How to: Stripy fondant

A original way to use fondant to decorate your 
cupcakes and cakes!

Gorgeous cupcakes with a touch of gold

Homemade cupcakes!

It's always fun to bake en decorate some cupcakes when you have some spare time. 

So that's what I did this weekend!

Inspiration: Sand castle cake

Love to build sand castles on the beach? Why not build a sand castle cake?! 

Get some idea's for your cake over here. 

How to: flower fairy cake topper

A really cute fairy which you can place on top of a cake. You can also make it smaller and place it on top of a cupcake. It's made by using some easy techniques. 

Great for a picnic: Cake in a jar!

Want to make these cute jars with cake? Click here!

 

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How to: colored layer cake

With summer coming up, what better way is there to get in in a good mood to bake a multi-colored cake that leaves a taste of fresh fruit on the tip of your tongue? This tutorial teaches you how to make a magnificent multi-layered cake, opting for a rainbow style. You can also choose to make the cake in different tints of the same color like a color gradient of pink and indigo or orange. 

How to: make a buttercream rose

Give your cupcakes a luxurious look with a buttercream rose. It looks difficult but it's so easy with a little practice!

How to: reverse shell decorating technique

Reverse shells look spectacular as top and bottom borders and as framed areas on your cake.

What you need:
- Buttercream icing
- A decorating bag
- Tip 21 


Instruction

Step 1: Fit the decorating bag with tip 21 and fill 1/2 full with medium consistency icing. Hold the decorating bag 45°; the tip should be slightly above the surface. Squeeze bag to form a shell. As you begin to form a shell, squeeze hard, letting the icing fan out. To form curve, lift tip up and over the shell as you move tip from 9:00 (right or left handed) to 12:00 to 6:00. 

Step 2: Relax pressure, lower tip. Pull tip straight towards yourself at 6:00 to form tail.

Step 3: Repeat with another shell, curving from 3:00 (right- or left handed) to 12:00 to 6:00. To continue the reverse shell border, pipe a chain of swirling reverse shells, with the fan end of each new shell covering the tail of the previous shell. If you are making the border on a round cake, turn the cake as you go so that the back of the bag is at 6:00 and you are working towards yourself.

Graduation cookies, cupcakes and cakes

                     

Ravishing red velvet cupcakes with cream cheese frosting

I don't think there is a prettier cake than red velvet cake, don't you agree? The ruby red color of the cake cake gives an elegent, gorgeous look. Want to 'wow' your friends with these luxurious looking cupcakes and see if they can resist? Here's the recipe!

Cupcake wrappers & toppers, make them yourself!

You can buy a lot of cute, funny, awesome cupcake wrappers and toppers in stores today. But they can be expensive! So why not make them yourself? You can find some free wrappers & toppers below. Click on the image, download the file if needed, print out on paper, cut it out and you have a super original cupcake!

Recipe Italian merinque buttercream

Italian merinque buttercream is not only great for decorating cupcakes with swirls and covering cakes, it also tastes delicious! 

Ingredients
- 1/2 cup of cold water (120ml)
- 2 1/4 cups of caster sugar (530ml / 430gr)
- 1 cup of eggwhites (10) pasturized eggwhites only!
- 1 1/2 pound of soft unsalted butter (680gr)
- 1 teaspoon of vanilla extract
- Kitchen stand mixer

Makes 8 cups. 

Instruction

 

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How to: cover cupcakes with poured fondant

Ingredients
- White fondant
- Abricot jam
- Hot boiled water
- Cupcakes 
- Pastry brush
- Tea spoon
- Heatproof bowls
- Optional: food colors

Instruction

Step 1: Brush the cupcakes with a thin coat of hot abricot jam. 
Let it dry.

Step 2: Place the fondant in a heatproff bowl and heat it gently in the microway for approx 1 min. It needs to be warm but dont let it boil. Give it a stir to get it smooth. It is important that you get the right consistency. If it gets too thick you will have difficulty to dip the cupcake properly and if it is too thin it will look transparent on the cupcake. Give it a few tries and you will find the right consistency. You can use boiled water, a teaspoon at a time, to thin it down. If it gets too cold gently reheat it in the microway oven a few seconds.

Step 3:  Now take the cupcake and dip it upside down in the hot fondant. Carefully shake the excess fondant off. I like to dip my cupcakes so the fondant sticks to the paper cases. 






Step 4:  Set the cupcakes aside and let them dry. If you like you can give them a second coat when the first one is dry. 

Step 5: Attach your choosen or selfmade decoration on the cupcakes with dots of royal icing or some honey.

Note: Store the cupcakes in cake boxes. NOT in the refrigerator because that will dissolve the poured fondant. Also air thight containers can make the fondant melting.

Source: http://www.cakejournal.com

Candy cake

 Source: http://www.sprinklebakes.com/

Basic cake

Use this recipe to create a basic cake. It is a nice cake for decorating and can be filled with your favorite filling. 

Ingredients:

• 3 cups sifted cake flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoons salt
• 1 3/4 cups sugar
• 2/3 cup butter or margarine
• 2 eggs
• 1 1/2 teaspoons vanilla
• 1 1/4 cups milk

Cake serves 12


Instructions

Step 1: Preheat oven to 350°F. Grease bottom of two 8-inch round cake pans and line with waxed paper or parchment paper.

Step 2: Sift together flour, baking powder and salt; set aside.

Step 3: Cream sugar and butter together until light. Add eggs and vanilla to creamed mixture and beat until thoroughly mixed.

Step 4: Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Continue beating one minute.

Step 5: Spread batter evenly in prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.

Step 6: Cool layers in pans on wire racks 10 minutes. Remove from pans; cool completely.

Step 7: Fill and frost as desired.

Inspiration: cakes with a rope decoration

Do you want to know how to do this rope decoration technique? Click here!

How to: Rope decorating technique

A nice technique for finishing your piped baskets/. Excellent too for western or nautical theme cakes

What you need:
- Buttercream icing
- A decorating bag
- Tip 21 

Instructions

Step 1: Fit the decorating bag with tip 21 and fill 1/2 full with medium consistency icing. Hold the decorating bag 45° angle. The tip should be lightly touching the surface. Using a steady, even pressure, move the tip in a gentle sideways "S" curve. Stop pressure and pull tip away.

Step 2: Insert tip under the bottom curve of the "S" shape.

Step 3: Squeeze the bag with steady pressure as you pull down, then lift the tip. Move up and over the tail of the "S" as you continue to squeeze and form a hook.

Step 4: Keep spacing as even as possible and "S" curves uniform in thickness, length and overall size. Be sure to tuck the tip into the bottom curve of the previous "S" before you begin squeezing, to insure the clean, continuous look of a rope.

Want to see some cakes with this rope
decoration technique? Click here!