Thursday, 26 April 2012

Cute Little Cupcakes

Cute Puppy Cupcake

Vanilla Cupcake with Milk Chocolate Buttercream and 5 minute miniature puppy.

Cute Mini Cupcake

Super Sweet Vanilla Cupcake with French Vanilla Buttercream in pink with mini love heart sprinkles.

Mini Chocolate Cupcakes

Mini Chocolate Cupcakes with French Vanilla Buttercream and Chocolate Cake Crumb.


Pretty Pink Vanilla Cupcakes with Love Hearts and lilac flowers.


Pretty Pink Vanilla Cupcake with Love Heart.

Cute Mini Cupcakes

Vanilla Cupcake with Milk Chocolate Buttercream and 'drowning in frosting' teddy bears.


Help Me! Help Me!

Cute Teddy Bear Cupcake

Vanilla Cupcake with Milk Chocolate Buttercream and tiny teddy.

Friday, 20 April 2012

Teddy Bear Milk Chocolate Mousse Recipe

Not only are these delicious chocolate mousse teddy bears utterly adorable but they may actually be one of the most scrumptious desserts of all time. 

The mousse is beautifully light, rich, smooth & decadent and the addition of white, milk and dark chocolate details just amp up the unbelievable chocolatey deliciousness even more.

The mousse recipe itself is wonderfully simple, the only difficult part was figuring out how to get them out of the spherical moulds!

After many trials and tribulations, in the end I froze the bears overnight and used a palette knife to push one side of the base and as I did the mousse round began to slide out of the other side.  As the mousse is frozen solid this causes no damage to the shape and trust me no amount of shaking, banging or slamming will get that bad boy out.

If you are not using moulds, rather than freezing the mousse overnight simply place the mousse in a suitable container and refrigerate for a few hours to set. 

If you would like to try teddy bears but do not have any half sphere moulds, be inventive! Small round bowls will work just as well.

Milk Chocolate Mousse

Serves 4 hungry chocolate lovers or makes 3 large bears

For the Milk Chocolate Mousse:
10 oz milk chocolate
1/2 tsp gelatin powder
125ml milk
250ml double cream

To Decorate:

cocoa powder
giant milk chocolate buttons - 2 per bear
giant white chocolate buttons - 1 per bear
semi sweet chocolate chips 3 per bear

If using, grease moulds with non stick baking spray, wiping off any excess with a paper towel.

Melt the chocolate in a heatproof bowl resting over a pan of gently simmering water, stirring constantly until completely melted. Remove from the heat and set aside.

Place the milk in a small saucepan and stir the gelatin powder, place over a low heat, warming until the milk reaches the same temperature as the chocolate.

Gradually whisk the milk into the chocolate and set aside to cool to room temperature.

In a separate bowl whip the cream until it reaches soft peak.

Gently fold the cream into the chocolate mixture until fully combined. 

Fill the moulds with mousse, cover with cling film and place in the freezer overnight.

Once the mousse is frozen solid, remove from the freezer one at a time and use a spoon or palette knife to push down on one side of the base.  The round will begin to slide out of the opposite side of the mould..

 Dust the rounds with cocoa powder and add chocolate chips for the eyes, two large chocolate buttons for the ears and a white chocolate button with a chocolate chip attached for the nose. Attach the chocolate chip by melting the top slightly and pressing it on to the giant white chocolate button.

Store the mousse in the refrigerator and bring to room temperature before serving.


I will definitely be making these again very soon, Mr.P. absolutely loved the mousse and I'd like to try adding a base to the bears, I'm thinking biscuit, brownie or even a chocolate macaron. I also have some really cute ideas for Strawberry Mousse and Lemon Mousse.

Wednesday, 18 April 2012

Plants vs Zombies - Team Plants Cupcakes

Who knew angry vegetables would make such adorable cupcake toppers!

I wasn't familiar with the computer game Plants vs Zombies until I was asked to make these adorable Team Plants cupcakes.

The toppers were all really simple to make but each of the goofy, grumpy little guys have so much personality, it is impossible not to fall in love with them!

The cupcakes are Red Velvet with Creamy Vanilla Frosting.

I didn't want to use green frosting (arguably a more appropriate colour for the theme) because I though the green would look pretty horrible against the Red Velvet, instead I opted to add just a few neon green sprinkles.

I honestly don't have a favourite vegetable/plant, they are all so cute!

 I must admit to not really knowing what half of them actually are though...I mean is that a potato? Is the green one a grumpy pear?

Perhaps a Plants vs Zombies fan can enlighten me....

Thursday, 12 April 2012

Buttercream Bakery On Facebook!

Hi everyone!

Just a quick post to let you all know that Buttercream Bakery is now on Facebook. 

So please pop over, say hello and give us a Like!


Chocolate teaspoon for your frosting anyone?

Thursday, 5 April 2012

Gingerbread Biscotti Recipe

I simply cannot recommend this Gingerbread Biscotti recipe enough.

Not only does it have that wonderful gingerbread flavour and aroma but this biscotti also has the most fantastic crisp texture, it is not remotely hard, just incredibly light and has the most beautiful crisp bite that just crumbles in your mouth.

With this Gingerbread Biscotti there is no dunking required and even if you think you are not a fan of biscotti I recommend making this one.  It is guaranteed to change your mind.

Gingerbread Biscotti

115g unsalted butter, room temperature
75g vanilla sugar (or caster sugar), plus extra for rolling
95g dark brown muscovado sugar
2 large eggs
250g plain flour
1 tsp baking powder
1 tsp ground cinnamon
2 tsp ground ginger
1/4 tsp ground gloves
1/4 tsp salt
50g almonds, finely chopped

Preheat your oven to 190C (375F).

In a large mixing bowl beat the butter with an electric mixer on a medium speed until creamy. Gradually add both sugars beating continuously until completely combined.

Add the eggs one at a time and beat well after each addition.

Sift together the flour, baking powder, spices and salt and add to the butter mixture, beating at a low speed just until blended.  Fold in the chopped almonds.

Sprinkle a clean work surface with vanilla sugar (or caster sugar). Divide the dough in half and roll each portion into a log around 3 inches wide and 1 inch high.

Place both logs onto a lightly greased baking tray, leaving space for the logs to expand and bake for 25 minutes.

Remove the biscotti logs from the oven and cut each log on a slight diagonal into 1/2 inch slices. 

 Place the biscotti slices onto a clean, ungreased baking tray and bake for around 7 minutes; turn all the biscotti over and bake for another 7 minutes.

Remove the biscotti to a wire rack to cool completely.

I decorated half of my biscotti with melted white chocolate, which tasted lovely but wasn't totally necessary, this biscotti is unbelievably scrumptious as is. 

I will definitely be including bags of Gingerbread Biscotti in this years Christmas hampers, it will make a fantastic gift, especially as it keeps so well. Pop your biscotti in an airtight jar and it will keep for up to a month.

x x x