Fathers Day Cupcakes

Fathers Day Cupcakes

Fathers Day Cupcakes

The perfect easy-peasy Fathers Day cupcakes for the Worlds No.1 Dad!

Check out this fantastic recipe and Step by Step by our lovely guest blogger Victoria Threader from Victorious Cupcakes.

Fathers Day Cupcakes


Want to give them a go? Here’s the recipe and what you will need.


  • 150g caster sugar
  • 150g butter, at room temperature
  • 1tsp vanilla extract
  • 3 medium eggs
  • 130g self-raising flour
  • 20g cornflour
  • 2tbsp milk
  • For the buttercream
  • 100g butter, at room temperature
  • 250g icing sugar
  • ½tsp vanilla extract
  • 2tsp milk

To decorate

You will also need

Top Tip:

Victoria kneads gum tragacanth into ready-to-roll icing to give a firmer modelling icing. This is best done the night before icing the cakes, wrap it tightly in cling film and store in an airtight container. Use approximately 1tsp per 250g to get the correct ratio.


Step 1: Preheat your oven to 160°C/320°F/Gas Mark 3. Line a 12-hole muffin tin with paper cases.

Step 2: Beat the sugar and butter with the vanilla extract until light and fluffy (about 5 mins). Add 1 egg, 1/3 of the flour and cornflour and 1/3 of the milk.

Step 3: Beat until just combined then repeat twice more until all the eggs, flour and milk have been added.

Step 4: Divide the batter between the 12 cases and bake for 20-25 mins.

Step 5: Cool in the tins for 10 minutes before transferring to a wire rack to cool.

Step 6: To make the buttercream, place the icing sugar, butter and vanilla extract in a large mixing bowl. Mix with an electric mixer for about 5 minutes until soft, smooth and creamy, adding a little milk only if the mixture is too stiff. Trim the tops off the cakes if necessary to level and spread over the buttercream making it as flat as possible.

Step 7: To decorate Fathers Day Cupcakes, knead a little blue food colouring into 200g of the white ready-to-roll icing.

Step 8: Using 20g of blue icing and 20g of white, divided each piece into 2 and roll into long thin sausages. Lay the 4 sausages side-by-side, alternating blue and white. Using a rolling pin roll over the white and blue sausages so they stick together making a ribbon. Cut the ribbon into 12 pieces and fold each piece in half to make a ‘v’ shape (these will be the ribbons on the rosette). Snip the ends and use a cocktail stick to curl the ends slightly. If you have a stitch effect tool you can emboss the sides but it’s not essential. Leave to dry on greaseproof paper.

Step 9: Roll the remaining white icing quite thinly (2mm) and cut 12 scalloped circles using the cutter and place on top of the iced cupcakes.

Step 10: With a brush of water, stick the ribbons to one edge of the scalloped circles

Step 11: Using the blue icing, roll to 2mm thick and cut out 12 wavy circles sticking them on top of the ribbon to hold it in place.

Step 12: Using the rest of the white icing cut 12 plain circles and stick them in the centre of the blue wavy circles.

Step 13: Using the remainder of the blue icing roll to 2mm thick and cut out the letters for your chosen message. Brush them with a drop of water to stick in place. For a ‘full stop’ just roll a tiny ball of blue fondant and stick in place with a brush of water.

You should now have 12 awesome Fathers Day cupcakes at your fingers!

We have loads more cool cakey supplies for Fathers Day available in our store HERE

If you liked our Fathers Day Cupcakes blog check out some of our other articles:

Caramel Toffee Cupcakes & Nutella Frosting

Chocolate Giant Cupcake Recipe



nurse cakes

Nurse Inspired Cakes

14 Nurse inspired cakes to get your heart beating!

It’s International Nurse Day today so here’s our Nurse Inspired Cakes blog for a bit of recognition to all those amazing men and women that heal us all, go the extra mile and keep our hospitals running smoothly. This blog is dedicated to you! A big well done to my Granny for dedicating over 20 years to nursing too!

