You don’t have to use the 1B nozzle, you can use any star shape you like but the 1B is a drop flower and makes great roses which is fantastic for two toned buttercream.
Rub a thin layer of colour around the inside of the piping bag. You may use as many colours as you would like to create a rainbow effect but remember this gets trickier the more you use as you must keep the colours separate, the lines of colour should start at the tip of the tube to the end of the bag. Using one colour is much easier and is a great starting point if you’ve never tried it before… before you know it you’ll be creating a rainbow on top!
Place your firm buttercream in the bag carefully, try and open your bag wide to get the buttercream in as far as possible without wiping all the colour off the side, this will give a much more even finish. For a great buttercream frosting recipe visit our previous blog.
Lightly squeeze your buttercream down to the end and seal the end of the bag with a simple twist. A great technique is to hold the bag by the twist at the end when piping for extra control and this way you can simply twist the bag more to push the two toned buttercream down easily.
You’re ready to rock and roll! For piping roses you start your swirl from the inside and work your way to the outside whilst turning your cupcake. For swirls you start from the outside and work to the inside, slightly stacking the buttercream until it peaks. I found this Youtube vid really handy: Two-Tone Rose Buttercream Tutorial
In the picture a flower technique has been used working from the inside to the outside to create a rose like finish. Progel colours used in these pictures are purple, ice blue and poppy red but feel free to experiment with as many as Rainbow Dust ProGel colours as you like!
Remember all Rainbow Dust products including the full ProGel range can be found on the PartyAnimalOnline website at the very best prices, we also have promo sets available when you are after multiple colours.
Here’s our Green Sugarflair Colour Chart as promised, we will be releasing the downloadable PDF shortly but in the meantime you can always Pin it on Pinterest! All colours are available on our website and eBay store.
We are the biggest suppliers of Sugarflair and therefore offer over 4 year best before dates on these highly concentrated pots of food colour!
Sugarflair are perfect for Cake Decorating and Sugarcraft – for use in buttercream, icing, fondant, royal icing, mexican paste, flower paste, cake mix (bake stable) and loads more!
Would you like to see more Sugarflair colour charts from us?
Making bright pink sugarpaste has never been so easy!
A frequently asked question here at PartyAnimalOnline is about how to produce a hot pink using food colouring. We now have the perfect answer…. Sugarflair – Fuchsia.
Sugarflair paste is highly concentrated professional grade food colour that can be used in icing, buttercream, painting on to edible goods, macaroons, biscuits and even cake mix thanks to it’s high heat stability!
I have to say,I was extremely impressed with Sugarflair’s Fuchsia… they now have 57 colours in the paste range and this now contains 5 pinks! When they released this I wondered how Sugarflair were going to make something different to all the others but here it is..with photographic evidence.
It has been added to my faithful collection and I will be producing a full pink colour chart that you guys can save to your computers, very soon. Next time you need to make bright pink Sugarpaste: your answer is Sugarflair Fuchsia!
This recipe is perfect for Red Velvet Cake but would also be fabulous on all other cupcakes especially ones with a carrot cake twist!
This recipe creates a firm mix that is great to pipe with. If you find the mix is too firm you can let it down with a very small dash of milk. Alternatively if it’s not firm enough simply add a little more icing sugar! Our cream cheese recipe is simple and will only take 10 minutes to whip together.
150g Cream Cheese
30g of Non Salted Butter
350g of Sifted Icing Sugar
1tsp of Lemon Juice
This parts so easy! Mix the cream cheese and butter well together until fully blended, sift your icing sugar on to the buttercream mix and whisk well. Finally add in your lemon juice and mix again, this is quite a heavy mix but it tastes soooo good!
Add a little extra icing sugar if needed and then refrigerate while your cakes are cooling, this will help when piping, especially if you have hot hands like me!
After the cakes have cooled 30mins to an hour, get your Cream Cheese Frosting out the fridge, dish generously in to a piping bag with a nozzle and swirl away on your tasty, now even tastier Cupcakes.
If you need some toppers to finish them off why not see some of our other tutorials.
First things first, get all your ingredients weighed out, it will make it so much easier to mix and save a lot of mess and panicking.
