This is my first order from cakelace.co.uk. I live in New York, so was impressed that the order arrived in 2 days. I haven’t used this product before, so am looking forward to seeing what it’s like.
This video uses a plunger cutter to cut butterflies out of fondant to use to decorate cakes and cupcakes.
You will need:
Fondant Icing
Butterfly plunger cutter
Rolling Pin
Icing/Confectioner’s Sugar
Baking paper – for shaping butterflies
Egg carton lid to hold butterflies while drying
Shimmer dust (optional)
Paint brush (optional)
This video shows you how to decorate cupcakes with 3 different Wilton tips – 1M, 2D, 2A. The recipe for icing is great for adding color or flavoring and you can easily change to consistency to suit your needs by varying the amount of water added.
1 cup vegetable shortening
1 lb icing/confectioner’s sugar
1 teaspoon clear vanilla extract, or to taste
2 tablespoons water (add more to achieve desired consistency)
Directions:
1. Mix shortening and sugar in bowl. Add vanilla and water.
2. Mix until creamy and desired consistency is achieved.
This is a great recipe because it uses cocoa, which I always have on hand. It works great as a cake as well and will make a 2-layer 8 or 9 inch round cake.
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
1 cup buttermilk
1/2 cup cocoa
1 teaspoon vanilla
1 stick butter, softened
2 eggs
Directions:
1. Preheat oven to 350F or 180 C.
2. Line 2 standard cupcake trays with cases and set aside.
3. In a bowl, whisk together the flour, baking soda and salt. Set aside.
4. In another bowl or 4-cup measuring cup, whisk together 1 cup of sugar, buttermilk, cocoa and vanilla. Set aside.
5. In a large bowl, cream together butter and remaining 1 cup of sugar. Mix in eggs, on at a time.
6. Completely stir in 1/3 of the flour mixture and then mix in 1/2 of the cocoa mixture. Next, stir in 1/2 of the remaining flour mixture and then mix in the remaining cocoa mixture. Finally, stir in the remaining flour mixture.
7. Divide evenly into cupcake cases.
8. Bake for about 20min or until toothpick inserted comes out clean.
9. Cool in pan for about 10min and then remove cupcakes to wire rack to finish cooling.
This is a great recipe that can be made into a variety of sizes. In this video I’m making muffins, but you can easily use a loaf pan or round or square cake pans. If you are using a cake or loaf pan, make sure you grease and flour the pan before pouring in the batter. You will also need to bake longer.
Ingredients:
1 1/2 cups flour
1 tsp baking soda
1/8 tsp salt
1/2 cup shortening
1 1/2 cups sugar
2 large eggs
1 cup bananas, mashed
1 tsp vanilla extract
1/2 cup buttermilk
Directions:
Preheat oven to 350 F.
In a medium bowl, combine flour, baking soda and salt.
In another bowl cream shortening and sugar together. Add eggs, one at a time, and mix until combined. Mix in bananas and vanilla.
Add flour and buttermilk, alternating, beginning and ending with the flour mixture.
Pour into muffin cases.
Bake for about 15-20min. Check after 15min by inserting a toothpick/skewer into the muffin. If it comes out clean, with no crumbs or batter on it, the muffins are done.
Cool on wire rack.
This video shows you how to make a classic one-bowl vanilla cupcake with a buttercream icing using a Wilton 1M swirl. The icing contains vegetable shortening, so the icing will stay white and doesn’t need to be refrigerated. These easy vanilla cupcake and icing recipes can also be used to make cakes or as a base to add other flavours or food colourings to both the cake and icing.
Vanilla Cupcakes:
2 1/4 cups flour
1 1/2 cups sugar
3/4 cup vegetable shortening
3/4 cup milk
2 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 large eggs
– Preheat oven to 180 C (or 160 C for fan bake).
– Place cupcake cases in pan.
– Measure all ingredients into the mixer bowl fitted with the paddle attachment.
– Mix at low speed until ingredients are combined.
– Scrape down bowl once.
– Mix on high speed until smooth and fluffy (about 2 min).
– Scoop batter into prepared cupcake pans.
– Bake for about 15 minutes or until a toothpick inserted into the cupcakes comes out clean.
– Let cool for 10 minutes in pan before turning out onto wire rack to cool completely.
White Vanilla Buttercream Icing:
1 cup vegetable shortening
4 cups icing sugar
1 teaspoon clear vanilla flavouring
7-8 teaspoons water
– Place vegetable shortening, icing sugar, vanilla and 7 teaspoons of water into the food processor. Mix until icing is spreading consistency and add more water if needed.
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