New to the By Grace Cakes Bakery! Rainbow Ruffle Hello Kitty Cake!
This is the cutest Hello Kitty cake! It is perfect for all ages and best of all, it is gluten-free!. Covered in buttercream rainbow ruffles, this cake is funfetti flavored and filled with candy! That’s right! It’s filled with candy! It is a pinata cake! They are so fun to do and just as fun to eat too! With a colorful candy surprise inside, candy comes spilling out when your special birthday boy or girl cuts into it. For this one, I used chewy sweet tarts. The Hello Kitty face is piped, by hand, out of buttercream.
To see step by step pictures visit me on facebook!
I recently had an order for a red velvet cake flower bouquet. The icing is all buttercream, with the exception of the chrysanthemums, which are marshmallows. I would not recommend buttercream for a humid or hot day, but for a short period of time, these make a beautiful display. The Lord blessed, and I was very happy with the result.
a) Spring cleaning, yay!! No, not really. or b) Warm sunshine = crisp breezes = bulbs and blooms = gardening = spring bloom cupcakes!!!
I’m going with b. Yes, definitely b. I love spring. New beginning, new hope, new birth . . . and new cupcakes!
Can you see this one a little better?
For the life of me I could not get the wrapper to release from the cupcake. I baked three boxes of devil’s food Betty Crocker boxed cake cupcakes and most of the cupcake stuck to the wrapper. So I googled the issue and I found that I shouldn’t use cupcake liners. Instead, I greased the cupcake pans with Crisco and put the batter directly into the pan and cooked the cupcakes on 325 degrees. They turned out perfectly!. Just don’t fill them over half way, otherwise you will get some elephant man looking cupcakes. Then put your cupcake in the liner after you have removed it from the pan.
For the cupcake filling I melted a box of Andy’s mints with one-half cup of milk. Add powdered sugar until the chocolate mixture is pudding consistency. Pour the chocolate mixture into a piping bag and using a Wilton 230 tip, fill each cupcake. Stop filling when you can see the cupcake expanding.
Use a 104 Wilton tip for the roses, orchids, zinnias and daffodils and a 1M tip for the hydrangea. For some great tutorials, view the following:
How to Make Buttercream . . .
To make the two tone hydrangea, you will want to make the buttercream color that you want to be on the outside petals of the flowers, so for mine, blue. Put two to three large spoon fulls of the outside color into the piping bag. Rub the piping bag sides together so that the outside petal color smears to the insides of the bag. Take your second buttercream color for the inside of the petals, in my case yellow, and fill the middle of the same bag. It will be kind of messy, but don’t worry about getting it perfect. Just push the middle color down with your spoon in the middle of the first color. Close the piping bag and push all the colors down to the 1M tip. Push the squeeze the frosting against the cupcake, push the tip down (but do not touch the cupcake with the tip) stop squeezing the frosting and pull the tip up.
See these two tutorial videos to get a better idea. I don’t know about you, but I am a visual learner.