Jessica's Birthday Cupcakes

Even the tops of the cupcakes

(You can freeze the tops to make cakepops another day)

Spread buttercream thinly over the tops

(This is the glue that will stick the fondant to the cupcake)

Roll out pink fondant, place butterfly stencil on icing

Hold stencil down and spread purple royal icing over evenly

When you remove the stencil you will find your beautiful butterfly

Using a fluted cutter cut your round, the same size as the top of your cupcake

Place on top of prepared cupcakes

You can use different templates to create different effects

You can also sprinkle with edible glitter

1/3 of the cupcakes were piped with buttercream using a star nozzle to create rosettes

I added strawberry jelly crystals to the buttercream to create the pink colour and strawberry flavour

Using a large petal tip, start piping from the middle to the outside

Turn cupcake as you pipe

Starting in the centre again pipe only halfway out then back into the centre

Sprinkle with edible glitter and top with a pressed butterflies

To make butterflies - Roll fondant thin, press with butterfly cutter and lay in V shape formwork to create shape 

 Allow to dry overnight before using

I piped these lace butterflies using royal icing

they need to dry before you can place them on the cupcakes

(Create these the day before)

Lace butterfly with rosette piping

Pressed butterfly with petal piping

Stencilled butterfly on fondant

Final arrangement

The dilemma created was... which cupcake to eat first? 

Carrot Flower Garnish

Play the video and learn how to create 3D carrot flowers

Fruit and Vegetable Garnishing

Play the video to learn how to create garnishes made with strawberries, lemons, tomatoes, carrot, pear and an apple swan

Applique Cup Cake

Felt hand sewn cup cake

Chocolate Lava Cake

Chocolate Lava Cake

1. Brush 8 x 1/2 cup ramekins with butter.
2. Add 1 tsp caster sugar to each and shake to coat evenly.
3. Stir 200g chopped dark chocolate in a heatproof bowl over a saucepan of simmering water until melted.
4. Beat 200g butter and 2/3 cup brown sugar until light and creamy.
5. Add 4 eggs, beating well.
6. Stir in 2/3 cup plain flour.
7. Fold in melted chocolate.
8. Spoon mix into prepared ramekins.
9. Place on a tray and cover. Refrigerate for 20 minutes or until you are ready to bake.
10. Preheat oven to 180C.
11. Remove puddings from the fridge and place straight into the oven on a tray.
12. Cook puddings for 15 minutes exactly.
13. Let rest in ramekins for a few minutes then turn out onto serving plate.

Tip: If you cook exactly for 15 minutes you will have lots of yummy gooey lava.

Big Tip: The mix can be made a day before cooking as long as it is kept refrigerated before baking.

Adapted from the Woolworths Fresh Magazine

Cupcakes



Mini marshmallows snipped on an angle with scissors



Pressed fondant flowers

 

                                           

Flooded love hearts piped from royal icing

(I used leftover royal icing from another project and piped it onto baking paper)

Allow it to air dry before use

       

Piped buttercream using a teardrop tip

                                                          

Freehand moulded fondant icing 

                                                                

Daisy was made by pressing fondant icing into a silicone mould

                                      

 

Fondant icing

                                                                                     

Flooded Biscuits