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!

Hup Holland Hup!

As some of you know, from the 8th of juli the 2012 UEFA European Football Championship takes place in the Ukraine and Poland. I'm from The Netherlands and a fan of the Dutch soccer team. I made these cupcakes to support the Dutch team! 

Stunning Neapolitan rose cake

Source: I am baker

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.

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!

Frosting tips for decorating cakes & cupcakes

If you like baking an decorating cakes, it's a great idea to invest in a frosting kit
with a reusable pastry bag and an assortment of tips.

TIP: Refrigerate the frosting before piping so that it retains it's shape. 

Here is a list of the most used decorating tips:

Fondant Coverage Chart

Use this chart to determine how much Fondant to buy. Amounts listed do not include decorations. 

Cake Size:	Size	Use this Amount
Rounds 4 in. high	6"	18 oz.
	8"	24 oz.
	10"	36 oz.
	12"	48 oz.
	14"	72 oz.
	16"	108 oz.
	18"	140 oz.
Rounds 3 in. high	6"	14 oz.
	8"	18 oz.
	10"	24 oz.
	12"	36 oz.
	14"	48 oz.
	16"	72 oz.
	18"	108 oz.
Sheets 2 in. high	7 x 11"	30 oz.
	9 x 13"	40 oz.
	11 x 15"	60 oz.
	12 x 18"	80 oz.
Ovals 4 in. high	7 3/4 x 5 5/8"	24 oz.
	10 3/4 x 7 7/8"	48 oz.
	13 x 9 7/8 "	48 oz.
	16 1/2 x 12 3/8"	72 oz.
Hearts 4 in. high	6"	18 oz.
	8"	26 oz.
	9"	32 oz.
	10"	36 oz.
	12"	48 oz.
	14"	72 oz.
	15"	72 oz.
	16"	96 oz.
Petals 4 in. high	6"	18 oz.
	9"	30 oz.
	12"	48 oz.
	15"	72 oz.
Squares 4 in. high	6"	24 oz.
	8"	36 oz.
	10"	48 oz.
	12"	72 oz.
	14"	96 oz.
	16"	120 oz.
Hexagons 4 in. high	6"	18 oz.
	9"	36 oz.
	12"	48 oz.
	15"	84 oz.
Paisley 4 in. high	6 x 9"	20 oz.
	9 x 12-3/4"	48 oz.
	12 x 17"	72 oz.
Diamond 4 in. high	10-1/4 x 7-2/5"	24 oz.
	15 x 11"	36 oz.
	19-1/4 x 14-1/4"	60 oz.
Pillow 4 in. high	6-3/4 x 6-3/4"	16 oz.
	10 x 10"	28 oz.
	13-1/4 x 13-1/4"	48 oz.