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I thought I was done with cake decorating for a while but I had lots of fondant left over from the wedding cupcakes and I needed to make something for the Calf Club day cake stall so . . .

A selection of cupcakes

A selection of cupcakes

There were 24 originally but the dog stole one. Before it was decorated luckily.

They were priced at $1.50 each and didn’t last long. One woman bought 12 of them.

Just before I leave this topic for a while (I don’t think any of my other sons will be getting married soon) I thought I would post a couple more photos.

cupcakes

These are photos of the cupcakes I made for the flowergirls (packed for the journey). I used the Chelsea Eggless Chocolate Cake recipe. The icing is bought fondant icing which I rolled out and cut using a fluted cutter. The rosebuds and leaves are smaller versions of the ones I made for the main cake and the butterflies were also made from the white chocolate plastic. I rolled it out and cut with little butterfly cutters. I put the cut-out butterflies into a V-shaped length of cardboard to set.

buttonholes
And these are buttonholes I made for my sons. I got some spray roses from the supermarket and raided my rosemary bush for the foliage. Because the rosemary was new growth it was fairly soft and wilted pretty quickly but they lasted through the ceremony.

When I got to work yesterday I discovered several large piles of new books on the counter for me to use to top up the new book display. One was Divine Cupcakes by Tamara Jane. On the front was a picture of a beautiful cupcake with a rose on top. Given my current obsession with cake and roses, I had to have a look. The book starts with the cupcake recipes (all yummy-sounding and beautifully illustrated), then moves onto toppings and frostings (a great selection) and finally decorations (easy and beautiful). It was while I was reading the ‘toppings’ section that I had a eureka moment (or should that be ‘an eureka’?). The recipe for ganache had 2 variations – one for dark chocolate ganache and one for white chocolate ganache. And, surprise, surprise – the white chocolate ganache had a much higher ratio of  chocolate to cream. No wonder I always have trouble with my white chocolate ganache being too runny. I have been using the wrong recipe!

Armed with this new information I set to work to make another trial wedding cake tier. Following the recipe in the book resulted in a ganache of just the right texture and I was very pleased with the final result.

On Saturday it will be the real thing and I am feeling much more confident now. Watch this space!

cupcakes

On Wednesday, I celebrated  finishing my first assignment for the semester by going to a cupcake decorating class at the Culinary Council. In the 2 hrs we were supposed to make 3 different cupcakes but we ran out of time for the last one so ended up making a variation of the 2nd one. It was lots of fun and my family were very impressed with the results but I think they looked better than they tasted – too much icing for my taste.

butterfly cupcake

green cupcake

 

 

 

 

 

 

rose cupcake

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