Once everything is measured out, cream your butter & sugar with a splash of buttermilk. Mix until light.
Separately mix your eggs, vanilla essence and Red Extra and then add half the mix to your butter and sugar mixing well.
Add in half the flour and the rest of the egg mix, this will stop the mix coagulating and keep it nice and smooth. Finally add the remaining of your flour, buttermilk, baking powder and Bicarbonate of soda and mix well until smooth.
You should have a nice bright red mix, the Red extra will develop further and become brighter whilst baking so don’t add too much even though it may not be as bright as you think it should be.
If you can’t find this anywhere then do not worry there’s ways to make your own substitute. I bought mine from Sainsbury’s.
I also made my own Cream Cheese Recipe for the topping so be sure to check it out! I think that was my favourite part!
*Shhhh I am going to sneak a little Christmas talk into this blog but don’t tell anyone as I have a feeling they are not as Christmassy as me in the office!*
However we do have new products in the warehouse and this is always like Christmas! The new Beau Products Concentrated Food Flavourings have arrived and are ready on our website.
These are highly concentrated so you literally only need a couple of drops before you can smell and taste their delights. So these 40ml bottles will last for so long when stored correctly.
You may think that these are awesome for cakes, however you are not limited with these. A few other suggestions are for use in; custard, cream, fondants, icing and even chocolate.
These are much like Jelly Beans where you can make some classic combinations a few of my suggestions are;
Apple and Blackberry for a delicious and comforting apple and blackberry pie combination. There is nothing more delightful than the comforting smell of an apple and blackberry pie combination on a winters day, such as this recipe from BBC Good Food. I think this would be amazing as one flavouring added to a simple sponge and then adding the other flavouring to a custard.
Cranberry and Mulled Wine for a delectable Christmas scent. Where The Cookies are have a delicious sounding recipe to make an actual Cranberry Mulled wine. If you would like to make cakes to accompany the wine then these flavourings are just the ticket. There is nothing nicer than a nice cup of mulled wine snuggled up in front of the fire and now you can tuck into a nice slice of cake or cupcake.
My ultimate favourite combination is Creamy Butter and Popcorn which just reminded me of being in the cinema. Besting Nesting has an awesome recipe for you to recreate your very own cinema popcorn. I think this cinema combo would be perfect using the creamy butter in your cake mixture and then adding your popcorn flavouring to the chocolate on your cake pops.
We recently started a discussion on Facebook about things you can freeze from the cakey world to save you time, effort and most of all money!!
We began to investigate, and we shared our ideas on things we had personal experience of freezing such as;
Sugarpaste– this is best done wrapped really in tight cling-film, a freezable bag and then a really airtight container. You can pop this in the fridge for about 3-6 months. You really need to make sure that it is airtight as otherwise it ruins the paste. This is also the same for SFP and Modelling Paste.
You can also store your left over cake cuttings in the freezer to make Cake Pops, again you should store these in a bag in an airtight container. As well as cake cuttings, you can also store the cakes themselves in the freezer, do this before covering and decorating. You need to make sure you wrap it really well, as the less/minimal air that gets in, the less ice crystals form which leads to freezer burn. Your cakes can be stored for up to 6 months and are perfect for those last minute cake orders, or guests!
From experience as well you can also freeze buttercream , as long as you add the milk to it after the buttercream has been defrosted, you can then also add your colour and mix well!
You can add some food colouring to a bowl and let your lemon/lime soak up the colour and then pop it in the freezer. You can then add a slice to your lemonade…..or punch!
We also gained a couple of insights of what other people freeze -things we didn’t even think about such as this from Razia Khanom “egg yolk and egg white separated store very well!” We didn’t know this, so after some research on Egg Info we found it was entirely possible to freeze an egg, as long as you “add half a teaspoon of sugar or a teaspoon of salt per egg should be mixed with each whole egg prior to freezing.” This is because…. *Science Fact Alert* freezing effects the proteins in the yolk which makes the egg have a glutinous texture when defrosted!
Do you have any tips on what you can freeze? Why not let us know on our Facebook Page.