Sunday, March 22, 2009

Pink Cupcakes

Spring is in the air here! Today was fellowship at church. I like to try to make things that appeal to the children.

I made these cupcakes, using the High Ratio Icing, a few drops of red food coloring for a pretty pink, and used coconut flavoring in the icing. :o)

Using a 32 star tip makes them fast and easy to decorate.

You can really build them up to give the allusion of a bigger cupcake.

Add a few bright sprinkles and there you have it!

Sunday, January 18, 2009

Austin Wedding Cake

These are from a wedding we catered this weekend.

Dining Room with Wedding Cake

Wedding Cake, serves 125

This had chocolate on the bottom, strawberry in the middle and the top was white.

The icing was cream cheese icing.

You can see the rest of the pictures here.

Monday, January 12, 2009

Individual Servings from a Sheet Cake

Bake a sheet cake, cool completely, cut into 1-1/2 inch squares.
Let air day for a few hours to help minimize crumbs.

I used a 789 tip to decorate the sides and tops, you could also use a star tip, or just ice and hot knife.

Then I used a star tip to 'close up' the corners...

and added boarders.

Add decoration. This one has "A's" made from royal icing.

Royal Icing

Royal Icing is an icing that becomes hard when air dried. You can make flowers or other things as I have done here. These are the letter "A" that went on top of a bridal shower cake, for individual servings.

  • 4 cups confectioners' sugar
  • 3 tablespoons meringue powder
  • 1/2 teaspoon extract vanilla, lemon, or almond
  • 1/2 - 3/4 cup warm water

With a mixer beat the confectioners' sugar and meringue powder until combined.

Beat in water on medium to high speed until very glossy and stiff peaks form 5 to 7 minutes.

You can add paste coloring to add color.

Keep the bowl covered with a damp towel. It dries out very quickly.

Fill your pastry bag and use a small round tip for piping, or a flower tip to make flowers.
Keep your bag covered with a damp cloth so it will not dry out.

Pipe out what you need onto wax paper. Let air dry for a few hours.

To lift, slide a knife under the "A's", this will help keep them from breaking.
Always make double of what you need to allow for breakage.
These can be stored in an airtight container for several months.

This is a sheet cake, each serving has an A with a leaf on it.