cup cakes!!!

pinkie_pie

Thanks pink-winged

pinkie_pie

we now have 22 cupcakes complete with buttercream and sprinkles

Thing is, how do I store them? And how long will they last There was 24 but ds and dd have had one each, however at 5 and 2 they aren't going to be wolfing them down!!! I've stuck them in airtight cake tins but not entirely sure about the buttercream...

thriftlady_2

If you have room in the freezer then freeze them. Place in a large freezer box or open freeze on a tray then carefully bag up in one layer.

Alternatively do what I inevitably do and eat them all this evening.

ncv2

I'm American, but am not sure what you mean by American frosting. I LOVE buttercream frosting, maybe that's what you mean?

Cake recipe- it is fantastic, Devil's food cake! Very think and rich.
2 cups all-purpose flour
12 tablespoons natural unsweetened cocoa (not Dutch-process)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
16 tablespoons unsalted butter, softened (2 sticks)
2 cups sugar
4 large whole eggs, at room temperature
2 large egg yolks, at room temperature
2 teaspoons vanilla
1 cup water

To make the cake:
Whisk the flour with the cocoa powder, baking soda, baking powder, and salt.

In a separate bowl, beat the butter with an electric mixer at medium speed until smooth, about 2 minutes. Increase the speed to medium-high and gradually add the sugar. Beat until light and smooth, about 5 minutes. Reduce the speed to medium-low and beat in the whole eggs and yolks one at a time, incorporating each fully before adding the next. Beat in the vanilla. Scrape down the sides of the bowl.

Bring water just to a boil in a small saucepan and remove from the heat. With the mixer at low speed, beat the flour mixture into the butter mixture in 4 additions. Drizzle in the hot water, about 2 tablespoons at a time, and mix briefly to make a smooth batter. Divide the batter between the two 9-inch pans.

Bake until a toothpick inserted in the center of the cake comes out mostly clean, about 35 minutes (check after 25 minutes and adjust time accordingly). Cool the cakes in the tin on a rack until completely cool. Run knife around sides of pan to loosen. Place cake round on top of pan and turn over to release. To avoid crumbing, place cake in refrigerator prior to icing.

Frosting: If you want choc add 3/4 of a cup of cocoa, then the vanilla does not need to be clear. Also if you want choc you can use butter instead of shortening, butter tastes better.

Buttercream Frosting:
1 cup solid white vegetable shortening
2 teaspoons clear vanilla (using clear keeps your icing whiter)
4 tablespoons water
1 lb. pure cane confectioners’ sugar (approx. 4 cups)

Yield: About 3 cups of icing.

To make the frosting:
In large bowl, cream shortening, vanilla and water with electric mixer. Gradually add confectioners’ sugar, one cup at a time, (be careful when adding or it will go everywhere!). Beat well on medium speed. Scrape sides and bottom of bowl often.

As me if you have any more questions. I am often on the wedding forum.

hennagirl

I was tempted to buy the muffin transport boxes from wilton but thought they were too expensive so I popped into the local Staples and picked up some of those really useful plastic boxes (thats what they are called) - the size i got was enough for 15 big muffins. The lid locks down and the boxes stack well. I found that I could use a carrefour supermarket eco bag to transport in. Total cost for two boxes which are reuseable was about £14.

pinkie_pie

thriftlady wrote: »

If you have room in the freezer then freeze them. Place in a large freezer box or open freeze on a tray then carefully bag up in one layer.

Alternatively do what I inevitably do and eat them all this evening.

Can I freeze them with the buttercream on them???

I'd love to eat them, sadly I don't think they feature as part of cambridge diet...

lisawood78

Hi everyone.

Not strictly thrift but a nice poster oven on the Weddings board recommended that I post this here for maye better responses.


Hi all.

Not sure if this is the right place to post this, so apologies if not, I looked a for a cookery type board but couldn't find anything appropriate.

My friend is having a cup cake tower for her wedding, and I said i'd make the cakes for it for her, as she is on a tight tight budget.

I already have the cake stand, and some cup cake cases in her colours, with some mini ones to add a bit of interest.

She also needs a slightly larger cake for the top tier, as a cutting cake.

Here's the thing, she only wants sponge cakes, no fruit, no cream layers or jam, just sponge! She wants them decorating in her colour theme, so icing is permitted but i'm so worried that these cakes will turn out bland and boring.
I have tried to suggest different flavour sponges, or fruit sponge, or a victoria type cake for the top layer, but she is adamant, plain sponge it is.

So I guess my question is, how can I make these cakes 'not dull'?
I want them to be tasty and exciting, which isn't the idea I get when I think of plain sponge cakes.

I'm perefectly competent at baking, icing etc but what can I do to make plain sponge the most tasty I possibly can.
Hmm, I wonder if I can sneak flavoured icing in.....

Any help much appreciated.
Thanks

greenbee

Add some vanilla to the sponge to give it a bit more flavour?

Does she want fondant or buttercream icing? You can easily flavour the buttercream with vanilla or lemon juice. You can probably do the same with fondant, but TBH the sugar in the fondant will pretty much wipe out any flavouring you attempt to add!

Is the 'cutting cake' to be covered? If so, you'll have to buttercream it anyway, so tell her that it's easier to do and will look better if you can layer it with jam & buttercream in order to make sure that you get it the right height and absolutely flat. It'll certainly be easier to handle!

Good luck!

Gigervamp

Make sure you use good ingredients. Butter, not marg, and free range eggs will make the sponge taste better. I'd also add vanilla extract to the mix.

Good luck!

lisawood78

She wants buttercream icing.
I really hadn't considered vanilla, seems so simple, but didn't cross my mind.
Yes, the cutting cake needs to be covered, and I am concerned at getting it level etc if I can't layer it.
Thanks for your advice :-)