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!
Ateco 855 tip or any closed star tip with 5 star points (the Ateco 845 is also good)
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!
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.
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.
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!
Yay! It’s Christmas week! We’ve been SO insanely busy throughout November and December that we haven’t had much time to work on any tutorials or recipes for our blog. Fear not, however, we’re kick starting this week with this cute how-to… make a Christmas pudding cupcake tutorial! Our gold splattered Christmas pudding cookies were ridiculously popular this year. We created just over 300 of them (and so many other Christmas themed cookie designs too) before we had to stop taking Christmas orders last week. As we sat decorating each one we ended up sketching a quick cupcake idea for a character driven Christmas pudding! Behold our Christmas pudding cupcake tutorial… so tasty that it’s even trying to eat itself.
Firstly, core and fill your cupcake with buttercream or whatever filling you like to use. You can even use a small sharp knife to remove a little of the cupcake at the centre before filling. Some tasty filling ideas include salted caramel, marshmallow cream or even cookie butter!
Tip! Don’t go overboard when coring your cupcake. Try not to go all the way to the bottom or else you could pierce the cupcake case, which may mean your filling will seep out completely!
For a super smooth and flawless look to fondant iced cupcakes we always double ice. This just means smoothing down a small circle of fondant on top of the cupcake before you really start decorating!
Roll out some sugar paste / fondant and cut a circle just a little smaller than your cupcake. Place on top and smooth down.
Repeat step 02, but with brown fondant and also use a circle a little larger than your cupcake so that the fondant can cover the entire top of your cupcake! Smooth down so the brown fondant sits along the top of your cupcake case. You may also need to use a little edible glue to stick it in place too.
Roll out white fondant and cut a small circle from this. This is going to create the icing on top of your Christmas pudding cupcake!
With a small sharp knife or a blade tool cut away sections of your white sugar paste / fondant circle until it resembles a ‘wobbly’ shape like the one above. This is going to be the icing that will drip down your little Christmas pudding cupcake.
Attach the ‘icing’ on top with some edible glue. Then dust or paint the white icing section with some sparkling lustre! This step isn’t absolutely essential, BUT a little glitz this time of year is a win/win!
Roll some green fondant and then cut and stamp two holly leaves per cupcake. Small plunger cutters are great for this because the plunger section usually features a ‘print’ or texture that you can then transfer onto the cut piece.
Attach the holly leaves in place on top of your Christmas pudding cupcake with a little edible glue. Edible glue can be a little slippery so don’t use too much and make sure you gently hold your pieces in place until they feel stuck down.
Take some pink (you can use red though if you like) sugar paste / fondant and roll into three small balls per cupcake. Then attach with a dab of edible glue. Afterwards, once these have been attach you’ll need to paint each berry with a little confectioner’s glaze. This helps make the berries shine!
Using a small ball tool indent where you’d like your cupcake’s eyes to sit. Then with a tiny amount of edible glue attach two black sugar pearls (or you can roll two small balls of black fondant) into the indentations.
Use the base of a small piping tip to then indent a cheeky smile underneath the eyes! Or you can also use a scallop tool, which can usually be found in an icing modelling tool set. It looks like a simple curved line.
For the tongue roll out a small ball of pink sugar paste / fondant and flatten it into an oval-like shape. Cut the piece in half then indent a line down the middle with a blade tool or small sharp knife. Be careful not to cut the tongue in half!
Next, attach the tongue with a small amount of edible glue as in the image above. Also, try not to add too much as edible glue can seep out or lead to pieces sliding around if too much is applied… which isn’t a good look.
Finally, add blush to your Christmas pudding cupcake with pink edible blossom / petal dust and a fluffy food safe brush. You don’t need to follow this step, however it really ups the cute factor!
Build your colour up a little at a time. It’s easier to add further blush if needed than have to start all over again!
How cute is this Christmas pudding cupcake tutorial? We (almost) wouldn’t be able to eat it. Traditionally holly berries and leaves are used to decorate a Christmas pudding, but you can personalise yours to fit whatever your festive theme is. So why not opt for plunger cut snowflakes or a cute little edible bow?
It’s time for another fun unicorn inspired treat! Hooray! This week’s tutorial is super fun and also pretty easy to follow. These fondant / sugar paste ruffle pom poms are ridiculously fun, bright and they’re perfect for party time! You can use the finished edible pom poms to top cupcakes with, add on top of a cake among swirly lollipops or make tiny versions for cake pops!
Roll out each of your coloured fondant / sugar paste to a thickness of around 2-3mm. Once rolled cut out your circles! You’ll need one of each of the 5 colours per cupcake.
