Classes and Workshops
I’m back teaching at Kitchen Warehouse! (WA stores only)
Is your school holiday patience wearing thin by now?
Character Cupcakes Workshop From 15th – 18th January 2018
Join us in store, I’ll bring the cupcakes and icing, you bring your creativity! Parents stay while the kids enjoy decorating cupcakes as their favourite character. Take home your delicious cupcake and recipes. Class suited to primary school age kids.
Check when I’ll be at your local Kitchen Warehouse store here
I’ll be at Taste Budds Cooking Studio soon!
We have a naked cake class coming up in March 2018, stay tuned xx
Butter cream flower piping – My favourite ever class to teach! You will surprise yourself at the beautiful cupcakes you will produce in this class. Techniques you learn here are the building blocks to decorating whole cakes and cupcakes with confidence and artistic creativity in buttercream icing.
Oh cheese and whiskers! No classes available right now, please check back later or contact us for a private class.
Our Favourite Vanilla Cupcake Recipe ( Makes 1 dozen )
150g unsalted butter, softened
150g caster sugar
175g self-raising flour
1t vanilla extract or vanilla bean powder
♥ Preheat oven to 170c.
♥ Place 12 patty pans into a muffin tray
♥ Simply place all ingredients in a mixing bowl, starting on the lowest speed, so you don’t cover yourself in flour, then mix on high for 2 minutes until light and creamy, scraping down the sides of the bowl. Divide mixture into cases evenly using two tablespoons or an ice-cream scoop. Bake 17-20 minutes, until slightly domed and firm to touch.
Let them cool before topping with lashings of our favourite ‘ Good ol’ Classic Buttercream’
→ Good Ol’ Classic Buttercream
A classic buttercream icing should have only a few ingredients, and have a taste that takes you right back to your friends party in the local park when you were 8 years old. Sweet and a little grainy with the smell of nostalgia.. This is the recipe you want!
150g salted butter, softened
250g icing sugar
1t vanilla extract
2t hot water
♥ Put the butter and icing sugar in a mixing bowl and beat with the paddle attachment until smooth and creamy. Start of slow, scraping down the sides once or twice. This is where you want to get most of your volume, so beat until pale.
Put the kettle on, make yourself a cuppa – you deserve it!
♥ Add the vanilla extract and the hot water. The hot water gives the icing a lovely mouth feel, and adding the vanilla here now, keeps the taste on point.
This makes enough to generously cover 1 dozen cupcakes. Replace the vanilla extract with the zest and juice of one lemon for the perfect icing for carrot cake..
If you’d like to colour your icing, I’d suggest good quality gel colours. The vibrancy surpasses anything you can find at a grocery store. To make pastel colours, I’d also advise making your icing “white” first. Adding a toothpick point touch of violet gel colouring will hide the pale yellow tinge you get from using real butter. This means that you can make pale blue icing instead of accidentally turning it a lovely shade of green.
With any leftover icing, give these piped buttercream roses a try..
Buttercream Piping Classes in April by Kitchen Warehouse – Enjoy!
Tips for buttercream piping