Cupcake towers are nothing new particularly but they are fast becoming a classic in cake baking and this is why I chose to opt for this design for my Baby Shower cake. The reason they work so well in a social situation is because you have none of the fuss of having to cut a cake to serve it and folk can also take them home with them if you have plenty left over.

You can also make them in any size, colour or design that you want to. Which means you can decorate your cakes to match the room in which they’ll be displayed. You’ll see that this is exactly what I did with mine. I was very sad and made them to match the Union Jack picture that will very shortly be coming to this website as a how-to!

I also used a clear plastic (plexiglass) cake stand. I feel that this is an investment that is very worthwhile. You’ll have it for ages and ages and they are so neutral that they can be used for any occasion, season or event. They don’t have to be left undecorated as I did with mine for the Shower they can be covered to match the theme of your event.

But enough of all that for the moment, let’s get started on how to make the little fellas…….

Click here for our cooking and baking weight conversion chart

The quantities given for the ingredients in the red box will make approximately 20 cup cakes.

Pre-heat the oven to 190c

• Mix the butter and the sugar together in a large bowl- ideally in a food mixer but this can also mixed by hand
• Beat the eggs in a separate bowl and add them to the mixing bowl
• Then, sift in the flour and the baking powder
• Beat the mixture together until smooth and creamy
• Separate the cake cases and distribute them evenly onto a baking tray(s), allowing at least 1 inch of space between each cupcake case – they tend to expand in the oven!
• Bake in the oven for around 20 minutes or until slightly golden on top and they are not wet in the middle
• Once removed from the oven, allow to cool completely on a wire rack before you start the process of icing them

For the butter icing…

• In a large bowl mix together the softened butter, icing sugar and food colouring until it looks fluffy
• When the mixture is fully blended (so there are no lumps of butter left – BLEUGH!!), start spooning the butter icing into a piping bag with a large nozzle
• Using a large nozzle on the piping bag not only prevents the icing from clogging the nozzle hole as the mixture is pretty thick, but it also creates the classic butter cream swirl that is beautiful and an absolute classic in cupcake-ville!
• Pipe away until your hearts content, we figured the more icing there was on top our cakes, the scrummier they would taste.
• With this type of icing it doesn’t have to be left to dry, so you can serve your beautiful cupcakes immediately.

As these cakes were for a baby shower we decorated them with some tiny ‘Baby Love’ flags. I made these using Adobe Illustrator and printed them out on to card.

They were then stuck around the top of a cocktail stick and placed in to the cake.

I designed them so that there was a mirrored version of ‘Baby Love’ on the back of the flag so they looked great from every angle. Who knows, perhaps these trims and things will be available in a web store near here rather soon!

The tower of cupcakes was then placed on the table and surrounded by vintage and mismatched tea plates. That way my guests could take a cake, place it on a suitably sized plate and wander off to find someone nice to chat to.

Many of them came and found me on the sofa, huffing and puffing and guzzling Pomegranate juice. We all had nice chats as long as they agreed to help me with the cushion formation behind me!

The basics needed for this project  to be a success are a large piping nozzle and a cake stand of some sort. The rest of the beauty and creativity is entirely up to you and I’m more than confident that your cupcake towers will be utterly beautiful!

See you tomorrow for another entertaining idea!

Lots of love,
Cherry
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Cherry Menlove

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