Original handmade cupcake wrappers

You can decorate your cupcakes to give it your own touch. But you can also make them more special by wrapping them in a cupcake wrapper!
These cupcake wrappers are handmade. You can buy them by clicking on the image. This will bring you to the webshop. They also sell handmade toppers and boxes. Need to ship them to another country and find it a bit to expensive? Mabye you are creative and you can make them yourself? This post will give you enough inspiration!

Silicone animal baking cups

Don't you just love these silicone baking cupcakes?!

National Cupcake Week 2012

Gorgeous cupcakes with a touch of gold

Inspiration: Cakes & cupcakes that scream summer!

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. 

 

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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!

 

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Cupcake ideas for fashion lovers

Here are some ideas to make cupcakes for the fashion lovers! 

Shoes, purses, pearls, Chanel & Louis Vuitton!

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

Cupcake cake

Ice cream cupcakes

Keep checking this page, because you will find here soon 

how to make the ice cream cupcakes!

Butter Cream (icing) recipe

This buttercream icing recipe is perfect for spreading cakes of decorating. Follow this instruction to make the ideal consistency you need. 

Ingredients:

• 1/2 cup solid vegetable shortening
• 1/2 cup (1 stick) butter or margarine softened
• 1 teaspoon clear vanilla extract
  (I useally don't use this because most of the time, the cakes are already sweet enough with the fillings etc.) 
• 4 cups sifted confectioners' sugar (approximately 1 lb.)
• 2 tablespoons milk

Makes about 3 cupes of icing

Instructions:

step 1

Put the cream shortening and butter in a large bowl and mix this with the electric mixer. cream. Add some vanilla if you want.
Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.
When all sugar has been mixed in, icing will appear dry. Add a bit milk and beat at medium speed until the cream is light and fluffy.
Keep bowl covered with a damp cloth until ready to use.

step 2

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

step 3

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

Lovely cupcakes