two: Now you can add whatever colour or flavour you wish to the mixture.

Step three: If you require multiple colours divide the mixture into separate bowls.

Step four: Fill your piping bag(s) with your sprinkle mixture and pipe long lines or dots onto a flat surface with parchment paper. Note: If you make dots they will end up having the shape of chocolate chips.

Step five: Leave to dry out for 24 hours (This is essential!) and then you can chop them up using a spatula. 

Step six: Now sprinkle onto your baked goods and enjoy!

 

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‘Tutorial Tuesday': How to pipe buttercream roses!

What you will need:

A cupcake
A piping bag full of buttercream
A large closed star piping tip (Ateco 855)
Sugarpaste leaves or butterflies to decorate
Edible glitter (optional) 

Step one: Begin to pipe from the middle of the cupcake making a ruffled centre of buttercream.

Step two: Work your way around the middle you have created.

Step three: Continue piping around the cupcake until your rose is the desired size.

Step four: Now cease piping to end your rose. This will create unfinished look, however, the leaves or butterflies will cover this up.

Step five: On the unfinished section of your rose place a sugarpaste leaf or butterfly. Now your buttercream rose is complete!

We used the rose piping technique to create a small batch of raspberry cupcakes for an cupcake selection box order of thirty (boxes only go up to 24 hence the odd cookies and cream cupcake nestled within the raspberry rose cakes).

The flavours in this order include: (from left to right) After Eight peppermint and chocolate, Pink Velvet with gourmet vanilla buttercream, Peanut Butter Fudge, Lemon, Cookies 'n' Cream and Raspberry Rose.

 

 

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‘Tutorial Tuesday': How to make a sugarpaste cupcake!

What you will need:

Minature cupcake case
Sugarpaste in five different colours
A two inch scalloped cookie cutter
Small sprinkles
Edible glue
Taper cone tool
Toothpick

Step one: Mould a cupcake shaped base to fit into the minature cupcake case. Now place the sugarpaste inside the minature cupcake case pressing the sides in to create texture.

Step two: Mould a dome shape to create the top of your cupcake. Using the edible glue attach the top of the cupcake to the base.

Step three: Using the scalloped cookie cutter cut out your ‘icing’ from some contrasting sugarpaste. Paint the dome with edible glue then carefully place your ‘icing’ atop and mould.

Step four: Now it is time to make your cherry! Form a ball from a red or dark pink paste then press the taper tool into the top. This creates a small star shaped hole for the stem of your cherry.

Step five: Using a toothpick indent your cupcake where you would like to place your sprinkles and then push them in. You can use a tiny amount of edible glue to really hold the sprinkles in place. Paint a small blob of edible glue on top and attach your cherry.

Step six: Take a small piece of green sugarpaste and roll into a stem. Put some edible glue in atop your cherry and carefully attach the stem. Now you have a sugarpaste cupcake to adorn your baked goods with!

 

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