Buttercream Bakery Miniature Masterpiece Patisserie Cupcake

Hello everyone!

Another adorable miniature masterpiece cupcake to share today.

This cupcake has been made especially to match the adorable Meri Meri Patisserie gift box, the cupcake topper is designed to look like a Parisian patisserie window display. Complete with a wood grain base, french bread, an array of cakes and pastries and rose bud detail this topper is truly gorgeous.

I'm considering starting a new line of individual gift cupcakes, these would be preselected, highly detailed designs available as individual gifts. Each cupcake would be displayed in a beautiful gift box, similar to this gorgeous patisserie themed one.

Despite being really tiny this little cupcake was really easy, all the little cakes and pastries are made up of very simple shapes and there really is nothing complicated on there.  I particularly love the flour dusted baguettes and the swirls of cream, this little cupcake may just be the yummiest looking cupcake ever.

x  x x

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Buttercream Bakery Miniature Masterpiece Patisserie Cupcake

Buttercream Bakery Disney Miniature Masterpiece Cupcakes

It is cupcake time again and today I'm going to focus on a single batch with amazing miniature toppers.

This adorable batch of Disney Miniatures took some time to complete but I absolutely love them and it was so much fun to create all the little miniature scenes.

The cupcakes are:

Hunky Gaston from Beauty & The Beast, in his hunting lodge.

Pudgy Mouse Gus from Cinderella

Nala & Simba from the Lion King

The adorable AristoCats

Percy the Pug from Pocahontas

Winnie the Pooh

Lady & The Tramp

I get asked all the time how I manage to make such tiny characters and I'm afraid I haven't really got an answer for you but I though in this post I would try and share some tricks and tips, or at the very least try and explain the thought process.

My fist rule is not to try and simplify the design, it might sound silly but once you start thinking, I'll leave that little bit off or omit this and that, you start taking away from the realism in the design and the topper will immediately become less impressive.

Texture I think is really key with miniatures. With the Winnie the Pooh design I have used a toothpick to pull the fondant up and out, creating a rough texture for the trees and grass.  I also used 3 shades of green and added food colour in areas to finish. Flat, plain green looked much less realistic.

I often have to make pieces a few times to ensure everything is sized correctly.  The bottle on the table in the Lady and the Tramp scene for example needs to be the right size in relation to the dogs.

It helps to start with one item that will define the size of everything else.  Obviously you start with a flat round base and you know everything needs to fit comfortably on this but I always use a free standing piece such as Gaston's chair, he had to be able to fit in it! With the Lady & The Tramp Cupcake I started with the 'table' which is actually an upside down wooden bucket.

I find eyes difficult in miniature, Nala & Simba were particularly difficult as their faces are so highly detailed. 

The Lion King Topper included a little river which I added touches of white to and also lots of jungle foliage, I think the jungle leaves are great.

My favourite cupcake in the batch is Percy from Pocahontas, it's the expression on his face, it just captures his attitude and personality perfectly.

The only tools I have used to make these toppers are a toothpick, a small artists scalpel, a round cutter for the bases and a small paintbrush.

Often I will use a blade to cut an indent into the sugarpaste and then use a ever so slightly damp (I use vodka as it evaporates) paintbrush to widen the mark.  I have created Percy's wrinkly forehead and his legs using this technique.

You can see Percy's body is made entirely in one piece which worked really well as adding such skinny legs would have been tricky.

Gus, my favourite little mouse in the world was the simples topper in the batch and after some of the others was a total breeze to make.

The little kittens are so sweet and they were quite simple too, I love the gorgeous baby pink, quilted foot stool and the little bows.

Gaston in his Hunting Lodge was the first one I made and it was definitely the most detailed. This one is a great example of how attention to detail and texture improves the design, the wood grain on the floor, the fur on the bear skin rug, the stuffed animal and bones and canvas on the wall, the stone work and Gaston's rippling muscles are all little details but they give the little sugar hunting lodge such a brilliant feel. 

I have actually just been asked to exhibit at a  exhibition taking place during the Brighton festival in May, the exhibition will focus on miniature art work, so I should fit in nicely!

I haven't really had a chance to ponder what I want to do yet but I'm thinking something darker and less twee.  I may create an astonishing cupcake display or I might create an entire edible landscape...I'm still thinking...

x x x

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Buttercream Bakery Disney Miniature Masterpiece Cupcakes

Paddington Bear Macarons

These macarons are just oh so cute!

