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.

Ingredients

  • 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.

Method

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

 

 

Gerbera Sugar Flower Tutorial

Gerbera Sugar Flower Tutorial

Gerbera Sugar Flower Tutorial

Here’s our Gerbera Sugar Flower Tutorial kindly put together by our guest blogger Charlotte Emily Cake Design.

Gerbera Sugar Flower Tutorial

Here’s What You’ll Need

  • PME Sunflower/Gerbera Daisy Cutters
  • Daisy Centre Stamp (JEM) or Cone Tool
  • Flower Former (not shown)
  • Foam Pad
  • Edible Glue & Brush
  • Bone Tool
  • Craft Knife or similar
  • Rolling Pin
  • Icing Sugar/Cornflour
  • Flower Paste (I used pink and black here)

* I use the PME plunger cutters. I have shown all three sizes in the photo, but I only used the two smaller cutters for this flower.

You can find everything you will need for this tutorial in our Gerbera Sugar Flower Collection on the Party Animal Online Cake Supplies Shop.

Gerbera Sugar Flower Tutorial

Step 1: Get everything you need ready and organised from the list above.

gerbera_sugar_flower_tutorial2

Step 2: Begin by rolling the pink flower paste thinly and cut two of the medium size daisies, press down on the plunger to emboss the petals.

gerbera_sugar_flower_tutorial3

Step 3: Place onto the foam pad, and use the larger end of the bone tool to curl the petals. Start from the outside of the petal and bring the tool towards the centre.

gerbera_sugar_flower_tutorial4

Example of curling in process……

gerbera_sugar_flower_tutorial5

Example of first curled petal….

gerbera_sugar_flower_tutorial6

Step 4: Continue to curl all the petals on both flowers until all the petals have been curled.

gerbera_sugar_flower_tutorial7

Step 5: Place the first layer of petals into the flower former (dust the former with icing sugar first)

gerbera_sugar_flower_tutorial8

 Step 6: Apply a little edible glue to the centre of the first layer and add the second layer. Try to place so that the petals are off-set from the bottom layer.
gerbera_sugar_flower_tutorial9Step 7: I use a small palette knife to bring some of the petals towards the centre to give a more realistic looking flower.
gerbera_sugar_flower_tutorial10Step 8: Cut two more daisies using the smaller cutter.
gerbera_sugar_flower_tutorial11Step 9: Place onto the foam pad and curl as before, this time using the smaller end of the bone tool.
gerbera_sugar_flower_tutorial12Step 10: Attach third layer of petals to the centre with edible glue.
gerbera_sugar_flower_tutorial13
Step 11: Attach fourth layer of petals. Again, use the palette knife to move the petals into place.
gerbera_sugar_flower_tutorial14
Step 12: Cut a final daisy with the smaller cutter and cut each petal in half with a sharp knife (only go about 3/4 down each petal with the cut).
gerbera_sugar_flower_tutorial15
Step 13: Curl each petal using the smaller end of the bone tool and pop to one side.
gerbera_sugar_flower_tutorial16
Step 14: Dust the daisy centre stamp with icing sugar and tap to remove excess.
gerbera_sugar_flower_tutorial17
Step 15: Press a small amount of black flower paste into the stamp and remove (I use my craft knife to remove from the stamp, just insert into the paste and gently ease out).
gerbera_sugar_flower_tutorial18
TIP: The stamped centre…..if you do not have a stamp you can make the centre by rolling a ball of flower paste and flattening slightly. Use the end of the cone tool (or similiar) to indent the paste all over.
gerbera_sugar_flower_tutorial19Step 16: Apply your final layer of petals to the centre of the flower with edible glue.
gerbera_sugar_flower_tutorial20Step 17: Attach the centre….
gerbera_sugar_flower_tutorial21Step 18: Apply a little edible glue to the sides of the black centre….
gerbera_sugar_flower_tutorial22
Step 19: Using a small palette knife, gently ease the petals towards the centre. You don’t want to stick them completely down, just curled round and almost ‘cupping’ the centre.
Gerbera Sugar Flower Tutorial
You’re all done! We hoped you liked this Gerbera Sugar Flower Tutorial.

