have fun with CUPCAKES!

have fun with CUPCAKES!

Let s get started Simple Cupcakes Preparation: 10 minutes Cook: 15-20 minutes Makes: 12 cupcakes The Chefs Tools Silicone Mixing Bowl Silicone Measuring Spoons Electronic Scales Silicone Spatula 12 x Patty Pans 12-Cup Muffin Pan Cooling Racks The Ingredients 100g Unsalted Butter 120g Self-raising Flour 2 tbs Cornflour 110g Caster Sugar 1tsp Baking Powder 3 small Eggs (or 2 large Eggs) 1 tsp Vanilla Essence 1. Preheat oven to 160 C (150 C fan forced oven). 2. Ensure that the butter is very soft. You can either leave the butter out of the refrigerator overnight or zap in the microwave for 20 second intervals in the Silicone Mixing Bowl. The butter should be as soft as possible without melting. 3. Put all ingredients in a bowl and mix with an electric mixer for approximately one minute only for fluffy cupcakes. 4. The consistency of the mixture should be similar to heavy custard and it should plop nicely from a spatula. 5. Fill Patty Pans with mixture between half and three quarters each (see Chefs Tip). 6. Bake for 20 minutes on the middle shelf of the oven. Check after 15 minutes by inserting a skewer into a cupcake. When the skewer is clean, the cupcakes are cooked. 7. When cooked, remove the pan from the oven and allow the cupcakes to cool for five minutes. Then carefully remove the cupcakes from the pan and cool completely on a cooling rack. Chefs Tip Fill Patty Pans half way to get an even flat shape or fill three quarters the way up to get a dome shape. Page 2 Have fun with cupcakes!

Red Velvet Cupcakes Preparation: 15 minutes Cook: 15-18 minutes Makes: 12 Cupcakes The Chefs Tools Silicone Mixing Bowl Electronic Scales Silicone Measuring Spoons Silicone Spatula 12 x Patty Pans 12-Cup Muffin Pan Cooling Racks The Ingredients 100g Butter, softened 180g Caster Sugar 2 Eggs 225g Self-raising Flour 120ml Buttermilk 15g Cocoa Powder 1 tsp Vanilla Essence 1 tsp Red Food Colouring 1. Preheat oven to 170 C (150 C fan forced oven) 2. Beat the butter and caster sugar together until soft and white. Gradually add eggs, food colouring and vanilla essence. 3. Sieve the flour and cocoa powder together. 4. Gently fold both the flour and milk into the beaten butter, a little of each until mixed, taking care not to overwork the mixture. 5. Fill Patty Pans with mixture between half and three quarters each (see Chefs Tip). 6. Bake for 15-18 minutes on the middle shelf of the oven. Check after 12 minutes by inserting a skewer into a cupcake. When the skewer is clean, the cupcakes are cooked. 7. When cooked, remove the pan from the oven and allow the cupcakes to cool for five minutes. Then carefully remove the cupcakes from the pan and cool completely on a cooling rack. Have fun with cupcakes! Page 3

The real fun begins: Icing Cream Cheese Icing Butter Cream The Ingredients 80g Cream Cheese 80g Butter, softened 160g Pure Icing Sugar 1 tsp Vanilla Essence Beat all ingredients together until light and fluffy. (Start on a low speed to avoid creating a cloud of icing sugar very messy! ) The Ingredients 185g Butter, softened 2 1/4 cups Pure Icing Sugar 2 tbs Milk Chefs Tip To flavour, add lemon zest, cinnamon or nutmeg. Let s get decorating: Piping 1: Small Open Star 2: Small Basket Weave 3: Round 4: Small Closed Star 5: Small Round 1 2 3 4 5 How to fill a Piping Bag 1. Cut the tip of a Piping Bag suitable to fit the Nozzle you wish to use. 2. Tie a rubber band around the top of the Piping Bag above the Nozzle to make it easier to fill the bag with icing. This way you won t have any waste. Simply snip the elastic band off when you are ready to start piping (taking care not to nick the Piping Bag). 3. Holding the Piping Bag with one hand, fold the top of the bag down with the other hand to form a cuff over your hand. 4. With a spatula, fill the Piping Bag with icing. 5. Close the bag by unfolding the cuff and twisting the bag closed. This will force the icing down into the Piping Bag. 6. Release any air bubbles in the bag by squeezing a little of the icing out of the tip into a bowl. This is called burping the Piping Bag. Chefs Tip To avoid spills from the open end of the Piping Bag, take care not to overfill the bag. Page 4 Have fun with cupcakes!

