Cupcake Decorating Lab: 52 Techniques, Recipes, and Inspiring Designs for Your Favorite Sweet Treats! (Lab Series)

By Bridget Thibeault

Discover effortless, obtainable, and enjoyable suggestions for making superbly embellished cupcakes with Cupcake adorning Lab! This inspiring advisor starts off out with uncomplicated innovations, similar to frosting cupcakes with an offset spatula; utilizing a piping bag and counsel; flooding cupcake tops with icing; frosting with chocolate ganache; and tinting buttercream.

The labs within the booklet hide a wide selection of intriguing adorning ideas, equivalent to how one can make sugared and candied fruit and flower garnishes; stamping, stenciling, and piping on fondant; and scroll paintings, writing, and borders. You’ll additionally locate enjoyable principles for kids, weddings, vacations, wonderful, nature issues, and extra. Plus, the writer comprises all of her favourite cake and icing recipes! Create the main scrumptious and fashionable cupcakes that you can think of with Cupcake adorning Lab!

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Quick preview of Cupcake Decorating Lab: 52 Techniques, Recipes, and Inspiring Designs for Your Favorite Sweet Treats! (Lab Series) PDF

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See B. ) three. upload colourful sprinkles over the icing. (See C. ) allow the doughnuts set 5–10 mins. four. position a doughnut on best of an iced cupcake. (See D. ) (A) pipe batter into mildew (B) ice the doughnuts (C) upload sprinkles (D) position on cupcake You’ll desire • cupcakes • tropical colours of fondant (orange, purple, yellow, blue proven) • cornstarch • water • ocean-blue buttercream (see recipe on web page 133) • graham cracker crumbs • sanding sugar • small fondant curler • 1" (2. five cm) flower cutter • paintbrush • surfboard cookie cutter • four" (10 cm) offset spatula • tropical sugar flora, sugar starfish and shells (optional) Beach-themed cupcakes are constantly enjoyable in the summertime!

A) airborne dirt and dust with cornstarch (B) roll the fondant (C) lower a fondant circle (D) unfold buttercream on cupcake (E) position on cupcake and soft tips • Powdered sugar is an effective replacement for cornstarch. despite the fact that, cornstarch is better since it is drier—and doesn't comprise sugar which may make your fondant sticky. • in case your cupcake has a dome best, trim the pinnacle earlier than icing. • Fill a mesh tea-ball infuser with cornstarch for simple dusting. (See A. ) • Use a dry pastry brush to take away cornstarch from fondant.

1. Roll out the fondant 1/4" (6 mm) thick. See Lab eleven (page 34) for info on rolling out fondant. 2. Paint the bigger stamp calmly with nutrients coloring. (See A. ) Stamp at the fondant, leaving house among the designs to chop out rounds for different cupcakes. (See B. ) Re-apply meals coloring to the stamp as wanted. three. Use the around cutter to chop out fondant disks. (See C. ) Stamp with extra designs to fill within the white area should you wish. (See D. ) enable fondant disks dry for a number of hours. four. position the disks on most sensible of the frosted cupcakes.

See A. ) 2. bring to an end the reduce component, leaving simply the bodice. permit the bodices dry in a single day. (See B. ) three. utilizing the pastry bag equipped with the ruffle tip, create the tutu at the cupcake. carry the end as regards to the cupcake, practice strain to unlock the buttercream, and rotate the cupcake together with your different hand to create ruffles. Rotate regularly to create 3–4 rows of ruffles. Sprinkle with sugar pearls, if wanted. (See C and D. ) four. beautify the bodice with beads of royal icing and sugar pearls. Brush with luster airborne dirt and dust, if wanted.

For chocolate fondue, make ganache and use it whereas nonetheless hot, or position over a double boiler to rewarm. skinny the ganache with heavy cream as had to succeed in dipping consistency. If the ganache is just too thick your cupcakes may possibly disintegrate within the fondue. (See A. ) 2. candy icing fondue doesn't must be heated. skinny with extra liquid as wanted. three. train your visitors to skewer a cupcake and dip it into the icing or fondue. (See B. ) it's best to not submerge the full cupcake, since you may possibly lose it within the fondue.

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