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tutorial

2nd May 2017 // 0 Comments

Tutorial: Adorable Fondant Unicorn!

How to make a fun pastel fondant unicorn cupcake topper by Juniper Cakery

OK, so April was our month of the unicorn and it is now May, but we’re not finished yet! This week we have one insanely adorable fondant unicorn cupcake topper tutorial for everyone to re-create at home. Perfect for on-trend cupcakes or fun birthday cakes this little cutie is going to be so popular! Plus… is it just us or is this unicorn channelling Jem / Jerrica from Jem & the Holograms?!? Check out our step-by-step tutorial below!

Utterly adorable fondant unicorn cupcake topper tutorial!

Skill level: intermediate

Materials needed:

Marbled fondant unicorn tutorial by Juniper Cakery

How to marble pastel fondant

Step 01:

To begin you should create the body of your unicorn first. This is so that it can set a little before you make and attach the head onto it. You can help your figure set a little quicker by strengthening the fondant too. To do this first mix your fondant / sugar paste with a little CMC or Tylo powder (usually 1 teaspoon per 250g of fondant).

Our little fondant unicorn features a pastel marbled look (oh so fashionable right now). We simply twisted large ropes of white fondant together with skinnier ropes of blush pink and light turquoise before kneading lightly. Basically to get a marbled look with fondant / sugar paste you just need to not fully mix in the colours you’ve added!

Tip! We marbled the body and head of our unicorn individually to get the best look. You could pre-marble a larger amount of fondant if you like, but in our experience once you mould and work with it again after marbling this mixes in the colour more (leading to less of the marbled effect).

NOTE: Remember to leave some of your coloured fondant for the mane and muzzle of your unicorn!

Roll your fondant into a medium sized ball (around 2/3 the size of a golf ball) before working it into a fat teardrop shape. Take a broken off piece of uncooked spaghetti and insert right down the middle of your fondant unicorn’s body.

Marbled unicorn cupcake tutorial by Juniper Cakery

Step 02:

For your unicorn’s head use more of the marbled fondant and roll up a ball around the size of a gold ball. The head should be a little larger than the body. With a little edible glue attach onto your unicorn’s body. Remember to fix the head onto the body centrally or else it could lean or fall over!

How to make a fondant unicorn cupcake topper for parties by Juniper Cakery

Step 03:

For the muzzle section roll out some turquoise fondant to a thickness of around 2-3mm. Cut out a 2cm diameter circle from this and attach to the lower part of the head with a small amount of edible glue.

How to make a fondant unicorn cupcake by Juniper Cakery

Step 04:

Next you need to add the nostril detailing onto the muzzle of your unicorn. To do this use the smaller end of your veining tool to poke or indent them into the top middle part of the fondant muzzle.

While working on the muzzle section add in your unicorn’s sweet tiny smile! You can do this by using the curved part of the piping end of your tip. Just angle your tip and press so that only half of the piping tip indents into the fondant.

Edible unicorn tutorial by Juniper Cakery

Fondant edible unicorn tutorial by Juniper Cakery

Step 05:

Indent two eye sockets with a small ball tool, add in a tiny amount of edible glue and then attach the black sugar pearls for the eyes.

How make an edible unicorn by Juniper Cakery

How make a sugar paste unicorn by Juniper Cakery

How make a cute sugar paste unicorn by Juniper Cakery

Step 06:

To create the horn take two small (around the size of a medium sized pea) pieces of caramel tinted fondant. Roll each into equal size and length ropes that taper at one end. Twist both together gently and set aside to stiffen up before attaching.

When fully dry you can add this to your unicorn! With a little edible glue attach to the front centre part of your unicorn’s head.

Step 07:

To make the legs roll out and shape four small (around the size of small pea) balls of caramel coloured fondant. Attach in place with some edible glue.

Create a cute unicorn cupcake with this tutorial from Juniper Cakery

Cute little fondant unicorn cupcake topper tutorial from Juniper Cakery

Step 08: 

Create the colourful mane and tail by rolling out lots of ropes of pink fondant! Attach them in place onto your unicorn’s head with edible glue. You can even pre-curl each strand before sticking in place.

Adorable little unicorn cupcake topper tutorial from Juniper Cakery

Step 09:

We thought it’d such a cute idea of ‘accessorise’ our little fondant unicorn with tiny stars. You can use hearts or even edible glitter instead if you like. To add the stars you can either use sprinkles or roll out fondant / sugar paste and cut each by hand using a tiny star plunger cutter. Attach wherever you’d like them to be using a little dab of edible glue.

Step 10: 

Paint the horn, hooves and stars gold!

Sweet little fondant unicorn cupcake topper tutorial from Juniper Cakery

Step 11: 

We then added little rosy cheeks with a little blush of light pink edible petal dust!

