72 frosting a cake Recipes

gone are the days where the bride and groom share a slice of a 3, 4, or 5 tier wedding cake. nowadays some people are opting for a more simple cake solution, yet they still want the elegance that a large tiered cake offers. enter on stage the simple yet elegant cupcake., versatile cupcakes are standing along side and, in some cases, replacing larger cakes these days. below are some helpful hints if you want to use cupcakes for the main cake at your wedding., tip #1 : arrangement, how you arrange your cupcakes is as important if not more important than the taste. everyone wants a breathtaking wedding cake at their reception so arranging your cupcakes to give this appearance is very necessary., my personal favorite way of arranging my cupcakes is to stack 4 or 5 boxes on top of each other to form a tree of sorts. i choose boxes that are approximately 4 to 5 inches high. i like 24 inch square boxes then 18 inches square then 12 inches then 6 inches square. this gives me a cupcake ledge of 3 inches when the boxes are stacked., decorate your boxes as you wish. beautiful paper wrapped around the boxes then a ribbon all the way around is a great decorating combination ., your wedding cake cupcakes can then be placed on the ledges and on top of the boxes for a beautiful arrangement for your wedding., arrangement idea for your wedding cupcakes is to place cupcakes underneath raised cake platters. larger cakes or more cupcakes can be placed on top of the platters., how your cupcakes taste and even how many different flavors you offer are both very important to the overall success of your wedding cupcakes. i think 1 of the best reasons to have wedding cupcakes instead of a large wedding cake would be that you can have many different kinds of cakes. not everyone prefers the same type of cake and frosting so having 2 or 3 different types of cake flavors would be ideal., three of my favorite flavors are vanilla , chocolate, and lemon cupcakes. these are a great combination for any special occasion that you may choose to serve cupcakes. you can either serve all of the different flavors in the same cups with the same decoration or you can use different cups and/or different decorations for each cake flavor you choose., skimp on the ingredients for your wedding cupcakes. fresh cupcakes made from your favorite cupcake recipes are always the best choice. boxed cake mixes just won tsp cut i for special occasion cupcakes. the same goes for frosting. make your frosting instead of buying it prepackaged from a grocery store. if you don tsp feel confident making your own, you could always buy some freshly made frosting from a local bakery., presentation is everything when dealing with weddings. you should make sure your cupcakes are just the right size so they are absolutely gorgeous when presented. the entire purpose of serving cupcakes at a wedding is to give your guests a small taste of a wonderful dessert. small is the key word here. you don tsp want cupcakes that are larger than an actual teacup. if they are, then they should be called mini cakes and not cupcakes., also, it would cost you a fortune to bake mini cakes for each of your guests. the right size cupcake will offer just the right amount of cake for each person attending and will also likely save you money., be careful not to err on the side of your cupcakes being too small. if your cupcakes are too small, you may run out of cupcakes before you guests sweet teeth are satisfied. you also run the risk of having too much frosting on a small cupcake which could ruin the overall taste of your wedding cupcakes., i ve found that the perfect size cupcakes are baked in 1/2 cup wells that i fill approximately 1/2 to 2/3 full of cupcake batter. make sure you carefully measure the cupcake batter each time you fill a well. this will make sure that your cupcakes come out of the oven all the same size., i hope that these tips will help you produce the most beautiful wedding cupcakes that anyone has ever seen! good luck

unsalted butter (16 tbsp or 2 sticks), softened, light brown sugar, eggs, dark molasses (not blackstrap), pure vanilla extract, cake flour, ground ginger, ground cinnamon, baking soda, salt, gingerbread house templates , recipe follows, sugar , plus more as needed, egg whites, heavy cardboard base for the house, pastry bag with a medium plain tip and a small plain tip, frosted shredded mini-wheats for the roof, as needed, tootsie rolls for a fence, as needed, white hershey kisses for roof top spikes, as needed, candy canes for a lamp post outside the door, as needed, granulated sugar for snow drifts, as needed, necco wafers for a cobblestone path, as needed, marshmallows , for snow man, pretzel sticks, for snowman arms, as needed, whole cloves, for snowman eyes, graham crackers to build a shed, as needed, assorted candy such as gum drops , peppermint drops, m & m s, white chocolate chips, red hots, non-pareils or snow caps, silver dragees, green mint jelly leaves, life savers, and animal crackers

shortening, cake flour ,sifted, sugar, salt, soda, baking powder, milk, eggs, unsweetened chocolate,melted, satan...i mean...satin frosting, unsweetened chocolate, powdered sugar ,sifted, water, egg, butter, vanilla, a fluffy ,light chocolate frosting when whipped by a mixer., melt chocolate in mixing bowl over hot water ., mixer blend sugar and hot water., beat in egg ,then butter and vanilla., frosting well be thin at this point ,so place bowl over ice water,and beat till of spreading consistency.

unsalted butter, sugar, eggs, good quality cocoa powder, baking soda, baking powder, ground cinnamon, all-purpose flour, buttermilk, instant coffee , dissolved in, water, sour cream, icing sugar or 1 cup confectioners sugar, sifted after measuring, heavy cream

sugar, plain yogurt, egg white, flour, baking powder, salt, butter, cut into small cubes, brown sugar, flour, cinnamon, cream cheese frosting (optional)

eggs, applesauce, splenda sugar substitute (bake-able sugar substitute), flour, carrots , chopped in a food processor, skim milk, cinnamon, orange zest, grated, baking soda, baking powder, salt, raisins (optional), cream cheese frosting, light cream cheese, vanilla extract, frozen light whipped dessert topping

heavy cream, bittersweet chocolate (i use a bag of chocolate chips), cocoa (preferably , but not absolutely, valrhona or cocoa barry extract. supermarket cheap stuff works also), boiling water, vanilla, mayonnaise (i use fat free and it works fine), cake flour (i rarely ever sift as i find that seems to always measure right. i know.. i should), sugar, baking soda, salt

part 1: devil s food cake, butter, softened, sugar, eggs, unsweetened chocolate, melted, vanilla extract, milk, allpurpose flour, baking soda, salt, part two : chocolate mud frosting, unsalted butter,softened, vanilla extract, unsweetened chocolate, melted, sugar, cocoa powder, milk, in the bowl of an electric mixer , cream the butter, vanilla extract and melted chocolate. in a separate bowl, sift the confectioners sugar and cocoa powder. gradually add it to the butter mixture, blending well after each addition. mix in enough milk to make the frosting muddy., tip: the frosting may be made a few days in advance and stored in the refrigerator. before frosting, bring it to room temperature, then re-whip., next , add the spooky walkway leading up to the house. draw a crooked path from the base of the cake up to the witch s door with a toothpick (use this as your guideline). outline the path with chocolatecovered raisins, then sprinkle with broken green hard candies. at the entrance to the pathway, add a chocolate graham cracker drawbridge., tip: lay all the decorations out before you start. show the kids our photoand allow room for their own creative additions.

chocolate frosting (preferably a creamy triple-chocolate chip fudge brand), unsalted butter (softened ), brown sugar (packed), chocolate cake mix (a moist dark brand), egg, cinnamon extract, ground cinnamon, canned jalapeno peppers (finely chopped ), water, cocoa powder (optional for dusting), vanilla ice cream (optional but highly recommended to serve )

chocolate milk, canola oil, eggs, dark chocolate cake mix, unsalted butter, and a half 7-oz jars marshmallow creme, dark chocolate chips, heavy cream, light corn syrup, half 12-oz can whipped vanilla frosting