Iced and Buttercream Cakes
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
Ingredients
for
12
- For the cupcakes
- ¾ cup butter
- ¾ cup sugar
- 1 tsp vanilla extract
- 4 eggs (beaten)
- 1 ¼ cups self-rising flour
- For the buttercream
- ¾ cup unsalted butter
- 2 cups powdered sugar
- vanilla extract
- For the icing
- 2 ¼ cups powdered sugar
- 4 Tbsps lemon juice
- hot water
- blue Food coloring
- To decorate
- gold colored sparkling sugar
- blue & white Sugar pearls
- ½ cup white Sugar paste
- ½ cup blue Sugar paste
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160°fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Cream the butter and sugar in a mixing bowl until light and fluffy.
3.
Stir in the vanilla. Gradually beat in the eggs, beating well.
4.
Sift in the flour and gently fold into the mixture until combined.
5.
Spoon into the paper cases and bake for about 20 minutes until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
6.
For the icing: sift the royal icing sugar into a deep bowl. Beat in the lemon juice and beat well until thick and smooth. Add a little hot water, beating again until thick and smooth.
7.
Spoon about 1/3 of the icing into another bowl and stir in the blue food colouring. Spoon into a small piping bag with a plain nozzle.
8.
Spread some of the white icing over the cakes and sprinkle with the sparkling sugar before the icing sets.
9.
Put the remaining icing in a small piping bag with a plain nozzle.
10.
Pipe white icing lines and blue icing on some of the cakes, as in the photo.
11.
For the buttercream: beat the butter in a bowl until soft. Sift in the icing sugar and beat well. Stir in the vanilla.
12.
Spoon into a piping bag and pipe swirls on some of the cakes. sprinkle with sparkling sugar and sugar pearls.
13.
Roll out the blue sugarpaste and cut out small rectangles. Attach to the set icing with a dab of water.
14.
Roll out the white sugarpaste and cut into small strips. Brush the strips with water and attach to the blue sugarpaste rectangles as in the photo, to resemble a flag. Sprinkle with a little sparkling sugar.
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