How to make a cute pastel fondant unicorn cupcake topper by Juniper Cakery

Now you feel all magical because you should have one freaking cute little unicorn staring up at you! We created this fondant unicorn cupcake topper specifically for sweet and petite cupcakes, but it’d look amazing on cakes too. You can easily change the colours for it to fit in with specific themes or swap the little stars for other sweet shapes!

How to make a pretty pastel fondant unicorn cupcake topper by Juniper Cakery

28th April 2017 // 0 Comments

Tutorial: Super Easy Rainbow Sprinkle Unicorn Cupcake!

Easy rainbow sprinkle unicorn cupcake tutorial by juniper Cakery

It’s still unicorn month (just about) on our blog! Yay! We’ve been busy for the past few weeks developing tutorials and recipes… all unicorn related of course. With that in mind we had a few requests for an easy and super quick to make unicorn cupcake tutorial. Well, here it is. As unicorn cupcakes go you really cannot get any easier or quicker than this fun little thing. Check out our tutorial on how to re-create this below!

Super easy rainbow sprinkle unicorn cupcake tutorial by juniper Cakery

Easy unicorn cupcake tutorial!

Quick and easy unicorn cupcake tutorial by Juniper Cakery

Skill level: Beginner

Materials needed:

How to make easy unicorn cupcakes by Juniper Cakery

Step 01:

To begin this easy unicorn cupcake tutorial you need to swirl those cupcakes! As you are going to be dipping the buttercream swirl into all those bright rainbow-unicorn-friendy sprinkles your swirl doesn’t have to be absolutely perfect. You can also use whatever large cupcake piping tip you have to hand. You’re not going to see the swirl once all those sprinkles are attached!

Rainbow sprinkle cupcake by Juniper Cakery

Step 02:

Pour your chosen sprinkles into a shallow dish. Then pick up your buttercream swirled cupcake and gently turn it upside-down. Dip into the bowl of sprinkles and gently angle the cake or the bowl a little to cover up the buttercream at the base.

Tip: If your buttercream seems a little too unstable or sloppy and you’re worried about it dropping off place it in a fridge for 5 minutes. Once a little firm you can dip!

Unicorn horn tutorial by Juniper Cakery

Step 03: 

Take two pieces of your caramel coloured fondant and with your icing smoother roll out into two medium length (approx 2″ / 5cm) ropes that taper at one end. To do this just roll the fondant back and forth with the smoother before then angling the smoother down a little and work on rolling one end of each fondant piece.

Easy fondant unicorn horn tutorial by Juniper Cakery

Step 04:

Now carefully twist both pieces together. It helps to twist in one direction at one end of the pieces and the opposite at the other!. Try not to be too heavy handed and squish or misshape the pieces.

Fondant unicorn horn tutorial for cupcakes by Juniper Cakery

Step 05:

Tidy and even up your fondant unicorn horn by using your icing smoother to simply roll the horn back and forth a little.

How to create a fondant unicorn horn by Juniper Cakery

Step 06:

Reach for the metallic paint and finish your unicorn horn with a shimmering golden (or silver, copper, rose gold or even pearl) glow! Set aside to dry.

Ridiculously easy unicorn cupcake tutorial by Juniper Cakery

Step 07:

Finally, to finish up this easy unicorn cupcake tutorial you just need to add your unicorn horn! Once it’s fully dry insert your unicorn horn into the centre of your cupcake.

Rainbow unicorn cupcake tutorial by Juniper Cakery

See? Easy! This easy unicorn cupcake tutorial helps make perfect treats for last minute parties, weekend sweets or as fun thank you gifts too! You can easily make them fit any themed event by just changing the colours. Try pale pastel sprinkles for baby showers. For wedding or engagement treats with a twist dip your cupcakes into white pearlescent sprinkles and add gold, white pearl or silver painted horns and a small sugar flower!

Cute and easy unicorn cupcake tutorial by Juniper Cakery

Quick rainbow sprinkle unicorn cupcake tutorial by Juniper Cakery

27th April 2017 // 2 Comments

Recipe: Strawberry Milkshake Cream Puffs!

Pretty Strawberry Milkshake Cream Puffs recipe by Juniper Cakery

Yep, it’s still unicorn month on our blog which means lots of rainbow and sparkle themed recipes and tutorials. This week we decided to a make something a little fancy for the unicorns who enjoy the finer things in life. Introducing our Strawberry Milkshake Cream Puffs recipe! Don’t worry though… it’s still fun and great for all ages.

Cream Puffs are perfect for a grown-up unicorn party

Cute Strawberry Milkshake Cream Puffs recipe from Juniper Cakery

Strawberry milkshake cream puffs recipe!

