Tag: fondant

Tennis cupcakes

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Ingredients

For the cakes

150g caster sugar
150g butter
130g self-raising flour
20g cornflour
3 medium eggs
30ml milk
1tsp vanilla extract

Ingredients for the icing

500g icing sugar
250g unsalted butter
Few drops of green food colouring
1tsp vanilla extract
3tbsp milk

For the toppers

250g white ready-to-roll fondant
Yellow food colouring
Gumtragacanth or Tylo (optional)

You will also need:

48mm circle cutter
Wilton Grass Nozzle, optional
Piping bag

That’s goodtoknow

Adding Gumtragacanth or Tylo thickens the fondant and helps set the shape. You will need to add Gumtragacanth the night before using, but Tylo works straight away.

Method

For the cakes

Preheat your oven to 160°C/320°F/Gas Mark 3. Place 12 cases in your muffin tin.
Beat the sugar and butter with the vanilla essence until light and fluffy.
Add 1 egg, 1 third of the flour and a splash of milk and beat until just combined. Repeat until all the ingredients are combined.
Divide the batter between the 12 cases and bake for 20-25 minutes.
Remove and cool in the tins for 10 minutes before moving to a wire cooling rack

For the buttercream

Put all the ingredients into a large bowl and beat until smooth and shiny.
Once the cakes are cool, spread or pipe using the grass nozzle tip onto the tops of the cupcakes.
To pipe the grass, hold the nozzle to the cupcake and pipe 2cm as you are lifting away from the cake, pull up quickly to stop piping, repeat until the whole cake is covered.

For the toppers

Colour 220g of your ready to roll fondant yellow. Roll to 3mm thick and use the 48mm circle cutter to cut 12 circles. Leave to dry on greaseproof paper (Victoria used the ‘Purple Cupcakes Dome Kit’ to give the tennis balls a round shape.)
Using the white fondant, roll long thin sausages. Brush with a touch of water and lay onto the yellow circles in tennis ball shapes. Cut the excess off with a sharp knife.
Place the toppers on top of the grass buttercream on the cupcakes.

By Victoria Threader

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Daffodil cupcakes

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Ingredients

For the cakes:

2 large eggs
130g caster sugar, preferably golden
120ml veg oil
½tsp vanilla extract
2tsp fresh orange zest
120g plain flour
1tsp bicarbonate of soda
Pinch of salt
1tsp cinnamon
225g of grated carrot

For the icing:

350g icing sugar, sifted
100g unsalted butter, at room temperature
125g cream cheese, cold
1tsp lemon extract
½tsp vanilla extract

For the daffodil toppers:

200g ready to roll fondant
½tsp Tylose powder (optional but helps with the shaping)
Yellow and orange food colour

You will also need:

Deep muffin pan
Cupcake cases
Piping bag with Wilton 1E nozzle
Petunia flower cutter
Sharp knife

That’s goodtoknow

If you fancy being creative you could add some food colouring to the buttercream like green to make the daffodil leaves or pink for a summery feel

Method

For the cakes:

Preheat the oven to 180ºC/160ºC Fan/350ºF/Gas Mark 4. Line a 12 hole muffin tins with cupcake cases.
Put the grated carrots in a large bowl and place to one side. Beat the eggs and sugar together for several mins and then carefully add the oil, vanilla extract and orange zest and beat together.
Sift the flour, bicarbonate of soda, salt, and cinnamon into a separate bowl and then slowly add these dry ingredients to the egg and sugar mixture, beating well after each addition.
Pour this mixture into the bowl containing the carrots and mix with a large metal spoon or spatula until they are well incorporated.
Spoon the mixture into the cupcakes cases, filling each case about two-thirds of the way up the paper.
Place the trays in the oven and bake for approx 25 mins. When cooked, the cupcakes will be quite dark brown in colour and feel ‘spongy’ to the touch. Allow them to cool in their tins for 10 mins or so before placing on a wire rack to cool

For the icing:

Beat the butter and cream cheese together until light and fluffy.
Add the icing sugar bit by bit and beat until smooth. Add the lemon/vanilla extract and beat again.
Add to a large piping bag and pipe 12 swirls with the 1E nozzle, starting at the outside edge of the cases, working your way up in to the middle. To finish release the pressure, push down slightly and pull up quickly.