Turning those fondant circles into ruffled pieces is pretty easy! All you need to do is gently fold a circle in half and then into quarters. It pays to be quite light handed with this as you don’t want your ruffles to squish or sag.
Note: If your fondant seems a little too much on the floppy side chances are your ruffle pieces will end up just being folded pieces of sugar paste. If this happens try adding a little CMC or tylo powder (1 teaspoon per 250g of fondant is a general rule of thumb).
Now you can arrange your little ruffled pieces however you like. We wanted the top ruffles to be pink so we created our lower half of the pom pom with our yellow, mint, purple and turquoise pieces first! When you’re happy with the look stick the pieces together with a little edible glue!
Note: Try not to add too much edible glue as things could get messy! Glue squishing or seeping out of work also never looks good.
Add small pieces of bubble wrap (or even paper kitchen towel) to help your ruffles keep their shape as they set!
Yay! Party ready unicorn-inspired cupcakes that are ridiculously fun! You can even add in golden painted unicorn horns made from fondant nestled into the ruffles to go super unicorn themed; opt for different colours for themed parties or make a huge version to add on top of an iced birthday cake (note… you may need a few more ruffle circle pieces for that cool idea).
Of course it wouldn’t really be Christmas if that jolly guy in the red suit didn’t pop up somewhere… and here he is! We created one fun and festive Santa cupcake tutorial for the wonderful people over at Craftsy to share. We wanted this little Santa do a little more than sit on a nice cupcake. At the time we began sketching ideas we’d just finished hand piping lots of birthday cupcakes with little painted parcels finished with royal icing bows. After piping what felt like 1,000 little silver presents AND doing the same for our Christmas tree tutorial we thought they’d make a fun idea for this cupcake design too. So, being the crazy people we are (normal people would never want to look at a tiny piped bow ever again) we made our Santa Claus burst from a pile of Christmas gifts! So if you’d love to re-create this Santa cupcake tutorial then visit the Craftsy blog now!
Jolly Santa cupcake tutorial!
We initially thought of toying with Santa’s famous red suit and re-creating him in gold, but obviously that idea was scrapped. Instead, we toned down the bright red of his famous Christmas uniform by adding in pink gift boxes. We also jotted down some notes on how to photograph him… lots of white, brightness, minimal styling and to try out different shades of A2 pink paper backgrounds.
If you look closely you can spot some rather glittery golden buttons down Santa’s coat. We had to work in some gold somewhere (other than a few of the presents and the cupcake cases). We re-created the cute buttons we made for our fondant gingerbread character tutorial a couple weeks back and attached them before painting them gold.
If you’re going to be re-creating our Santa cupcake tutorial for the holidays you can always leave out the cupcake, nestle your Santa Claus on top of an iced cake and surround him with presents and even a Christmas tree!
One of our main childhood memories of Halloween (apart from the candy coma that mysteriously afflicted us on the hazy mornings of November 1st every year… how strange) is getting our candy buckets ready for the big night! Last year we created a cake version of this Halloween accessory, but we thought that this year a smaller and quicker Jack O’Lantern cupcake tutorial would be perfect for everyone to re-create! PLUS, how amazing would all those mini versions of everyone’s favourite sweet treats look spilling out of this beauty? Check out our tutorial below for a freakishly fun time!
01: The first step of this Jack O’Lantern cupcake tutorial is to flat ice your cupcake. Begin by smothering a little buttercream on top of your cupcake. You only need to use a small amount for the fondant / sugar paste to stick. If you add too much you’ll end up having buttercream squishing out from underneath.
02: Roll out white fondant / sugar paste to a thickness of around 4-5mm and cut out enough white circles to ice the amount of cupcakes you have. Lay the circles on top of your cupcakes and carefully smooth and flatten the fondant / sugar paste to the edges.
03: Repeat step 02 for the orange fondant / sugar paste circles. Make sure to attach the orange onto the white fondant / sugar paste layer with a little bit of edible glue.
04: Add in a pumpkin-like texture or lines to your cupcakes by lightly using a blade or veining tool to scour vertical lines around the sides of the iced cupcake.
05: To add the facial features roll out some black fondant / sugar paste and with a small sharp knife cut out whatever features you want your cupcakes to have! A fun idea is to give each cupcake it’s own personality. Attach with a dab of edible glue.
06: To create a crevice for your candy pieces take your large round cupcake piping tip and gently core the middle of your cupcake. Twist the tip down the middle top of each cupcake and core halfway down before removing the piece of cake and fondant.
07: Now you can add your candy and lollies into the centre of your cupcakes!
Arrange all your super ghoul Jack O’Lantern cupcakes on cake stands strewn with fake cobwebs, meringue ghosts and sticky caramel apples for one fang-tastic Halloween dessert table!