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    Currently in the oven are White Russian cupcakes I was missing a few ingredients for regular choc-vanilla, so I threw the contents of my alcohol shelf in there...
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    I'm now eating 2 mini homemade vegan carrot and sultana cupcakes with vegan vanilla buttercream :P
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    CUPCAKES! :love:

    If this gets approved, I'd LOVE to join!

    These are some of my recent creations...

    Lemon cupcake with lemon icing and white chocolate stars:
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    Vanilla cupcake topped with home made caramel, milk and dark chocolate, and caramel curls:
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    I can never get buttercream icing right (love the shop-bought kind in cakes), does anyone have a foolproof receipe or secret tricks?
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    (Original post by Jennie1987)
    I can never get buttercream icing right (love the shop-bought kind in cakes), does anyone have a foolproof receipe or secret tricks?
    The only thing you really need is butter and lots of icing sugar, cream the butter first, then add the icing sugar and mix. then add a little bit of lemon juice/water/milk until it's just about spreadable
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    (Original post by whitepearlbaby)
    The only thing you really need is butter and lots of icing sugar, cream the butter first, then add the icing sugar and mix. then add a little bit of lemon juice/water/milk until it's just about spreadable
    But it never tastes sweet enough even with loads of sugar.. maybe im just too used to the shop kind
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    (Original post by Jennie1987)
    But it never tastes sweet enough even with loads of sugar.. maybe im just too used to the shop kind
    mine always tastes sickly sweet... You should have about 3-4 times more sugar than butter.
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    (Original post by whitepearlbaby)
    mine always tastes sickly sweet... You should have about 3-4 times more sugar than butter.
    I swear I do or even more!
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    CUPCAKE SOCIETY?!

    I'm in!

    I love making them, but what I love more, is eating them from here...

    http://www.mollyscupcakes.com/home.php

    They make it up as you want it, so you pick the 'base cake' (either plain sponge or filled center), and then the toppings you want.

    My favorite cupcake from here is coconut cream, which I have topped with marshmallow fluff and hot fudge! :coma:

    One of the things I'll miss most, when I move back to the UK, is Molly's Cupcakes.
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    (Original post by pocketfulofposy)
    CUPCAKE SOCIETY?!

    I'm in!

    I love making them, but what I love more, is eating them from here...

    http://www.mollyscupcakes.com/home.php

    They make it up as you want it, so you pick the 'base cake' (either plain sponge or filled center), and then the toppings you want.

    My favorite cupcake from here is coconut cream, which I have topped with marshmallow fluff and hot fudge! :coma:

    One of the things I'll miss most, when I move back to the UK, is Molly's Cupcakes.
    Marshmallow fluff, the kind thats sold in jars??? :drool: I absolutely love the stuff, but here in Brum its only available in few stores
    (Original post by Becca-Sarah)
    Currently in the oven are White Russian cupcakes I was missing a few ingredients for regular choc-vanilla, so I threw the contents of my alcohol shelf in there...
    How did they turn out? What ingredients did you substitute for vanilla (vodka? )
    (Original post by whitepearlbaby)
    mine always tastes sickly sweet... You should have about 3-4 times more sugar than butter.
    (Original post by Jennie1987)
    But it never tastes sweet enough even with loads of sugar.. maybe im just too used to the shop kind
    Icing causes me a lot of problems too, too much sugar and its too sweet, too little and it looks a bit too oily :p: I found that lemon juice helps, gives it a little kick I als want to try a new tip, youghurt with butter and icing sugar, lets hope it wont curdle and would turn out to be ok
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    (Original post by Get Cape.Wear Cape.Fly.)
    Approved yet?? :puppyeyes:
    Not yet :sad: But do not lose faith in the power of cake :cake: :p:
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    (Original post by AutVinceriAutMori)
    Not yet :sad: But do not lose faith in the power of cake :cake: :p:
    You need like a load of posts (at least 8 pgs) first.
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    (Original post by AutVinceriAutMori)
    Marshmallow fluff, the kind thats sold in jars??? :drool: I absolutely love the stuff, but here in Brum its only available in few stores

    How did they turn out? What ingredients did you substitute for vanilla (vodka? )


    Icing causes me a lot of problems too, too much sugar and its too sweet, too little and it looks a bit too oily :p: I found that lemon juice helps, gives it a little kick I als want to try a new tip, youghurt with butter and icing sugar, lets hope it wont curdle and would turn out to be ok
    Yeh theres an american frosting recipe with flour (on a diff. laptop so cant link) that sounds good but i think buttercream is just against me - the corporate baking powers forcing it not to work so i have to buy.
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    Now that exams are over, there's only one thing to do...........

    BAKEEEEEEEEE cupcakes!!! (and cookies...)
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    (Original post by Get Cape.Wear Cape.Fly.)
    Now that exams are over, there's only one thing to do...........

    BAKEEEEEEEEE cupcakes!!! (and cookies...)
    Im making pancakes tonight! :grin:
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    (Original post by Get Cape.Wear Cape.Fly.)
    Now that exams are over, there's only one thing to do...........

    BAKEEEEEEEEE cupcakes!!! (and cookies...)
    Go, go, go, but dont forget to describe your efforts to us
    (Original post by Jennie1987)
    You need like a load of posts (at least 8 pgs) first.
    Hah, at that rate, we will soon be a legitimate society, instead of undergound movement
    Yeah, I think I would never nail buttercream icing, maybe your corporate conspiracy theory is right :sad: I often see egggs added to make it smooth, but I never use raw eggs.
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    (Original post by AutVinceriAutMori)
    Go, go, go, but dont forget to describe your efforts to us
    Hah, at that rate, we will soon be a legitimate society, instead of undergound movement
    Yeah, I think I would never nail buttercream icing, maybe your corporate conspiracy theory is right :sad: I often see egggs added to make it smooth, but I never use raw eggs.
    Another conspiracy - why cant I make the fondant yolks from Cadbury's Creme Eggs?
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    (Original post by Jennie1987)
    Another conspiracy - why cant I make the fondant yolks from Cadbury's Creme Eggs?
    Thats not a conspiracy, its a trademark secret, no? like coca-cola recipe :p:
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    (Original post by AutVinceriAutMori)
    Thats not a conspiracy, its a trademark secret, no? like coca-cola recipe :p:
    They gave it to McDonalds for those heavenly Creme Egg McFlurries
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    (Original post by Jennie1987)
    They gave it to McDonalds for those heavenly Creme Egg McFlurries
    Pretty much every chocolate company gives in to rich Maccy D's :emo: I preferred caramel sundaes they serve :drool:
 
 
 
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