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25th April 2017 // 0 Comments

Tutorial: Rainbow Pom Pom Cupcakes!

Rainbow pom pom cupcakes by Juniper Cakery

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!

Unicorn rainbow pom pom cupcakes by Juniper Cakery

Rainbow pom pom cupcakes tutorial!

Materials and tools needed…

Fondant rainbow pom pom cupcakes tutorial form Juniper Cakery

Step 01:

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.

Make ruffled fondant pom poms with this tutorial by Juniper Cakery

Step 02:

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).

Edible fondant rainbow pom pom cupcakes by Juniper Cakery

Step 03:

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.

Pretty rainbow pom pom cupcakes by Juniper Cakery

Step 04:

Add small pieces of bubble wrap (or even paper kitchen towel) to help your ruffles keep their shape as they set!

Cute rainbow cupcakes by Juniper Cakery

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).

Rainbow pom pom cupcakes tutorial for parties by Juniper Cakery

How to make fondant pom poms by Juniper Cakery

 

 

6th April 2017 // 0 Comments

Recipe: Lemon Funfetti Marshmallows!

Lemon confetti marshmallows recipe via Juniper Cakery

Easter is around the corner and that also means cute treats, fun flavours and sprinkles here there and everywhere! To get into the celebratory spirit we thought we’d share our Lemon Funfetti marshmallows recipe! Yay! This sweet is a great alternative for anyone who isn’t into chocolate too. Check out our recipe below to re-create these marshmallows at home.

Easter lemon confetti marshmallows by Juniper Cakery

Lemon Funfetti marshmallows recipe!

Serves approximately 12 – 20 depending on how generous (or not) you slice these babies.

Materials and tools needed…gelatine sheets

Marshmallow recipe by Juniper Cakery

01:

To start you need to thinly coat your cake pan with vegetable oil before dusting with a sieved mixture of icing sugar and cornstarch. Cover the corners and inner edges well to stop your marshmallow from sticking!

02:

This Lemon Funfetti marshmallows recipe uses gelatine sheets instead of powder. Take 9 sheets of gelatine and leave them to soak in a large shallow dish full of 140ml of warm to hot water. They should begin to soften and turn into jellied sheets that disintegrate in around 7 minutes. When ready pour the entire contents (gelatine and water) into the bowl of a stand-up mixer.

03:

Add the granulated sugar, water and tablespoon of corn syrup together in a medium saucepan. Boil until 115 degrees Celsius (or 238 degrees Fahrenheit) on high heat. This took approximately 10 minutes for us. You’ll need your candy thermometer for this step… a lot of people are put off of working with these as it feels like an extra step (and extra cleaning), but it’s pretty easy! All you need to do is place it in the pan with your ingredients and keep an eye on the temperature! Make sure that you use a candy or jam thermometer though!

04:

Once your hot sugar syrup is ready switch on your stand-up mixer to a slow speed. Carefully (it’s hot) pour the syrup into the bowl. After a minute switch up the speed to medium (don’t turn up your mixer too high as the ingredients will be very hot which may splash around and out of the bowl on a higher speed), add in your lemon extract, yellow food colouring and rainbow sprinkles (as many as you like). Mix for around 12 minutes until you’re left with soft clouds of marshmallow!

Note: Once you switch off your mixer the marshmallow mixture begins to set so keep this in mind!

05:

Pour the marshmallow mixture into your coated and oiled square cake pan. Smooth over with an angled palette knife. You can  lightly oil the spatula or palette knife as this can help stop the marshmallow mix sticking to it.

Note: For some extra rainbow try layering your marshmallow mix. Smooth a shallow layer into your cake pan and add rainbow sprinkles then repeat until you think it’s ready!

Bright Lemon Funfetti marshmallows recipe by Juniper Cakery

06:

Sprinkle the top of your marshmallow with rainbow sprinkles.

06:

Leave the marshmallow mix to set for around 3 hours whilst uncovered. We left ours in a cool and dark room undisturbed.

07:

After 3 hours the marshmallow mixture should be perfect and ready. Test it by lightly poking it with a clean finger. The marshmallow should spring back into shape and feel bouncy and a little fluffy too.