Check out our online Cake & Sugarcraft Supplies Shop.

frankensteinbanner

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

Equipment

Ingredients 

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.

frankenstein_cupcake2

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

frankenstein_cupcake3

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

frankenstein_cupcake4

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

frankenstein_cupcake5

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

frankenstein_cupcake6

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

frankenstein_cupcake7

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

frankenstein_cupcake8

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.

frankenstein_cupcake9

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

frankenstein_cupcake10

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

frankenstein_cupcake11

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.

frankenstein_cupcake12

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.

frankenstein_cupcake13

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:

fmm_essential_shapes1

How To Make an Art Deco Cake

How To Make an Art Deco Cake

Art Deco Cake Design
Art Deco Cake Design

I love the Art Deco style, this style first appeared in France in the 1920’s and can be seen to influence many of our buildings through until the 40’s. Taking this influence and building it in to our cake designs can make for an extremely pleasing and impressive cake. Think symmetrical rather than asymmetrical, it is both glamorous and exuberant in it’s form.

So enough said…. let me show you the cake made using the FMM Sugarcraft Essential Shapes Cutter so you can give this stunning design a go yourself!

Essential Shapes for Art Deco Cakes
Essential Shapes for Art Deco Cakes

What You Will Need

You can achieve a huge range of depth from one colour by adding more or less to your white fondant.

Rainbow Dust Pro-Gel Food Colours

To make your modelling paste from scratch simply add 1tsp of Tylo Powder to 250g of normal fondant/sugarpaste and leave covered to develop over 5 hours before using. We recommend rolling flower paste to 2mm thickness.

Step 1: Roll out your orange modelling paste in a long vertical strip, approximately 45mm wide. Cut out 73 x 38mm diamonds.

Step 2: Roll out your blue and light blue modelling paste in a long vertical strip approximately 45mm wide. Cut out 37 x 38mm diamonds of each colour.

Step 3: Cut each of your diamonds in half lengthways with your knife tool.

Step 4: Practise the pattern on your work surface first: The orange diamonds are placed together by the shortest sides of your shapes. They create a similar shape to a triangle with a piece missing from the centre. On the left hand side of your orange modelling paste match the longest side with your blue modelling past, and then on the right hand side of the orange modelling paste attach the lighter blue modelling paste shapes.

Step 5: Attach the pattern to your cake: Starting in the centre of the bottom tier of your cake, attach the shapes to your cake with water starting with the orange shapes. Then as explained in Step 4 attach the blue on one side and the light blue on the other. Keep working each side of your central point so the join will be at the back of the cake.

Step 6: Once you have completed your first row start a new row above, again starting in the centre of the cake. This time starting with your blue and light blue modelling paste and again working each side. Continue this for 3 rows.

Step 7: Continue this method for one single row on the top tier of your cake.

Step 8: To make the flower for your cake roll out your blue, light blue and orange modelling paste. Using your 5 petal rose cutters cut out your shapes as follows: Blue 90mm, orange 75mm and 50mm and light blue 65mm.

Step 9: Roll out your white modelling paste and cut out a 15mm circle.

fmm_essential_shapes_flower

Step 10: Lay your largest flower shape flat on your work surface and wet the centre with water. Place your next size down flower on top and continue the same process until you have a blue and orange flower (See picture). Secure your white circle in the centre with water.

Step 11: Leave your flower to dry overnight.

Step 12: Secure the flower to your cake with some Royal Icing. I always use Delia’s Royal Icing Recipe which is really quick and easy.

Why not try switching from plain matt colours to rich metallics by using Rainbow Dust Metallic Edible Paint to add extra luxury!

Thanks for taking the time to read our tutorial How To Make an Art Deco Cake, please feel free to leave a comment or share. Thank you!

 

headerbasket

Chocolate Basket with Strawberries

headerbasket

Use Choco Writers to Make a Wimbledon Treat!

It’s that time of year again that makes me really feel like summer is here. Wimbledon starts today! Of course as a Brit I will be rooting for Andy Murrey though of course as we are an international company I also wish all the international players loads of luck (as long as they don’t beat Andy of course!)

