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I like cake!
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Mum made this last Friday for my friend's little girl's 2nd Birthday
Will do my best to find a better picture!
I also made these for a friend's mum
New flavour and first time trying to make a home made syrup that I was happy with!
Lemon and Blueberry sponge topped with fresh lemon buttercream frosting, drizzled with homemade bleuberry syrup and a fresh blueberry to finish!
And again, this one's been on here a few times. It'll end up my signature cupcake! Terry's Chocolate Orange EXPLOSION!
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OMG:eek: That looks EPIC!!! Do you have a business making these? I adore Terry's chocolate orange so I can only imagine that this is to die for!:D
Thank you for the kind words! Terry's Chocolate Orange bars are my FAVOURITE bars so it's probably why I went all out trying to make this cupcake really eye catching.
I wouldn't call it a business. But alot of my friends come to me when they want some cupcakes made and they give me the money for the supplies.
I don't take any profit and if it's a friend's brithday coming up I usually just bake them cupcakes as their present.
Making these again this Friday actually as well as trying out a new caramel crunch themed cupcake! I'll be posting more pictures hopefully 0 -
And again, this one's been on here a few times. It'll end up my signature cupcake! Terry's Chocolate Orange EXPLOSION!
These look amazing, I've been searching for a recipe but all seem to be vanilla sponge with dark icing - these look great. Do you just ad orange to the buttercream icing? Are the cupcakes themselves just chocolate or do they have orange zest in them? I'd appreciate any pointers you're willing to pass on!0 -
These look amazing, I've been searching for a recipe but all seem to be vanilla sponge with dark icing - these look great. Do you just ad orange to the buttercream icing? Are the cupcakes themselves just chocolate or do they have orange zest in them? I'd appreciate any pointers you're willing to pass on!
Hey! For the cupcake I used a dark chocolate cupcake recipe I've been using for absolutely ages now. It never fails to impress!
Took a notion one day and chucked in the zest of a large orange into the mix and then I saved the juice from that orange and zested another orange and used that for the buttercream frosting. Usually milk is used to loosen the frosting but I just used orange juice. You can use orange essence if you fancy, I just use the juice so I don't waste it! Very fresh orange flavour off the buttercream. I think the essence tastes a little like perfume so avoid it all together
Oh and thank you very much for the compliment 0 -
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Oh that's a lovely recipe lornen, I'll be giving them a shot this weekend!!
I can't remember if I've posted this before but here it is!
Sorry for the random measurements. I use cup measurements but then for the sour cream and butter I know the ml and g of the two.
It's written a little slap dash but if you have any Q's fire away
Dark Chocolate Cupcakes
Yield: 12 cupcakes
Prep Time: 20 minutes | Bake Time: 18-20 minutes | Cooling Time: 45 minutes
8 tablespoons (113g) unsalted butter, cut into 4 pieces
2 ounces bittersweet chocolate, chopped
½ cup (1.5 ounces) Dutch-processed cocoa powder
¾ cup (3.75 ounces) all-purpose flour
½ teaspoon baking soda
¾ teaspoon baking powder
2 eggs
¾ cup (5.25 ounces) granulated sugar
1 teaspoon vanilla extract
½ teaspoon table salt
½ cup (4 ounces) or 125ml sour cream
1. Adjust oven rack to lower-middle position and preheat to 180c. Line standard-size muffin pan with baking cup liners.
2. Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water;
heat mixture until butter and chocolate are melted and whisk until smooth and combined.
Set aside to cool until just warm to the touch.
3. Whisk flour, baking soda, and baking powder in small bowl to combine.
4. Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt until fully incorporated.
Add cooled chocolate mixture and whisk until combined.
Sift about one-third of flour mixture over chocolate mixture and whisk until combined;
whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogeneous and thick.
5. Divide the batter evenly among muffin pan cups.
Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.0 -
My brother got married last weekend, and my gift to him was the wedding cake. I made 2 fruit cakes and 100 vanilla cupcakes (half of which can be seen on the stand). They were delighted with how it turned out......phew!
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Sigma Force wrote: »Have only ever made the classic chocolate whoopie pie, this is my first attempt at a halloween whoopie pie which has mixed spice in it and an orange butter cream.
The recipe said to beat the butter and orange juice together first..I followed the recipe but found the juice just splattered and it's like it split the buttercream a bit. So next time I'll just make it the other way round like a normally do and it should be fine. Tasted great though orange and mixed spice and a yummy combo.
Was just practicing with the icing cut outs to see what would fit, when I do them for Halloween itself I'll be using a better quality fondant, orange base with a black cut out on top.
Any tips of getting rid of excess icing sugar from the top of fondant?
They look so good!
This is probably well known, but do you use a tin or anything for making the whoopie pies? I made them a couple of weeks ago and they turned out really flat and soft, even though I followed the recipe. Any help would be appreciated because they did taste really good! Thanks 0 -
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Sigma Force wrote: »Have only ever made the classic chocolate whoopie pie, this is my first attempt at a halloween whoopie pie which has mixed spice in it and an orange butter cream.
The recipe said to beat the butter and orange juice together first..I followed the recipe but found the juice just splattered and it's like it split the buttercream a bit. So next time I'll just make it the other way round like a normally do and it should be fine. Tasted great though orange and mixed spice and a yummy combo.
Was just practicing with the icing cut outs to see what would fit, when I do them for Halloween itself I'll be using a better quality fondant, orange base with a black cut out on top.
Any tips of getting rid of excess icing sugar from the top of fondant?
I make orange buttercream frosting the whole time and never had a problem with it splitting.
Do you use orange zest in your frosting too yeah? Lovely punchy flavour off the zest!
Anyway what I do is I chuck in the butter and add a half cup of sugar at a time. I add the orange juice and I literally add DROPS at a time. Throwing it all in at once will give you that lovely SPLAT everywhere, maybe when you're pouring the juice in whisk it gently together and then crank your machine up full whack. If it's too loose after the orange, chuck in more sugar until it's at the consistency you like. I use milk to loosen up my frostings too, maybe try that if your not keen on putting more juice in.
Sorry it's very long winded but I hope that's helped a touch! 0 -
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Sigma Force wrote: »How did she make the little drip from the tap?
If you want I could suggest an answer for you In my cakes I usually use a melted Haribo jelly for it. Or a drop of isomalt. There are a lot of variants. Be creative! Experiment! 0 -
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Normally I buy it from the UK. But sugar would be ok as well. (just don't burn it which is easily done ) Or for small jobs like this one you can get diabetic clear mints in Boots and just melt a candy Sugar in them is replaced by isomalt. Or even Fox normal clear mints will do 0
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