Christmas Cupcake Ideas

Creating Edible Christmas Penguins

Creating Edible Christmas Penguins

Christmas Cookie Ideas

These new cutters are manufactured by FMM Sugarcraft and they helped create all these cookie designs above!

FMM have been trending in versatility with their latest designs and we love them!

Make your money go further by using these cutters for a number of designs. Creating edible Christmas Penguins, Snowmen and Robins as shown on these Christmas Cupcakes.

Christmas Cupcake Ideas

Learn more and find out how to use them in this wonderful tutorial starring Ceri Bodham.

We are now stocking this cutter on our online shop!  FMM offer a lifetime guarantee with all their products.

Christmas Cake Ideas

Christmas Cake Tutorial

Christmas Cake Tutorial

Christmas Cake Tutorial by FMM Sugarcraft.

If you haven’t got a plan for your Christmas Cake…don’t worry… there’s still time and with this easy tutorial by FMM you’ll have it done and ready in no time! The think I love about this tutorial is it uses a lot of products that don’t just have to be used once a year for Christmas so you really get your monies worth out of them.

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We will provide you with links to buy any products you don’t already have, remember last posting dates for 1st class is Saturday 20th December this year and 2nd class is Thursday 18th December so don’t leave it too late. Of course if you do there’s always local Cake Shops that in most cases are open until the 23rd December.

This is a handy step by step to create the cake below and we’ll even give you the link to the downloadable PDF from FMM Sugarcraft so you can print it off and file it for next year too!

Here we go for today’s Christmas Cake Tutorial…

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Follow these step-by-step instructions to make your Christmas cake.

Equipment you will need:

Other Items:

 

1. Place your covered cake on the prepared cake drum. Using the press-ice tool, starting at the back of your cake, emboss the pattern around the centre with a light pressure, making sure the tool is level so the pattern will meet. See video for techniques in using the Press-Ice tool.

Here’s an example video from FMM’s YouTube channel on how to use these fantastic Press-Ice Tools…

 

2. Take some of the red modelling paste and roll a strip of approximately 20cms in length, 3mm thick. Cut 5 lengths from the chevron cutter (cover with cling film to stop them drying out). Place 2 lengths around the top of your cake, using a very small amount of edible glue,and cut a third one to fit the remaining gap – try to ine up your pattern as best as possible. Then, place the remaining lengths around the bottom of your cake, ensuring that the rise and fall of the chevron matches the ones placed around the top.

3. Use the Funky Tappits to cut out the ‘Merry Christmas’ lettering in red and green modelling paste. The paste needs to be rolled approximately 3mm with a little cornflour from the dab-a-dust to help tap the letters out.

4. Allow the letters to dry for a minute or two, then arrange on the parchment paper (this will help you get the spacing right, without marking the top of your white cake). Once you are happy with the layout, fix the letters to the top of your cake with a little edible glue.

5.Tap out 9 red snowflakes from the Christmas tappit, using your dab-a-dust again to prevent any sticking, and fix to the centre of the diamond pattern with a little edible glue.

6. Next, pipe over your embossed diamond pattern (or use edible dragees- whatever you decide on). Pipe one colour at a time – all the green parts of the pattern, followed by the black.

7. Finally, fix a co-ordinating ribbon around your cake drum.

 

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Here’s the downloadable PDF if you fancy saving this and printing it off for your tutorial collection…it’s FREE! > Here

Poinsettia Sugarcraft Ideas

Poinsettia Sugarcraft Ideas fmm_poinsettia

It’s National Poinsettia Day tomorrow so I felt what better way to celebrate than to show you some of our Best Sellers for creating your very own edible Poinsettia flowers top pop on top of your Cupcakes and Christmas Cakes.

Before we get started with the Poinsettia Sugarcraft Ideas, here’s a bit of background on the Poinsettia Flower:

Poinsettia Facts

Poinsettia’s actually originate from Mexico and were considered a symbol of purity by the Aztecs. After a visit to Mexico by Joel Roberts Poinsett, a US Ambassador in the 1820’s, Joel introduced them to America and began to grow them in his Green House… the plants flourished and thrived and as they began to be distributed the flower became commonly known as Poinsettia as a pose to it’s Mexican name Euphorbia pulcherrima. The 12th December is actually National Poinsettia Day as it marks the date Joel Roberts Poinsett died in 1851! There are now over 100 species of Poinsettia.

