Saturday, September 29, 2012

HOW TO MAKE ROYAL ICING CUPCAKE- MY FIRST EXPERIENCE



I'm having a great fun with baking lately. Never that I thought that at this age I'll will be skillful with my hand. First I started with buttercream icing, then fondant and yesterday out of sudden....my hands were itching to start the royal icing. As usual my world of reference is youtube....went through and found one that made a simple and icing royal icing decorations. I baked one batch of vanilla cupcakes and start my journey of ROYAL ICING...Ha...ha just like any other cake decorations..this one is super fun!   I absolutely love all the detail in the decorating!  
I used the basic cupcakes recipe  found on The Joy of Baking's blog.  I've used her royal icing recipe too. So, I have put together a post, for the rest of us who are slowly working up the courage to start cake decorating skills to create some incredibly delectable AND beautiful cakes or cookies.  Trust me, this is going to be a very detailed and step-by-step approach.  Here goes……

For The cupcakes

250g (8oz) unsalted butter, softened
250g (8oz) caster sugar
250g (8oz) self-raising flour
Pinch of salt
4 medium eggs
4 tablespoons milk
Ice-cream scoop (optional)
2 x 12-hole muffin tins, lined with paper cases
These plain cupcakes can be decorated with our perfect cupcake buttercream to create delicious celebration cakes.

Method

Set the oven to 190°C or Gas Mark 5.
Tip the butter into a bowl and beat it until softened.
Add the sugar, flour, salt, eggs and milk and whisk until the mixture is smooth.



Use a traditional-style ice-cream scoop, or spoon, to divide the mixture between all the paper cases.


Place both muffin tins in the oven and bake for 15 minutes, then swap over the position of the tins over and bake for a further 3-7 minutes, until both trays of cupcakes are a light golden colour.
Remove the tins from the oven. Leave the cupcakes to cool in the tins for a few minutes, then transfer them to a wire rack to cool.


Freezing: The cakes are best eaten on the day that they're baked, but if necessary, once cold, they can be wrapped in freezer bags and frozen for up to 1 month. They will defrost in about 1hour. They can be decorated with the buttercream topping while they are still frozen, which will help to keep them as fresh as possible before serving.

Flavour variations: If you don't want plain cupcakes, then try one of these flavours:
Lemon: Add finely zested rind of 2 lemons to the mixture, and use 4 tablespoons of lemon juice in place of the milk

Chocolate: Use 2 level tablespoons less flour, and add 2 level tablespoons cocoa

Rose: Use 1-2 tablespoon less milk and replace with 1-2 tablespoons rose water

Coffee: Omit the milk and, in its place, use 2 tablespoons instant coffee, dissolved in 4 tablespoons hot water

This is what I use for the Royal Icing
2 egg whites
3 cups of icing sugar

1 tsp lemon juice
Large bowl
Handheld mixer with hooks or kitchen mixer with paddle attachment
Cling film

Step 1: 
Combine egg whites and lemon juice in a large bowl. Add some of the sifted icing sugar to the mixture and start the mixer. 
Step 2:
Keep adding icing sugar a little at a time. When the mixture looks like thick whipped cream and makes soft peaks when you push down the hooks/paddle in it, you can use it for piping. 


Step 3:
When you have the soft peak icing, you start to only add 2 tbsp of icing sugar at a time because from now on the icing will get more and more stiff. When you can pull out small stif peaks the icing is ready. Cover the icing with cling film and a lid or wet cloth and store it in the fridge.


Runny icing:
If you want to make runny icing for flooding cookies or making run-outs then take some royal icing (stiff made) into a bowl and start mixing it with water, a few drops at the time. Continue this until the icing it thin and liquid. It should be smoothing out when you lift the spoon. The mixing with the water will most likely cause many air bubbles in the icing, so it is always good to cover up the icing and let it “rest” for 30 min. Then give it a slow stir and you have reduced the amount of air bubbles in your icing.

 Happy Caking!

Here's the video from You Tube that can guide you further




My journey with cupcake royal icing. I made these for my niece and nephew






Entah angin apalah sejak dua menjek ini..dah gila baking dan dah giler menghias kek. Saya sudah cuba butter cream, saya sudah cuba fondant,,,tetapi tiba-tiba semalam tangan ni gatal pula nak cuba royal icing. Seperti biasa rujukan utama saya ialah internet. Nampak satu dalam youtube yang  menunjukkan cara menyediakan royal icing untuk cupcake. Bahan semua ada jadi saya buat. Saya buat cupcake vanilla yang basic dan buat sedikit royal ising ini..wah menarik juga ya. Adunan cupcake saya dapat 18 biji jadi saya bahagi 3 dan buat 3 corak yang berlainan, satu corak Angry Bird..yang saya beli siap angry birdnya..satu matahari pink ku dan satu  lagi Ungu cinta hati ku..ha..ha..kalau kena gaya ni..boleh ambil upah buat barang hantaran. So resipinya semua saya sediakan di sini berserta juga dengan video yang saya muat turun dari youtube. Berpandukan ini sahaja insyallah anda mampu membuatnya.  SELAMAT MENCUBA


Next Post - More About Fondant

8 comments:

Fuat Gencal said...

Hayırlı sabahlar, ellerinize sağlık. Çok iştah açıcı görünüyor. İyi hafta sonları.

Saygılar..

Puan Ros @ Sinaranmenu.blogspot said...

Kat Paty..dah boleh buka kelas mendeco la ya.

Paty's Kitchen - Cook with passion. said...

Rose jangan buat lawak baru dok taktih ni....belum bertauliah lagi

HomeKreation said...

Aslmkm KakPaty. Wow, cantik & kemas cc tu!

Bicara Kak Noor said...

wah kak Paty tabiklah cantik kek2 tu semua pandai dan kreatif lah

Paty's Kitchen - Cook with passion. said...

Salam Roz...baru nak try...belum cukup kemas lagi

Paty's Kitchen - Cook with passion. said...

Salam Fuat..I dont know turkish..anyway thanks for dropping by

Paty's Kitchen - Cook with passion. said...

Salam Kak Noor....suka-suka..buat untuk anak buah....

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