08:

With a sharp knife cut your set marshmallow block into squares before tossing them in the sieved mix of cornstarch (cornflour in the UK) and icing sugar. Tap any excess off before either bagging them into gift packs or storing them away into airtight containers. This super soft Lemon Funfetti marshmallows recipe should last several weeks if stored well (cool, dark and dry places and in airtight containers) so you’ll get to enjoy them for some time after making them (unless everyone else eats them)!

Bright lemon confetti marshmallows recipe from Juniper Cakery

Make lemon funfetti marshmallows

Yay! Now sit back and enjoy your homemade marshmallows! Cut them up into small squares or use cookie cutters (remember to dust them with the cornstarch / cornflour and icing sugar mix) for cool shapes and add on top of milkshakes. You can even top freshly iced cupcakes with them. Or you could individually bag up your marshmallow squares to make sweet Easter gifts!

Bright lemon confetti marshmallows by Juniper Cakery

13th December 2016 // 0 Comments

Tutorial: Stylish Christmas Tree Cupcake!

Chic Christmas tree cupcake tutorial by Juniper Cakery

OK so most people already have their Christmas tree up if they’re celebrating, but now it’s time to put some Christmas trees on your freshly baked cupcakes! Last year we created a rustic and more simplified version of this tutorial for the lovely people at Craftsy. This year we’re going glam, gorgeous and loaded with gifts! Who wouldn’t want this chic little cupcake? Keep reading for our stylish Christmas tree cupcake tutorial!

Chic Christmas tree cupcake tutorial from Juniper Cakery

Stylish Christmas cupcake tree tutorial!

Materials and tools needed…

01: One of the very first things you need to do for this Christmas tree cupcake tutorial is what we call ‘flat icing’. This just involves covering the tops of your cupcake with a little buttercream and then with some circles of fondant. To do this core your cupcakes and fill them up with fruity preserve or buttercream. Then smooth a little buttercream around the top.

Tip!

We get a lot of comments on how smooth our flat iced cupcakes are. There’s two things we always do to achieve this look. One, we use Satin Ice fondant. Two, we double ice!

Roll out some white fondant or sugar paste to a thickness of around 3mm and cut out a plain circle. Lay this central on top of your cupcake and gently smooth the edges down and around the top.

Now roll out some more fondant and cut a larger scalloped edged circle. Lay this on top of the first layer of fondant and smooth carefully down and over the edge of the cupcake cases.

How to make a Christmas tree cupcake

02: For the glam sequin look you need to add confetti sugar sprinkles on top of your iced cupcake. You can attached each individually, but that takes a heck of a lot of time. Instead, spread some edible glue on top of your fondant / sugar paste icing and then dip your cupcake into a bowl or plate full of round flat sprinkles. We like to use a mixture of two different sizes (4mm and 6mm).

How to make a Christmas tree cupcake by Juniper Cakery

03: One of the fun parts is painting the sequins gold. Simply use edible gold paint for this step. You can also leave your sequins as they are if you’ve used white (they’ll look like snow) or you can even paint a subtle white pearl shimmer onto them!

How to make a Christmas tree cupcake from Juniper Cakery

04: Next create your stylish Christmas tree by carefully cutting down a waffle ice cream cone. They can crumble so be gentle.

How to make a stylish Christmas tree cupcake by Juniper Cakery

Make a stylish Christmas tree cupcake by Juniper Cakery

05: Decorate your tree by covering it in either stiff consistency royal icing or white frosting. Then roll it lightly in sprinkles or desiccated coconut for a textured frosty look.

Make a cute Christmas tree cupcake by Juniper Cakery

06: Pipe a little royal icing onto the bottom edge of the cone and attach to your cupcake.

Make a super stylish Christmas tree cupcake by Juniper Cakery

07: For the cute little Christmas gifts and parcels roll out pink and mint green fondant to a fat thickness (7mm is a good depth) before using a small sharp knife to cut out a variety of square and rectangle shapes of different sizes. Check to see if these fit around the base of your Christmas tree to make sure you make enough! To attach them use a little dot of royal icing.

Make a super stylish Christmas tree cupcake from Juniper Cakery

08: Add detail to your little fondant presents by piping ribbon and bows onto each. We used a disposable piping bag fitted with a PME Supatube tip in size 1.5 filled with stiff consistency royal icing.

Make a super chic Christmas tree cupcake from Juniper Cakery

To create the ribbon and bow details pipe a central line from top to bottom. Then pipe a line through the middle from left to right before finishing with two loops and two tails in the centre where both lines meet.

