Sunday, April 27, 2014
Tuesday, April 22, 2014
Date and Walnut Teabread
This loaf was something I baked for my bible study fellowship on Wednesdays as well as for my prayer group members on Friday that's how much they all loved it.
Tuesday, April 1, 2014
How to Swirl the Cupcakes with Buttercream Icing using the 2D Tip!
Me and my friend Sunehra, brainstormed over our friend Sowmya's baby shower mnonths back and Sunehra was in charge of the invites and the baby shower decor while I took charge of the food! So the list were chocolate cupcakes with pink butter cream frosting with little baby cupcake toppers to go with our blue and pink theme.Piping frosting on cupcakes is actually quicker than spreading it on, and the results are much fancier!
Ready to make some beautiful cupcakes?
You’ll need…
A large pastry bag, A Wilton 2D or 1M tip (the 2D is a closed star, the 1M is an open star, the end results are similar, with the 2D being slightly more ruffly)
A batch of delicious Buttercream Frosting - 3 cups
Baked and cooled cupcakes - 20
Method:
1. Hold the piping bag straight up, start frosting from the outside edge (about 12 o’clock position), and begin swirling around the outside edge.
2.-3. Continue squeezing with constant pressure as you work around the edge of the cupcake (I go clockwise).
4.-5. Continue in a spiral motion, creating another layer of icing, working in toward the center.
6. Finish the spiral in the center, release pressure on the bag, and pull straight up.
Voila! A beautifully frosted cupcake.
And these are my creations for the baby shower we hosted for Sowmya Gupta!
These are my results in the pictures below ~
Ready to make some beautiful cupcakes?
You’ll need…
A large pastry bag, A Wilton 2D or 1M tip (the 2D is a closed star, the 1M is an open star, the end results are similar, with the 2D being slightly more ruffly)
A batch of delicious Buttercream Frosting - 3 cups
Baked and cooled cupcakes - 20
Method:
1. Hold the piping bag straight up, start frosting from the outside edge (about 12 o’clock position), and begin swirling around the outside edge.
2.-3. Continue squeezing with constant pressure as you work around the edge of the cupcake (I go clockwise).
4.-5. Continue in a spiral motion, creating another layer of icing, working in toward the center.
6. Finish the spiral in the center, release pressure on the bag, and pull straight up.
Voila! A beautifully frosted cupcake.
And these are my creations for the baby shower we hosted for Sowmya Gupta!
These are my results in the pictures below ~
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