Browsing Tag

champagne

11th February 2014 // 4 Comments

Valentine Tutorial: Pink Champagne Cupcakes!

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.

Pink Champagne Cupcakes by Juniper Cakery

Pink Champagne Cupcakes by Juniper Cakery

[yumprint-recipe id=’4′]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.

Pink Champagne Cupcakes by Juniper Cakery

Pink Champagne Cupcakes by Juniper Cakery

[yumprint-recipe id=’5′] Pink Champagne Cupcakes by Juniper Cakery

Miniature Fondant Pink Champagne Bottles

You’ll need…

Pink or a dark green fondant / sugarpaste if creating normal champagne bottles
White or ivory fondant / sugarpaste
Raspberry pink fondant / sugarpaste
Edible glue
Paintbrush
Gold lustre dust or edible metallic paint
Vodka
Small plunger cutters (optional)
Blade tool
Candy melts
3mm thin ivory ribbon
Disposable piping bag
Fondant rolling pin
Icing / confectioner’s sugar

Pink Champagne Cupcakes by Juniper Cakery

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!

Pink Champagne Cupcakes by Juniper Cakery

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!

10th February 2014 // 2 Comments

Ruffled Champagne Cake with The Happy Egg Co. Eggs!

What better way to treat a loved one for Valentine’s Day than with a beautiful and indulgent home-made cake! Using three key Valentine ingredients, and some egg whites from The Happy Egg Co. eggs, we created this truly lovely and decadent cake. One of the best things about this recipe is that it incorporates some incredibly sumptuous flavours and ingredients without being too sweet or rich. Perhaps the only bad thing about this cake is that you’ll find you’ve eaten quite a few slices without realising! Imagine a gorgeously soft and fluffy champagne infused cake smothered with fruity yet creamy strawberry and white chocolate buttercream just waiting to be devoured… can’t wait to start baking? We thought so.

Ruffle Champagne Cake by Juniper Cakery

Ruffle Champagne Cake by Juniper Cakery

White Champagne Cake (makes three 9 inch diameter layers one inch deep)

453g Self-raising flour
453g Butter
453g Caster sugar
453g Egg whites from The Happy Egg Co. eggs
400ml Champagne or 12-18 drops of champagne essence

Pre-heat an oven to Gas Mark 3/325F/170C.

In a saucepan add the 400ml of champagne, set to boil then simmer until reduced to half the amount. Set aside to cool.

Cream your butter in a mixer then add the sugar. Add in the flour along with half of the happy eggs for around one minute. Once half of the happy eggs are combined add the remaining eggs along with the champagne or champagne essence. Mix for about 5 minutes.

Pour batter in the pan around 2cm in height and place on the top shelf. Bake for around 40-50 minutes. Repeat this step to create your second and third layer. When all layers are baked leave them to cool fully as you prepare your buttercream!

Ruffle Champagne Cake by Juniper Cakery

Ruffle Champagne Cake by Juniper Cakery

Strawberry and White Chocolate Buttercream

500g Diced/chopped butter at room temperature
300-400g Icing sugar (keep testing when adding to make sure it is the consistency and sweetness you like)
6-12 Drops of strawberry extract
150g Melted white chocolate
Pink gel paste food colour

Add half of the of butter into your mixer and cream. Then gradually add icing sugar and the remaining butter (cut into cubes) until you get a smooth, creamy texture. Add in the melted chocolate and then add the strawberry essence to taste with some pink gel paste food colour.

To assemble you need to stack your layers with your buttercream sandwiching them together; now you need to crumb coat your cake. A crumbcoat is a thin layer of buttercream or ganache that seals in the crumbs before being fully iced or covered. With a good angled spatula smoother some of the buttercream atop and around the sides of the stacked cake until covered. Chill in a refrigerator for 20-40 minutes. Once chilled remove and cover with the rest of your strawberries and white chocolate buttercream using a spatula. We covered ours with soft buttercream ruffles for a romantic look.

Ruffle Champagne Cake by Juniper Cakery

We hope you’ve enjoyed our year of various cake recipes utilising eggs from The Happy Egg Co. as we have and that we’ve inspired more people to try their hand a new skill… or several.

29th January 2014 // 0 Comments

The Happy Egg Co. Cake – Valentine Sweetheart

2014 is officially here which means our partnership with The Happy Egg Co. is coming to an end. We’ve made a selection of delicious cakes for them over the past year and experimented with lots of flavours, palettes and designs; our last cake certainly won’t be any different! Though the new year brings with it the beginning of winter, Valentine’s Day offers the opportunity to use otherwise ‘summery’ ingredients; strawberries and champagne! With this in mind we’re very excited to announce that our very last cake with The Happy Egg Co. incorporates some of life’s little luxuries; strawberries, white chocolates, and roses all tied together with a generous helping of champagne!