Makes approximately 18 cream puffs

Ingredients needed for the choux pastry:

  • 100g diced butter
  • 300ml water
  • 150g plain flour
  • 4 medium eggs lightly beaten

Ingredients needed for the strawberry cream filling:

Ingredients needed for the ‘icing’:

Choux pastry recipe from Juniper Cakery

Step 01:

To start this Strawberry Milkshake Cream Puffs recipe pre-heat your oven to 200C/180C fan/400F/Gas mark 6. In a saucepan add your diced up butter along with the 300ml of water and heat until the butter has melted. Once melted turn the heat up so that the ingredients come to a boil.

Step 02: 

As soon as the butter and water mix boils (you really don’t need to leave it too long) add in your plain flour and mix until a ball of somewhat shiny dough forms. Nothing should stick to the sides of your saucepan at this point.

Raspberry and Lemon Meringue Eclairs recipe by Juniper Cakery

Step 03:

This step takes a bit of energy and a lot of arm work! Slowly add in your beaten egg whilst mixing the dough vigorously. Your dough should get slightly stiffer and glossier as you add the eggs!

Indulgent Raspberry and Lemon Meringue Eclairs recipe by Juniper Cakery

Note: You don’t want your eggs to cook separately and end up with lumps of scrambled egg in your pastry. To help stop this when you add and mix in the egg take your saucepan off the heat. Once the egg has incorporated into the mixture add the heat then repeat until all of the lightly beaten egg has been added in. Make sure that you are constantly and vigorously stirring too!

Step 04: 

Lightly spritz your silpat / silicone baking mat with a little bit of water (an unused spray bottle really helps). You could just flick water on using your fingers or a clean pastry brush too.

How to bake cream puffs by Juniper Cakery

Step 05:

Scoop the choux pastry into a piping bag fitted with a large plain round tip and pipe equal sized balls of dough onto your baking trays.

Cream puffs recipe by Juniper Cakery

Step 06:

Now place in your pre-heated oven and bake for 30-40 minutes!

How do you know your cream puffs are ready? Well, you’re going to have to remove one from the oven and slice it open. They tend to weigh or feel a lot heavier than they look. The inside of your eclair should also feature a lovely hollow middle and should feel a little dried out – perfect for fillings!

Vanilla bean paste

Easy strawberry whipped cream filling by Juniper Cakery

Step 07:

Create your pink strawberry cream filling by adding your double (heavy or whipping) cream to the bowl of a stand-up mixer. Add in the vanilla bean paste and strawberry essence too! We also included a drop of pink food colouring before whipping as this helps minimise the risk of over whipping the cream.

Note: If you do over whip your cream and end up with a clumpy looking filling it’s easy to fix! Yay! Just add a tablespoon or two of unwhipped double cream (though you can also use full fat milk) and whisk for a few seconds before checking.

How to fill cream puffs by Juniper Cakery

Step 08:

To fill your cream puffs add the whipped cream to a piping bag fitted with a bismark / filling piping tip (we used a 230 by Wilton). Insert the tip into the base and slowly pipe your strawberry whipped cream into the choux pastry puff! You should see the level base of the puff begin to fill a little. Remove the tip and bag and you should see a little cream poking out!

How to make choux pastry cream puffs by Juniper Cakery

Step 09:

To coat melt some Belgian white chocolate and add in your food colouring. Remember that not all food colours can work with chocolate. This is the brand and colour we used, which worked really well with our melted down white chocolate. Some brands can separate, go a murky colour or even seize up. If you’re unsure of how your colour will work you can keep your chocolate coating plain and instead add instant colour with lots of sprinkles!

Gold and pink strawberry milkshake cream puffs by Juniper Cakery

Step 10:

Take each cream puff and dip into the chocolate. Tap each whilst upside-down to help any excess chocolate from dripping down the sides. Leave to the side to set! If you want to add sprinkles, dried pieces of strawberry etc then you should add these whilst the chocolate coating is still melted. To add splattered effects wait until set!

Strawberry Milkshake Cream Puffs recipe by Juniper Cakery

Cute Strawberry Milkshake Cream Puffs recipe by Juniper Cakery

Now you can enjoy your (grown-up unicorn inspired of course) Strawberry Milkshake Cream Puffs! We pilled ours into our new gold rimmed champagne coupes / saucers from Sainsbury’s! Why not try these cream puffs teamed with strawberry gelato, extract whipped cream and fresh berries.

We finished ours with a liberal splattering of edible gold paint for a touch of luxe, but you can party up yours with sprinkles! Try freeze dried chopped strawberries or white chocolate sprinkles for a little extra flavour. Or for an afternoon tea or a bridal shower get-together you can even add edible petals and flowers to decorate.

Pink Cute Strawberry Milkshake Cream Puffs recipe from Juniper Cakery

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