Happy Easter everyone! Do you dig my chicks? They're just hatched, so if the one in the back looks like it hit the beers last night, give him a break!
Unfortunately my planned posts didn't exactly happen this week, I've been travelling quite a bit so trying to find time and a good internet connection ultimately worked against me. But I do have these cheery colourful Easter cupcakes for you today.
Simple Fondant Technique
This is more of a technique post so if you're looking for a basic cupcake recipe click here.
You will need:
A large rolling pin.
A fine sieve.
Icing sugar.
Ready to roll icing.
A variety of food colouring.
Butter cream frosting.
- Slice a chunk of the ready to roll icing, which can easily be found in most supermarkets, and add a drop of food colouring.
- Using your hands knead the colouring into the icing until you get a nice even colour.
- Repeat until you have a variety of coloured icing.
- Sieve a little icing sugar over a work surface and the rolling pin.
- Roll out the icing to about 1/4cm in thickness.
- Using a glass or cookie cutter about the same size as the surface of the cupcakes, make circular cutouts from the icing.
- Spread an even layer of butter cream frosting over the top of the cupcakes.
- Place a circle of the icing in your hand, turn the cupcake upside down and place on the center of the icing.
- Turn the cupcake up the right way and using your fingers gently smooth the icing all the way around, until you have a nice even surface.
- To get rid of any excess icing sugar and to achieve and nice even finish on the icing brush with a little water.