OK so lets get to the good stuff! Poinsettia’s are great for the Christmas Holiday Season so if you are looking to decorate your Christmas Cupcakes and Cakes with these gorgeous vibrant flowers then here’s some ideas to get you started. I have also included some tutorials that may just come in handy too!

Cupcake Katy Sue Poinsettia Mould:

Poinsettia Sugarcraft Flower
Katy Sue Mould creates Poinsettia Flower for Christmas Cupcake

I love the Katy Sue moulds, they are reasonably priced and great if you don’t want to fuss about with creating individual leaves & flowers etc.. it’s an all in one mould so it will do your cupcake top at the same time as the Poinsettia on the top. Alternatively you don’t have to use it for cupcakes… simply just use the Poinsettia section inside and add detail to cakes and cookies using it.

Be sure to dust your mould well with cornflour before using it and shake off any excess, this will stop your sugarpaste / fondant sticking to the mould. Once you have released the sugarpaste you can hand paint or dust your colours on. There’s so many beautiful ways to make these look fantastic!

Katy Sue Poinsettia Mould is priced around £7

Patchwork Cutters Poinsettia Cutters

Poinsettia Sugarcraft Ideas
Patchwork Cutters Intermediate Sugarcraft Cutters

These are great for Poinsettia Sugarcraft Ideas but I would say you need some experience with Sugarcraft to use these cutters, they are probably the most difficult out of our three suggestions. You will need to use a flower paste rather than Sugarpaste as you need your flowers to firm up. You will also need to make them a day in advance to give them time to set up. The results from Patchwork Cutters are fantastic and you’ll have the whole family cooing at the skill behind the Christmas Cake by using these. Remember patience is a virtue!

For more tips when using Patchwork Cutters visit our blog <HERE>

The Patchwork Cutters Poinsettia, Holly & Ivy is priced around £5.50

FMM Poinsettia Cutters

Poinsettia Sugarcraft Ideas
Creating Poinsettia Sugarcraft Flowers using FMM Cutters

Now these are the skilled sugarcraft cutters but they are a little deeper allowing you to work at a thickness of flower paste you feel comfortable with. Luckily for us FMM have made a fantastic easy to follow Tutorial to go with this lovely set, so if you fancy taking your cake decorating skills to the next level then this is PartyAnimalOnline’s recommendation this Christmas.

FMM Poinsettia Cutters are priced around £7 – We currently have it available for £6.30

What You Will Need:

Here’s the full Tutorial Video:


Here at PartyAnimalOnline we stock a huge range of Cake Decorating & Sugarcraft equipment to make sure every project is achievable at an affordable price. Pop by the website for more inspiration and equipment.

 

 

 

New Christmas Karen Davies Moulds

New Christmas Karen Davies Moulds

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Well it’s official, the Christmas Karen Davies moulds have arrived and I am already picturing just how cute the Christmas Cake will look with one of these incredibly sweet sugarcraft designs on the side of it!

The Karen Davies moulds are so detailed and these do nothing but live up to the already exceptional standards offered by Karen! The tiny detail within the mould makes you feel as though these may be fiddly but that’s so far from the truth… with a sprinkling of cornflour or a little lustre dust to coat the inside of the mould these moulds allow easy release!

*Top Tip*

Someone once told me that if you were struggling to get sticky sugarpaste out of your mould just pop it in the freezer for 5 minutes and try again, lo and behold it’s like a magic trick in itself…. it worked a charm! I wanted to pass on the good advice to anyone with the same problems, I didn’t need to use this trick with the Karen Davies moulds but it’s great knowing it’s there in case of emergency!

The Karen Davies new Sitting Christmas Mould range come in 4 different designs.