But you can’t have Wimbledon without strawberries! So I have a tutorial here that will help you to make a very impressive display of your Wimbledon strawberries (or in fact many other sweets and desserts). Not only will your friends and family be Oooh-ing and Ahhh- ing at the tennis but you may get a few for the fabulous presentation of the strawberries!

You will need:

Cake Decor Choco-writers
Strawberries
Chocolate for dipping
Small party balloon

How to Make:

We are going to use the balloon as a former for the basket so first you need to blow it up to the size you want your basket to be. You can use a small bowl or cup as a guide. Place it into the bowl and draw around it with a marker pen using the rim as a guide. This will be the top of your finished basket.

Guideline for piping
The finished line around the balloon
Marking the top of the basket
Use a marker to draw around the rim of the bowl to mark the top of the basket

 

 

 

 

 

 

 

 

Melt the choco- writer in a jug of hot water (keeping the top tightly on so no water gets into the chocolate!). Once it is soft all over test the flow. It should pipe easily but not run out too fast. If it is hard to pipe warm for a little longer. If you find it flows out too quickly just leave it to cool for a few moments before you start to pipe.

Start by piping around the balloon following the line you have marked. Then place the balloon back in the bowl for support with the tied end down. Pipe all over the balloon using loops or cornelli piping or the pattern of your choice. It wants to be lacy but it is important that the lines do touch in order to give strength to the finished basket. Make sure that you go right up to your guide line all the way round. If the Choco writer starts to get hard to pipe put the top back on and place it back in the hot water for a few minutes to remelt. Leave the finished basket in the support and place in a cool place to set up.

Piping the Basket top
Pipe around the guideline with the Choco Writer
Piping the Basket
Pipe lacework all over the balloon up to piped rim

 

 

 

 

 

 

 

 

Meanwhile melt some chocolate – I find the PME Chocolate Melting pot to be perfect for this! It doesn’t overheat the chocolate (one of my big failings when using a microwave!) and keeps it at a constant temperature while you work. The three different pots also mean you can change from milk, to white to plain chocolate whenever you like.

Wash and dry some strawberries leaving the stalks in place as they make a perfect dipping and eating handle! Dip into the chocolate of your choice until they are about half covered then place on some greaseproof paper to set.

Chocolate Dipped Strawberries

By now the basket should have set up. Gently ease the balloon away from the sides of the basket to free the chocolate. You can insert a scalpel carefully into the top of the balloon to create a small hole by nipping some of the balloon in your fingers to prevent the balloon from popping and allow the balloon to deflate slowly. It is important not to stab at it as this will cause the balloon to pop which may damage the basket. Ease the deflated balloon away from the basket if it still sticks.

Deflating the Balloon
When set deflate the balloon and remove from the basket
Chocolate Base
The Chocolate Circle is fixed to the base of the basket

 

 

 

 

 

 

 

 

Pipe a circle of chocolate onto a piece of greaseproof paper and fill with chocolate using the choco writer. Before it sets lightly press the base of your basket onto it and hold in place for a few minutes until it holds. Once set the greaseproof can be peeled away and the basket will have a nice flat base and won’t tip.

When ready to serve place your dipped strawberries into the basket. Dust with a little icing sugar and add a bowl of whipped cream on the side for dipping your strawberries into while you eat… and there you have a beautiful display of summer fruit and chocolate for your favourite Wimbledon moments!

More Information:
If you would like to see the video demonstration of the Chocolate Basket you can download it for free at the PartyAnimalOnlineShop then you can replay it to your hearts content!

We also have sets of the Chocowriters available with a Wimbledon Special offer of an additional 50p off our already discount price for all 3 choco writers by simply using the code wim2015 at checkout.

 

Chocolate Basket and Dipped Strawberries
Pipe a Chocolate Basket with Choco Writers for your Wimbledon Strawberry Treat

Chocolate Covered Strawberries Banner

Chocolate Covered Strawberries

Chocolate Covered Strawberries

Chocolate covered strawberries in jar

This is the second instalment in our new Health Kick side of the Party Animal Online blog. I have been busy in the kitchen creating an devouring these Chocolate Covered Strawberries.

They are so simple to make, you could even get the kids involved! They look really nice on their own or wrapped in the Cake Pop Bags.

