Colorful Faces of Summer Bouquet of Flowers Cake
by Marina
(Kuala Lumpur-Malaysia)
Colorful Faces of Summer Bouquet of Flowers Cake
To make this colorful faces of summer bouquet cake, I used for the cake:
250 gm fine / castor sugar
250 gm self raising flour
1/2 level teaspoon of baking powder
1 teaspoon of vanilla essence
6 egg
1/4 cup of milk ( or as required )
Paper cupcake cases.
Other accessories needed: lots of disposable icing bags, rectangular cake board covered in silver foil.
Method:
1. Preheat oven to 190 C .
2. Cream Butter and sugar until light and fluffy on medium speed, scrape the sides of the bowl from time to time, next, add in eggs 1 at a time. ( you need to use only 4 whole eggs and 2 egg yolks only ).
3. Sift flour and baking powder together, leave aside till required.
4. After addition of eggs, add in the sifted flour, alternating with the milk on low speed till well mixed (you may need to add more milk to get a soft dropping consistency mixture). Add in Vanilla essence.
5. Line a 12 compartment muffin tin with paper cases, pour into the prepared cupcake cases the cake mixture, remember not more than 2/3 rd full, to get evenly baked cupcakes. Place into the preheated oven on the middle rack and bake for about 15-18 minutes or when a tooth pick inserted into the cupcakes comes out clean.
6. Remove the cupcakes onto a rack to cool.
This recipe makes about 12 standard sized cupcakes.
Butter Cream Icing
500 gm Butter
250 gm Vegetable Shortening (to get a white and more creamier icing)
1 kg icing sugar (or as required)
A little milk mixed with some water (about 1/4 cup)
Food Colorings: Pink, Lavender, Blue, Yellow, Brown, Green.
Beat the butter and shortening with the icing sugar until light and creamy, on low speed, slowly add in the milk and continue beating until you get a medium consistency icing. (you will need to play around with liquid to get just the right consistency of the icing). Always scrape the sides of the bowl to incorperate the butter and icing sugar, to ensure you get a smooth icing.
Divide into 4 individual bowls / containers and color the portions pink, yellow, blue and lavender, ensuring you have a small amount of icing to color brown for the flower/ blossom center. For the leaves, stems and the cupcake tops you will need green colored icing, for this you will need a larger amount of icing.
Next coat the top of the cupcakes with some green icing, using a spatula. (you may use any color icing for the cake top). (If green colored icing is used, it will appear as though the flower/ blossom is
Prepare the icing bag (use disposable ones) snipe off the tip of icing bag, then cut a V-shape in the front of the bag. Fill individual icing bags with different colored icings for the flowers/ blossoms. Never fill the icing bag more than half full, this is to avoid the icing oozing out from the top and also ensures a comfortable grip of the icing bag when piping out designs.
Now hold the icing bag so that the joint edge is facing upwards. Holding a cupcake in one hand, using the other hand, firmly hold the icing bag, place the tip of the icing bag just on the surface of the cake top, squeeze the piping bag with just enough strong pressure initially to get a thick base for the petal and slowly release pressure and pull outwards to form a pointed tip for the petal. Repeat this for the petals for the flower on the outer side of the top of the cupcake in a circular motion to form the base petals,(you may pipe out as many petals as you like), then, pipe out the inner circle of the flower in the same manner, to get 2 circular rows of petals, then fill in the centre of the flower in brown icing if the petals of the flower are yellow or pink, and in the case of blue or lavender colored flowers, it would be best to use yellow icing for the centers.
Repeat this whole process for the rest of the cupcakes. Make at least 3 cupcake flowers in each color.
Next to assemble the Bouquet: use an oblong case board, cover it with silver foil. Use green colored icing in piping bag, pipe out the stalks for the bouquet of flowers, as you would like the flowers to appear in the bouquet. Next place or arrange the cupcakes on the board just at the tip of the iced stalks in green icing. Then use green icing in a plastic icing bag with a leave nozzle or you may cut the tip of the bag into a V-shape and use this to pipe out leaves. You can pipe out the leaves on the stalks, and as many as you like.
Finally, you may use a nylon ribbon of a contrasting color to tie the base of the icing stalks or even use a different colored icing to pipe out the ribbon. Tidy out the arrangement, you may place the colorful cupcakes at any angle or how ever you please to get the best arrangement.
Now your Colorful Faces of Summer Flower Bouquet is ready for presentation. (Wish me Good Luck)
Marina
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