Posts tagged ‘Wilton’

September 17, 2012

Here comes the…cupcake!

Notice a missing cupcake post¬†last week?¬† I was on what I call vacation- home to visit my parents and attend my favorite cousin’s wedding! My mother made the wedding¬†cake, and I contributed by making the roses for the decorations.¬† It was pretty cool because I don’t really work with fondant that much, but helping out with the cake got me into it.

We called it the Red Carpet Cake for the Hollywood couple getting married.

I, probably like most people, don’t like to actually eat fondant.¬† Some people think it tastes gross and some people think it’s tasteless.¬† However, my mom made fondant from scratch and it was delicious.¬† I kept sneak eating the scraps from my roses!¬† She made way more than she needed and insisted I take some home which was sort of terrifying because the white blob wrapped in cling wrap looked like a warped brick of cocaine and I couldn’t decide if I should try to take it in my carry-on or stow it in my checked bag.¬† I ended up with enough room and dropped it in my suitcase right before checking it.¬† Then, my heart skipped a beat when three TSA agents came roaming around my gate.¬† I imagined them hauling me away and questioning me about my “cake” supplies.¬† In the end, I and the fondant made it back without incident.

She also gave me all her extra store bought fondant and other supplies and I got totally inspired to play around with everything and see if I could make some pretty little cakes with the fondant.¬† I’ve been stowing this “wedding cake flavor” cupcake from Recipe Girl on my Pinterest inspiration board for quite a while, so it seemed like the perfect recipe paired with simple butter cream frosting.

Then came the fun with fondant.¬† The first time I ever made fondant flowers was for the first wedding cake my mom ever made.¬† I didn’t take a class or watch a video.¬† I just made freehand petals and stuck them together.¬† They came out great, and this time my mom insisted on “stylized” ribbon roses from her inspiration cake.¬† I didn’t mind the simplicity of making the roses this way, but I like the petals to look a little more “real” so when I had creative license, I used the same technique, but I just pinched out the petals so they had a more natural look…well, as natural as you can get with neon fondant!

I added some candy pearls to make little buds in the center of each flower.¬† They didn’t all come out¬†looking anything like a real flower would, but I liked them anyhow and everyone looked super impressed when they came into the office today.¬† I had to tell everyone that the flower was just for decoration though because the fondant was so terrible.¬† Some of them braved a little taste, but they all made the same face once it hit there tongue.¬† Let’s just say it wasn’t pretty!

The Results…

Looks aside, as pretty as they did turn out, this was an outstanding cupcake and butter cream frosting!¬† I do believe these are the best cupcakes I’ve made yet.¬† I followed the recipe to a T, and the cake is just gorgeous.¬† I have no problem with a semi-homemade recipe and anytime I need a white cake recipe, this will be my go to.

The butter cream was also the smoothest, best tasting I’ve made also.¬† I think this is because of a few things.¬† The butter and frosting ratios are different than my typical base recipe.¬† Also, I used heavy cream instead of half-and-half or milk and I really let the butter soften up on the counter before combining all the ingredients together- please don’t ask what I usually do insted!¬† While I will probably still use my base recipe for flavored frostings, when I need a plain butter cream this will also be my standard.

Stay tuned for a ribbon rose tutorial coming later this week!

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