Archives for category: Icing

Hello all you cupcake lovers! Happy New Year!, wishing you all a sweet indulgent 2013.


During the 2012 Christmas break in sunny South Africa, I took on a few small baking projects to treat the family

IMG_7134IMG_7135IMG_7138IMG_7137My daughter and i had lots of fun decorating these vanilla and lemon cupcakes with fondant, I let her decide on the final decorations.

IMG_7453IMG_7447 Some piping fun

IMG_7375 To satisfy my mum’s craving for cinnamon rolls, i researched a quick, no yeast recipe and she woke to these one morning.

IMG_1143  And of course there had to be chocolate! Layered chocolate cake filled with chocolate frosting and then drenched in a liquid dark chocolate ganache.

Onwards and upwards to an exciting and fun new year!


It’s an annual event, brothers who now live around the globe meet and go for dinner to catch up and of course, reminisce. This year only 3 of the 5 were in attendance but dinner was held at a restaurant in their hometown where they were all born and the family history dates back for almost 500 years.

For  dessert was a selection of three cupcakes: first; a lemonlicious cupcake with two tone lemon and vanilla frosting topped with the Epprecht family crest (hand painted with food colouring on fondant shields)

IMG_3590 IMG_3588

To honour their home town; a triple chocolate delight! Chocolate cupcakes filled with Kahlua-tainted ganache and topped with chocolate frosting as well as the Affoltern am Albis wappen /crest (hand painted with food colouring on fondant shields)


And lastly as a fun treat; vanilla cupcakes with a sticky, runny marshmallow filling and topped with vanilla icing stuffed full of mini marshmallow


This year I decided to be brave and bake my own traditional Christmas cake, if for none other reason than every other fruit cake I encounter in Europe (let alone Switzerland) has some form of nuts in it and I was getting pretty bored of being left out.
I used cranberries, prunes, currents, cherries and apricots which soaked in brandy for about 4 weeks, giving me just over 2 weeks to feed the baked cake with brandy.

The soaked fruit after a few weeks clip_image002
My first time working with treacle – its REALLY sticky!clip_image003
The parchment around the cake prevented the cake from getting to brown over the long baking process and would help with overflow if your tin is too low.
clip_image005The fun part of course was finally getting to decorate the cake just before Christmas. As I mentioned, I’m allergic to nuts so I didn’t put a layer of marzipan in-between the cake and the fondant. Instead, I heated smooth apricot jam with a good dose of brandy and coated the cake with the sticky mixture using it at ‘glue’ so to speak before putting on the fondant coat.
I made a snow man out of fondant, I think he’s really cute! clip_image008
Visit The Pink Whisk for the original (long version) recipe here – she’s provided great step-by-step photos!, or if you prefer the impatient baker version English Mum has the shortcut ready.
I’m looking forward to sitting down with a cup of tea and a slice soon!