Today is a good day. Not only have I started it by rocking out to Prince and the Rolling Stones with my kids in the kitchen but the sun is out too. Dancing and sunshine are all I need……apart from the odd Prosecco obviously.
But I knew that today would be a good day yesterday. Because today I am opening up a new section on my site.
I’ve split the food section in to two. Now I have Home Cooking and Home Baking. All of the sweet things, the pies, the brownies, the cakes, the cupcakes, the tarts etc. are all in one place now. One gloriously gooey, sweet, sugar filled place.
What you will need for this recipe:
Makes 20 cupcakes
For the cakes-
- 8oz Butter (softened)
- 8oz Caster / Superfine sugar
- 10oz Self raising flour
- 4 free range eggs
- 1tsp baking powder
- 2tbsp milk
- Cupcake cases (I used silicone)
For the topping-
- 260g Butter (softened)
- 600g Icing / Confectioners sugar
- 2tsp Vanilla extract
- 500g pack White sugar paste (you won’t use the full 500g)
- Icing sugar for dusting
- Rolling pin
- Mint green food colouring
- Daffodil yellow food colouring
- Plunger Flower cutters (I used 3 sizes) – find them here
- Tiny metal blossom plunger cutters – find them here
- Edible glue or corn syrup
- Piping bag and large nozzle
- Edible Lustre Spray (I used Pearl colour) – find it here
Pre-heat oven to 190c
Start by creaming the butter and the sugar in a food mixer. Then sift in the flour and baking powder and add the milk and eggs.
Mix all the ingredients together until smooth.
Lay the cake cakes out onto a baking tray and use a teaspoon to transfer the cake mixture into the cake cakes, filling them about two thirds full.
Bake the cakes in the oven for approx 20 minutes and until lightly golden on top.
While allowing the cakes to cool move on to the next step
Take one third of the sugar paste and add 1-2 drops of mint green food colouring to it, knead the sugar paste until the colour has completely blended.
Use a rolling pin to roll the sugar paste out onto a flat surface and use a dusting of icing sugar if necessary to stop it from sticking.
I rolled my sugar paste out to around 2-3mm in thickness and then using my sugar paste flower cutters, I cut out 20 large flowers and 20 small flowers; I then rolled out another third of the plain white sugar paste and cut out 20 medium sized flowers.
So, in total, I had 20 large green flowers, 20 white medium flowers and 20 small green flowers
To make the little yellow centers of the flower (apologies, I forgot to take a picture of the yellow ones and only have green ones to show you) I used a tiny drop of my Daffodil food colouring on a small amount of the white sugar paste, kneaded it in, rolled it out (approx 2-3mm thick) and used a small flower cutter to cut the shapes out – find the flower cutter tool here
Set all of the sugar paste flowers to one side for the time being.
Now for the butter cream; add the softened butter and vanilla to the mixing bowl with the paddle attachment and sift in the icing sugar, mix together until the butter cream is smooth and has turned white in colour, three or four minutes in the mixer on full speed should do this. Transfer the butter cream icing into a piping bag with a large sized nozzle attached to it, then start piping around the top of the cake, on the outside only, leaving the middle of the cake free of icing.
Take the sugar paste flowers you have just cut out and starting with the largest flower first, lay it on top and in the middle of the of the cupcake and push down gently. Use a small amount of corn syrup to then stick the medium sized flower on top of the large flower, and do the same with the small flower, placing it on top of the medium flower. Finally, use some corn syrup again to hold the small yellow flower in place in the middle.
Spray the top of the cake with edible lustre spray to give it that romantic and whimsical Springtime glow.
Repeat the above with the other 19 cakes and serve to springtime guests.
* I think that was meant to be the sound of a Lamb*
I told you Spring was here at my place. I feel like King Canute but I’m trying to keep the weather at bay instead of the tide.
It’s working though. The sun’s out today………oh, correction, it’s just gone in again…oh it’s out again. Phew.
I love you and I really hope that the new Home Baking section is helpful and fun and informative. I’ll certainly do my best to make sure it is.
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