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!

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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)

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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)

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

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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.
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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!