Icing Chocolate Ganache 1. Beat together butter and icing sugar, when pale and fluffy add milk. 2. Flavour and colour as desired. The Ingredients 130g Dark Chocloate 60g Cream The fun 1. Place cream into the saucepan and slowly bring to boil. When cream has come to boil remove from the heat and add chocolate and stir until chocolate has melted and your ganache mixture is smooth and silky. 2. Allow ganache to cool into a thick mixture. How to pipe a Swirl & Rose Piping Nozzle: Small Closed Star or Small Open Star Swirl = Pipe the swirl from outside to inside Rose = Pipe the swirl from inside to outside 1. Holding Piping Bag at 90 angle, pipe a spiral of icing starting at the outer edge and working inward. 2. End spiral at the center of the cupcake. Stop pressure and pull Piping Nozzle straight up and away. For a fuller spiral, pipe a second smaller spiral on top of first spiral. Chefs Tip To pipe a Rose, simply reverse your swirl, starting at the centre of the cupcake and working outwards. How to pipe a Sunflower Piping Nozzle: Small Closed Star or Small Open Star 1. Hold piping bag at 90 angle and pipe individual petals from the outer edge to the centre of the cupcake. 2. Repeat until the top of the cupcake is covered is covered with petals. Have fun with cupcakes! Page 5

All about Fondant: Tips & Tricks Pre-made fondant comes in huge range of colours and is available from craft stores, cake supply stores and online. Preparing fondant To prepare the fondant, soften it by kneading gently. This will make it easier to roll out and make 3D shapes. Coloured fondant If you are colouring your own fondant, we recommend using powdered or gel food colouring, liquid food colouring will make the fondant too wet. How to colour fondant 1. Roll fondant into a ball, kneading until it's soft and pliable. Using a toothpick, add dots of food colour in several spots. 2. Knead colour into your fondant ball using disposable kitchen gloves to avoid staining your hand with the food colouring. 3. Continue kneading until colour is evenly blended; add a little more colour if required. Rolling fondant When rolling fondant, lift and rotate regularly to avoid the fondant sticking to the Rolling Mat. Ensure your fondant is at least 5mm thick. Any thinner and your fondant may crack. Storing fondant To keep unused fondant soft and usable, place in a plastic bag, removing as much air as possible before sealing in an airtight container. Covering cupcakes with fondant Cover top of cupcake with either ganache, butter cream or cream cheese icing to secure fondant layer to the cupcake. This will also add a little extra yumminess to your cupcake! Attaching fondant accents / shapes to fondant covered cupcakes 1. Brush back of fondant decoration with damp brush. Take care to use just a little water or the fondant decoration will slide around the cupcake. 2. Position decoration onto fondantcovered cupcake. Press lightly with finger to smooth if needed. Page 6 Have fun with cupcakes!

Pro decorating tips Butterflies The Tools Pink Fondant Palette Knife Rolling Mat Rolling pin Textured Sheet Piping Bag Piping Nozzle Medium Butterfly Cutter 1. Using the Rolling Mat, roll out a piece of coloured fondant with the Rolling Pin so that the fondant is approximately 5mm thick. 2. Place Textured Sheet on fondant as shown and, with the Rolling Pin, gently roll over the top of the sheet to create a pattern. 3. Remove Textured Sheet, taking care not to stretch the fondant as this may distort the pattern. 4. With the Medium Butterfly Cutter press firmly into the textured fondant. 5. To create flying butterflies, make a valley from a small sheet of cardboard as shown. 6. Place butterflies into the valley and dry for approximately two hours. Create stylish cupcakes with layered shapes Impress family and friends with these beautiful cupcake designs by mixing and matching different sizes, shapes, textures and colours for your very own professional looking cupcakes! Your butterflies are ready to fly! See page 5 for tips on piping an icing swirl. Have fun with cupcakes! Page 7

Pro decorating tips Quilted Pillow with Silver Heart The Tools Red Fondant Palette Knife Rolling Mat Medium Heart Cutter Round Cutter (select the size appropriate to the top of your cupcake) Silver Cachous Balls (available from supermarkets, cake decorating or craft stores) 1. Using the Rolling Mat, roll out a piece of red fondant with the Rolling Pin so that the fondant is approximately 5mm thick. 2. Using a Round Cutter, cut a disc to fit the top of your cupcake. 3. Cover the top of the cupcake with either ganache, butter cream or cream cheese icing to secure fondant disc to the cupcake. 4. With a Palette Knife score lines horizontally on the fondant, approximately 10 15mm apart. 5. Turn cupcake 45 degrees and repeat horizontal lines to create a diamond quilted pillow effect. 6. Using the Medium Heart Shape Cutter, press lightly to cut a heart shape from the fondant. Use the Palette Knife or a toothpick to lift heart easily from the fondant. 7. To complete, press Silver Cachous Balls into the heart-shaped cavity. And voila! A gorgeous cupcake made with love! Page 8 Have fun with cupcakes!