Champagne, Chocolate and Strawberries Cake Development

Champagne, Chocolate and Strawberries Cake Development

Champagne, Chocolate and Strawberries Cake Development

For this cake our colour palette is inspired by gorgeous bouquets of roses that traditionally find themselves delivered to loved ones on Valentine’s Day. The vibrant and soft pinks of roses combined with fresh greens and delicate creams lend themselves wonderfully to cakes and other sweet treats of the season!

Champagne, Chocolate and Strawberries Cake Development

23rd December 2013 // 0 Comments

Cranberry, Champagne and Chocolate Macarons for The Devilled Egg

At this time of the year champagne can find its way into our lives in many forms from various cocktails, indulgent bath sets, and fancy hor d’oeuvres; so why not enjoy some bubbly infused into a delicious macaron or several. These Cranberry, Champagne and Chocolate Macarons have been specially created for The Devilled Egg Kitchen Academy by Juniper Cakery and are wonderfully perfect for New Year’s get-togethers and parties. Be adventurous and assemble them into an impressive macaron tower or topple them playfully onto golden tiered cake stands for a casual yet elegant feel. For the full recipe visit The Devilled Egg blog.

Cranberry, Champagne and Chocolate Macarons

Cranberry, Champagne and Chocolate Macarons

Cranberry, Champagne and Chocolate Macarons

17th April 2013 // 0 Comments

Old Hollywood Inspired Cupcakes

Old Hollywood glamour cupcakes

Recently Cake Central set a cupcake challenge via their website to create a collection of cupcakes inspired by a select theme and colour palette; ‘Old Hollywood Glamour’ in particular. The palette consisted of beautiful soft creams, golds and champagnes, rose pinks and a rich plum hue which we loved the idea of working with. Alongside this colour scheme was the imagery of old Hollywood elegance; glimmering Elizabeth Taylor-like jewels, shimmering fabrics, florals and textile pleats and ruffles.

Old Hollywood glamour cupcakes

As we set to work creating our small 1930s Hollywood inspired cupcakes we thought this would be a great chance for us to show how we work on our more bespoke designs. The first thing we do is brew a lovely hot cup of tea and sit down to discuss any imagery, inspiration boards, colour ideas or even swatches we’ve been given. In this case, Cake Central created a lovely Pinterest board full of the key images to follow (see below) with a brief that called for ‘subtle glamour’. From this board/brief we settled upon taking elements of texture, look and design rather than interpreting the inspirational images literally. The elements we chose to work with incorporated not just the colours or champagne, vanilla cream, rose and plum, but the flavours also; glimmering golds and subtle pearlescent sheens, textile pleats and ruffles, rose elements and the grandeur of edible gold!

Old Hollywood glamour cupcakes

After establishing out key design and colour elements we quickly sketch out a number of ideas with notes and thoughts about what may or may not work. On paper a design is easy to imagine and create, but these need work and need to be reconsidered with your cake decorator ‘hat’ on as some ideas would not prove practical in buttercream, fondant, jam or cake layers! At this stage we eliminate and swap ideas over, however, these aren’t set in stone. Sometimes you need to think on your feet when it comes to the actual cake decorating stage.

Old Hollywood glamour cupcakes

Old Hollywood glamour cupcakes

One of the next stages is to develop our rough sketches into more inspired designs by sketching the final ideas out and adding colour using watercolours. This helps us see a more end result so we’re less dazzled and more prepared when it comes to decorating. It also helps us see how our colours are going to work together.

Old Hollywood glamour cupcakes

Old Hollywood glamour cupcakes

Once we’ve got all out preparation ideas, sketches and paintings done we gather together our materials and tools, bake our cakes (or in this case, cupcakes), whip up (literally) our buttercream, do a final test of flavours and we are ready to decorate! Any fondant, flowerpaste or buttercreams need to be coloured first and kept close to the final colour palette. Then we begin on the more time consuming tasks such as creating our flowerpaste ombré rose which needs to be worked fabric thin and is incredibly delicate and can take up to an hour to create!

Old Hollywood glamour cupcakes

When it comes to cupcakes once all are piped things begin to come together a lot more. It’s an exciting thing to see all of your hard work of prep begin to form into your end design. The wonderful thing about baking and decorating is that you see everything develop in stages from just a collection of ingredients. It’s the perfect career or hobby for anyone who is patient, loves piecing things together, and is both creative and practical.

Old Hollywood glamour cupcakes

Old Hollywood glamour cupcakes

 

 

 

 


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