White ChristmasTree Cupcakes
The Chefs Tools:
Digital Timer/Thermometer
Electronic Scales
Flexibake 12 Silicon Muffin holder
Silicone Measuring Set
Silicone Whisk
Ingredients
For2dozen
2eggs
125grams(4 oz) butter
180grams(6 oz) sugar
250grams(8 oz) self raising flour
0.5cup(s)milk
1teaspoon(s)vanilla extract
Directions
Preheat the oven to 180°C.
Line Muffin holder with silver patties
Beat butter and sugar together until creamy.
Beat in eggs one at a time
Add flour, milk and vanilla extract alternately until combined.
Spoon cake mix evenly into the Flexibake Muffin.
Cook for 12-15 minutes or until golden brown.
Allow to cool for an hour – cupcakes must be completely cooled before you begin decorating
Decorate Cupcakes
Ingredients
White fondant
Raw spaghetti
Metallic or colourful cachous/ edible pearls
Butter cream or ganache of different sizes
Chefs Tools
Medium size double edge scallop cookie cutter
Sugar glue
3 largest sizes of snowflake Christmas cutters
Edible white glitter
Decorators alcohol (rose essence)
The fun
Each Christmas tree needs 7 pieces of fondant - 2 of each size of snowflake cutter and a scalloped edge circle.
To begin roll out a small amount of white fondant and cut a circle using the scalloped edge and enough snowflakes needed for one tree. Allow to dry slightly.
Mix white sparkle dust with decorator’s alcohol and apply to each snow flake.
Spread small amount of ganache/ butter cream on the top of each cupcake to hold the tree in place. This will help the fondant stick to the cake.
Carefully place the circle disc onto the top of each cupcake. Dust with white glitter.
Break a piece of raw spaghetti into four pieces and poke down into the centre of the cupcake. This is the support for your Christmas tree. Spaghetti is used so it will not be harmful to someone should they eat it.
Roll a tiny ball of fondant and slide it down onto the snowflake. Flatten it slightly.
Slide one of the large snowflakes down on top. Slide another tiny ball of fondant down onto that snowflake, and then put the second large snowflake on top. Repeat this process using a tiny ball of fondant to separate each snowflake, putting the smallest ones at the top. Make sure each snow flake is not lined up with the one underneath it, separate them all to add volume to the tree.
Do not worry if the snowflakes droop slightly, it will help hid the balls between them.
When you have completed use the sugar glue to add the cachous to the ends of the tree and dust with edible white glitter. Add a large metallic ball at the top of the tree, securing it with sugar glue.
Use the cachous to decorate different cupcakes with different colour themes, or have them all the same to match your decorations!