Daffodil Cake Tutorial

Did you want to know how you can make this fun cake?

I put together a tutorial for you!  But instead of on a cake I put them on cupcakes.

I hope you are able to translate the look into any medium that you want!

Make your favorite flavor cupcakes.  Then make a batch of crusting buttercream frosting.  I halved this recipe.  I then tinted 2/3 of it yellow and the remaining 1/3 orange.

For the petals I used #127 tip, but you can also use a #104 tip.  For the center and the little stamens, I used a #10 and a #3 tip.

To make the base of your flower, start by piping out a petal.   With the smallest edge of your tip facing out, apply light pressure to the bag and allow to tip to form the petal.  Try to let some of the petal tips hang over the edge of your cupcake.

Repeat five times.  Then move on to next cupcake and repeat process again.

If you look at a real daffodil, their petals are pointed.  Since I was unable to get the point I wanted from the #127 tip, I decided to just go back and do it by hand. (I also tried a leaf tip and was not successful at that either)

So to get the point I dipped my fingers in powder sugar and just pressed in.  Easy peasy.  To do a dozen cupcakes took about 10 minutes.

 

Now get out the orange frosting and the #10 open round tip.  I just piped out a center that was about an inch high.

Do this to all your cupcakes.

Place them in the freezer for five minutes or fridge for half an hour.

Now switch from the #10 tip to a #3 tip. (#2, #4, and #5 all work just as well!)  Starting at the bottom, bring your tip to the top of the center portion and quickly pull away.  This should leave a nice little bit of frosting extending just above the center.

Pick up your yellow frosting and #127 tip again.  With the smallest edge pointing up and starting at the center start piping around.

I found it easiest to pick up the cupcake and turn it around in my hand as I was piping.  If you want you can go back in and (gently) press the top edge down and out.  This helps to better replicate a real daffodil.

After having made a cake already, it took me about 30 minutes to do two dozen cupcakes.

After posting my Daffodil Cake here, on facebook, and Pinterest, I was able to learn about so many ways that we use the Daffodil in charitable organizations and as a message of hope.  Thank you for sharing what Daffodils mean to you!

 

 

· 59 Comments

Chocolate Cupcakes {contest closed}

This was the most fun post to do. I get to make something delicious and talk about one of my favorite people!

I dont know if you heard, but today Amy Atlas’s book Sweet Designs,  is available to purchase!!  Its fabulous.

She has so many tips and tricks, I think she can turn anyone into a professional stylist!  Its easy to read, the pictures are stunning, and the ideas are SO creative!

I wanted to make her Chipper Chocolate Cupcakes. (They are in her ‘Perfectly Preppy’ chapter… my favorite!!)

And I am so glad I did!  Amy offers up a unique version of chocolate cake that is delectable.  (You have got to get the book just for that recipe… I have made LOTS of chocolate cake in my day, but never one like this!)

The cupcakes in her book are covered with and surrounded by the funnest pretty pink sprinkles.

I totally did not have pretty pink sprinkles on hand.

So I just made some!

Paired with Amy’s delicious buttercream and it was a win-win.

Actually, its win-win-win.  Know why?  Because YOU have a chance to win too!  One lucky reader is going to win a copy of Amy’s book!

Its easy!  Just tell me, What is your favorite cake flavor?

If its chocolate you gotta get her book and try these cupcakes!

For an additional entry you can tweet:

I want to win a copy of @amyatlas ‘s amazing new book  #SweetDesigns  from @iambakertweets! http://bit.ly/JBRxee 

You can also earn an addition entry by sharing this post on facebook! (You can just click the share button under my facebook post)

Please leave a separate comment for each.

I have even better news.  A few other amazingly talented bloggers got together to help spread the word about Sweet Designs!

You have GOT to go and see what they made!!!

Tidymom  Honey Panna Cotta

Sweetapolita  Pink Eclairs

My Baking Addiction  Banana Whoopie Pies

Two Peas and Their Pod  Banana Cupcakes with Cream Cheese Frosting

Bake at 350  Hazelnut Truffles

Sweetopia  Chocolate Beehive Cupcakes

Bakingdom  Mini Strawberry Trifles

The Sweet Adventures of Sugarbelle Amy Atlas Cookbook Giveaway

Not only did they make something sweet from the book, they are also giving away one copy!  So you have NINE chances to win!!

