Ingredients

Group 1
Ingredient
KG
Multimix Cake Base
1.000
Water
0.230
Egg
0.365
Oil
0.300
-
White Fudgice
0.750
Butter
0.250
Total Weight: 2.895

Method

Cupcake Bouquet

1. Using a beater, blend all the ingredients together on slow speed for 1 minute.
2. Scrape down.
3. Beat on second speed for 5 minutes.
4. Scale at 40g into green cupcake cases.
5. Bake at 180℃ (375℉) for approximately 20 - 25 minutes.
6. Whilst cooling, fix a 19cm polystyrene sphere into a 20cm pot.
7. Beat the butter and White Fudgice MB together until light and soft. Add your choice of colour.
8. Fit a piping bag with a petal nozzle, fill with the coloured fudgice buttercream and pipe a rose on top of the cupcake.
9. Skewer the bottom of a cupcake with a cocktail stick, and then insert this into the polystyrene sphere. Repeat this process until the sphere is covered and decorated.

Ingredients

Group 1
Ingredient
KG
Multimix Cake Base
1.000
Water
0.230
Egg
0.365
Oil
0.300
-
White Fudgice
0.750
Butter
0.250
Total Weight: 2.895

Method

Cupcake Bouquet

1. Using a beater, blend all the ingredients together on slow speed for 1 minute.
2. Scrape down.
3. Beat on second speed for 5 minutes.
4. Scale at 40g into green cupcake cases.
5. Bake at 180℃ (375℉) for approximately 20 - 25 minutes.
6. Whilst cooling, fix a 19cm polystyrene sphere into a 20cm pot.
7. Beat the butter and White Fudgice MB together until light and soft. Add your choice of colour.
8. Fit a piping bag with a petal nozzle, fill with the coloured fudgice buttercream and pipe a rose on top of the cupcake.
9. Skewer the bottom of a cupcake with a cocktail stick, and then insert this into the polystyrene sphere. Repeat this process until the sphere is covered and decorated.

Display Conditions

Display Conditions

Ambient

Category

Category

Patisserie

Occasion

Occasion

Mother's Day

Finished Product

Finished Product

Cake, Cupcake, Sponge

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