Also a great read if you are doing a nurse or doctor cake soon… there’s some gorgeous idea’s.

1: I love the bandage on top of the cake… it’s so realistic!

Nurse Cakes

2: If you’re good at modelling people then this would be a fantastic idea!

Nurse Cakes

3: It doesn’t just have to be about cake…. include those nurse inspired cupcakes too!

Nurse Inspired Cakes

4: Don’t stick to conventional cake shapes… switch it up and go for a heart shape!!

Nurse Inspired Cakes

5: Love this cake and design… really simple but very effective. Use that football shirt tin for something different and switch to scrubs!

Nurse Cakes

6: So simple and effective, use modelling paste to get your hats and needles to set firm so you can stand them upright or add a little tylo to sugarpaste to create homemade modelling paste.Nurse Inspired Cakes

7: Giant Cupcakes are always fun to make. You can learn how on our Giant Cupcake Blog.

Nurse Inspired Cakes

8: Stacking up those tiers…. nurses need lots of cake so don’t be tight with it!

Nurse Cakes

9: A little different with the navy! Love the writing on this, it’s soooo neat!

Nurse Inspired Cakes

10: Give that nurse a cookie! Or several…. Nurse Inspired Cakes

11: For those newly graduated nurses!

Nurse Inspired Cakes

12: Clean, smart and elegant! Nurse Inspired Cakes

13: Nurse Cake Pops…cute or what!Nurse Inspired Cakes

14: The pasters on this one are great! Love the heart on it to…. Katrina you totally deserve this cake!

Nurse Inspired Cakes
Nurse Inspired Cakes

A huge thanks to all our nurses that make a difference every day and I hope this nurse cake blog has inspired you!

Check out some of our other blogs and remember if you are in need of cake supplies we have fast dispatch of over 2,000 products from cutters to cake boards on our online shop.

Silhouette Cakes

Custard Cream Cheesecake

Giant Cupcake Tutorial Recipe and Examples

Valentines Rose cupcakes

Valentines Rose Cupcakes

Valentines Rose Cupcakes

This fabulous Valentines Rose Cupcakes Tutorial comes with a yummy recipe and help piping your awesome rose on top! A huge thanks to our guest blogger Victorious Cupcakes for contributing.


  • Makes: 12
  • Prep Time: 35 mins
  • Cooking Time: 30 mins
  • Total Time: 1 hour 5 mins
  • Skill Level: Easy Peasy
  • Cost: Cheap as Chips!

There’s nothing more romantic then a bunch of red roses – so why not make these special rich chocolate cupcakes topped with romantic flowers to show someone you care this Valentine’s Day?


  • 110g butter
  • 110g 48% dark chocolate
  • 10g coffee granules
  • 60g self raising flour
  • 60g plain flour
  • 10g cornflour
  • 25g cocoa powder
  • ⅓ tsp bicarbonate of soda
  • 240g caster sugar
  • 2 eggs, lightly beaten
  • 3½ tsp vegetable oil or olive oil (not virgin oil)
  • 50ml buttermilk
  • 80ml of water

For the icing:

  • 110g butter
  • 400g icing sugar
  • 2 tbls milk
  • 1 tsp vanilla extract
  • 1/2 tsp of Red Extra Sugarflair

For the leaves:

  • 50g flower paste
  • Green colouring
  • 1 small rose leaf cutter

You will also need:

  • Muffin trays
  • 12 Red Cases
  • Flower Piping Tip
  • Large piping bag
  • Household sponge

See our Valentines Rose Cupcakes Collection to get everything you need to create this cute Valentines Rose Cupcakes.

Step 1:

To make the leaves: Colour the flower paste with the holly-green colouring. Roll thinly, 1/8th of an inch thick, cut 12 leaves and place on a sponge to dry.

Step 2:

To make the cakes: Preheat the oven to 160°C/320°F/Gas Mark 3 and line a 12-hole muffin tray with cupcake cases.

