Cupcake Decorating Lab: 52 Techniques, Recipes, and Inspiring Designs for Your Favorite Sweet Treats! (Lab Series)
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Discover easy, accessible, and fun techniques for making beautifully decorated cupcakes with Cupcake Decorating Lab! This inspiring guide starts out with basic techniques, such as frosting cupcakes with an offset spatula; using a piping bag and tips; flooding cupcake tops with icing; frosting with chocolate ganache; and tinting buttercream.
The labs in the book cover a wide variety of exciting decorating techniques, such as how to make sugared and candied fruit and flower garnishes; stamping, stenciling, and piping on fondant; and scroll work, writing, and borders. You’ll also find fun ideas for children, weddings, holidays, entertaining, nature themes, and more. Plus, the author includes all of her favorite cake and icing recipes! Create the most delicious and stylish cupcakes imaginable with Cupcake Decorating Lab!
thick; see Lab 11 (page 34) for how to roll out fondant. Cut out dress shapes using the cookie cutter. (See A.) 2. Cut off the lower portion, leaving only the bodice. Let the bodices dry overnight. (See B.) 3. Using the pastry bag fitted with the ruffle tip, create the tutu on the cupcake. Hold the tip close to the cupcake, apply pressure to release the buttercream, and rotate the cupcake with your other hand to create ruffles. Rotate continuously to create 3–4 rows of ruffles. Sprinkle with
fitted with a large round tip, such as Ateco #806 • caramel corn • caramel sauce • Sno-Caps • sea salt Everyone loves the movies—especially the popcorn and candy. These cupcakes are the ultimate movie night treat. They incorporate sweet and salty caramel corn, Sno-Caps, and cupcakes. Serve these treats at your next awards party or kids' sleepover, and get rave reviews! Tip To make caramel buttercream, stir caramel sauce into the vanilla buttercream to taste. Sprinkle with sea salt for
sprinkles Taking It Further • Once cake balls are set, drizzle them with a different type of chocolate. • Try mixing toasted coconut into the cake batter. You’ll Need • 1/2" (1.3 cm)-thick layers of cake (lemon cake shown) • jam (strawberry shown) in a 12" (30 cm) pastry bag with a large round tip, such as Ateco #804 • flavored buttercream (see recipe on page 133; strawberry shown) in a 12" (30 cm) pastry bag with a large round tip, such as Ateco #804 • sprinkles or edible confetti
ingredients. I have included some essential but simple recipes that we use everyday at the bakery. Be sure to try our signature Swiss meringue buttercream. It is light, fluffy, and not too sweet. Enjoy! Swiss Meringue Buttercream Swiss meringue is a classic buttercream frosting. This is my go-to recipe for buttercream and should be used for all the labs unless otherwise noted. I have tweaked the proportions over the years, but I learned how to work with this buttercream at my first baking
look. (See B.) 4. Dip the top of the cupcake in the sanding sugar to coat. (See C.) 5. Cut a Tootsie Roll in quarters, lengthwise for the stems. 6. Place one stem and one fondant leaf on each cupcake. (See D.) (A) add yellow buttercream (B) swirl in red buttercream (C) dip cupcake in sugar (D) add stem and leaf to cupcake Taking It Further Make a basket of mixed fruit using the appropriate colored frostings for apples, peaches, plums, oranges, and lemons. You’ll