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Monday, January 31, 2011

Icing Cup Cakes

I made these for Emma's birthday.
They charge a fortune for these in specialty shops but really they are simple.
Simple butter cake cup cakes (these are baked in Robert Gordon pink spotted patty cases)
The icing is a really basic butter icing (mix different colours up from the one batch in separate bowls and seriously, only add the colour one drop at a time)
But do you want to know what the real secret is......
a couple of tabs of liquid glucose to make it lovely and flexible.
I'll tell you another secret....
the 2-tier cake plate is a 30cm plate on the bottom (this one is Foglia by Villeroy & Boch) with an old pink glass champagne saucer glass turned upside down and then a 20cm entree plate for the top ( I used a vintage pink Johnson Bros of Australia plate). If you are worried about stability, a little bit of icing will secure them.


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7 comments:

  1. MariaFebruary 1, 2011 at 8:16 AM

    Thank you for those great ideas!

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  2. KatFebruary 1, 2011 at 8:33 AM

    Gorgeous!!!

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  3. melindaFebruary 1, 2011 at 9:51 AM

    I didn't know about the liquid glucose. Thanks.

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  4. Cabbage Tree FarmFebruary 1, 2011 at 7:40 PM

    They look delightful!
    Thanks for the tip about the glucose.
    I like to colour my butter icing with a little blackberry or blueberry juice.

    ReplyDelete
  5. Charlotte ScottFebruary 1, 2011 at 7:42 PM

    Grrr. Blogger comments are stuffing me round! If this gets through - thanks for the tips is all I was wanting to say.

    ReplyDelete
  6. MelissaFebruary 2, 2011 at 12:24 AM

    just gorgeous!

    ReplyDelete
  7. AnonymousFebruary 2, 2011 at 11:10 PM

    oh wow Tanya these are absolutely gorgeous!!!! yum yum yum

    ReplyDelete

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