3. Candy Melt Flowers (Red and Pink Candy Melts melted in ziplock bags and piped into flower shapes) with edible gold leaf.
I don’t speak/read/write in Chinese, however I copied some Chinese writing which says ‘Happy Birthday’ for my Chinese speaking grandma – and lucky she knew what it said! I was worried I copied the characters poorly lol!!
Assembly of the cake is illustrated in the photos below:
This has been the buttercream icing recipe I have been using in my Kitchenaid ever since my start of cake decorating. This is easy to pipe, tastes great, sets nicely and is very versatile with colours and flavourings of your choice!
I’ve tried a few Thermomix buttercream icing recipes but always come back to my own that I make in the Kitchenaid. I haaate using the butterfly whisk with icing recipes as there always tends to be lumpy bits of butter in there – plus scraping the icing off it, and having another thing to wash just isn’t my thing!
You can make this with butter straight from the fridge, but you will just need to mix it for about 3 minutes, and scraping down after 1 minute.
This recipe can also be easily doubled – mix for 1 1/2 minutes, scrape down, the mix for a further 1 1/2 minutes.
Add the above ingredients into the bowl
Mix 1 1/2 minutes/Speed 5
This was a batch of 20 cupcakes – I used 2 x batches of the Buttercream Icing recipe – scraped pink icing on one side, and white icing on the other side of the piping bag to get a dual tone effect
To pipe roses – start from the middle in a circular motion to the outside edge of the cupcake using Wilton 2D tip
Perfect Buttercream Icing – easy to pipe and sets nicely!