Friday, 12 April 2013

Cupcake Business cards

Cupcake Business Cards

Brown and Pink Cute Cupcake Bakery Business Cards for Cupcake and bakery businesses. Design features a colorful chocolate brown background with delicious frosted cupcakes in cupcake liners with pink and blue polka dots. An attractive Vintage style frame holds a large vanilla cupcake with Pink frosting. Your Business name, tagline, Name and job title are placed beneath this. Contact details such as Address,phone and web address are on the back.
Brown and Pink Cute Cupcake Bakery Business Cards
Brown and Pink Cute Cupcake Bakery Business Cards by Cards_by_Cathy
See more Bakery Business Cards

Cute Cupcake business Cards for Bakery or Cupcakery. Design has a woman in cute polka dot dress carrying a cupcake on a serving plate.
Pink and black striped damask Cupcake business card. Our elegant damask cupcake business card design is perfect for a bakery business. Personalize this classy bakery business card with your business information.
Elegant Cupcake Bakery Business Cards
Elegant Cupcake Bakery Business Cards by SocialiteDesigns
Create business cards online at Zazzle.

Photographic Cupcake Business Card Showing a cupcake wrapped in ribbon with Sugar Butterfly on white fondant.

Thursday, 11 April 2013

Cupcake Birthday Invitations

Cupcake Birthday Invitations

Strawberry Cupcake Bridal Shower Invitation Pink

These cute and delicious strawberry cupcake bridal shower invitations are perfect for a strawberry themed bridal shower or wedding shower. A pink cupcake with a red heart and yellow wrapper, whipped cream, strawberries, green vines, flowers and pink polka dot background are sweet and pretty.

Strawberry Cupcake Bridal Shower Invitation Pink
Strawberry Cupcake Bridal Shower Invitation Pink by OccasionInvitations
Browse more Strawberry Invitations at Zazzle

Oh Sweet Candy Land Birthday Cupcake Invitations

This is an adorable invitation for any child that loves Candy... is having a Sweet Shoppe Party or the game "Candy Land" Party! You can customize the wording to fit your occasion! There are matching thank you cards, stickers, shirts, etc in my shop.. check them out! All graphics were hand drawn by me! I hope you enjoy them!
Oh Sweet Candy Land Birthday Cupcake Invitations
Oh Sweet Candy Land Birthday Cupcake Invitations by LittlebeaneBoutique
View more Birthday Invitations at

Hot Pink Zebra Girls Cupcake Birthday Party

Cute hot pink zebra cupcake girls any number birthday party invitation. Hot pink zebra cupcake and leopard background cupcake birthday party invitation is adorable! This adorable and colorful girls birthday party invitation is easily customized for your party or event by simply choosing the "Customize it!" button to begin adding your event details, font style, font size & color, and wording. Please note - all of the invitation designs you will find on Zazzle are printed graphics with no actual jewels, bows, raised, embossed, or added parts or pieces.

Monday, 11 October 2010

Colorful Birthday Cakes!

I had my son’s birthday this past weekend. I’m posting a picture of my attempts. This was my first ever ‘proper cake’! I was very pleased with it.
I’ll upload recipes and methods as soon as I get a chance! Would love to hear what you think!

Thursday, 7 October 2010

How to Ice cupcakes!

Thought I'd share this Great video on how to do the classic swirl, Little Gem , Rose, Shell.

Wednesday, 29 September 2010

How to apply Fondant to Square cake

Last night I had my second Cake Decorating class. I must say it was great fun. We had to cover cakes and boards with Fondant (Sugar paste). Next week then we'll move on to a new technique.
I have always been scared of icing a cake because it seemed so difficult but was thrilled with the outcome! It turned out so great if I do say so myself!

We all had to choose a cake shape, I got a square shape. Other shapes were a circular, heart shaped, petal shaped and hexagonal shaped.

Equipment needed:

  • 9 inch cake dummy to practice on. You can get these on eBay for a few euro.

  • 1kg approx of sugar paste. The brand we had was M&B, however Regal ice is a good one to use also. (you can buy both of these in

  • Plastic rolling pin

  • Fondant smoother (available on eBay or Decobake)

  • Cake board

  • Knife

  • Icing sugar

If working on a real cake, either use a marzipan layer (fruit cake) or butter cream layer (all other cakes) before putting on the fondant. For chocolate biscuit cake you can use a chocolate ganache.

