Recipes and Handy Tips

An assortment of quick recipes for you to try for decorating your cupcakes and cakes, as well as some handy tips

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Recipes

Easy Buttercream without the butter

  • 8 oz icing sugar
  • 3.5 oz’s Trex

Teaspoon warm water (If needed)

(Trex is not a lard made from animal fats as some think. It is made from vegetable oil) More importantly it also creates a whiter mix.

Sift icing sugar into a bowl and mix in the Trex until a soft mixture. Like soft scoop ice cream

If needed to soften add in the warm water a little at a time.

To put on top of cupcakes, either put into a piping bag or spread using a folk to make swirls

Can also be used as a filler and to crumb coat cakes.

 

White Chocolate Ganache

White Chocolate Ganache Example

  • 350 grams White Chocolate

60 grams Warm water

First melt the chocolate either in a bowl over hot water or in the microwave taking care not to overheat. For best results remove when chocolate is soft and then mix until all has melted

Next add the water mixing well. A bit of elbow grease is required but it will start to have the consistence of smooth yogurt. Don’t be put off by the lump if first creates.

If too runny then pop in the fridge for a few minutes until it has thickened up.

There is enough mixture to coat your cake.

Any spare can be saved in an airtight container in the fridge for up to a month.

How to make marshmallow fondant

It’s so easy to pick up a book and follow a recipe to make something special or as a treat and I’m always been asked if there are alternatives to the standard shop brought fondant/sugar paste to cover cupcakes and cakes

Well there is, especially if you love Marshmallows.

There is so much more one can do with them apart from adding them to Hot chocolate or toasting them over a campfire.

Marshmallow fondant is easy to make and pretty fun to use. You can cover cakes cupcakes and biscuits with it to give them a smooth professional-looking finish or you can cut out shapes and designs to decorate your icing with. Its cheaper to make your own fondant than it is to buy it pre-made.

All you need is:

  1. Marshmallows they can be big marshmallows or mini ones, either one works fine. You can get Marshmallows that are suitable for vegan vegetarians.
  2. Icing sugar Youll be mixing the icing sugar into the marshmallows to make a dough, so I usually make sure that I have an entire bag on hand. but I rarely use the whole bag.
  3. Food colouring – Or you could just use coloured marshmallows
  4. Flavouring oil This is optional. Unless using fruit flavoured marshmallows, If you dont add this, your fondant will be sweet and flavourless which works well if you’ve got all the flavours your want in your cake already

I use gel colours to dye my fondant, but regular food colouring will work too. You wont be able to get really dark colours without making your fondant sticky, but for lighter colours you can just even it out with more icing sugar.

  • Step One:

Take a couple of handfuls of marshmallows and put them in a microwave safe bowl (Not glass as it will retain the heat).

Add a couple of drops of water and toss the marshmallows in it until they are all a bit damp. If you are going to just make one colour then put the whole bag of marshmallows in the bowl and add a couple of teaspoons of water. If youre going to put flavouring oil in, add it now and add less water

I like to make smaller batches because its easier to add the colour to the melted marshmallow than it is to work the colour into the fondant later.

  • Step Two:

Stick the marshmallows in the microwave for ten seconds at a time until the are puffed up and easily stir into a goo with a wooden spoon. Tip: Grease your spoon with Trex, things can get a bit sticky and this will stop it sticking to the spoon.

  • Step Three:

Add food colouring to the melted marshmallows until you get the colour you want. Remember that youre going to be adding icing sugar which will lighten the colour so make it a bit brighter than you need.

  • Step Four:

Start folding icing sugar into the marshmallow goo until it becomes a soft and fluffy dough. Grease your hands with a bit of Trex and turn the marshmallow out onto a table sprinkled with icing sugar. Continue to knead in icing sugar until the fondant is stiff enough to roll out.

If you add too little icing sugar the fondant will be very sticky- Just add more icing sugar

If you add too much icing sugar the fondant will be very stiff and hard to roll out knead in a little bit of Trex

All you need to do is knead the gel colour in. it takes a while to get it all mixed in which is why I only do it for smaller batches.

To store your fondant wrap them in pieces of lightly greased cling film (vegetable spray would do the job) and keep them either in a big Ziplock bag or a Tupperware container. The fondant is essentially a sugar paste (its just marshmallows and icing sugar) so it has a shelf life of three or four months. If it feels a bit stiff and hard to use after being stored for a long time you can soften it up by kneading a bit of Trex in or putting in the microwave one-two seconds at a time.

Now its ready to roll out and use to decorate your cakes and cookies!

 Fondant troubleshooting tips

If youre not getting exactly what you bargained for, dont sweat. It could be the weather, or some other variable messing with your consistency — everything can be fixed!

  • For firmer fondant, knead in more icing sugar a little at a time.
  • If your fondant feels dry or too firm, knead in a small knob of Trex to soften it and make it more elastic.

 

  • Correct way to store

Now that youve made it, treat it right to make sure it behaves just the way you want it to.

How to make marshmallow fondant1

  • You can use the fondant right away or wrap it in plastic wrap or a large zip-top bag until youre ready. Id recommend spraying the plastic wrap or bag with non-stick spray, just in case!
  • If you store your fondant, know that you might need to microwave it for 30 seconds or so before rolling it out.
  • Fondant will keep for two months at room temperature, for four months if refrigerated and for six months if frozen.
  • Bring it back to room temperature before use.

  • Butter or Trex

I personally prefer Trex (which is totally vegetable based and ideal for vegans vegetarians) plus it helps maintain the whiteness of the fondant. Whereas Butter tends to make the fondant less white and it’s not suitable for everyone.

 Tips

 Eggy cakes

When making your cupcakes and cakes using complete eggs. First measure the eggs you are adding by breaking them into a measuring jug. Then you just make sure the flour is the same quantity. This help stops the eggy taste one can get, if there is too much egg in the mixture.

Sugar Did you know

Sugar and Icing sugar made in the UK are made from the sugar beet plant and the waste products of producing these Sugars produces Golden Syrup.

Sugars made from sugarcane are not produced in the UK

 Cakes All-in-one mixtures – Help

Collar on edge of cake                 Too much baking powder added

Damp, close texture                      Cake removed too soon from oven

Domed, cracked top                      Oven too hot or cake placed too high in oven

Hollow top                                      Mixture beaten too long; too slow an oven; cooking time too short; spread for baking allowed to become oily during very hot weather

Pale in colour when cooked         Oven too cool or cake placed on too low a shelf

Cooling cakes                                Best to leave in the tin to cool for a while before turning out onto a wire rack

Baking                                            For the best results, always switch on your oven and make sure it has reached the correct temperature before adding your bakes to cook