Many friends have asked me about which recipe I use for the cupcake shown on my blog anniversary and how to make this embroidery technique (brocade) in cakes or cookies. Today I share both. Enjoy and have a wonderful day! : )
I saw this design in a wedgewood jasperware decorated cookies (I love jasperware, in fact, it was what I was looking for). Since BLUE is my favorite color I thought would be the ideal cake to celebrate with you on my blog anniversary last week. You can get more great ideas where I got these decorated cookies at Wedgewood Jasperware Decorated Cookies. Here are the pictures I got from the page I just mentioned, but the cookies are from Sweet Ambs Cookies, she makes beautiful cookies and I am sure you'll love her blog.
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| Foto de Sweet Ambs Cookies Julio 2009 |
Although I had seen this decoration on other blogs, the color blue of this model was what inspired me to create this design on a cake.
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| Foto de Sweet Ambs Cookies Julio 2009 |
I found this video on KAREN COOKIES a tutorial on how to make this embroidery technique with a brush on cookies. This technique has been done on cakes for some time. This time I chose to do with meringue. Hope you like it.
As you can see the brush embroidery technique, or the Brush Embroidery can use it in cakes, cookies and cupcakes.
Recipe for ROYAL ICING, HERE
Recipe for SUSPIRO - Meringue HERE
The recipe I use for the cake and cupcake presented in the blog b-day was vanilla cupcakes.
Ingredients:
⅔ cups of margarine or butter (151 g)
1 ¾ cups sugar (351 g)
2 eggs
2 teaspoons vanilla extract
3 cups sifted flour (384 g)
2 teaspoons baking powder
½ teaspoon salt
1 ¼ cups (296 ml) of milk
½ teaspoon of lemon rind (optional)
Preparation:
1. Prepare cupcake trays, greased or lined with cupcakes cups.
2. Preheat the oven to 350 ° F (175°C).
3. Sift together flour, baking powder and salt; reserve.
4. Cream butter with sugar together until light and fluffy.
5. Add eggs one at a time, add vanilla, beat until it's mixed well, approximately 3-5 minutes.
6. Add flour mixture to the mix alternately with milk, mix well after each addition. Continue beating a minute or less, just until the flour is incorporated.
7. Pour into prepared cupcakes tray. Bake 20-25 minutes or until the inserted tooth pick comes out clean. Let cool completely before of decorating.
Yields 12 cupcakes.
And do not forget to do good and to share with others, for with such sacrifices God is pleased. - Hebrews 13:16
I invite to visit and are welcome to follow my other blog Living in God's Grace.
1 ¾ cups sugar (351 g)
2 eggs
2 teaspoons vanilla extract
3 cups sifted flour (384 g)
2 teaspoons baking powder
½ teaspoon salt
1 ¼ cups (296 ml) of milk
½ teaspoon of lemon rind (optional)
Preparation:
1. Prepare cupcake trays, greased or lined with cupcakes cups.
2. Preheat the oven to 350 ° F (175°C).
3. Sift together flour, baking powder and salt; reserve.
4. Cream butter with sugar together until light and fluffy.
5. Add eggs one at a time, add vanilla, beat until it's mixed well, approximately 3-5 minutes.
6. Add flour mixture to the mix alternately with milk, mix well after each addition. Continue beating a minute or less, just until the flour is incorporated.
7. Pour into prepared cupcakes tray. Bake 20-25 minutes or until the inserted tooth pick comes out clean. Let cool completely before of decorating.
Yields 12 cupcakes.
En español: AQUÍ
I invite to visit and are welcome to follow my other blog Living in God's Grace.
Wonderfull job Mari!!! Great!
ReplyDeleteThanks Zia!! Have a wonderful afternoon :)
ReplyDeleteShe makes that technique look so easy! It's simply elegant and beautiful. And now, I want a cupcake!
ReplyDeleteThanks for the great tutorial Mari!
Excellent tutorial video.
ReplyDeleteAnd thanks for the cupcake recipe.
Paz xoxo