Firstly I feel I should explain why I have named them after every one's favourite bear Paddington.

  The main reason is the filling, these lovely little macarons are chocolate macaron shells filled with milk chocolate ganache and marmalade.  Since Marmalade is Paddington Bear's favourite it only seemed fair to name these macarons after him.

Paddington Bear was also voted the most loved cartoon character recently and he has always been a favourite of mine, so Paddington, you cutie, these are for you.

The macarons taste like Jaffa Cakes and if you love the chocolate orange combo you will love these. Don't over-do the marmalade though, you're after that lovely subtle hint of orange amidst the chocolate, too much and the marmalade will over power the chocolate.

I recommend making yourself a template for the bears, draw your teddy bear shape onto a sheet of A4 paper and slide this under the baking parchment before you pipe. Simply slide the template along as you go and remove the sheet of paper before baking the macarons. 

I suggest using a 0.5cm plain round piping tip for this, I usually pipe macarons with a 1cm round tip but a smaller tip makes those little ears far daintier.  I also find a smaller tip is useful for piping mini macarons.

Paddington Bear Macarons

Original Chocolate Macaron recipe adapted from

Nigella Lawson - How to be a Domestic Goddess

Chocolate Macarons

250 grams icing sugar

125 grams ground almonds

25g cocoa powder

4 large egg whites

25 grams caster sugar

2 baking sheets, lined with parchment paper

0.5 cm plain icing nozzle and piping bag

Milk Chocolate Ganache

90ml double cream

180 grams milk chocolate, chopped

45 grams unsalted butter

50g orange marmalade

around 50g milk chocolate, to decorate

Preheat oven to 150 C. Sift together the icing sugar, ground almonds and cocoa powder. Whisk the egg whites until fairly stiff, but not dry, sprinkle the sugar over and whisk until very stiff. Gradually fold in the sifted ingredients.

Pipe teddy bear shaped macarons onto your lined baking sheet, pipe one large circle for the face and two smaller circles for the ears using a plain 0.5 cm nozzle.  Rap the baking sheet hard on the counter top to remove any air bubbles and let them sit for 15-30 minutes until the rounds form a skin.

 

Bake for 12 - 15 minutes: you want them dry on top but, but still chewy underneath. Remove from the oven and let cool on their sheets for a few minutes before removing and placing on a wire rack.

Make the ganache by melting all the ingredients together in a small saucepan. When the chocolate has fully melted remove from the heat and whisk until thick.

When cool pipe around 1 tsp of ganache on the underside of one macaron add a little dollop of orange marmalade and sandwich it together with another macaron shell.

Melt the milk chocolate and set aside to cool.  Once the chocolate has cooled pour into a piping bag or squeezy bottle (the kind you find ketchup in at cafes) and drizzle across the macarons to decorate.

I have loads of really cute ideas for these teddy bear macarons so I think you'll be seeing some again soon.  I have a busy week ahead with 500 mini cupcakes to make tomorrow and some awesome miniature toppers to finish for a rather epic batch on Friday.  I will also definitely be posting my macaron mat review, with a full round up asap.

x x x

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Paddington Bear Macarons

Happy Jour du Macaron!! Beautiful Miniature Pearl Macarons

Happy Jour du Macaron!

Jour du Macaron is a holiday created by fabulous Parisian pastry chef Pierre Hermé. Jour du Macaron was created seven years ago to honour the glorious macaron and since then it has gone from strength to strength. Jour du Macaron is now an international affair, with events taking place all over the world.

In honour of this fabulous day and the wonderful macaron I will be posting all sorts of scrumptious macarons and macaron ideas today.

First up are these adorable miniature macaron pearls.

For the shells I used the same basic macaron recipe I used for my Raspberry Cheesecake Macarons so I won't re-post it here, rather fittingly though the recipe I've used is adapted from the fabulous Pierre Hermé, so today is the perfect day to try it out.

These little pearl macarons are filled with Vanilla Bean Buttercream and Blackcurrant Jam and brushed with edible lustre dust to give them that gorgeous pearly finish.

I am still using my new Double Sided Macaron Mats and getting along really well with them, I have to say I'm rather taken with the miniature macaron side and it was perfect to make these adorable pearl macarons.

I'm hoping to post my macaron mat review later today, although I have to compile all the macarons I have made using it and there are quite a few so it may take a while.

