Sunday, July 26, 2009
Cupcakes: “Errh excuse me, are you a cake?”
3-Tier Cake:“Well yes, of course I AM a cake. Isn’t that obvious? I look every inch a cake don’t I?
Single Tier Cake: “If you are a cake, why don’t you smell like us? You do smell funny. You know that don’t you?”
3-Tier Cake:“I don’t smell like you only because I have a big bottle of baby powder tucked right in my middle! And quit being so rude to me, I am much taller and stronger than you guys and you know WHAT that means don't you?”
Edna Faith: "Hey you cakes, quiet down. This is my party and don't steal my thunder or I will have you all eaten up. And Diaper Cake, I am not done with you till I finished MY BUSINESS on your smug face."
Ha Ha! I can imagine this conversation going on at the table amongst the Cupcakes, Single-tier Cake and Diaper Cake, as they eyed each other with suspicion.
It was Edna Faith’s Full Month party and I made this Diaper Cake for J, the baby girl’s mummy. Knowing that L and G will be bringing some lovely edible cakes to sweet Edna's party, I opted for a conventional baby gift presented in an unconventional way. A Baby Diaper Cake.
The baby diapers are rolled up individually and arranged in rings and then finally stacked into three tiers to look like a cake. The cake was decorated with other ‘ingredients’ like roses made with baby socks, pacifiers, toys and a pretty headband.
Diapers all rolled up and fastened with ribbons and rubberbands.
Roses made with baby socks.
Diaper rolls adorn with a butterfly
The whole 'confection' is topped with a You’re Sooo Sweet cake topper.
Friday, July 10, 2009
If you are expecting to see cupcakes in Small, Medium and Large sizes, then you have been mislead by my post title.
S-M-L here refers to the Strawberry, Mint and Lemon frostings atop the cupcakes.
I first came across the recipe for crusting buttercream about three years ago and about how you can achieve a real smooth frosted surface on a cake by using Viva paper towels. Being one with really shaky hands that can make cake decorating with any types of cream turn out looking like earthquakes, I never bothered to test out the crusting buttercream. Not until now.
Two Saturdays ago, I strolled into the basement of the Paragon Shopping Centre and spotted a popular deli there. Inside their refrigerated showcase, were some brightly frosted cupcakes that seems to be beckoning to me. The Lemon Cupcakes looked so darn pretty delicious that I had to buy one to satisfy my desires to bite into them.
It was love at first bite when I realized the frosting was a Crusting Buttercream. And so this is how it tasted! The exterior of the frosting has dried into something slightly softer then that of royal icing and it does not stick to your fingers when touched. Beyong the crusted surface, the insides are still soft. It was a much neater eating as you do not get cream sticking all over your lips. The cake though, was really nothing to shout about. DH and DS who had a bite each commented that my cupcakes tasted better. I should be pleased with the compliments but my focus then, was diverted to the frosting and not on the cake. I imagined how it would taste with different flavors added.
The following week, I had the chance to test out a batch of the Crusting Buttercream on some cupcakes for a family weekend gathering.
I flavored the frosting with strawberry syrup, mint essence and lemon paste. The results were good especially the mint and the strawberry. They crusted nicely and although it is made mostly with shortening (oh I can hear some gasps in the background), it tasted neither oily nor waxy. After the frosting has crusted, it was a breeze to handle the cupcakes. You know how fiddly it is to handle cupcakes that have been iced in regular frosting or creamcheese frosting. There is this tendency that the cream will get smudged!
Strawberry - Using Alteco #853 Deep Cut Closed Star Tip
Mint - Using Wilton #48 Basketweave Tip
Lemon - Using Alteco #195 Special Decorating Tip for Drop Flowers
The feedbacks were good compared to regular icing although some still preferred the usual creamcheese frostings that I usually make.
All packed and ready to go in my Cupcake Courier.
Postscript (1 August 2009)
At the request of several requesters, I have added information of the icing tip used for the different designs.