Today I spent my sunny Sunday baking.
I made strawberry cupcakes covered in butter icing and edible glitter finished with a pink fondant butterfly. YUM YUM!For piping I used a tala icing bad set, I LOVE this. It had a cute retro metal packaging that is great for wiping in the kitchen for mucky fingers. I personally think it is a lovely easy to use starter kit. It has an icing bad and 8 different nozzles and a handy booklet with tips on what nozzle to use and what look the nozzle achieves. This I got from The Rage at a price of £9.99. BARGIN!
I used buttercream icing this is just a simple recipe Makes: 225g.
What you will need:
What you will need:
- 225g icing sugar
- 1/2 teaspoon vanilla essence
- 1 tablespoon milk
- pink food colouring
How I did the buttercream piping:
Hold the piping bag tip 1cm approximately ½ in above cupcake top at a 90° angle to the cupcake surface. Squeeze out the icing to form a blobWithout releasing pressure, raise the tip slightly as you drop a line of icing around the blob in a tight, complete rotation.After completing the first rotation, move the tip towards the center and up and around to make a second spiral around the inside edge of the first spiral.Release pressure to end spiral at the center of cupcake.
For the top I used a Butterfly Plunger Cutter that I got as a set of 3 from Dunelm Mill for £2.99 they came in a small medium and large.
Hold the piping bag tip 1cm approximately ½ in above cupcake top at a 90° angle to the cupcake surface. Squeeze out the icing to form a blobWithout releasing pressure, raise the tip slightly as you drop a line of icing around the blob in a tight, complete rotation.After completing the first rotation, move the tip towards the center and up and around to make a second spiral around the inside edge of the first spiral.Release pressure to end spiral at the center of cupcake.
For the top I used a Butterfly Plunger Cutter that I got as a set of 3 from Dunelm Mill for £2.99 they came in a small medium and large.
This is how I made the butterfly's
1. Dust some icing sugar on your baking mat to prevent the fondant from sticking. Roll out the pink fondant making sure it’s not too thick or thin.
2. Dip your butterfly cutter in some icing sugar, and gently place the cutter on the pink fondant to get your butterfly shape.for this bit if you don't have a baking mat you can use a clean paper wallet the plastic ones it is easy to peel off than a side unit.
3.Leave to dry, depending on how you want them is where you leave them if you would like a 3D effect Place the butterflies (pattern-side down) around a rolling pin, and allow them to dry for a few hours.
4.Place the butterflies on the desired position on the cake, make sure butter cream is still wet so they stick or add a little butter cream underneath
5. Sprinkle some glitter on top of the butterflies and the cupcakes.
1. Dust some icing sugar on your baking mat to prevent the fondant from sticking. Roll out the pink fondant making sure it’s not too thick or thin.
2. Dip your butterfly cutter in some icing sugar, and gently place the cutter on the pink fondant to get your butterfly shape.for this bit if you don't have a baking mat you can use a clean paper wallet the plastic ones it is easy to peel off than a side unit.
3.Leave to dry, depending on how you want them is where you leave them if you would like a 3D effect Place the butterflies (pattern-side down) around a rolling pin, and allow them to dry for a few hours.
4.Place the butterflies on the desired position on the cake, make sure butter cream is still wet so they stick or add a little butter cream underneath
5. Sprinkle some glitter on top of the butterflies and the cupcakes.
Stay Beautiful! Luna ♥
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