On Saturday Helen and I spent a great day with Grace from Cupcakes by Design , and Sandy from Sugar Art Studio, learning the intricacies of Sugar Art. In the morning we learned how to decorate with buttercream swirls and “Fantasy Flowers” and the afternoon session was using fondant to create “Couture Cupcakes”. We had such fun and are both totally inspired, after learning some amazing skills from Grace, who pushed me to do a few things I would not normally have done. Please note Grace, that the blue cupcake didn’t make this post as I couldn’t bring myself to add it in. Way over the top for my liking.
Grace Stevens teaches the art of fondant modelling and cake decorating in Cape Town, and is at present teaching in Durban, and Johannesburg. Look out for her Step by Step Fondant decorating book called “Celebration Cakes” . It can be purchased from Grace on her website, Amazon.com, and Kalahari.net. Its absolutely beautiful with lots of fun cakes for special occasions.
Grace showing us how its done.
Helen and Sandy putting their creative talents to the test. Everyone had such a different interpretation of each flower and theme. I think they all look amazing, what do you think?
I am adding my Vanilla Cupcake recipe, which is very easy, keeps for a few days and can be frozen if you are making in bulk.
- 200g flour
- 100g butter
- 175g castor sugar
- 2 eggs
- 5ml baking powder
- 10ml vanilla extract
- 125ml milk (1/2cup)
- Preheat oven to 170ºC. and line 2 muffin trays with 16 muffin cases.
- Sift the flour and baking powder into a bowl.
- In a seperate bowl cream the butter for 2 minutes then add the castor sugar, one third at a time, beating each time until sugar is almost combined and it is light and fluffy.
- Add the eggs one at a time and beating for 1minute after each addition. Add the vanilla.
- Add one third of the flour and beat, one third of the milk and beat, continue until all the milk and flour is combined. Do not overbeat at this stage.
- Spoon into the prepared muffin cases and bake for 30 minutes until lightly browned.
- Leave to cool on a wire rack for at least 30 minutes before frosting.