Frostings and Toppings (1 Viewer)

If you want to make a chocolate glacé topping that is soft when eaten but sets on the top of your cupcakes, then this is the topping for you. It can be easily poured and is relatively quick and easy to make. You'll only need three ingredients, and you can even add decorations to it if you fancy jazzing it up a bit. Ingredients/Equipment 155 Grams Icing Sugar/Confectioner's Sugar 25 Grams Cocoa Powder 4 - 5 Tablespoons Warm Water Sprinkles (Optional) Mixing Bowl Measuring Spoons Medium Spoon Sieve Small Bowl/Dish for the Water Note: This will cover approximately 10 - 12 cupcakes. Method 1 Sieve the icing sugar and cocoa powder into the mixing bowl. 2 Stir them together with a spoon. 3 Add two warm tablespoons of water to...

Here is a guide showing you how to make lemon buttercream. This recipe will fill a 7-inch sponge cake or pipe around 8-10 cupcakes, depending on how much you use to cover them. Ingredients 125 Grams Unsalted Butter 250 Grams Icing Sugar 1 Small Lemon Note: Remove the butter from the fridge the night before and leave it on your work surface; if you forget, you can always remove it about an hour before you intend to use it. This will give it the optimum time to acclimatise and soften. (I made this buttercream in my stand mixer, but you can use a hand whisk if you haven't got one). Equipment Stand Mixer or Hand Whisk Mixing Bowl Digital Scales Sieve Lemon Squeezer Scraper Piping Bag (Optional) Nozzles (Optional) Method 1 Weigh out...

Here is a tutorial showing you how to make Glacé Icing. This recipe will cover approximately 12 cupcakes. Note: In the illustration and pictures below, I have used teaspoons. This is because I used a small amount of icing sugar and water to recreate the Glacé Icing. If you use the below 180 grams recipe, please ensure you use a mixing bowl and Tablespoons of warm water. Ingredients/Equipment 180 grams / 6.5 oz - Icing Sugar/Confectioner's Sugar 5 - 6 Tablespoons of Warm Water Mixing Bowl Sieve Spoon Measuring Spoons - (Optional) Sieve the icing sugar into a bowl. Add two tablespoons of warm water to the icing sugar. Mix using a spoon. This will start to create a paste. Keep adding the warm water in stages...

Here are your recipe and guide on how to make Orange Zest Cream Cheese Frosting. Ingredients: 270 Grams Philadelphia - This equates to 1 and a half tubs of the 180 gram Philly pots. 4 Tablespoons Icing Sugar / Confectioners Sugar (US) Zest of One Large Orange This recipe will make a batch large enough to cover 12 regular sized cupcakes. Method: 1. Place the one and a half pots of Philadelphia Cream Cheese into a mixing bowl. 2. Sieve 4 tablespoons of icing sugar or confectioners sugar into the bowl. 3. Lightly grate the zest from your orange and add to the bowl ensure you avoid grating too harshly and reaching the pith. 4. Using a spatula mix, all the ingredients together until combined. 5. Once combined, scoop the cream...

Here is the recipe and guide for making strawberry milkshake buttercream. This recipe will allow you to fill a 7-inch round cake or around 6-8 cupcakes, depending on how much buttercream you use. If you are trying to cover and fill the cake with strawberry buttercream, you may wish to double the recipe. Tip:- Remove the butter from the fridge 30 minutes before making this buttercream in order for the butter to soften. Ingredients: 100 grams / 3.5 oz Unsalted Butter (Softened) 165 grams / 6 oz Icing Sugar (Confectioners Sugar USA) 50 grams / 1.7 oz Nesquik Strawberry Milkshake Powder ½ Tablespoon Milk Then add an additional ½ Teaspoon of Milk to the mix. Method: 1 Cut the butter into cubes and place in a mixing bowl. 2 Use an...

How to make chocolate buttercream recipe and guide. This recipe can be used for piping around six cupcakes or to cover a marbled pudding cake. Note: Double the mixture if you wish to cover a chocolate log, fill and cover a small chocolate cake or cover additional cupcakes. Ingredients: 100 grams Softened Butter 200 grams Icing Sugar 1 Tablespoon of Cocoa or Melted Chocolate Method: 1. Place the butter into a mixing bowl and whisk to make it fluffy. 2. Next, sift the icing sugar and cocoa/chocolate into the bowl. 3. Whisk them together until combined, taste to ensure it does not taste powdery if it does continue to whisk and taste again. 4. The mixture should be light and fluffy. For alternatives also see Strawberry Milkshake...

Here are your recipe and guide on how to make Lemon Curd in the microwave. Ingredients and Equipment 200g Sugar (I used granulated) 100g Butter 2 Full Eggs+ 1 Extra Yolk 2 Normal Size Lemons or 3 Small Lemons – Zest & Juice Jam Pots – (Wax Paper to Seal –Optional) Note: - Ensure pots and lids have been scalded with hot water and the pots have been dried in the oven to prevent any bacteria. https://www.helpmebake.com/threads/how-to-sterilise-jars-for-jams-curds-and-chutney.1183/ This recipe will give you one full pot or two small pots of Lemon Curd, so you may want to double up the cooking time and ingredients depending on how much you need. Warning: Be careful when blasting with a whisk to avoid splashing and...

Here is your step by step guide with pictures showing you how to make a batch of the buttercream that holds its shape. Ingredients & Equipment:- 250g Softened Butter 500g Icing Sugar 1 Teaspoon Vanilla Extract (Or flavouring of your choice) Optional 2 Teaspoons of Milk or Water Equipment - Mixing Bowl, Electric Whisk, Sieve, Measuring spoon, Wooden Spoon Method 1. Take your room temperature butter, chop it into squares and place in a mixing bowl. 2. Then, whisk with an electric whisk until fluffy. 3. Next, sieve the icing sugar into the bowl in stages, add the extract/flavouring and combine the mixture together using a wooden spoon. (You can use your hand mixer to help blend together quicker; however, you may end up...

Here is a Chocolate Ganache Tutorial:- Ingredients:- 350ml Double Cream 175g Dark Cooking Chocolate (Approx 50% Cocoa Content) 175g Milk Cooking Chocolate (Note: This recipe can be modified to suit your needs, just use the same amount of double cream to chocolate). Method: 1. Pour the double cream into a pan and warm/stir over a medium heat and take off the heat just before the boil. 2. Remove from the heat and pour over the chopped/broken up chocolate in your mixing bowl, now whisk them together until smooth. Flavourings or alcohol may be added at this point. 3. Allow the ganache to cool slightly before pouring over a full cake... ...or alternatively, leave it to cool until it thickens up ready enough for piping...