Baking and Decorating Tips
Below are some delicious tips and tricks to help make your National Cupcake Day™ a success! Have fun!
- Ensure all ingredients are at room temperature (eggs, butter, milk, buttermilk).
- Weighing ingredients on a digital scale is the most accurate way of measuring.
- Cream butter or coconut oil and sugar (for approximately 5 minutes) until pale and fluffy.
- Whisk dry ingredients together before adding to wet ingredients.
- Always start with dry ingredients when alternating with wet ingredients (3 dry additions, 2 wet).
- Don’t over mix once dry ingredients are added. Mix on low speed until incorporated.
- Always wait for the oven to reach the correct temperature before baking.
- Use the middle rack in your oven and rotate your cupcakes or cakes halfway through baking.
- Remove cupcakes from pan immediately after baking and place on a wire rack for cooling.
- Make sure your cupcakes are cool before icing them.
- If you don’t have piping bags you can use Ziploc bags instead. Use scissors to snip off a small V-shape (to imitate a leaf tip), M-shape (to imitate a star tip) or a plain cut from the corner.
- A small spatula is a handy tool for spreading icing on cupcakes. If you can’t find one then a regular knife can be substituted.
- To make multi-coloured fur for cute animal cupcakes, hold your piping bag (or Ziploc bag) open and spread a thick line of each of 2 colours of frosting up opposite sides of the bag. Fill the bag down the centre with a third colour (if using).
- Thin chocolate wafer cookies make for great dog ears - they can be cut to shape with a serrated knife.
- Candy such as jelly beans, M&M’s, mini chocolate chips and marshmallows make great eyes and noses.
- Semisoft and pliable candies such as tootsie rolls, caramels and starbursts can be moulded, rolled and cut into tongues and ears.
- Rolled fondant can be rolled thin and cut into shapes with small cookie cutters (e.g. dog bone, animal shapes). Let them dry overnight and place on your buttercream covered cupcake.