I'm really taken with these little pearl macarons, I think they would be gorgeous at a Tiffany & Co or indeed a  Breakfast at Tiffany's themed event or party.

I have been waiting my whole life for a Breakfast at Tiffany's themed birthday party but alas no one had thrown me one yet....I may just plan one myself!

If you are looking for a great macaron recipe to try today, check out these amazing recipes:

Toffee Popcorn Macarons

Candy Floss Macarons

Ferrero Rocher Macarons

Lemon Meringue Pie Macarons

Pistachio Macarons

Salted Butter Popcorn Macarons

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Happy Jour du Macaron!! Beautiful Miniature Pearl Macarons

Buttercream Bakery Adorable Cupcakes, Beautiful Bunnies and Drowning Teddy Bears

Happy Mother's Day!

I hope you are all having a wonderful weekend! 

I just have a couple of batches to share today, both are equally cute and scrumptious.

The adorable Bunny Rabbit Cupcake above was part of a lovely batch, the Vanilla Cupcakes are frosted with Vanilla Buttercream, Milk Chocolate Ganache and Whipped Milk Chocolate Ganache.

The adorable bunny wasn't the only cutie in the batch though....

I love this cute little mouse, his cheeky little face is just brilliant (even if I do say so myself lol).

Oh dear! What has happened here? Excuse me Miss but there appears to be a teddy bear drowning in my cupcake...

It had all been going so well for the bears of Buttercream Bakery.

Since a rather harrowing Halloween things had been looking up for the teddies, all was cute and quiet on the teddy bear trauma front but this week many a Buttercream Bakery teddy bear met a sticky end.

Don't feel too sorry for the greedy little bears though, they should learn to stay out of my frosting!

Oh no! I'm drowning in buttercream! Help Meeeeeeee!

These delicious cupcakes are a mixture of Chocolate Chip Cookie Cupcakes and Chocolate Cupcakes, frosted with Milk Chocolate Buttercream or Vanilla Buttercream. 

The cupcakes are all decorated differently, drizzled with chocolate, topped with nuts, chocolate chips, sprinkles, cake crumbs, a drowning teddy or two...

Have a wonderful Mother's Day, I'll be back next week with at least five macaron posts and the most epic cupcakes you have ever seen in your life! I'm serious, the toppers have taken up most of this week!

x  x x

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Buttercream Bakery Adorable Cupcakes, Beautiful Bunnies and Drowning Teddy Bears

Amazing Raspberry Cheesecake Macarons Recipe

These macarons are my favourite macarons of all time!

I'm not joking, words simply cannot express how unbelievably delicious these Raspberry Cheesecake Macarons are.

These gorgeous little beauties are sprinkled with digestive biscuit crumb and filled with my favourite cream cheese frosting and a little dollop of raspberry jam. They are the stuff dreams are made of!

This is the fourth batch of macarons I have made on my new Double Sided Macaron Mat, I am still getting used to it but I haven't had any disasters yet, you do need to get used to it but I have made some brilliant batches using it, as you will see in my macaron mat round up.

With this batch of macarons I noticed the 'feet' or 'pied' of the macarons was much smaller than normal.  The teddy bear macaron (below) was made using the same batter and was baked same time as the round macarons only on a lined baking tray.  You can really see the difference in the foot of the round macarons and the bear.

I have two more batches I want to make on my new mat before I post the final review so I'm hoping I can sort this little issue before then. I think I may need to bake the macarons at a slightly higher temperature than normal when using my mat, as I have a feeling the smaller foot may be due to reduced heat from underneath the macaron shells whilst baking.

You can find the macaron mat I have been using at Siliconemoulds.com

For these glorious macarons I have adapted Pierre Herme's standard macaron recipe, although I have entirely followed my own method instead of his which involves all sorts of oven opening, mid baking palaver, that I just don't feel is necessary.

I sprinkled the shells with digestive biscuit crumbs before baking which looks and tastes great. For the filling I used my own cream cheese frosting recipe and my favourite raspberry jam.

Raspberry Cheesecake Macarons

300g ground almonds

300g icing sugar

110g egg whites

300g caster sugar

75g of mineral water

110g egg whites

2 digestive biscuits, crushed to a fine crumb

Line 3 baking trays with parchment paper.

Sift together the icing sugar and the ground almonds into a large mixing bowl.  Add

the first batch of egg whites to the bowl but do not mix.