Make a super stylish Christmas tree cupcake from Juniper Cakery Cute Christmas cupcake tutorial by Juniper Cakery

Yay! You should now be left with one incredibly chic festive treat thanks to your Christmas tree cupcake tutorial. You can also adapt this step-by-step guide to make your cupcake(s) fit in with your party. Go traditional with reds and greens with green tinted trees and bright crimson parcels. Decorate your tree with adorable themed sprinkles like candy canes or bright lights. Or why not add tiny gingerbread people cookies to the side?

Pretty Christmas cupcake tutorial by Juniper Cakery

8th December 2016 // 0 Comments

Recipe: Pink Candy Cane Twist Cookies!

Recipe for pink candy cane cookies

The festive season pretty much means that you can stuff yourself silly. Obviously, we take this seriously seeing as we whip up a frenzy of sweet treats for a living. One of the cosiest things about winter setting in is enjoying a hot cocoa… with as many cookies, biscuits, candy canes as you can manage! This week’s Christmas recipe is for pink candy cane cookies that don’t need any form of cookie cutter whatsoever. For anyone who doesn’t normally obsessively bake and ice cookies having huge drawers upon drawers of cookie cutters this recipe and tutorial is going to be pretty handy. Keep reading for our cute pink peppermint candy cane cookies recipe!

Cute candy cane cookie recipe by Juniper Cakery

Pink peppermint candy cane cookies recipe and tutorial

Pink peppermint candy cane cookies recipe!

Ingredients and tools needed…

01: In a stand-up mixer cream the butter and sugar together with the peppermint extract or essence. Make sure to mix until just combined. If you over beat the mixture this can lead to misshapened over spread cookies whilst baking. Not a good thing!

02: Add in the egg and lightly mix. Again you don’t want to over mix your ingredients. You’re also going to be adding in the dry ingredients soon which will then mix in the egg a little more.

03: Add in the flour and set your mixer to a low speed. Combine until a dough forms. You don’t need to use the dough hook for this if your stand-up mixer came with one. We always use the simple paddle attachment.

04: When a dough has formed separate it into two halves. Set one half to the side and add some pink food colouring to the half left in your mixer before then mixing it on a slow speed until it’s lovely and pink (you can colour it red or green instead too).

05: Gather up both doughs and wrap each separately with cling film before leaving them to chill in the fridge for at least 1 hour and 30 mins. It’s OK if you have loads of other things to do and end up chilling the cookie dough for 4 hours to even a full day. We’ve never had a problem with this.

06: Whilst your dough is in the fridge you’ll need to preheat your oven to 180c/350f/gas mark 4.

07: When chilled remove both doughs from the fridge and knead them a little after taking out of the cling film. Flour your work surface (with plain flour) and roll out to a good thickness. For these cookies try to roll them to a thickness of 4-5mm each colour.

First roll out one colour dough and set it aside. Then roll out your other colour. When ready take one and lay i over the other dough before rolling both a little more.

Candy cane twist cookie recipe

08: Now you need to twist and shape them into candy canes! Take a sharp knife or a pastry cutter and cut off any ragged edges from your rolled out dough so that you’re left with a tidy rectangle or square. Then cut this piece into a series of long strips around 1 1/2cm wide each.

How to make candy cane twist cookie recipe

09: Pinch the strips of dough together along all sides so that both colours bind together.

How to make candy cane twist cookie recipe by Juniper Cakery

10: Using a cake smoothing tool roll out the strips to form even ‘ropes’. You can do this by simply rolling your pinched strip of dough forward and backward with the smoother.

Peppermint candy cane twist cookie recipe

11: Now whilst working on your cookie tray gently twist your two toned dough to form candy cane-like stripes running up them! Try not to pick up your cookie dough. You can twist them with the palms of your hands. Roll one end of the cookie dough towards you and with your other palm roll the opposite end away from you.

Peppermint candy cane twist cookie recipe by Juniper Cakery

12: Curl and arrange into candy cane shapes and place them in the fridge for 30 minutes to chill.

09: Once they’re ready and chilled you can put them in your preheated oven for around 6-10 minutes. Set your time to 6 minutes first and test them. To check if they’re ready poke one lightly. If the cookie stays dented then it needs to bake for a little longer. If the dent comes back up then they’re ready!

