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valentine's day

10th February 2015 // 2 Comments

Tutorial Tuesday: How To Make a Fondant Ruffled Heart Pick For Cakes and Cupcakes!

Finding quick and fuss-free ways to decorate a seasonal cake can be a stressful task in itself, but with our fabulous tutorial on how to create your own fondant ruffled heart pick you’ll be ready for your next cake project in no time! The wonderful thing about creating fondant ruffles is that they can be fairly forgiving. Randomly placed curls and frills only add to their textural allure so why not read on for our handy how-to…

Fondant ruffled heart cake pick tutorial!

how to make a Valentine ruffled heart cake by Juniper Cakery

Materials needed:

Juniper Cakery's tutorial for a fondant ruffle heart

Step 1:

Roll our some fondant or gum paste to a thickness of around 6mm-8mm. Be sure to check that the thickness of the fondant is wider than your wooden skewer or cake pop stick.

Create pink fondant ruffle hearts for cakes and cupcakes by Juniper Cakery

Step 2:

Using your heart cutter cut out a nice clean heart shaped piece of fondant.

Of course, for different themed cakes you can utilise different shapes. Plain circles are wonderful for adding edible sugar pearls or fondant cameos in the centre for a luxurious jewelled brooch look. 

How to make a sugar paste ruffled heart for cakes by Juniper Cakery

Step 3:

Take your cake pop stick or wooden skewer and paint with a little edible glue before carefully inserting into the base of your heart halfway. Leave to set.

Make pretty frilled hearts for cakes with this tutorial by Juniper Cakery

Step 4:

Roll out some thin fondant and cut into strips around 1 1/2cm in height. Too short and you’ll lose the lovely textural look like the ruffles create when then curl and fan out randomly. Too long and you’ll risk finding each strip harder to handle.

Step 5:

Using a ball tool thin and ruffle the edges of each strip. To do this take your ball tool and press down moving along the long edge of each strip. You should find that the edge has little ruffled waves!

Ruffled fondant heart tutorial from Juniper Cakery

Step 6:

Paint edible glue onto the surface of your heart and arrange your ruffled strips of fondant from the centre to the outer edges of the shape! To help attach the strips down press lightly on the base. It’s ok if they spread or fold a little as your apply pressure.

 Tutorial on how to decorate a ruffle heart cake for Valentine's Day by Juniper Cakery

Step 7:

Once set and hardened it’s time to see your work finished! Gently insert your ruffled fondant heart cake pick into your cake or cupcake.

Tutorial on how to decorate a ruffle heart cake for Valentine's Day by Juniper Cakery

We absolutely love things that can be tweaked slightly or given a new slant to be useful for other designs and these ruffled heart picks are no exception! For baby showers stick to soft pastel colours. Why not even create lots of different sized vintage coloured hearts to adorn a simple first birthday cake? 

For bridal showers or weddings miniaturise your pick for lots of sweet and tempting cupcakes and perhaps dust or paint the edges with edible gold paint for a decadent feel. You can even omit the cake pop sticks or wooden skewers for lovely cupcake toppers that will sit flat atop of your miniature treats.

how to make a Valentine ruffled heart cake by Juniper Cakery

3rd February 2015 // 1 Comments

Tutorial Tuesday: How To Make a Fondant Love Bug!

It’s Valentine’s Day around the corner and love certainly is in the air for our adorable little love bug! This fun and wonderfully cute tutorial is surprisingly pain-free so why not follow our step by step guide and create a heart-warming collection of Valentine cupcakes for your sweetheart?

Fondant love bug tutorial to fall head over heels for!

Valentine's Day cupcake decorating tutorial on how to make a cute edible love bug from Juniper Cakery

Valentine Love Bug cupcake tutorial by Juniper Cakery

Materials needed:

How to make a fondant love bug for Valentine's Day by Juniper Cakery

Step 1:

Make a medium size ball of soft pink fondant / sugar paste with a small amount of tylo powder added… 1 teaspoon per 250g of paste).

Step 2:

Roll two tiny balls of black fondant. Indent where you want to place the eyes with the small ball tool and with a little edible glue attach the black fondant balls in place.