Step 3:

Place butter, chopped chocolate, coffee granules and water in a large bowl over a pan of boiling water, stir gently until melted then remove from the heat and allow to cool.

Step 4:

Sift the flour, cocoa and bicarbonate of soda into a large bowl. Stir in the sugar and make a well in the centre. Add the beaten eggs, oil and buttermilk and the chocolate mixture, stirring with a large spoon until completely combined.

Step 5:

Fill cupcake cases to 2/3 full and bake for 30 minutes. Remove and cool in the tins for 10 minutes before cooling on a wire rack ready for icing.

Step 6:

To make the icing: Add butter, icing sugar and vanilla extract to a large mixing bowl, then beat for about 5 minutes with an electric whisk until smooth. Add the red colouring and beat again.

Top Tip: Pour the milk gradually, if you need to loosen the mixture.


Step 7:

Pipe roses onto your cupcakes. See this video tutorial below to learn how.

Oreo Cupcake Recipe

Oreo Cupcake Recipe by She Who Bakes

Another lovely addition to our blog from our Guest Blogger Britt from She Who Bakes. See the full recipe and step by step below and give them a go yourself! You won’t regret it!Oreo Cupcake Recipe

Oreo Cupcake Recipe Ingredients

  • 250g plain flour.
  • A pinch of salt.
  • 2 tsp baking powder.
  • 190g caster sugar.
  • 115g unsalted butter.
  • 2 large eggs.
  • 120ml full fat milk.
  • 2 tsp vanilla extract.

Preperation Time: Approximately 15 minutes

Cooking Time: Approximately 20-15 minutes

Step 1: Your first step is to preheat your oven to 140° and then cream butter and sugar until is it light and fluffy.


Step 2: Then add the eggs one by one, combining as you go.


Step 3: Sift in the flour and baking powder.


Step 4: Finally, add in the milk, one third at a time and the vanilla extract and mix on a high speed for approximately 6-8 minutes.


Step 5: Line your tin with deep cupcake cases and pop an Oreo in the bottom of each one.


Step 6: Pipe cupcake mix into your cases so they are 3/4 full. Bake for 20-25 minutes.


Step 8: Put some Oreos in a sandwich bag and beat them up so they are all crumbly.


Now we’re going to make the cream cheese frosting. You will need;

Frosting Iingredients

  • A small bowl of crushed Oreo’s.
  • 450g icing sugar.
  • 225g full fat cream cheese.
  • 130g softened unsalted butter.
  • 2 tsp vanilla extract.

Mix together the butter and cream cheese so they are combined.

Then add in the icing sugar and vanilla extract.

Finally mix in the crushed Oreos.

Then top your cupcakes however you like!

These. Are. AWESOME.

And the Oreo cream cheese frosting tastes like ice cream!!

I think I can safely say this sounds absolutely incredible Britt and the Party Animal Online team will be testing them out.

If you like this recipe you will like these recipes too…

Frankenstein Cupcakes

Frankenstein Cupcakes by Victorious Cupcake

I love these Frankenstein Cupcakes by Victorious Cupcakes posted with Good To Know Recipes!

This step by step for your decorative cuppies for this years Halloween Party! They’ll be a hit!

Frankenstein Cupcakes



You can also by white sugarpaste and colour it yourself using either Rainbow Dust Pro-Gels or Sugarflair Paste Colours.

Frankenstein Cupcakes

Step 1: Bake your cupcakes and leave to cool. Using the palette knife, spread the buttercream onto the tops of the cupcakes. Be sure not to spread it too close to the paper or it will make a mess when you put the fondant on the top.


Step 2: Roll your green fondant out to 4mm thick and cut 12 x 68mm circles.


Step 3: Lay the green circles of fondant over the top of the buttercream and smooth the edges with the tips of your fingers.


Step 4: Using the same circle cutter, roll the remainder of the green fondant out and cut a shape for the chins.


