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Cake Decorating – Cupcake Bouquet – Class Notes & Recipes

Flower Bouquet Class Notes & Recipes

We hope you enjoyed our cake decorating class and are ready to recreate your flower bouquets at home.

What we learned:

Sunflower – Made using yellow, green and brown buttercream, with either a V-tip nozzle or cutting the piping bag into a ‘V’ shape.

Hydrangea – Made using blue and purple buttercream, with a closed star nozzle. (Wilton 2D)

Rose – Made using pink and yellow buttercream, with a open star nozzle (Wilton 1M)

Daisy – Made using any two colours of buttercream you wish, with a tear drop tip (Use both ends).

Chrysanthemum – Made using any colour of buttercream you wish, with a curved nozzle.

Cupcake

Ingredients – Yields 4 Large or 6 Small:

  • 100g Butter or Margarine
  • 100g Caster Sugar
  • 2 Eggs
  • 100g Self-Raising Flower

Note: If you want to make your Cup Cakes Chocolate, take away 15g of Self-Raising Flour and replace it with Cocoa Powder.

Method:

  1. Cream the butter/margarine.
  2. Add the sugar in stages and beat until thick and fluffy.
  3. Add eggs slowly.
  4. Fold in sieved flour.
  5. Pipe into bun cases 2/3 full.
  6. Bake at 180c/350f/Gas Mark 4 for 20-25 minutes or until golden brown and springs back when touched.

Gluten Free Cupcake

Ingredients – Yields 12:

  • 125g Butter, melted
  • 125g Caster Sugar
  • 2 Eggs
  • 125g Gluten Free Self-Raising Flour
  • 125g Gluten Free Plain Flour
  • 45g Milk
  • Few Drops of Vanilla

Method:

  1. Put melted butter into the mixing bowl.
  2. Add all the other ingredients.
  3. Beat the mixture with a hand held electric whisk, to give a smooth batter, it may appear a little runnier than a usual cake batter.
  4. Pipe the mixture into 12 bun cases.
  5. Bake at 190c/360f/Gas Mark 5 for 18-20 minutes or until golden brown and springs back when touched.

Crusting Buttercream

To make this buttercream you have to use a 2:1 Ratio.

2 = Icing Sugar

1 = Butter

Example:

  • 500g Icing Sugar
  • 250g Butter

Method:

  1. Beat butter on high for 5 minutes until pale.
  2. Then add the icing sugar in stages.

*To get the buttercream whiter, put a drop of purple food gel in. This cancels out the yellow of the butter.

Swiss Meringue Buttercream

Ingredients:

  • 170g Pasteurised Egg White
  • 680g Icing Sugar
  • 1/2 teaspoon Salt
  • 680g Unsalted Butter
  • A few drops of Vanilla

Method:

  1. Put the egg whites, sugar and salt into a scalded mixing bowl.
  2. Using a whisk on the machine, blend ingredients together.
  3. Whisk for 2 minutes on top speed and then scrape down the sides of the bowl, whisk for another 3 minutes on top speed.
  4. Add the butter slowly at room temperature over several minutes then scrape down the sides of the bowl.
  5. whisk for a further 10 minutes on medium speed.

We hope you enjoyed the class!

We really hope you enjoyed your class at Food Sorcery. If you have any questions for chef get in touch lovetocook@foodsorcery.co.uk

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We Hope You Enjoyed The Class

If you have any feedback about the class or questions for chef please do get in touch. Email: lovetocook@foodsorcery.co.uk

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