Christina and Rosie
Vanilla Cupcakes
115g Butter, softened 115g Caster Sugar 2 Eggs 1t Vanilla 115g Flour 1t Baking Powder - Cream butter and caster sugar until light and fluffy. - Whisk in the eggs and vanilla. Sift the flour and baking powder into the mixture and carefully fold until just mixed. - Using two spoons, spoon into cases and make at 180 degrees for 10-15 minutes, until just golden. Ice and serve right away or freeze until desired.
Classic Butter Icing
100g butter, softened 2½ cups icing sugar, sifted Juice of 1 lemon Food colouring of choice, as required 1. Place butter, icing sugar and lemon juice in a bowl and beat until combined. 2. Beat for 2 to 3 minutes on high speed until mixture is pale and creamy. 3. Beat in colouring, as desired. Use to spread over cakes to cover, or for piping cake decorations.
Chocolate Icing
100g butter, softened 2 cups icing sugar, sifted Âź cup cocoa powder, sifted Âź cup boiling hot water 1. Beat butter and icing sugar together in a bowl. 2. Combine cocoa and boiling hot water and beat into icing sugar mixture until creamy. 3. Use to spread over cakes to cover, as a filling to sandwich two cakes together, or for piping chocolate decorations.
Royal Icing
500g pure icing sugar, sifted 1 teaspoon cream of tartar 3 egg whites Food colouring of choice, as required 1. Place icing sugar, cream of tartar and egg whites in a bowl and whisk slowly until combined 2. Beat on high speed for 1 to 2 minutes until the mixture forms a thick paste. Add a little more icing sugar, if necessary, to reach a stiff consistency. 3. Beat in colouring, as desired. Use for piping cake decorations.
Piping bags make
icing look fantastic!! Try different icings and different nozzles for various effects. Tip: Disposable icing bags are great to save on fussy dishes!
Try various: sprinkles, lollies, chocolates, icing, shapes, edible glitters – and fun cases!!