This giveaway is open from April 24th through midnight on April 30th.  You must be 18 years old to enter and live in the United States.

Please see official rules HERE.

*****

The winning comment was #368

Amy who likes “lemon cake with lemon icing”

I am sending you an email Amy!  Congrats! 

 

· 916 Comments

Margarita Cupcakes

When I found out my tequila loving neighbor was having a surprise birthday party I decided to make him a tequila infused cupcake.

It just seemed logical.


So I made him a tequila lemon cupcake with a lime buttercream!

I dont know if you can see it… but I actually rolled the edge of the cupcake is sparkling sugar to mimic salt.  I dont want to name names, but a certain man I live with may or may not have been fooled into thinking it was actual salt.

*squeel*  I love it when an idea comes together!

For the cupcake itself I just used box cake mix.

1 box lemon cake

4 eggs

1/2 cup oil

1/2 cup water

1/4 cup tequilla

I used the dry ingredients from the box and added these wet ingredients to it.  I did not follow the suggested ingredient list on the box.

I filled the cupcake liners 3/4 way full and baked for about 18 minutes at 350.

So what would be perfect on a tequila infused lemon cupcakes?  Lime buttercream!

Print
Lime Buttercream

Ingredients

  • 1/2 cup butter, softened
  • 4-5 cups powder sugar
  • 1 1/2 teaspoons lime zest
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 3 tablespoons lime juice
  • 1 to 2 Tbsp. milk or half and half

Instructions

  1. In a mixer, blend butter, lime zest (make sure it is a very fine grate if you are piping out the frosting), vanilla, and salt until fully combined. Add in powder sugar one cup at a time, alternating with lime juice. If you need more liquid add the milk or half and half to reach your desired consistency.
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I really enjoyed these!  They are definitely a little sour and sweet, but is pretty much what a margarita is right?  Sadly, I havent had a margarita for at least 10 years, so this is as close as I am going to get!

 

*I have an “earthy” giveaway going on… stop by if you want some great free stuff!

· 75 Comments

Red Velvet Hi-Hat Cupcakes

I was feeding my sweet baby last Monday and happened upon Martha Bakes on the Hallmark Channel.

As *I* also enjoy baking on occasion, I was pretty excited to watch.  And Martha did not disappoint!  She showcased some delectable treats, including her Hi-Hat Cupcakes.

 
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I decided to give them a shot using the very popular flavor of Red Velvet.  And there is a reason Red Velvet is so popular… these are amazing!!

I used a version of this Red Velvet recipe for the cake.  I then used, and this is possibly my favorite change, Log House Cherry Flavored Baking Morsels for the chocolate candy coating.

For a long time now Cherry Dip has been my favorite cone at Dairy Queen, and now I know how to make it at home! *happy dance*

The only thing I did use from Martha’s original post was the Seven Minute Frosting recipe, with a slight alteration.

Print
Seven Minute Frosting

Ingredients

  • 2 1/2 cups sugar
  • 6 large egg whites, room temperature
  • 1/2 cup water
  • 1/2 teaspoon cream of tartar
  • 2 tsp pure vanilla extract

Instructions

  1. Put a sauce pan on stove with a couple inches of water and bring to a slow boil.
  2. In a large heat safe bowl (I used a glass bowl) mix together room temperature egg whites, sugar, water, and cream of tartar. Whisk ingredients together by hand until nice and frothy.
  3. Set bowl over pan with barely boiling water and whisk until sugar is dissolved, about five minutes.
  4. Transfer liquid to your big electric mixer and beat on HIGH for about ten minutes. Add vanilla and whisk on HIGH for another five minutes.
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I found the light and airy frosting to be the perfect compliment to the deep, rich flavor of red velvet.

And, seeing as I am a HUGE fan of Cherry Dip, I could not get enough of this flavor combination.  If you are not a big fan, you can certainly use a semi-sweet chocolate and also have fantastic results.

Whatever you do decide on doing, dont forget the most important ingredient.

Love.

I kid.

Kinda.

· 53 Comments

Lilac Cake Tutorial

Kinda. I wasn't planning on doing a tutorial, but had a few requests so figured why not. But… the tutorial is actually on a cupcake.  I hope this will be enough information for you wonderful bakers to translate it into any application that works best for you! Now.  For the [...] Read more »

· 95 Comments