The Cupcake Feed

 Christmas Pudding (using Bakels Fruit Cake Mix) Group 1 1 kg Bakels Fruit Cake Mix 500g Water (variable) 300g Egg   Group 2 300g Cake Crumbs   Group 3 1.2kg Sultanas/currants/raisins 170g Glace Cherries 130g Mixed Peel 30g Glycerine   Method: Blend Group 1 together on low speed for 1 minute Scrape down Blend for a further 3 minutes on 2nd speed Add Group 2 and blend in on low speed Add Group 3 and blend on low speed until fruit is evenly dispersed (approximately 2 mins) Scale into pudding basins and lid Place into coffins half filled with water...

Since we launched our new premium Bakels cake mixes last month they have become some of our favourite products! But this amazing cake mix can be many things, and here is what we are making with the Mississippi Mud cake mix (also available in white mud, red velvet and sponge cake, but we'll come back to these!)...   Classic Mud Cake           For those who haven’t grabbed one yet, we love it because it uses just a couple of standard home ingredients (oil, water, eggs and chocolate melts), so you can always be sure you’ll have enough...

Did you know the largest cupcake mosaic was 139 meters wide!  At 138.56 m² and made of 33,660 cupcakes this mosaic was a tribute to the Springboks for the Rugby World Cup 2015! Wow, what an amazing endeavour accomplishment...   Cupcake Uber anyone?   Did you know the largest cupcake was 1,176 kg! "The largest cupcake weighs 1,176.6 kg (2,594 lb) and was achieved by Georgetown Cupcake (USA) at Georgetown Cupcake's national shipping headquarters in Sterling, Virginia, USA, on 2 November 2011. Georgetown cupcake is Washington DC's first gourmet cupcake bakery and its owners are also subject of a docu-drama television series, 'DC cupcakes'...

This time of year is just right for buttercream.  Because of the cream, a WA summer just doesn’t lend its hand to the perfect buttercream.  Soo…. Now is the time to crack out your piping tips, fire up your mixer and fluff up that buttercream.  And we’ve got the perfect place to start…   The Perfect Recipe My preferred buttercream is always a scratch recipe and my favourite is in the Wilton Beginners Guide.  I do, however, use cream instead of milk (at room temp… we’ll come back to this) scale it up a bit more because who would only ever...

So, last week everyone was raving over these very cool Russian Ruffle Ball Tips. I got some in, and made sure there was an extra set for me so I could see what the fuss was about! Before I get into the Russian Ruffle Ball Tips, I also tried a new buttercream recipe today.  All last week at Stockland Baldivis I showed my terrible sales-person skills by talking everyone out of ready-made buttercream, explaining that if you have time, there is nothing better (or nicer to use) than home-made buttercream.  I then proceeded to explain how I make it off the...