Place the sugar and water into a small saucepan and boil until the syrup reaches 118C. Once the syrup reaches 110C, simultaneously, begin to whisk the second batch of white eggs on the high speed of an electric mixer.

Pour the 118C sugar syrup onto the whipped egg whites, slowly down the side of the mixer bowl  in a thin stream, avoiding the whisk. Continue to whisk until the meringue cools to 50C.  Fold the meringue into the almond mixture with a rubber spatula. Whilst folding, turn the bowl a quarter turn on each fold.

 When the macaron batter just begins to shine, it is ready, the batter should form a ribbon that falls from the spatula and holds its shape for around 20 seconds before sinking back into the mixture.

Pour the macaron batter into a pastry bag fitted with a plain round tip. Pipe the mixture into uniform rounds onto the prepared baking trays.  Tap the baking sheets on a work surface to let any air bubbles rise out.

Sprinkle the macarons with fine digestive biscuit crumbs.

Let the macaron shells sit for at least 30 min to for a skin, no batter will stick to your finger if you touch one.

Preheat oven to 160C.

Bake the macarons for around 14 minutes depending on their size. The macaron shells will no longer wobble when touched.

For the Cream Cheese & Raspberry Jam Filling:

200g cream cheese
60g unsalted butter, softened
1 tsp vanilla paste
250g icing sugar, sieved

seedless raspberry jam

To make the cream cheese frosting, beat together the cream cheese, butter and vanilla until combined.  Gradually add the icing sugar until you reach the desired consistency.

To Assemble:

Pair up your macaron shells and pipe around a tsp of cream cheese onto the flat side of one macaron in each pair. Add a little dollop of raspberry jam to the centre of the frosting and top with the remaining macaron shell.

 x x x



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Amazing Raspberry Cheesecake Macarons Recipe

Buttercream Bakery Tigger Cupcake

T-I-double guh-errrr, that spells Tigger!

Oh, hey, hey.  Look, look, look.  Oh, what a strange-looking creature. 

Mmm, look at those beady little eyes, and that purrposterous chin, and those reckydickorous striped pyjamas!

The wonderful thing about tiggers.

Is tiggers are wonderful things.

Their tops are made out of rubber, their bottoms are made out of springs.

They're bouncy, trouncy,  flouncy, pouncy, fun, fun, fun, fun, but the most wonderful thing about tiggers is I'm the only one. I'm the only one!

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Buttercream Bakery Tigger Cupcake

Sugarcraft Tutorial: Cake & Cupcake Decorations - Fondant Macarons

Last week I posted a cute batch of cupcakes here on my blog and over on my instagram page.  They got a lot of attention and someone in particular was very taken with my little macaron cupcake topper.

The lovely person in question asked me if the macaron was real and was so delightfully impressed when I told her it was fondant that I had to make this tutorial especially for her.  Flattery will get you everywhere!

The little macarons are so simple to make, the only tools I use are a pastry wheel and a small artist scalpel but you can make do with a small sharp blade and a toothpick.

Click image to enlarge.

You want to start by making the filling for your macaron.

Take around 1.5g of sugar paste in what ever colour you like. Roll the paste into a ball and flatten into a plump disk.

Take a scalpel or a small blade and make small diagonal indents, equal distance apart, all the way around the edge of your disk as shown.

Take another 0.5g of sugar paste in the same colour as your 'filling' and shape it into a small cone.

Once again using the sharp blade of a scalpel, push indents into the cone, an equal distance apart, this time straight upwards rather than at a diagonal.

Gently twist the top of the cone using your finger tips until you are happy with the shape and it resembles a squirt of cream.

Click image to enlarge.

Now you want to start macing the macaron shells.

Take 2 pieces of sugar paste weighing around 2.5g each.

Roll each piece into a ball and flatted into a plump disk. Ensure both disks are the same size and a little larger than the filling.

Using a pastry wheel or small blade, make a small cut all the way around each disk, about 1/3 of the way the edge.

Click image to enlarge.

Using the tip of a small scalpel or a toothpick, gently pick at the sugar paste under the line you have just created, pulling it outward and roughing up the entire bottom edge.

Place one macaron with the rough edge facing upwards and affix the 'filling' to the centre with a very slightly damp paintbrush.  Top with the remaining macaron shell (rough side facing downwards) and affix the little squirt of cream on top.

