Cupcake, Sweet

Baking for love – My sister’s cupcake wedding cake

My sister got married at the weekend and I have to say it was the most amazing day that we could have hoped for. Both her and her husband looked so happy the whole day. I was very proud to see my little sister married to someone who makes her very happy indeed, and for me I inherited a new brother-in-law. Though to be honest, he’s been hanging round for so long he’s become part of the furniture!

My wedding preparations started on the Thursday, when me, a friend of the family, Karen, my mom and a few more volunteers began the mammoth task of baking, icing and decorating over 160 cupcakes!

I have never baked for such a large number before but I surprisingly found it really easy to do. The mixture is the same, it is just doubled, and you need a lot more room to cool the cakes. Transporting them was a little bit more difficult but with some large boxes and a little bit of genius from my dad we managed to get them all down to the venue in their 160+ pieces… all looking perfect.

To make these cakes I used a very simple vanilla cupcake recipe, we then topped the cakes with little ‘hats’ of icing, which were circles of white icing and then used buttercream with a rose effect icing nozzle to pipe onto the cakes.
Finally, we added a little glitter and a small icing flower that we had made a couple of weeks before… and voila! Cupcakes, lots of them.

I wouldn’t suggest trying to make 160+ all by yourself (unless you are a professional) because the time and friends needed to bring it all together would mean you would be working long into the night, but 24 are very easy and manageable to make and look brilliant on a cake stand.

We made very large cupcakes because we needed them to look impressive so if you want to do this recipe then I would suggest using a case slightly smaller than a muffin and also baking them in a muffin tray, which has plenty of room.

Party / Wedding cupcakes

For the cakes
12oz Sugar
12oz Margarine
13oz Self raising flour
6 medium eggs (if you use large eggs then use 14oz of flour)
2 tsp vanilla essence

For the buttercream

We used Lurpak (brand) butter because it is a lighter colour.
For every amount of butter use double the quantity of icing sugar plus 1-2 tsp vanilla essence.

For decoration

Large piping nozzle and piping bag – for the buttercream
Edible glitter
Icing flowers – we made our own using fondant Icing, white and coloured. We cut out 2 sizes of flours, the large being white and the smaller coloured and put them together with a small edible ball in the centre.

Pre-heat the oven to 160c

1. In a large bowl combine the sugar and margarine till it is soft and changes to a lighter colour. You can’t do too much mixing at this stage.
2. Add the vanilla essence
4. One at a time add an egg and 2 tablespoons of flour and mix till it is just combined
5. Keep doing the same till all 6 eggs have been used up and all of the flour. If you have a little bit left of the flour then put that in afterwards.
6. Give it a small mix but not too much.
7. Divide the mixture into 24 large cupcake cases – make sure you fill them to half way, or very little over half way. You don’t want to go too high up the cases.
8. Bake in the oven for 25 minutes. For me this was the exact time, everytime.
9. Once the cakes spring back when poked a little then they are done.
10. Allow to cool on a rack.
11. Whilst cooling cut out 24 circles which are the same size as the top of the cakes out of white fondant icing.
12. Once the cakes have cooled – using a little warmed up jam, stick the icing hats to the top of the cakes. You want to make sure the tops are covered as this helps stop the air getting to the cakes and makes them last longer.
13. Mix up your buttercream and put into a piping bag with a large nozzle. (I don’t know the number of the nozzle we used but I will find out and update this)
14. Pipe the buttercream generously onto the cakes and top with a little bit of glitter.
15. Finally, add you flower decorations.

Cupcake, Sweet

A different kind of bun in the oven

Recently I have been struggling to bake due to feeling very tired and sick.  Usually I do my baking in the evening after work as a way of relaxing but I have been having difficulty keeping awake long enough to do any baking.

The reason for this is because me and my husband are expecting our first child and after our scan it now feels a good time to announce it.  Our little baby will be due in October!

To celebrate both getting my energy back as I move into the 2nd trimester and also having a successful scan I have baked some simple cupcakes for my work colleagues in pink and blue.  I thought it might be a bit of fun as you can make your guess by choosing which cake you like.

This recipe for cupcakes is the one I use all of the time as it makes a lovely soft, fluffy vanilla cupcake which is a base for any decoration you want.

Girl or boy? Vanilla cupcake recipe

6oz butter/margarine
6oz Sugar
7.5oz Self raising flour
3 medium eggs
1 tsp Vanilla essence

For the buttercream
Mix some butter or margarine with lots of icing sugar and a little vanilla essence. Beat until it is light and fluffy. There isn’t an exact recipe as it will always taste nice. Keep beating in more icing sugar till you get the taste you like.

Pre-heat the oven to Gas 4 or 160c

Line a cake tin with 12 large cupcake cases (in the UK use muffin cases)
In a bowl mix the butter and sugar together until the mix is light and fluffy and changes to a pale colour.
Add 2 tablespoons of flour and 1 egg and mix in. Then do the same with the other 2 eggs and flour.
When all of the flour and eggs have been combined mix in the vanilla essence.
Divide the mix between the 12 cases equally and bake in the oven for 25-30 minutes. Make sure you don’t open the oven door to have a look till at least 20 minutes have passed.
Test to see if the cakes are done. They should bounce back when you press gently on the top or if a skewer comes out clean.

When they have cooled on a rack, decorate with a generous amount of buttercream and decorate however you fancy. For mine I used some glitter writing icing and sprinkled with coloured sugar.