Step 3:

For the nose shape a tiny piece of white fondant into an oval shape and attach with edible glue.

Make a cute little edible love bug cupcake topper with this tutorial by Juniper Cakery

Step 4: 

For the mouth take a round piping tip and carefully press half of it into the face. Accentuate the smile with a little pink petal dust.

Step 5:

To add some rosy cheeks dust a little pink petal dust at a time underneath and opposite the nose.

Pink love bug cupcake topper tutorial from Juniper Cakery

Step 6:

To create the body take some hot pink fondant mixed with some tylo powder and form into a teardrop shape. 

Step 7:

Take a stick of uncooked spaghetti and push into it’s centre leaving some protruding to hold the head of the bug on. Attach with some edible glue and by carefully pressing the head onto the body through the spaghetti.

Create a sugar paste love bug for your Valentine's cupcakes with this how-to from Juniper Cakery

Step 8:

Now it’s time to make your little love bug’s antennae! Roll out some hot pink fondant to a thickness of around 5mm and with a small heart shaped plunger cutter cut out two hearts.

Sweet little fondant love bug tutorial by Juniper Cakery

Step 9:

Cut two pieces of floral wire around 2 inches long and curl around a thin paintbrush before sliding off and snipping down to around 1 inch in length.

Step 10:

Carefully straighten out a little bit at the end and with each tip dipped in some edible glue insert into the plunger cut hearts half way.

Step 11:

Carefully insert each antenna into the top of your bug’s head.

Edible fondant lovebug tutorial from Juniper Cakery

Step 12:

For the wings roll out some white fondant and cut out a medium sized heart using a cookie or pastry cutter.

Step 13:

With a small sharp knife slice the heart into half lengthwise and attach to the back of your bug with edible glue.

How to make a fondant love bug Valentine cupcake figure by Juniper Cakery

Step 14:

To add legs create two small rounded teardrop shapes from some hot pink fondant. Pinch and flatten the tapered ends together slightly. Attach and place your bug on top of the legs with a little edible glue.

Adorable fondant love bug for cupcakes by Juniper Cakery

Step 15:

Add some lovely heart details to your love bug with some heart shaped sprinkles!

This fondant love bug tutorial by Juniper Cakery is perfect for Valentine's Day cupcakes!

We like to think that a cutie like this would indeed look rather fetching perched on top of cakes as well as cupcakes so have fun making a little fondant love bug for large or small treats! For gorgeous baby shower cakes a sweet little heart themed bug like this would be positively show stealing. We love the idea of a pastel hued love bug sat atop of fondant ABC building blooks as part of a fun cake design!

21st January 2014 // 2 Comments

Tuesday Tutorial and Recipe: Shot Through The Heart Brownie Cupcakes!

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.

Mini Chocolate Brownie Hearts

200g chopped milk chocolate
175g self raising flour
100g butter
100g caster sugar
3 eggs

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
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.

Shot Through The Heart Brownie Cupcake

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!

Shot Through The Heart Brownie Cupcake

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!

Shot Through The Heart Brownie Cupcake

7th February 2019 // 0 Comments

Tutorial: How To Pipe Easy Rose Buttercream Cupcakes!

Tutorial for rose cupcakes by Juniper Cakery

With Valentine’s Day around the corner you’re going to want to get making some pretty romantic treats. Rose swirled cupcakes and even meringues are popular options so we thought we’d share how we pipe our’s! If you’re a shot by shot learner then we’ve included a few frames from our videos in this post. However, if you love watching video tutorials then we’ve created this how-to for YouTube and even IGTV on Instagram! Check out our buttercream rose cupcakes tutorial below!


Buttercream rose cupcakes tutorial!

Tools and materials needed…

  • Cupcakes (flat or slightly domed ones work best)
  • Silky buttercream
  • Disposable piping bags
  • Ateco 855 tip or any closed star tip with 5 star points (the Ateco 845 is also good)

How to pipe a Valentine Rose cupcake by Juniper Cakery

Step 01:

Once you’ve filled up a piping bag fitted with an Ateco 855 tip it’s time to start! Begin in the very centre of your cupcake (this applies both if you’ve cored and filled your cupcake or not). Pipe a ‘blob’ and then keeping the pressure and speed even continue around the ‘blob’ covering the cupcake surface.

