Tuesday, 27 September 2011

Buttercream Bakery Loves Pop

There are few things as wonderful for a cake decorator as seeing your work in print.


Needless to say I love that We Love Pop decided to publish one of my adorable mini Katy Perry cupcakes.


The magazine priced them as large cupcakes but these little beauties are really mini cupcakes and are a very affordable £1 each. 

I originally designed these cupcakes for the fabulous Cakey Perry event at the request of Miss Cakehead.  You can keep up to date with all Miss Cakehead's fabulous cakey events on her blog cakeheadlovesevil.

I love the EAT IT! bit and the fact that Miss Perry herself is on the same page! I also think the little write up is great and it is brilliant that National Cupcake week is having the desired effect.

Buttercream Bakery does indeed love pop.

You can find out all about the awesome Cakey Perry event in my previous posts:


Tuesday, 6 September 2011

White Modelling Chocolate Recipe

Modelling Chocolate is such a joy to work with and I'm loving this recipe, modelling chocolate is so versatile and great for not only modelling but also moulding, covering and cut outs. It is fantastically strong and brilliant for making figurines, it also blends seamlessly into itself making it much easier to achieve a beautifully smooth finish.


I thought I would share with you the recipe I have been using, I have adapted it to suit British baking (so no corn syrup here).  I have as you have probably guessed from puppy above, decided to share a few toppers I have made out of white modelling chocolate too.

Hungry Happenings is an amazing modelling chocolate resource, the trouble shooting section in particular I love.  This tells you how to save dry, crumbly or oily modelling chocolate, I can't recommend reading this enough and no matter what modelling chocolate problem may come your way, this will sort you out.



 This modelling chocolate has a brilliant texture and tastes wonderful. You can replace the golden syrup with light corn syrup if you are in the U.S. Honey will also work but will flavour the chocolate.


White Modelling Chocolate

Recipe adapted from B. Keith Ryder

1 lb. good quality white chocolate couverture, chopped
7 tbsp golden syrup

Gently melt the chocolate in a plastic bowl in the microwave, heating for only a few seconds at a time to avoid burning. Stir to melt remaining lumps.


Warm the golden syrup so that it's approximately the same temperature as the chocolate. Pour the golden syrup into the chocolate and with a rubber spatula, stir quickly until the mixture is well-combined. It will thicken considerably as it cools.

Pour the mixture into a freezer bag and seal airtight. Let set 1 day at room temperature or a couple of hours in the refrigerator before using.

When you're ready to use the modeling chocolate, break off a workable amount and knead it in your hands. As the chocolate warms, it will be come malleable and soft. If you cannot knead the chocolate, heat it in the microwave for 5-10 seconds.


These chocolate skulls are made using an incredibly detailed mold, I wouldn't be able to make them out of sugar paste of gum paste, modelling chocolate is brilliant for this sort of thing.

Colouring Modelling Chocolate

I personally would always use colouring pastes or gels to colour my modelling chocolate, you can mix these in to the chocolate as you would fondant.

Do not use liquid colour, it will ruin the modelling chocolate.  Colouring modelling chocolate can get messy, the chocolate does not absorb the colour as quickly as sugar paste or fondant, you may want to wear gloves.


This is definitely a recipe worth making, it is so simple and modelling chocolate is pretty expensive.  I will definitely be making all of Buttercream Bakery's modelling chocolate in house form now on.