Step 5: Place these at the bottom of the cupcakes to make the chin. You can add a dimple if you like.


Step 6: To cut the teeth, roll the white fondant out to 2mm thick and cut tiny squares with your sharp knife


Step 7: Using the water brush, add a dot of water where you would like the teeth to go.


Step 8: For the hair, roll the black fondant out to 2mm thick and cut a long strip, cutting triangle shapes from one side to make the fringe.


Step 9: Stick this to the top of the head using the water brush.


Step 10: For the eyes, use the 13mm and 5mm cutters out of the PME Circle Set, cutting the large circle in white first and then a small black circle for the centre. Stick the black dots to the white and then trim the tops off the eyes to make way for the eyelids. If anything seems to be sticking, give everything a light dust with cornflour


Step 11: To make the eyelids, cut 13mm green circles and cut them in half sticking them to the tops of the eyes, when you add them to the cupcakes.


Step 12: To make the bolts, add a tiny dot of black fondant to the modelling paste and knead together to make grey modelling paste. Using the alphabet cutter, cut the capital letter ‘t’ out for the bolts and leave them to dry for a few minutes. Once dry to touch, give them a little brush with the Silver Rainbow Dust food colour brush and leave them to dry again. Once dry, they will be strong enough to push into the sides of the head. Placing them on a sponge will speed up the drying process.


Step 13: Push the bolts into the sides, add a touch of blossom dust to the cheeks with a soft brush if liked – and your cupcakes are now ready to serve!

Well a huge thank you to our guest blogger Victoria Threader – check out more cool recipes, tutorials and fun tricks on her Facebook Page > HERE

These super cute and grumpy Frankenstein Cupcakes will make the party!

If you like this blog check out:

8 Fun Halloween Treat Idea's

8 Fun Halloween Treats

So Halloween is nearly here… or as my given hashtag for this awesome occasion is #SpookFest2015, I just love Halloween, I find it so much fun to get creative with so many cool, creative idea’s and it’s one of the best times to get the kids involved (even the big kids!)

I have been looking around for fun but relatively easy idea’s that we can have a go at and here’s my favourite 8 fun Halloween treats I stumbled across.

Bring on #SpookFest2015

  1. Choc Devil Cupcakes – These easy Chocolate Devil Cupcakes would be great and so easy to do! Simply use your fave chocolate cupcake recipe and then use our Rainbow Dust Red Pro-Gel to colour your buttercream which would create a lovely vibrant red (not like the rubbish supermarket stuff), lastly model some easy horns out of sugarpaste or modelling paste by making a cone shape and then bending it slightly…pre-coloured sugarpaste is usually easier if you’re getting the kids involved!

Easy Devil Cupcakes

2. Mummy Cake Pops – These are super cute right!? Not too scary and totally easy… follow our ‘Cake Pop Guide’ for the basics… then dip the cake pops in PME White Candy Melts and we found using the White Chocolate Choco Writer great for adding on the bandages!

Mummy Cake Pops

3. Edible Worms – I know they look like it but they are NOT real worms!! They will have all your guests squirming at you Halloween Party though! There’s a US recipe I found on Instructables but here I have converted it to UK measurements as we quite often get asked 🙂 Here’s how to make them!

2 packs (85g) Raspberry jelly
1 pkg unflavored gelatin (for extra firmness)
180ml cup whipping cream
700ml boiling water
Rainbow Dust Green ProGel Food Colour
100 flexible straws (or enough to fill your container)
Tall container (1 litre carton of milk)

1) Combine jelly & gelatin in bowl and add boiling water.
2) Let it cool to lukewarm and then add the whipping cream and 15 drops green food colouring.
3) Gather your straws (don’t forget to flex them out) and put them in the container. It’s important that the straws have a tight fit so the jelly stays in the straws. For this reason, a 1 litre carton may be better; you will probably get longer worms since there is a tighter fit. If you have a bigger container, a rubber band around the straws is helpful. Or you could just add more straws to fill the container.
4) Add the gelatin mixture to the straw-filled container and let it set until firm.
5) There are multiple ways you can remove the worms from the straws. You can roll a rolling pin over the straws and squeeze them out or you can hold the straws over warm water. The worms will slip right out.


