Need some help with cupcakes (dont laugh!)?!
http://www.marthastewart.com/portal/site...
I have a few questions.
1) Would buttercream be a good icing to use? Is it strong enough that the butterflies wont fall down?
2) If I use buttercream, can I make them one day ahead and let sit on the counter in a container?
3) Is there a more interesting cake recipe I could use, like maybe poppy seed or something? Otherwise I will go with plain. No chocolate is best, I think.
Thanks for all your great ideas! P.S. This is for a baby shower.
Answers: Here is the cupcake I want to make:
http://www.marthastewart.com/portal/site...
I have a few questions.
1) Would buttercream be a good icing to use? Is it strong enough that the butterflies wont fall down?
2) If I use buttercream, can I make them one day ahead and let sit on the counter in a container?
3) Is there a more interesting cake recipe I could use, like maybe poppy seed or something? Otherwise I will go with plain. No chocolate is best, I think.
Thanks for all your great ideas! P.S. This is for a baby shower.
If you are using dairy ingredients, such as butter and cream cheese, in your frosting, your frosting and your decorated cupcakes should be refrigerated.
If you are doing them a day or two ahead of when you need them, a better choice would be to make a frosting with shortening instead of butter. This is what we use in cake decorating classes; it performs well, doesn't soften like a frosting with butter can, and it doesn't require refrigeration.
Cake Decorator Frosting
1 cup solid all-vegetable shortening
4 tablespoons water
1 teaspoon clear flavoring (vanilla, butter, almond, or any combination of these totaling 1 tsp.)
1 lb. (approx. 4 cups) powdered sugar
Cream shortening in a large bowl using a stand mixer or hand held mixer. Add water and flavoring while creaming; mix until shortening has absorbed all the liquids. Add powdered sugar and mix until creamy.
Note: This will produce a pure white icing if you use clear flavorings and white shortening. You can also make it using butter flavored shortening to get a little more of that butter flavor; frosting will be a pale/medium yellow. This will yield a soft spreading frosting for covering cakes and cupcakes. For a firmer frosting, use less water (1 less tablespoon will produce a slightly firmer frosting.)
Happy Baking!
~ Maria
I can help u but not now I am at work
butter cream will be fine----the recipe description says the icing is buttercream
Yes IF they are covered
I wouldn't use poppy seed.
Yes chocolate is great.
Enjoy
I wouldn't use cream cheese for this one, not stiff enough.
You could use buttercream; yes. Do not, however, let it rest on the counter. Keep it in the fridge until about one hour before you wish to use it.
They are so cute! Butter cream icing and chocolate cake would be sooooo good. I don't know if poppy seed is such a good idea. They would be fine left out if they are covered and the icing should be strong enough to support the butterflies. Good Luck! P.S. Maybe color the icing a couple different colors, pastels probably.