Pun definitely intended… 😉
In my first post about cupcake icing, I started organizing together the techniques I’ve learned for icing beautiful professional-looking cupcakes. I’m cobbling all of this information together because I’ve seen parts of it referenced in other pages around the interwebs, but I’ve never found a source with everything in one place. So that’s my goal: organizing all of the basics of icing cupcakes in easy-to-follow instructions with pictures!
Also, in my last post, I referenced the different types of icing tips that are typically used for cupcakes. I showed the one I use most often, Wilton’s closed-star 1M tip. I reference this tip most often because it’s the easiest to find (usually in stock at craft stores like Jo-Ann’s or Michaels).
But there are lots of other tips available, including the open star…
And the French tip and round tip.
Click below for more Tips on these tips! Have a question? Feel free to ask in the comments below. And thanks for reading! Be sure to check back again soon for the next post about cupcake icing! 🙂
This week, I’ve been on a bit of a decorating kick. And with Spring starting (even though it doesn’t feel like it in DC!) and Easter coming up, I decided to make some Bunny Cupcakes. The design is slightly based on my Beaver Cupcakes, as my original intent was to make them very similar. But they came out looking more creepy than cute, so I went back to the drawing board!
And I think these guys came out absolutely adorable! I even used the opportunity to test out a new vanilla cake recipe. I had a lot of fun putting them together, and the boyfriend took great enjoyment in eating their cute little faces.
Click below for directions to assemble bunny cupcakes! Have a question? Feel free to ask in the comments. And thanks for reading! 🙂
I’ve made a lot of cupcakes in the last few years. When I first got in to baking, I was icing each cupcake by hand, using a flat metal spatula. It got to the point where I dreaded icing the dozens (or sometimes hundreds) of cupcakes cooling on my counter-top. Thankfully, the boyfriend started pushing me to go the easier route of using decorating bags. When I finally conceded and invested in new tools, my life was forever changed…
I’ve posted the basic instructions for icing cupcakes with big, swirly tops a few times on the blog, referencing back to older cupcake recipes. But, with all the times I post about cupcakes, I knew I wanted to put together a post specific to just decorating cupcakes. I finally got down to putting all of this together and realized that I have way more than 1 post worth…
So today, I’m starting with the basics: preparing and filing decorator bags, dyeing icing, and icing cupcakes two ways (the big, swirly, pretty top and a basic rose top). Check back over the next few weeks as I assemble more tips and tricks! Happy decorating! 🙂
Click below for tips and tricks for icing cupcakes! Have a question? Feel free to ask in the comments below. And thanks for reading! 🙂
Happy New Year! I hope everyone had a wonderful holiday! Sorry to all my follower that I’ve been so far off the radar… Over the last two weeks, I’ve fought off a massive cold/sinus infection thing, traveled to Chicago to celebrate Christmas with my mom, and celebrated New Year’s Eve on the couch in a Benadryl-induced coma after a pretty horrendous food allergy. It’s been a rough few weeks…
But, 2013 is a new year, which brings the possibility of SO MANY new adventures, experiences, and lessons. And now that I’ve recovered from the last few weeks of sick and crazy, I’m ready to bounce in to the new year with enthusiasm!
For my first post in 2013, I’d like to share a photo of one of my latest cake decorating adventures. I constructed the 3-tier cake shown below for a friend’s birthday party back in December. The theme of the party had everything to do with decadence, and what’s more decadent than chocolate??
My friend has been carefully nudging me for the last 2 years that her favorite combination is coffee and chocolate, so I whipped up this Chocolate-Espresso Cake for her birthday! The cake was 3 tiers (enough to serve about 70 party guests) and consisted of chocolate cake, espresso buttercream (with 3 shots of espresso!), and dark chocolate-espresso ganache. The resulting combination of chocolate and espresso was absolutely divine!
And I’ll definitely be modifying this recipe to make it more accessible, so look out for a Chocolate-Espresso post coming soon! 🙂
A few weeks ago, a friend of mine asked if I could make a cake for her son’s birthday party. There were two requests: dulce de leche filling and Spiderman! After a bit of discussion, we settled on the exact cake flavors (vanilla seemed to fit best to not overpower the dulce de leche) and on a design for the cake. She told me that he absolutely loves the Spiderman webs, so I focused the design of the cake on Spiderman’s signature colors (red and blue) and the spider webs.
Below is a front-view of the cake. Both layers are vanilla cake, filled with dulce de leche and frosted with buttercream icing. The spiders and webs are hand-drawn using piping gel tinted with black dye.
And a bit better view of the webbing on top of the cake. I think my favorite part of this cake are the little spiders on the bottom layer. Normally, I hate spiders because they give me the heebee-jeebees, but I think these spiders are just adorable! 🙂
I had a lot of fun making this cake! And while I didn’t get to see the look on his face when he first caught sight of the cake, I’m sure the birthday boy was happy with his Spiderman cake!
Thanks for reading!
~ Emily 🙂
A few months ago, a friend of mine jokingly showed me a picture of a giant peanut butter and jelly sandwich cake. As I tend to do, I mentally filed away the cake-wish and tried to find out when his birthday is. Unfortunately, he is super-secret about his birthday (It’s not even on Facebook! *gasp!*)… But I managed to get the cake made and surprise him with it, only a day late! 🙂