When an event comes
around that calls for a celebration, what better way to spread the cheer than
engaging in the one incredibly therapeutic ritual… baking and decorating
adorable little cupcakes!
My mum is an
incredible baker, and her cupcake recipe is so simple to make and works every
time.
Combine 125g butter, 3 eggs, 1 ½ cups plain flour,
1 ½ tsp baking powder, 2/3 cups caster sugar, ¼ milk, and 1 tsp vanilla in a bowl and beat for 4
minutes. Divide into patty cases and bake in a preheated 180°C oven for about 20 minutes until golden.
My favourite part of making cupcakes is the intricate task of decorating.
This particular festival of creation was a bit of a family affair, as we were
fortunate enough to acquire my darling uncle’s chef like dexterity, which came as
an absolute gift when we decided one hundred fondant roses were to embellish
our little cupcakes!
There are plenty of
great tutorials on YouTube on how to make various styles of edible sugar roses.
I found this one to be quite helpful and easy to follow:
Making each
individual petal as delicate and dainty as we could, we sat layering petal by
petal to ultimately create these beautiful little roses. Once you settle in to
find your rhythm and petal placement style, this task seems to have the effect
of eroding time. I become aware
that neither my uncle nor I have been conscious of the clock and in the pursuit
of perfection, spent four short hours fiddling with fondant. When the last rose
is assembled, what a wonderful sense of achievement!
Now to assemble these
miniature masterpieces! I found it easiest to pipe from the centre of the cake
in a consistent outward then upward swirl. As with creating the sugar roses, everyone tends to go about
their method slightly different, so it’s just about playing around with what
works best for you!
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