That's it, super easy and seriously cute.

Have fun playing around with different colours and designs, you can add sprinkles to the top, a little chocolate drizzle maybe..?



x x x



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Sugarcraft Tutorial: Cake & Cupcake Decorations - Fondant Macarons

Salted Butter Caramel & Apple Mini Macarons Recipe

Another day and another awesome macaron recipe.

These glorious little macarons are a bit of an amalgamation of recipes, they are however entirely inspired by one of Pierre Herme fabulous macaron recipes.

I have adapted Pierre Herme's recipe for the semi-dried cubes of apple, the salted butter caramel recipe is my own and the macaron shells themselves are made from a very standard French Meringue recipe.

You will need to make your semi-dried apple cubes the day before you make your macarons so a little planning is needed here.  You can of course omit the apple altogether and make salted butter caramel macarons instead, they too are wonderful.

These Salted Butter Caramel & Apple Mini Macarons were the second batch of macarons I baked on my new double sided macaron mat and they came out beautifully. Second time around I made sure to leave enough room for the macarons to spread and consequently this batch came out perfectly uniform.  I have also now tried both Italian and French Meringue macaron recipes on my new macaron mat and both have worked equally well.

The salted butter caramel I used for these macarons is quite possibly one of the most delicious things I have ever tasted, it is a huge favourite of mine.  The little semi-dried apple cubes are a stroke of genius and I have plans to make up a batch for cupcake use.  I hate mushy fruit in cakes!

Salted Butter Caramel & Apple Macarons

For the Semi-Dried Apple Cubes:

1 Granny Smiths Apple

1 tbsp lemon juice

1tbsp caster sugar

For the Macarons:

75g ground almonds

100g icing sugar

1 tsp cocoa powder

2 large egg whites

50g caster sugar

For the Caramel:

250ml double cream

200ml golden syrup

50ml double cream

50ml sour cream

pinch sea salt

85g butter, very soft

To Make the Semi-Dried Apple Cubes

The day before yo make your macarons, prepare the semi-dried apples. 

Preheat the oven to 90C.

Peel and core the apple and cut it into small cubes, around 8mm in size. Sprinkle them immediately with lemon juice as you go along.  Stir the cubes of apple into the sugar.

Spread the cubes of apple out onto a baking tray and place them in the oven to dry for around 1 hour.  The cubes will look slightly dry.  Store the apple cubes at room temperature until the following day.

To Make the Macarons:

Line two baking trays with parchment paper and set aside.

Place the ground almonds, icing sugar and cocoa powder into a food processor and blitz together.  Sift the mixture into a large mixing bowl.

Place the egg whites in a large mixing bowl and whisk until holding soft peaks.  Gradually add the caster sugar a little at a time, whisking continuously until you have a firm glossy meringue.

Using a rubber spatula, fold the almond mixture into the meringue mixture, one third at a time. 

When all the ingredients are fully incorporated continue to cut and fold the mixture until it forms a shiny batter that falls from the spatula in a ribbon.

Transfer the macaron mixture to a piping bag fitted with a 1cm plain piping tip.  Pipe rounds onto the prepared baking sheets. Firmly rap the bottom of the tray against the counter top to remove any air bubbles.  Leave the macarons to sit at room temperature for around 30 minutes, or until they form a skin.

Pre heat the oven to 160C.

Bake the macarons for 10-15 minutes depending on their size.

Allow the macarons shells to cool completely before carefully removing them from the baking paper.

To Make the Salted Butter Caramel:

Combine the cream and golden syrup in a small saucepan and place over a medium heat.  Allow the caramel to boil for around 6 minutes or until it becomes think, gloopy and coats the back of a spoon. 

Combine the second batch of cream, sour cream and salt in a small saucepan and heat gently.

Once the caramel is ready carefully add the warmed cream and stir until smooth.

Allow the caramel to cool and refrigerate until thick.

Place the very soft butter in a mixing bowl and beat with an electric mixer fitted with the whisk attachment for 5 minutes until very light. Gradually add the caramel, beating continuously until smooth.

To Assemble:

Pair up your macarons and pipe a generous mound of salted butter caramel onto the flat side of half of your shells.  Gently press a cube of semi-dried apple into the centre and then top with the remaining shells.

Refrigerate macarons to set.

Serve at room temperature.

Enjoy!

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Salted Butter Caramel & Apple Mini Macarons Recipe