This weeks CAKE101 decorating / baking tip is a really striking and surprisingly quick way to frost beautiful swirls of colour onto your cupcakes! You can even use this piping technique to pipe fun coloured roses onto layer cakes or to fill whoopie pies and macarons with. You can even experiment with using three or more colours, create ombré toned stripes or combine multiple flavoured frostings together… yum!
“To swirl your cupcakes with two tone striped buttercream use a tall glass to fill up your piping bag. Fill one side with one colour leaving space on the other side for your next colour! Fill the next side and you’re ready!”
Tutorial Tuesday: How To Colour Your Own Sprinkles!
In this week’s cake and cupcake tutorial we show you a quick and simple way to custom colour your own sprinkles and pearls to match your cakes and cupcakes! By following these four easy steps you could begin the decoration early and have as many, or as little, custom sprinkles you need. Why not make the colours you require and store them for future use? Simply check the use by dates on the bottle of your lustre dust and sugar pearls/nonpareils and write which ever comes around first on the ziplock bag and store in a cool, dry place.
Tutorial Tuesday: How to make an Easter chick cupcake!
Easter is just around the corner so in this week’s tutorial we show you how to create a cute and simple Easter chick cupcake; fun for all ages to make! Why not play with colour combinations, flavours, sprinkles, piping tips etc to create fun characters or different types of birds for parties or new seasons.
Step one: Using the spatula spread a generous amount of yellow buttercream onto your cupcake as evenly as possible. It doesn’t have to be perfect as it is only there to stick the lemon crystals on securely.
Step two: Place the lemon crystals on a flat plate and dip and roll your cupcake around in the crystals until it is fully covered. Now your chick has a ‘fluffy’ look.
Step three: Dip the flat end of the kebab stick into the black food gel and place your eyes accordingly. This may take a few goes as the lemon crystals may stick to the gel.
Step four: Using the 510 closed star tip pipe a ‘V’ shape on either side of your chick then pipe a line in the middle of each ‘V’ to create wings!
Tutorial Tuesday: How to pipe a buttercream rose using a flower nail!
In this week’s tutorial we show you to pipe a buttercream rose using a flower nail! These buttercream roses are perfect on top of delicious cupcakes. They are also great decorations to place around the top of a home made cake.
Why not play with colour and add interesting looks to your roses. Fill your piping bag with two buttercream colours on each side for two tone roses. Paint a stripe of food colour along the inside of your bag in-line with the thin part of your petal tip to add colour to you flower’s edge. Use one piping bag per cupcake and layer tablespoons of different coloured buttercream inside the bag to make rainbow roses. Those are just a few ideas to add colour to your piped flowers.
This piping style can take a while to get right, but once you have the hang of this method it is really fun! We do, however, have a simpler buttercream rose tutorial for those who would like to create a quick, easy and lovely rose. Both types of piping will create eye catching roses that are perfect for both cupcakes and cakes!
Step one: You need to stick the small square of parchment paper to your flower nail by piping a tiny bit of buttercream atop the nail and setting the paper on top. By adding the parchment paper to pipe your rose onto you are making transferring the rose to a flat surface to set easier.
Step two: Pipe a centre to your rose. This should be a small cone like shape of buttercream. With practice try to pipe your rose bud centre with a ‘fold’ shape to it. The ‘fold’ makes a more natural rose bud shape to the centre of your flower.
Step three: To pipe your rose petals angle your tip slightly towards you. Also, keep the thick end of the petal tip on the bottom so the thin part forms the top (visible edge) of your petals. Pipe your petals in scallops around the centre. With each new rose pipe your petal or scallop from the last petal’s centre.
Step four: Pipe your rose’s petals to your desired size. Piping this type of rose takes a fair bit of patience and practice so keep trying and don’t be disheartened!
Step five: When you reach the final layer of petals angle the top (thin end) of your petal piping tip a little more towards you so that your final petals curve outwards. This makes your rose finish much neater and with a more natural finish.
Once your rose has set you can carefully move it from the parchment paper onto a cupcake (pipe a small bit of buttercream on top of your cake for it to stick) using a pair of small scissors.
Also, you can pipe this type of buttercream flower straight onto the top of your cupcake. Be aware that this can be tricky. TIP: If you do want to pipe straight onto your cupcake try using a turntable to turn your cupcake and sit with your cupcake at eye level for more control.
If you have followed this tutorial you will be left with a beautiful buttercream rose! If you need to decorate a batch of cupcakes or a cake why not make your roses in advance, leave them to set (you can even keep them in the freezer then thaw them at room temperature), and they’re ready to decorate you baked treats with.
If you give this tutorial a try we’d love to see your finished cakes and cupcakes!
Tutorial Tuesday: How to create a sugarpaste / fondant lamb!
As the winter months transcend into spring why not follow this tutorial and create your very own sugarpaste lamb! With Easter and St. David’s Day just around the corner these little lamb cupcakes are perfect for your spring themed celebrations. As one half of Juniper Cakery is Welsh we’ll certainly be creating this lamb on the 1st of March!
Step one: Split the peach sugarpaste in to three, sitting one piece aside for now, and roll out a ‘sausage’ and a ball with the other two pieces. Place the ball atop of one end of the ‘sausage’ using edible glue to secure it in to place. If you feel extra support is needed place a cocktail stick between both pieces.
Step two: Now you have the body of your lamb it is time to add some facial features. As you can see below we’ve given ours has a sheep-ish look perfect for adding a blade of ‘grass’ at a later stage as though eating. You could play around at this stage but if you would like to create a similar characteristic for your lamb use the blade tool to make a small incision at either side of your lamb’s face to create the mouth. Using a small amount of the black sugarpaste create two circles and stick them into place using edible glue; now your lamb has eyes!
Step three: For the ears simply take the remainder of the peach sugarpaste, roll them into small ovals, ensuring they taper at one end, and slice down the middle using the blade tool until they resemble coffee beans. Glue them into place with edible glue and now your lamb has ears!
Step four: As we have done above begin rolling balls of white sugarpaste in multiple sizes; their actual size depends on how big, or small, you’ve decided to make you lamb. Build up your lamb’s ‘wool’ with one or two lawyers to ensure that all of the body is covered as seen below.
Step five: If you would like to add a piece of ‘grass’ for your lamb to chew simply pipe your cupcake using a 133 grass tip. Using a cocktail or kebab stick select a blade and place it in the corner of your lamb’s mouth. Alternatively you could roll a thin piece of green sugarpaste out between your fingers and attach it in the same way.
If you have followed this tutorial you will now have your very own little lamb! If you’re planning on celebrating spring, Easter or St David’s day this is a perfect way to do so. Why not change the white ‘wool’ to black ‘wool’ for variation or even place a flock of sheep atop a larger cake.