my journey to bake the perfect cake

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Springtime Cupcakes

springtime cupcakes

What a sweet day it was… A beautiful early Springtime brunch and shower of gifts and blessings to celebrate the impending birth {of another granddaughter} with family and friends.

The pink cupcakes were filled with dark chocolate ganache and topped with a swirl of vanilla/almond buttercream. The yellow cupcakes were filled with Lemon Butter and topped with a swirl of lemon buttercream.

Each rose was created from fondant {it’s so easy to make a batch of versatile fondant} that I made a few days prior to the event. For the underside of each rose, I piped a green leaf and then placed the roses on top and pressed gently into the buttercream swirls on each cupcake.

For the pink rose swirl I used a Wilton 1M tip and for the Lemon swirls I used a Wilton 1A tip.

I ordered the cupcake wrappers from Amazon. There are a number of styles to choose from.


More CuppyCakes

For a recent, very casual,  family birthday celebration, I decided to attempt to please my not-so-interested-in-cake family with these cuppycakes in couple of flavours-delish!  And, since our family is sort of divided regarding what flavour is the best for desserts in general, I tried to accommodate them all by making two known favourites: lemon and mocha.

So, I had some leftover lemon curd—I know, right?!??! Who has leftover lemon curd?!  I baked an extra large batch of cupcakes (almond sour-cream) and used what have become my very favourite baking cups — the dark brown oil resistant cupcake cups… they’re always just perfect and they’re tall, too, so they can accommodate making a tad bit larger cupcake baked in the same standard size pan.

When the cuppycakes were cooled, I put lemon curd in a pastry bag fitted with a long slender frosting tip – it looks like this one which is typically used for bismarks.  I inserted the tip down into the cupcake, applying pressure to the bag and slowly pulling the frosting tip out of the each cupcake until I could see that each cupcake was filled evenly to the top with lemon curd.  This process is very simple and cupcakes can easily be filled with whatever your choice of filling, buttercream or chocolate ganache.

I made basic buttercream frosting and frosted the filled “lemondream” cuppycakes first.  Then to make the “mochadream frosting” I added a bit more butter & cream, a couple of Starbucks Via instant coffee packets and a cup of dark chocolate cocoa powder and whipped it for several minutes in my mixer.

To the top of the lemondreams, I piped the lemon squiggle — and to the top of the mochadreams, I added a few chocolate covered espresso beans.  See how easy it is to make a variety with very few additions?!

Cookies CuppyCakes takes the cake!

Soon to come…

here are so many events and stories I’ve meant to share and pictures I’ve intended to post but time’s just passing by too quickly with other important things going on.  But soon to come are more wedding cakes, cupcakes, cakepops — book reviews and even some recipes for you to try! Some delicious buttercookie Valentine’s …