10: Leave to cool for around 1 hour and enjoy!

Cute candy cane cookie recipe

We like these cookies left plain, but if you want to add a little bit extra festive cheer why not drizzle with white candy melts and add cute sugar snowflake sprinkles? You can even dip them into melted chocolate and then sprinkle on crushed candy cane pieces!

Whilst this candy cane cookies recipe calls for a peppermint extract you can give your biscuits a whimsical taste with bubblegum flavouring or even cotton candy!

Peppermint candy cane cookie tutorial

Recipe for pink candy cane cookies by Juniper Cakery

6th December 2016 // 0 Comments

Tutorial: Cute Fondant Gingerbread Character!

Adorable gingerbread topper tutorial

Last week we were ridiculously busy with festive orders (we’ve lost track how many of our cookies, cakes, macarons and cupcakes left us in the past 7 days) so we sadly couldn’t finish up our Christmas themed tutorial. This week, however, we have one and it’s insanely cute! Say hello to Ginger. We whipped up gingerbread people macarons and cookies recently so it was obvious that we had to complete the collection and make a little gingerbread character perfect for cakes and cupcakes! Keep on reading this post to find out how to make one of your very own!

Fondant gingerbread character tutorial!

Materials and tools needed…

Fondant gingerbread person tutorial by Juniper Cakery

Christmas cake topper tutorial

01: Begin with the body. Roll some brown fondant (you can use gum paste or modelling paste too) and mould into a rounded teardrop shape. Skewer down it’s centre with a cocktail stick or a piece of uncooked spaghetti.

Festive gingerbread cake topper tutorial

02: For the head roll a smooth ball of brown fondant and attach on top of your body via the cocktail stick or uncooked spaghetti. Make sure that this is fitted on nice and central. If not your little gingerbread person could lean, tilt oddly or just plain fall over.

Festive gingerbread cake topper tutorial by Juniper Cakery

03: Take 2 smaller pieces of brown fondant / sugar paste and mould into chubby teardrop shapes, repeat this for another 2 pieces making 4 in total. These are going to be the arms and legs!

How to create a fondant gingerbread character

04: With some edible glue arrange and attach the limbs in place. You may need to hold the arms lightly until they’re secure.

Festive gingerbread cake topper tutorial from Juniper Cakery

05: To add the icing on top roll out a small circle of white fondant / sugar paste and with a small sharp knife cut a wavy shape from it. Smooth any rough edges and with some edible glue attach on top of the head before patting it down gently.

Gingerbread cake topper tutorial from Juniper Cakery

06: Roll out some green fondant / sugar paste and use your holly leaf plunger cutter to cut out some festive foliage! If you want the leaves to set a little curved then leave them to dry on a flower former or even some scrunched up cling film.

Fondant gingerbread cake topper tutorial from Juniper Cakery

07: When your holly leaves are ready attach with a dab of edible glue on top of your fondant gingerbread character.

08: Take some pink fondant and roll out three balls. Add these on top and in the centre of your holly leaves.

Fondant gingerbread topper tutorial from Juniper Cakery

09: One of our favourite things about this little cutie is the tiny little buttons! These are super easy to make too. Make three tiny balls of caramel tinted fondant and stick to the front of your figure with edible glue. For the button detailing simply use the sharp end of a cocktail stick to poke 4 holes. You can paint these buttons now or when you’re completely finished. We generally wait until everything is done to add any painted elements.

Fondant gingerbread topper tutorial for Christmas

10: For the face indent two eye sockets using a small ball tool and attach the black edible sugar pearls. Then using the bottom end of a piping tip create it’s smile before finished each end with pink confetti sprinkles for some sweet rosy cheeks!

Fondant gingerbread character tutorial for Christmas

11: Add the cute cookie-inspired detailing to it’s arms and legs with either some royal icing (we just piped wavy lines in place) or thinly rolled out white fondant!

Learn how to make a gingerbread character form fondant

Now you can add your adorable little fondant gingerbread character to festive cakes and cupcakes! How amazing would this little beauty be on sweet treats at a Candyland themed Christmas party? Pair it with swirly lollipops, candy cane decorated cakes and gum drop studded cookies for an impressive dessert table!

Fondant gingerbread person tutorial guide by Juniper Cakery