When using marzipan, you will need to lightly brush the cake board and the marzipanned cake surface with clear alcohol, such as vodka, Bacardi or Gin. The alcohol is used to help the fondant adhere to the marzipan and cake board beneath and because it is sterile.

For cake dummies, while practising, the alcohol is not required.

  • Lightly dust a clean work surface with icing sugar.

  • For a 9 inch cake, use approx 1kg of fondant. Check the list below for guidelines on correct amount to use.

  • Knead the fondant until soft and pliable.

  • If working on a square cake, mold the fondant into a rough square shape. If working on a round cake, make the fondant into a rough circular shape.

  • Using your rolling pin roll out the fondant, turning the fondant 90 degrees after each roll for a square cake and a 45 degree turn for circular, petal shape cakes.

  • Use a large rolling pin so the fondant is not marked by edge or rolling pin.

  • Once rolled to correct size, (about ¼ inch thick with enough to cover top of cake, cake sides and board), take the fondant and lightly roll onto rolling pin. Place over cake and remove rolling pin. Center the fondant.  Note – cake board should be 2 inches larger than cake size.

  • For cakes with angles/corners such as square or heart shaped, always for on the corner first.

  • Dust your hands lightly with icing sugar and smooth down the 1st corner. Move on to the next corner until all corners are completed. Then start to work on the sides. If you get a pleat in the fondant, simply lift the pleat out lightly and then smooth down.

  • Once sides and edges have been smoothed down, cut any excess fondant using a knife and the edge of the cake board.

  • If your fondant starts to crack at all, lightly rub some icing sugar into it. the icing sugar acts like sandpaper to smooth the fondant. If you get any air bubbles, pierce the air bubble lightly with a cocktail stick and smooth out the air. Once again, rub down with icing sugar to smooth down the hole.

  • Continue to smooth any lumps and bumps with your hands. You should have clean lined corners and edges.

  • Next take your fondant smoother, dust with a little icing sugar and start rubbing the fondant smoother over it. you will be using little or no pressure with the smoother, you should use just 2 fingers to hold the smoother to lightly work the fondant. If you apply any more pressure, you will see marks on your fondant.

  • Take your time, it will take 30 mins to 1 hour to get everything nice and smooth (Once you become more experienced, time required will reduce.)

  • You will eventually get a light sheen to the surface of your fondant.

  • Cake is ready to decorate!
Check the table below for guideline on how much sugarpaste/fondant to use.

Pan Size

Sunday, 26 September 2010

Birthday Cake Trials

My son's birthday is coming up shortly, and I’m hoping to bake my first ever 2 tier cake!

Today I am trying out a Madeira Cake which hopefully will serve as the top tier. I will then use a chocolate biscuit cake (icebox cake) as the bottom tier.
Both will be covered in fondant. I’m thinking baby blue fondant for the bottom tier with white fondant stars and then alternate the colours on the top tier.

The recipe I’m trying out today is taken from

This can be used for a wedding cake tier as can the chocolate biscuit cake.

I’m using the 10” recipe below. I am using butter instead of the soft margarine and added 2 teaspoons of vanilla extract to flavour. If you want to make this lemon flavoured, simply add the rind of one lemon or orange.

Square Tin
18cm / 7"
23cm / 9"
Round Tin
15cm / 6"
20cm / 8"
25cm / 10"
Self Raising Flour
175g / ¾ cup
350g / 1 ½ cups
575g / 2 .5 cups
Caster Sugar
125g / ½ cup
275g / 1 cup
500g / 2 cups
Soft Margarine
125g / ½ cup
275g / 1 cup
500g / 2 cups
15ml / 1 tbl
45ml / 3 tbl
60ml / 4tbl
Baking time (approx.)
1 - 1 1/2 hrs
1 1/2 - 1 3/4 hrs
2 - 2 1/4hrs