Note: You don’t need to swirl or work your way around the cupcake multiple times… in fact this would end up making your rose look less like a rose!

How to pipe a Rose cupcake by Juniper Cakery

Tip: It may take a few tries (especially of you’re a beginner) to get the speed and pressure just right. Pipe too slow and you’ll end up with a shaky and over ruffled rose. Pipe to fast and your rose will look stretched and not as full.

Rose cupcake tutorial by Juniper Cakery

Step 02:

You can finish the end of your swirl with a lovely fondant leaf, however, it’s totally up to you! You can add sprinkles to cover up the end, use candy, chocolate truffles, or fondant bees and butterflies! If you like you can even leave the end of your piping just as it is.

How to pipe Valentine Rose cupcakes by Juniper Cakery

Yay! Happy piping! Swirling cupcakes can be pretty addictive. You can also use this tutorial to pipe mini meringue rosettes just like our pavlova recipe here. Go for smaller closed star tips to pipe florals on cookies or macarons with a stiff consistency too!

Learn how to pipe cute buttercream roses by Juniper Cakery


17th January 2019 // 0 Comments

Recipe: Partron Café and Dark Chocolate Mousse Cups!

Dark chocolate mousse recipe with Patron XO Café by Juniper Cakery

We pretty much live on coffee every single day so these dark chocolate mousse cups laced with Patron XO café are an instant hit with us. Also, if you watched out Instagram stories over Christmas then may have spotted the tequila coffee liqueur a few times. For Valentine’s Day why not surprise the coffee fanatic in your life with this caffeine infused dessert? However, feel free to whip them up for yourself too if you like… you deserve it!

Dark chocolate mousse with Patron XO Café

Dark chocolate mousse recipe with Patron XO Café from Juniper Cakery

Ingredients needed… (makes approx. 2 large coffee mugs full or 8 espresso cups)

How to make chocolate mousse by Juniper Cakery

Step 01:

Firstly, melt the dark chocolate slowly in a bowl over a saucepan of simmering water. Make sure not to heat the chocolate too much or too fast. Also, try not to get water into the chocolate as this will seize it up and you’ll need to begin again.

How to make chocolate mousse from Juniper Cakery

Step 02:

Now stir in the butter, Patron and egg yolks gently. Once incorporated set aside off the heat. At this stage it will look a little grainy and feel stiffer.

Learn how to make dark chocolate mousse

Step 03:

Add your egg whites to a stand mixer with a whisk attachment and whip to a slightly stiff consistency. Basically your egg whites should resemble a large fluffy cloud at this stage.

Recipe for dark chocolate mousse by Juniper Cakery

Step 04:

Next fold your whipped egg whites into your molten chocolate mixture along with your double cream (the 150ml amount).

Recipe for dark chocolate mousse via Juniper Cakery

Step 05: 

Carefully add to some stylish coffee cups. If you spoon these in and want a nice level flat top then just tap the cup on a counter a couple times to help the mousse inside settle. We divded our’s across two large coffee mugs. If you’re, instead, making these for a larger party then why not add to espresso cups? Leave to set for a couple hours in your fridge.

Pretty dark chocolate mousse by Juniper Cakery

Step 06:

Finally, when ready add a dollop of whipped cream (from the 100ml amount) on top of each with a sprinkling of chocolate coffee beans!

Tip! If you over whip your cream then don’t worry! This can be fixed pretty easily. Simply add in a tablespoon or two of full fat milk or left over double cream and whip for a few seconds.

Coffee and dark chocolate mousse by Juniper Cakery

Your perfectly creamy and thick decadent chocolate mousse should now be ready for dessert time! The great thing about this recipe is that it is pretty adaptable. Swap the Patron XO Café for cognac or even Bailey’s (make sure to taste test) or trade in the dark chocolate for milk. You can, however, leave out the alcohol hit all together. There’s even the option of playing with layers. Alternate white chocolate mousse with dark and add crushed chocolate chip cookies on top.

Patron XO cafe and dark chocolate mousse by Juniper Cakery

Dark chocolate mousse recipe for Valentine's Day by Juniper Cakery