Mother’s Day in America is coming up in May…and anyway Mother’s Day should be everyday! I thought I’d have a go at making a cupcake bouquet. Here is how I made it.
Frosting filled in a piping bag with either Wilton tip 1m or 2D
1) Cover styrofoam ball with tissue paper. Preferably in green….I didn’t have green so I used pink.
2) Place cupcake on the wrapped ball and insert a toothpick into it to hold it in place.
3) To make the rose swirl, hold the piping bag at a 90 degree angle and start piping from center of cupcake out.
4) Once all the cupcakes have been frosted roll out some green fondant/gumpaste and cut out some leaves. Let dry and place them in roses.
5) Roll out white fondant and cut out butterflies. I used petal dust to add colour to the butterflies. Then let it dry on foil.
5) Place the butterflies in any gaps between cupcakes. I would have liked to add green tissue paper to fill in the gaps but I did not have any. I then wrapped the pot in pink tissue paper.
Happy Mother’s Day! 🙂
I was reminiscing about my childhood and I remembered making peppermint creams with my mum. They are sooo easy to make and such fun! I tried to do this with my 18 month old but he was more interested in eating it than he was in cutting out shapes!
The recipe uses raw egg whites but if you want you can replace this with condensed milk. I used pasteurized egg whites.
1 egg white (3 tbsp egg)
Few drops peppermint essence
9 oz icing sugar
few drops food colouring
1) Whisk egg whites till they are frothy.
2) Add the icing suggar and mix till mixture is stiff.
3) Add peppermint essence.
4) Add food colour and mix.
5) Roll out and cut into shapes. Place on waxed paper and let dry. To make rolling easier I added more icing sugar to the mixture as well as sprinkling on the work surface.
With summer around the corner I thought I would show you how I made this cookies and cream ice-cream 🙂
4 egg yolks
100g (3 1/2 oz) castor sugar
300 ml (1/2 pint) single cream
1 vanilla pod, halved lengthways
1 tsp vanilla essence
100g (31/2)oz Bourbon/Oreo or any chocolate biscuit
300ml (1/2 pint ) double cream
1)In a food processor blend together the yolks and sugar until it’s pale and thick.
2) Scrape the seeds from the vanilla pod and add this to a pan with single cream and vanilla essence. Heat till the mixture is just below boiling point. While the machine is running pour cream into the egg mixture and blend.
*My food processor stopped working and so I had to transfer it to a stand mixer*
3) Pour the custard into a saucepan and cook it for around 10 mins (until it starts to thicken) then let it cool.
4) Roughly chop the biscuits and stir them into the mixture.
5) Whip the double cream until it forms soft peaks and fold this into the custard.
6) Pour into a freezer container and place it in the freezer. After around an hour, take it out, stir then place it back in the freezer for a few more hours.
Take ice cream out 30 mins before serving to allow it to soften.