For the toppers:

Knead the Tylose (if using) to the fondant and knead for a couple of munites. Colour 150g of fondant yellow and 50g orange.
Using the yellow fondant, roll and cut 12 petunias. Victoria used a veining tool but if you don’t have one you could use a toothpick. Leave to dry on a drying sponge (or you can use ice cube trays/plastic egg trays) and push each one slightly in the middle, ready for the centre.
To make the centres. Roll the orange fondant out to 1/8 of an inch thick and with a sharp knife cut into 1.5cm ribbons and trim the ends. Starting at one end of the ribbon, roll it up and, using a sharp knife, trim when you get to the desired size.
Stick a ribbon rolls in the centre of each flower with a brush of water. Pop a daffodil on the top of the buttercream.

By Victoria Threader
Victoria Threader on Google+

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Santa cupcakes

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Put a smile one everyone’s face by making these cute Santa cupcakes. A simple cupcake topped with an easy-to-make fondant topper, these cakes are perfect for Christmas parties, buffets or as a special food gift

That’s goodtoknow

You could add cranberries or cinnamon to the sponge to give them an extra Christmassy flavour

Ingredients

For the cakes:

150g self-raising flour
150g butter/stork (room temperature)
3 medium eggs (room temperature)
150g sugar
1tsp vanilla extract
30ml milk (room temperature)

For the buttercream:

100g unsalted butter
200g icing sugar
1tsp vanilla extract
1tbsp milk (to loosen, if necessary)

For the Santa toppers:

600g white fondant
Gum Tragacanth (optional – to make the fondant more pliable)
Black sugar pearls for the eyes
Tangerine food colour for the skin tone
Red food colour for the hat
Dusky pink petal dust for dusting the cheeks (optional)

You will also need:

Circle cookie cutters sized: doubled-sided 68mm for the face, 2cm and a 3cm oval cutter for the nose
Scissors
Palette knife
Small paint brush

Method

The night before you make these topper add ½ teaspoon of gum tragacanth (if using) to 150g of white fondant and knead for 5 minutes. Wrap in cling film and store in an air tight food bag or container.
Preheat your oven to 160°C/320°F/Gas Mark 3.
Line the baking tray with cases
Beat the sugar and butter/stork with the vanilla essence until light and fluffy.
Add 1 egg, 1 third of the flour and a splash of milk and beat until just combined and repeat until all the ingredients are combined.
Divide the batter between the 12 cases and bake for 20-25 minutes. Remove and cool in the tins for 10 minutes before moving to a wire cooling rack
To make the buttercream, put all the ingredients into a large mixing bowl and beat until smooth. Do not beat too much or the buttercream will become runny.
When the cakes are cool, spread the buttercream onto the tops, making sure you don’t ice up to the papers or the icing will squish out the sides of the fondant.
To make the toppers colour 350g of white fondant skin tone with a touch of tangerine food colour. Colour 100g of white fondant red.
Draw a Santa beard on a piece of paper and cut out with the scissors. Roll the white fondant out to 1/8 inch thick and place the template onto the fondant and cut around with a sharp knife. Place the beards on a piece of greaseproof paper to dry until you need them.
Roll the skintone fondant out to 1/8 inch thick and cut 12x 68mm circles and place them on to the tops of the cupcakes, smoothing the edges with your fingers.
With a brush of water stick the beards to the bottom of Santa’s face and, using the edge of the 68mm circle cutter, carve a smile onto the face.
Using the leftover skintone fondant, cut 12x 3cm oval shapes for the nose and stick on with a brush of water.
With a dot of water, push two black sugar pearls into the fondant for the eyes.
Roll the red fondant out to 1/8inch thick and, using the 68mm circle cutter, cut a circle, then cut into the circle again so you have a quarter circle for the hat. Stick onto the head with a brush of water.
To make the fur for the hat, roll the leftover white fondant out to 1/8inch thick and, using the scalloped side of the cutter, cut a scalloped circle and then use the plain side to cut a section off. Stick onto the hats with a brush of water.
Using the leftover red fondant, cut 12x small thin triangles and stick with a brush of water onto the hat.
Roll the leftover white fondant out and cut 12x 2cm circles for the bobbles and stick onto the hat with a brush of water.
Dust the cheeks and nose with dusky pink petal dust to give a cold look.

By Victoria Threader
Victoria Threader on Google+

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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