Little Piggy The Chefs Tools Pink and Green Fondant Palette Knife Rolling Mat Large Round Cutter (body) Small Round Cutter (head) Round Scalloped-edge Cutter (choose size appropriate to the top of your cupcake) 1. Using the Rolling Mat, roll out a piece of green fondant with the Rolling Pin so that the fondant is approximately 5mm thick. 2. Using the Round Scalloped-edge Cutter, cut a disc to fit the top of your cupcake. 3. Cover top of cupcake with either ganache, butter cream or cream cheese icing to secure green round fondant disc to the cupcake. 4. To make Piggy s body, roll out pink fondant with the Rolling Pin so that the fondant is approximately 3-5mm thick. 5. Body and head: with the Large and Small Round Cutters, cut a round each to form Piggy s body and head. 6. Snout: with your fingers roll a small piece of pink fondant and flatten. 7. Limbs: to create Piggy s ears, legs and tail, rollout small pieces of pink fondant as shown. 8. Assemble: to put Piggy together, refer to page 6: Attach fondant accents / shapes to fondant covered cupcakes. And this little piggy cried wee wee wee all the way home to the party! Have fun with cupcakes! Page 9

Pro decorating tips Roses The Tools Red Fondant Palette Knife Rolling Mat Rolling Pin 1. On the Rolling Mat, roll out a small piece of fondant in the colour of your rose to form a snake as shown. 2. With the Rolling Pin, roll out the snake so that it s flat (3-5 mm thick). 3. To create a rose, start rolling the fondant with your fingers at one end as shown, pinching at the base as you roll. 4. Continue rolling between your fingers until you have a rose the size you desire, pinching off the excess fondant. 5. When complete, allow the rose to dry (approximately two hours) Leaf The Tools Green Fondant Palette Knife or toothpick Rolling Mat Rolling Pin 1. Roll a small piece of green fondant into a ball as shown. 2. Flatten by pressing ball of fondant between your palms, or on the Rolling Mat with your fingers or the Rolling Pin. 3. Using your fingers, work the round into the shape of a leaf, similar to a tear drop. With a Palette Knife or toothpick, press lightly into the leaf to draw the veins of the leaf. 4. When complete, allow the leaf to dry (approximately two 2 hours). Page 10 Have fun with cupcakes!

Ladybird on a Leaf The Tools Red, Black and Green Fondant Palette Knife Rolling Mat Rolling Pin Edible ink pen in black (available from cake decorating or craft stores) 1. Roll a small piece of red fondant into a ball. Flatten slightly to make the ladybird body using your fingers or the Rolling Pin. 2. Roll a smaller piece of black fondant into a ball to make the ladybird head. 3. With your Palette Knife create a line down the centre of the of the red body. 4. Stick the body and head together, you may need to use a vey small bit of water. 5. Using a black edible ink pen, draw three spots on each side of the ladybird body. 6. When you have completed your cute ladybird, allow to dry (approximately 2 hours). Ladybird, ladybird fly away home Have fun with cupcakes! Page 11

Contents of this Kit: 6 x Double Edged Round/Scalloped Cookie Cutters 25 x Stainless Steel Cookie Cutters (Letters) 27 x Stainless Steel Cookie Cutters (Assorted Shapes) 1 x 23cm Palette Knife 100 x Patty Pans 1 x Rolling Pin 1 x Rolling Mat 2 x Piping Bags 5 x Plastic Icing Nozzles 2 x Texture Sheets 1 x 12-Cup Muffin Pan 1 x A5 Booklet (12 pages) 1 x Tin Box Tin can also be used as a cake tin to transport yum yums! For up to date information on product Use and Care and Warranty details, please visit www.chefstoolbox.com Page 12 For more recipes, please refer to our website www.chefstoolbox.com Have fun with cupcakes!