4. Dexter Cupcakes – I love this design…although I don’t think letting the kids eat these are a good idea.. maybe stick to the adults on this one! To create the glass simply melt down Foxes Glacier Mints in the over on a tray at a low temp… once all melted take them out and let it cool creating a clear sheet, then the fun part…smash it up and make your edible glass shards be careful these are sharp so keep away from the kids and use larger bits for decoration rather than eating. Looks good though! The person who made these designed them originally for the release of one of the ‘Dexter’ series!


5. Chocolate Pumpkin Bowl – I like this idea… great as edible Halloween Snack Bowls, again you can use PME Candy Melts to create these which are really tasty and much cheaper than buying chocolate and food colouring, they come in Orange too!


6. Chocolate Spider Webs – You can create a chocolate spider web finish easily… simply cover the cake in chocolate and then use the White Chocolate Choco Writer to pipe a spiral on to the top of the cake while it’s still wet…. then use a cocktail stick to score the chocolate starting from the centre of the cake to the edge, this will drag the white chocolate with it creating this cool spiderweb effect! A plastic spider would finish it off nicely… or if you fancy making one that would be even better!



7. Halloween Surprise Cake – This is a fun idea, you can make the outside of your cake nice and easy with a basic spider web design like the previous design but then make the inside something super fun! Use the ProGel Tangerine, Lime and Purple Food Colours in your cake mix when making your Halloween Cake a great surprise for your Halloween Party this year and so much fun to make!!

Simply split your cake mix 3 ways then add each colour to each part of cake mix, then swirl gently together before baking and voila!


8. Easy Witch Hat Toppers – These are a great idea for cupcake toppers and it finishes off our favourite 8 Fun Halloween Treats off nicely! If you get to make any of these for this Halloween we would love to see them, you can post to our Facebook Page or Tweet us with hashtag #SpookFest2015


Fancy trying your hand at something a bit more technical? Follow our full free guide on how to make a Halloween Cake here.

Happy Baking & Happy #SpookFest2015

Strawberries and Cream Cupcake

Strawberries and Cream Cupcake Recipe

May was the National Month of Strawberries and to celebrate we are bringing you another awesomely tasty recipe from Britt our guest blogger from She Who Bakes. I know we’ve sneaked in to June now but there’s an abundance of Strawberries around at a great price at the moment so we thought it would be very fitting with the season! Also there’s just something about Strawberries that makes me think of summer and sitting in the garden soaking up the sunshine.

Strawberries and Cream Cupcake Recipe
Strawberries and Cream Cupcake Recipe


  • 250g Stork baking block.
  • 250g caster sugar.
  • 250g self raising flour.
  • 50g plain flour
  • 3 large free range eggs
  • A jar of strawberry jam.
  • A couple of drops of Beau Strawberry Flavour

Preparation Time:- 20 minutes
Cooking Time:- 25 minutes

1. Cream together the softened baking block and caster sugar. Add in the eggs one at a time. Then add in your flour, both Self Raising and plain. Then add in flavouring if you are using it.


2. Pipe your batter into your cups about 1/3 full.


3. Then a teaspoon of strawberry jam.


4. Then top the layer of jam with more batter so the cases are now ¾ full.


5. Bake for 25 minutes or until golden brown and springy.


And that’s it, add a buttercream or fresh cream top to your cuppies to finish this gorgeous recipe off and remember you can use your Beau flavouring in sugarpaste and frosting too if you want to give that a go for an extra strawberry finish!

Thanks Britt for sharing yet another wonderful recipe! If you haven’t already, pop by Britt’s website ‘She Who Bakes’ for more delicious recipes and interesting articles.