Hi all, haven’t done much baking that is worth showing off lately, but I got it together to make some flower style cupcakes for my elder daughter’s third birthday party yesterday. The cupcakes were baked in two batches, both recipes from Heavenly Cakes. First one was the yellow downy cake derivative to use up the egg yolks from the whites taken by the frosting. Second was the cream cake recipe, since we had some cream in the fridge we needed to use up. I was 1/2 cup short of cream, so I tried to make it up by using some butter and dry buttermilk powder, and trying to whip it sort of like in the Real Old-fashioned Whipped Cream recipe in TCB. This was a bit marginal, but the cake tasted good and rose well.
Frosting is swiss meringue buttercream. I know, I know, the mousseline is the queen of buttercreams, and I do love it, but (possibly because lack of practice) it takes me significantly less time and stress to make the SMBC. I made up a batch from 5 egg whites, 1c sugar, and 4 sticks butter, plus vanilla for flavor, then a few days later my housemate made another half batch to supplement. I got tempted to try this buttercream originally because of the great youtube video by Dyann Bakes on the subject.
I’ve done very very little cake decorating, especially piping and buttercream work, and even that has been super time consuming and not come out as well as I liked. I’m sure its all about practice. But I was quite surprised at how well these turned out. I have a little ~20 piece Ateco tip assortment, and started out using ziploc bags for frosting sacks. But I found these too squishy and my hands got tired squeezing them, and also heated up the frosting too much. So I tried making parchment cones according to instructions in TCB, and those worked wonderfully. Also great because you can make a bunch of tiny ones for the colors you just need a touch of.
For decorating, I used the instructions in this book:
with the oreo center of the sunflowers idea coming from:
I didn’t have exactly the tips they recommended in some cases, but I’m happy with how it turned out. They looked great and tasted great too.
No one could believe that the cupcakes were homemade, and even after they found that out minds were doubly blown by fact that the dad made them! I’m probably patting myself on the back a bit too much here, but hopefully people on this website can understand the feeling of pride in a cake well made.
I spent one weekend day baking cupcakes and mixing frosting, then one night after the kids went to bed until about midnight doing the roses and hydrangeas. Then another late night making all the rest of the flowers. My housemate helped out the second night. All of them got frozen as soon as they were frosted, then transported frozen to the park where we had the party. They sat out for about 45 minutes before we ate them and were pretty much defrosted by then.
A couple more pictures here: