Tag Archives: DIY cupcakes

DIY Projects Wedding Cake

DIY Wedding Cupcakes Tutorial (Part 3)

September 6, 2012 – 11:00 am

In this final part of the DIY cupcake tutorial, we thought it’d be nice to show you (photos by the talented Jada Poon Photography) how to make mini wedding cakes using the same cupcake base provided by Sweeth Tooth. Whether you’re thinking of making them for your own wedding or for a friend’s engagement party or bridal shower, they’re so easy you can whip them up in no time. They’ll also look so dainty and professional, you might even start getting enquiries.

Recipes for cake base and buttercream, as well as the ready-to-roll icing can be found here.
Tip: Store-purchased icing is effortless and produces the same results so save the time and energy. I’ve tried making fondant from marshmallow and despite all the sweat I put into it, it turned out to be a complete disaster.

Materials:
 Art brush
Ready-to-roll icing
Cupcake base
Buttercream
Ruler
Knife
Rolling pin
Decorating ribbons
Baking paper

Fondant Ribbons
1. Roll out the icing to roughly 1mm thick. You can add food colouring of your choice prior to this step.
2. Cut out a strip of the icing into 15cm x 3cm.
3. Brush a gentle stroke of water along the middle of the strip.

4. Cut out a piece of baking paper and roll into a cylinder (roughly the size of a cigarette).
5. Gently squeeze the two ends of the icing to create a ridge. Do the same for the middle section of the icing.
6. Using the rolled up baking paper, wrap one end of the icing around it and fold it to the middle where the water mark is so that it sticks. Do the same for the other end. You can brush a little more water to stick the two ends together but make sure not to overdo it or the icing will get soggy.
7. Roll out the icing again but this time cut out a smaller strip of roughly 8cm x 3cm.
8. Fold the icing to create almost a lip shape and squeeze the two ends.
9. Wrap the lip shaped icing over the first strip perpendicularly and cut away any extra icing where the two ends meet.

Now that the fondant ribbon is complete, you can sit back and relax.

No, not just yet…..there’s still the cake base to finish off.
1. Slice the top part of the cupcake (the rounder, fatter section) so that it’s flat.
2. Turn the cake base over and spread buttercream to cover the entire cake (except for the bottom). This will be used to hold the icing to the cake.

3. Roll out the icing (big enough to cover the cake and more) and lay it over the cake base.
4. Cut the icing, along the bottom rim.
5. To cover any flaws, wrap some decorative ribbon around the bottom of the base.
6. Brush a tiny bit of water onto the top of the icing and stick the ribbons you just made above it.
7. Looking lovely, your mini wedding cakes are ready to serve.

Photo credits: Jada Poon Photography

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DIY Projects Wedding Cake Wedding Food

DIY Wedding Cupcakes Tutorial (Part 2)

August 17, 2012 – 2:12 pm

Happy Friday! Typhoon Kai Tak has come and gone but the skies are still grey. Spend this weekend baking and decorating away and get some practice before making these delectable cupcakes for your own wedding. Haven’t you heard the saying ‘practice makes perfect’? Thanks again to Sweet Tooth and Jada Poon Photography for such a lovely and sweet afternoon!

 

Cupcake Recipe can be found here.

Cupcake Decorating Materials:
Art brush
Cutters – flower and leaf
Tweezers
Piping tubes and bags
Modelling Tools – Flower and Leaf Shaping Tool
Modelling Tools – Ball Tool
Water
Foam for resting the decoration
Sprinkles – Pearl Coloured Balls
Ready to Roll Icing
Buttercream
Food Colouring

Tip: Turn up your air-conditioner as you’ll want to make these in a cool environment or else the buttercream and icing will melt. You don’t want your efforts to be wasted.

 

Buttercream:
1. Add food colouring of your choice to the buttercream that you made using Sweet Tooth’s recipe.
2. Fill a piping bag with the buttercream.
3. In a circular motion, squeeze the buttercream onto the cupcakes.

Leaves:
1. Add green food colouring (a dash or two) to read to roll icing.
2. Roll out the icing to roughly 1mm thick.
3. Use the leaf cutter to cut leaf shapes.
4. Using the leaf modelling tool, score the leaf in the middle to give them the veins.

 

Roses:
1. Add food colouring of your choice to ready to roll icing.
2. Roll out the icing to roughly 1mm thick.
3. Cut icing into a small strip of roughly 40mm x 8mm.
4. Use your fingers to gently wrap the icing around into a rose bud and pinch the bottom of the roll (see above image).
5. Brush a dab of water on the end of the leaf and attach the rose bud so that they’ll stick together. Leave to dry.

 

Flowers:
1. Add food colouring of your choice to ready to roll icing.
2. Roll out the icing to roughly 1mm thick.
3. Use the flower cutter to cute flower shapes. You can use more than one coloured icing.
4. Using the ball modelling tool, nudge the middle of the flower in a circular motion so that the petals will curl up (see above image).
5. Place two flowers on top of each other and use the tweezer to add the pearl balls to the centre to finish off.
6. You can leave the flower as is or add a leaf to it.

You can add the flowers and roses that you made to the buttercream frosting as you desire. Alternatively, you can simply decorate with a flag to thank the guests or place them in patterned cupcake liners. Have fun!

Photo credits: Jada Poon Photography

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DIY Projects Wedding Cake Wedding Food

DIY Wedding Cupcakes Tutorial (Part 1)

August 9, 2012 – 9:00 am

In this three part post, I’m sure you’ll be drooling from one photo to another. One sunny afternoon, I, together with Carrie from and Jada from Jada Photography spent a few hours learning the tricks of the trade to transform any cupcake into an edible delight. Perfect for a bridal shower, as a wedding cake alternative or as a wedding favour, you’re going to give yourself a pat on the back after your own cupcakes session. Here’s the start to your cupcake feast.

 

Vanilla Cupcake Recipe by

Cupcake Ingredients:
 1 stick unsalted butter, room temperature
1/2 cup granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups all purpose flour
3/4  teaspoons baking powder
1/2 teapsoon baking soda
1/4 teaspoon salt
1/2 cup (60 ml) milk

 

Confectioners (Buttercream)Frosting Ingredients:
 2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted
1 stick unsalted butter room temperature
2 tablespoons milk or light cream
Assorted food colors(if desired)

 

How to make the Cupcakes:
Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.
In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
In a separate bowl whisk together the flour, baking powder, baking soda, and salt.
With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.
Evenly fill the muffin cups with the batter and bake for about 17 -20 minutes or just until set and a toothpick inserted into a cupcake comes out clean. (Always check a few minutes before the stated baking time. Do not over bake or the cupcakes will be dry.)
Remove from oven and place on a wire rack to cool.
Once the cupcakes have completely cooled, frost with icing.

 

How to make the Confectioners (Buttercream) Frosting:
 In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended.
With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl.
Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed.
Tint the frosting with desired food color (if desired).

 

Photo credit: Jada Poon Photography

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