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Cupcake Question

  1. #1
    snagito is offline Registered User
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    Cupcake Question

    Dear All

    Am thinking of trying my hand at making cupcakes.

    Does anyone know, can I get Instant Royal Icing here - to make a smooth top icing?

    Or, if I do a buttercream icing then do I need a piping set to put it on top of the cupcakes?

    Wanted to decorate the tops -so thought a flat surface would be better than a twirly one if you know what I mean.

    All advice, and recipes would be truly welcomed!

    Thank you!!

  2. #2
    rebekah is offline Registered User
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    Complete Deelite in california entertainment bldg in LKF has ready made icing as well as piping sets.

  3. #3
    Matty is offline Registered User
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    Depends on how perfect you want the buttercream icing.
    I usually just smooth it on with a knife, then add sprinkles.

    You can buy ready rolled royal icing at Citysuper.

  4. #4
    babymommy2 is offline Registered User
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    Isn't royal Icing the really hard icing that you would use to glue gingerbread houses together? I don't know if it would be that great for cupcakes.You don't have to pipe on buttercream, you can use a knife. It won't be 100% smooth, but setting it in sprinles or similar, as the previous poster said, and you won't be able to tell. If you really want it very smooth you can dip your finger in cornstartch to smooth it out if needed or buy ready made rolled fondant and cut out the size you need. You also need a layer of buttercream under the fondant to make it smooth and glue it on.

  5. #5
    hkaussie is offline Registered User
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    Have seen the ready to roll stuff at Great Foodhall too.

    Also you can use strained apricot jam underneath instead of butter cream if you prefer.
    Last edited by hkaussie; 01-13-2009 at 12:56 PM.

  6. #6
    geomum is offline Registered User
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    Here is the Royal Icing recipe I use for my cupcakes.

    Ingredients:
    2 large egg whites
    3 cups icing sugar
    1 tsp lemon juice

    Method:
    Combine the egg whites and icing sugar in a bowl and whip with an electric mixer on medium speed until opaque. Whisk in the lemon juice and beat for few more minutes. Spread on the cupcakes with a spatula (There is no need for piping set). You could add decorations while the icing is still setting.

  7. #7
    carang's Avatar
    carang is offline Registered User
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    personally, i much prefer butter icing... i like adding almond extract, especially for chocolate cupcakes!

    another trick for smoothing out the icing is to dip the flat knife into a glass of cold water then spreading the icing

  8. #8
    snagito is offline Registered User
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    thanks everyone for all the wise and yummy suggestions!

    well i did go to complete deelite and got some good tips:

    1. the 3 and under set typically like mini cup cakes as never really finish a whole one

    2. they actually lick the buttercream icing off as love it so much - this is apparently their fave part of the cupcake! so am forgetting about the fondant for now - thanks for the recipe geomum, will try it another time for sure.

    3. cupcakes can be made a day before the party and the buttercream icing keeps them fresh and moist

    now my last cupcake question:
    shall i make half chocolate and half vanilla? i don't want anyone to feel left out if they haven't gotten their preferred flavour - so should i just make them all the same flavour -- what would you do?

    thanks as always for the input!

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