In all honesty it’s so difficult to decide which is my favourite… I’m swaying towards the Snowman…. mainly as I can see those Snowflakes coming in very handy for Frozen Cakes as well as many other designs, but why stop at one… you can always grab all four and have one sat on each side of your square Christmas Cake! Now there’s an idea!

Each main figure measures approximately 80mm in height and 115mm in width and come with numerous little moulds like presents, snowflake or holly built in to them.

Karen Davies moulds will keep as new for 10 years plus (I’m living proof of it with my ever growing, overused, 12 year collection!) My top tips of looking after your moulds are:

  • Clean them by hand in warm soapy water.
  • Dry them with a little kitchen roll before use.
  • Use a bit of TREX (White Vegetable Fat) to get rid of colour left on the sides

I’m really pleased to see we are stocking them! Although it’s now going to be even harder to resist them!

See more details on this range HERE or grab yours now!

The Perfect Red Velvet Cupcake Recipe.

Red Velvet Cupcake Recipe

The perfect Red Velvet Cupcake Recipe

The Perfect Red Velvet Cupcake Recipe.

I wanted to make a lovely light Red Velvet Cupcake Recipe for Valentines or any occasion Cupcakes and after some trial and error and slight adjustments here’s what I ended up with.

Red Velvet can always be a little complicated as a lot goes in to it but once you have the goods in you’ll be able to make hundreds of them and trust me, you’re going to want to!

 

Red Velvet Ingredients – Makes 12

Oven Temperature to set to 160°c for fan assisted ovens – Bake for 20-25 mins.

  • 160g Golden Caster Sugar
  • 140g Plain Flour (Sieved)
  • 65g of Butter or Margarine
  • 1 Medium Egg
  • 10g Coco Powder (Optional)
  • 120ml of Buttermilk
  • 1tsp of Bicarbonate of Soda
  • ½ tsp of Baking Powder
  • ½ tsp of Vanilla Essence
  • ¼  tsp of Sugarflair Red Extra Food Colour

 

Method:

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.

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Buttermilk:

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!

Cooking up a Christmas Cake storm!

There are only seven weeks till Christmas and with ‘Stir-up Sunday” being 24th November, if you haven’t already started making your Christmas Cake I have decided to put together a list of tips to help get you through making the cake without turning to the bottle of Brandy! With the nights getting darker and the evenings getting colder it is the perfect time to begin plumping up your fruit and make the house warmer and smell delicious with your Christmas Cake baking in the oven!

The Christmas Cake is a merger of two dishes the plum porridge (I think this would taste a lot nicer than it sounds!) and Twelfth Night Cake, the plum porridge was traditionally eaten on Christmas Eve. In the 16th Century the oatmeal was replaced by butter and flour. The cake was originally boiled rather than baked and it wasn’t until people became richer and started to have ovens in their homes, that the cake was then baked.

Make sure you soak the fruit to make it nice and plump, this will also help to keep your cake moist. The fruit will absorb all the fruit juice or alcohol, the general guidance for doing this is for around 12 hours or if possible 14-48 hours. Some suggest that before baking the cake you put a bowl of water in the oven to keep the cake moist whilst it is baking. Do no open the door on the oven till the cake has been in the oven for at least three quarters of the cooking time.

Once the cake is cooked and cooled and prepared to store, remember to feed the cake (and not yourself) brandy etc. periodically as this will also ensure for a nice moist cake. After thorough research the most favoured Christmas Cake recipe is the Delia Smith recipe. The recipe is for an 8″ round cake, however if you do not have a tin that size, there is a great guide for scaling up your cake recipesChristmas Done

Once it is time to dress your cake, make sure you dress it to its best after all you may be using it as your Christmas centrepiece. Make sure you take the time to roll your marzipan to the correct thickness and size, you can even be extra precise and use the marzipan spacers to get an even thickness on your marzipan and icing.

Fabulous Food Flavourings sprinkled with a little Christmas- Beau Products Concentrated Food Flavourings

*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 Edited for blognew 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;

recipe-image-legacy-id--577451_10Apple 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 mulled-wine-2-blogdelicious 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.

 

popcorn (1)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.