Ingredients and Essentials

Step One

Pop the stalks from out of the strawberries and then push the Cake Pop Stick in the strawberry, do this until you have the required number of ‘Strawberry Pops’ . Whilst you are doing this pop the kettle on to boil the water for the Choco Writers.

Strawberries with Cake Pop Sticks Inserted

Step Two

Lay them out onto board or a baking tray and then pop the Choco Writers into a jug of hot water until the chocolate is full melted (I didn’t find the tubes were too hot once taken from the water but you might want to check before letting children handle them)

Choco Writers in jug of hot water

Step Three

Undo the lids of the Choco Writers and snip off a little of the nozzle, then begin to drizzle the chocolate over the strawberries. Those that are watching their Calories/Macros you could pop the tray on some digital kitchen scales to monitor how much chocolate you are putting on. I did this and used less than 2g of the chocolate over 6 strawberries!

Choco Writers used on strawberries

Step Four

Once covered pop them onto a clean plate/board to allow the chocolate to harden. I did a couple with the a single Choco Writer on and then a couple with all three Choco Writers on.

Strawberries hardening with Choco Writers

Step Five

Once the chocolate has hardened you can pop the Chocolate Covered Strawberries into the Cake Pop Bags or eat straight off the plate!

Chocolate covered strawberries in cake pop bags

 

I also made some Chocolate Covered Strawberries with Sprinkles on as well and I will cover this in a future post. For now, enjoy your Chocolate Covered Strawberries guilt free!

 

 

large_rose1

Making Large Sugar Flower Rose Wedding Cake

Making Large Sugar Flower Rose Wedding Cake

FMM large rose tutorial to create an elegant wedding cake/
FMM large rose tutorial to create an elegant wedding cake/

We have just got the new gorgeous extra large cutters in from FMM and they are great for making those really impressive large roses for wedding and birthday cake toppers.

Here’s the full project to create the cake from start to finish. We’ve tried to add links wherever we can to the products in case you haven’t already got them.

Equipment you will need:

Prepare some flower paste to the desired colour and make a cone shape,about three quarters of the size of the smallest cutter you are starting your rose with. (You will need a total of 5 Roses for this cake, 2 large, 3 slightly smaller but it
is always handy to make some spare cones just in case). Dip the end of the cocktail stick into edible glue and insert into the base of the cone. Leave to dry overnight.

Roll out some pink coloured paste thinly and cut out four petals using the 56mm cutter, using your dab-a-dust to stop the past from sticking. Place the petals onto the firm foam pad and soften the edges using a ball tool. Brush one of the petals with edible glue and with the ‘point’ facing to the side, place one of your larger cones onto the petal and wrap around to form a tight ‘bud’.

Attach the next petal (point facing downwards) so it is slightly higher than the bud. Stick the left side down and leave the right side open. Tuck the next petal under the first, again leaving the right side open. Add the final petal in the same way and stick the right side over the first petal.

Roll out some more paste and, using the 56mm cutter again, cut five petals. Soften the edges as before using the ball tool. Attach the petals as described in the previous layer. Use your fingers to turn the edges of each petal slightly.

Next, combine some pink and cream paste to create a softer shade and cut out seven petals using the 67mm cutter. Soften the petals and add to the flower as before.

The final layer for your large roses consists of nine petals cut from cream flower paste using the 78mm cutter. Insert the cocktail stick into a styrofoam dummy, removing the stick from the flower when dry. Repeat these steps to make two more large roses. For the smaller roses, follow the instructions above using 45, 56 and 67mm cutters, stopping at the 7 petal layer ensuring your outer petals are cream.

Leave your finished roses overnight to dry and, using petal dust, add a little colour to the edge of the cream petals and some depth to the colour of the middle petals.

Stack your cakes on your covered board and trim all edges with a ribbon of your choice (see picture).

For the small white flowers roll some white flower paste to approximately 1mm thick and cut out approximately 80 Daphne flowers. These can be applied straight away in a pattern around the side of top third of the bottom and top tiers. (see picture)

Arrange 2 of the smaller roses at the edge where the bottom and middle tiers meet. Then arrange the remaining roses on the top tier. Fix them in place with a small amount of royal icing. (see picture)

For more fabulous projects using FMM products you can visit their Educate FMM site!