1.   Line deep cake tin with a double layer of greaseproof paper.
2.   Pre-heat oven to 150°C / 300°C / Gas 2.
3.   Sieve the flour into a bowl and add all the other ingredients.
4.   Gently beat all the ingredients together, using a low setting on the mixer.
5.   When ingredients are combined, increase speed and beat for one minute.
6.   Spoon mixture into the prepared baking tin and smooth the top.
7.   Cook in the centre of the oven for specified time, as above. Test the cake by lightly pressing the centre. If baked, it should spring back and the top should be golden brown. To be extra sure, insert a skewer or knife and if it comes out clean, the cake is cooked.
8.   Leave in tin for about 15 minutes, then turn onto a wire tray to cool.
9.   When completely cold, wrap in greaseproof paper and store in a cool, dry place.

Note: I creamed the butter and sugar first and then added the rest of the ingredients. Use a large mixing bowl if making the 10” as the recipe makes a lot of batter and it went everywhere when I turned on the mixer!

The cake is in the oven at the moment, with a lovely vanilla aroma. Can’t wait to see what it turns out like!
I'll upload some photos when it comes out of the oven!

Friday, 24 September 2010

Chocolate and Hazelnut Cupcakes

I saw the picture of these chocolate and hazelnut cupcakes in The Hummingbird Bakery book. They looked delicious so I decided these would be the next ones to try.  I tried the cupcake base recipe once before, but they really were a complete disaster. They overflowed everywhere and the top was crispy! Not a good combination for a cupcake!!! If you like Nutella, then you will LOVE these.

For the Cupcake, You will need:
Cooking Time: 20
Servings: 12
Preparation Time: 15

·         100g / 3/4 cup plus 1 tablespoon plain flour
·         20g  /2.5 tablespoons of cocoa powder
·         140g/ 3/4 cup of caster sugar
·         1 1/2 teaspoons baking powder
·         a pinch of salt
·         40g / 3 tablespoons of butter, at room temp.
·         120ml / 1/2 cup of whole milk
·         1 egg
·         120g/ 1/2 cup of  Nutella  (or any hazelnut and chocolate spread)
·         Whole shelled hazelnuts to decorate

For the icing
·         250g/ 2 cups icing/confectioners sugar , sifted.
·         80g / 5 tablespoons butter, at room temp
·         25 ml milk
·         80g / 1/3 cup nutella

·         Pre-heat the oven to 170C/325F
·         Put the flour, cocoa, sugar, baking powder, and butter together in a freestanding electric mixer with paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.
·         Slowly pour the milk into the mixture, beating until all the ingredients are well mixed. Add the egg and beat well, scraping any unmixed ingredients from the side with a spatula
·         Spoon the mixture into the paper cases until 2/3 full and bake for 20 minutes. Cakes are ready when a skewer comes out clean. Cool slightly in tray, before turning out onto a wire rack.
·         When the cupcakes are cold, hollow out a small section in the centre of each and fill each one with a dollop of nutella.

For frosting:
·         Beat the icing sugar and butter together in a freestanding electric mixer with paddle attachment (or use a handheld electric whisk) on medium/slow until everything is well mixed . I would suggest putting a tea-towel over the mixer when mixing. it can get messy!
·         Turn to mixer to slower speed and slowly pour in the milk. When the milk is completely incorporated, turn to higher speed and beat until frosting is light and fluffy (approx 5 mins).
·         Stir in the Nutella by hand until evenly mixed into the frosting. Spoon on top and finish with hazelnuts to garnish. 

Results - Hmm ok first things first, I didn't get 12 cupcakes out of this as suggested. I got 10.  Only some of my cupcakes overflowed this time. Just be aware that these rise quickly so don't over fill. Next time, I am only going to half fill the cupcake liners.

Some were slightly crispy.  I think my oven temperature is wrong and will really need to get myself a separate oven thermometer.

When you are hollowing out the hole for the nutella, use an apple corer or a small pairing knife if you don't own a cupcake corer. I used a pairing knife and then used a small teaspoon to put a dollop of nutella inside.

You can refrigerate these and they will last 2-3 days. Though you won't have any left by then.
To decorate, I used my Wilton 6B icing tip for the large Swirl. But you can equally just spoon on.

This were really nice to eat, So if I manage to get these right, I'll have these for my son's birthday party!