It’s time to prove complicated recipes aren’t actually that complicated! Seeing is believing though, so have included step-by-step pics to make it all the more easier to follow …. Happy learning! 🙂

How to make ‘Marshmallow Flower Cupcakes’ 

Marshmallow Flower Cupcake tutorial

Things you’ll need: 
Marshmallows, frosting, cupcakes (cooled), edible glitter/beads

Method:

1. Cut the marshmallows diagonally
2. Frost the cupcake
3. Start lining the marshmallows (sticky side facing up) on the outer edge of the cupcake first
4. For the inner layer, place the marshmallow between 2 marshmallows of the outer layer
5. Sprinkle glitter or edible beads on top

Enjoy!

How to bake ‘Zebra Cake’

Zebra Cake

Zebra Cake

Things you’ll need:
Two equal sized bowls, two equal sized ladles, cake tin, vanilla and cocoa batter (Click Here to get the recipe)

Method: (forgot to number the pics but plz follow it sideways)

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Divide the mixture in to equal parts in same sized bowls.

Add cocoa powder to one bowl, and mix well. Keep the other bowl mixture plain as it is.

Now here comes the tricky part ….

Keeping two separate same sized ladles for the two bowls, it’s time to start pouring the batter in the well-greased cake tin as follows:

First scoop the plain batter out with a ladle in the centre of the cake tin.

Without any delay take the second ladle to scoop out cocoa batter in the centre of the cake tin again.

Repeat this process without any delays until you finish both the batters.

The batter will continue to spread in the cake tin itself, so do NOT attempt to spread the batter yourself.

Slowly transfer the cake tin in to a pre-heated oven. Bake at 180 degrees for at least 30 – 40 minutes or until a skewer inserted in the centre of the cake comes out clean.

Congrats! Your zebra cake is ready to be served!

How to make ‘Braided Bread Rings’

Braided Bread Ring

Braided Bread Ring

Things you’ll need: 
Dough balls (Click Here to get the recipe), flour (to dust), rolling pin, baking mat, knife

Method: 

Step 1: Roll out each dough ball in oval shape. Divide the oval shaped dough into 3 equal strips. Pinch each strip with the help of your finger tips to make it more cylindrical.

Step 2: This step is done exactly as you would braid your hair. So you have 3 strips .. Left, Middle and Right.
First, take the Right strip over the Middle strip and next to your Left Strip. So your previous Right strip is now going to be the new Middle strip.
Then take the Left strip over the Middle strip and next to the Right strip. So your previous Left strip is now going to be the new Middle strip.
Now again take the Right strip over the Middle strip and next to the Left strip. So now you have a new Middle strip again.
Repeat this process until you get to the end of the dough. Cut out any uneven edges to give it a neat look.

Step 3: Place the braided strip horizontally and curve into a ring shape.

Congratulations! Your Braided Bread Ring is ready to be baked!

How to make ‘Milk & Cookie Shots’

Milk and Cookie Shots

Milk and Cookie Shots

Things you’ll need: 

Oven-proof cups or mould, chocolate chip cookie dough (Click Here for the recipe), melted chocolate, sprinkles, parchment paper and milk

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Method: 

For each cup/mould, make a small dough ball and place on the base. Using your thumb, press down the dough ball so that it flattens on the base and comes up on the sides. You can add more dough if necessary to cover all sides of the cup/mould. Make sure you press the dough firmly on the base and the sides making sure it’s not too thick, as it will rise a little during the baking process too.

Once all your Cookie Cups are ready, refrigerate them for at least 30 minutes. The more you allow it to chill, the better it is. Infact I had these Cookie Cups refrigerated a day in advance.
Pre-heat your oven to 175 degrees Celsius.
Before you place your Cookie Cups in the oven, place a ball of parchment paper in the centre of each cup to make sure it does not rise too much during the baking process.
Bake in your pre-heated oven at 175 degrees Celsius for approximately 15-20 minutes or until it forms a nice golden brown colour.
Once the cookie cups have baked, allow it to cool for approximately 10-15 minutes before taking it out of the mould. Remove the parchment paper ball from the centre. Allow it to cool completely after that.
While the Cookie Cups are cooling, melt the compound chocolate using the double-boiler method. Set aside.
Once the Cookie Cups have cooled completely, brush the base and the sides of the cookie cups with the melted chocolate. Doing so is very important as otherwise the cookie will go extremely soggy once the milk is added. Allow the chocolate to dry up (as it’s compound chocolate it will dry up and harden very quickly).

Method to decorate:
Dip the top of the Cookie Cup in melted chocolate, followed by the bowl of sprinkles.
Pour the milk of your choice in the Cookie Cups!

Congratulations! Your Milk & Cookie Shots are ready to be served! 🙂

How to make ‘Rosettes’ and the ‘Classic Swirl’ icing

Things you’ll need:

Buttercream Frosting (Click Here to view the recipe), cooled cupcakes, piping bag, rosette nozzle (as shown in the pic):
rosette nozzle

Method: 

Hopefully the pics are self-explanatory but here’s a quick description …

For Rosette:
Start piping in the centre of the cupcake, and without lifting your nozzle move in a circular motion moving outwards. Apply equal pressure at all times. When you reach the end of the rosette stop applying pressure and gently lift the tip upwards.

For the Classic Swirl: 
Start piping on the outer edge of the cupcake, and without lifting your nozzle move in a circular motion moving inwards. Apply equal pressure at all times. When you reach the centre of the cupcake, give it one light pressure and gently lift upwards.

How to make flowers and butterflies

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Things you’ll need:

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You will need, ready to roll-out fondant icing, purple/pink/yellow/green icing colour, apricot jam, icing sugar (to dust) flower cutters, butterfly cutters, glitter, rolling pin, cake (cooled)

Method:
Before you start with any of the steps, divide the fondant in to required amounts. Using a toothpick add the desired colour to each fondant a little at a time. Adding too much of colour at once is always a bad idea as you will end up disappointed with a very dark colour. Knead the fondant to make sure the colour mixes evenly through the fondant. Otherwise you will see different shades of the same colour when you roll out the fondant.

First Step: roll out the fondant over the cake

1. Dust some icing sugar on your baking mat to prevent the dough from sticking. Roll out the green fondant with the help of a rolling pin. It’s always a good idea to measure the cake and then your rolled out fondant to be absolutely sure you have enough fondant to cover the entire cake. However, never roll out the exact same measurement. It is always a good idea to roll out extra so that you don’t run short of fondant when it comes to covering the sides of the cake.
2. Apply some apricot glaze to your cake and spread out evenly with the help of a butter knife.
3. Gently roll the fondant around the rolling pin, and gently lift and place over the cake.
4. Unroll the fondant off the rolling pin and make sure the fondant covers the entire cake.
5. Using your hands smooth out the fondant over the cake making sure it sits properly and no crease is left on the sides of the cake
6. Carefully cut out the excess of the fondant from the sides of the cake. Always leave a little bit of excess, so that it can be used if need be. You can always cut this out again once you’re absolutely sure you wont be needing it anymore.

Second Step: Making the fondant flowers

1. Dust some icing sugar on your mat to prevent the fondant from sticking. Roll out the white fondant, making sure it is not too thick nor too thin.
2. Dip your flower cutter in some icing sugar, and gently place the cutter on the white fondant to get your flower shape.
3. Repeat the same process using yellow fondant.
4. Allow the flowers to dry for a few hours to make sure they become stiff and easier to handle.
5. Once the flowers have stiffened, apply a small amount of apricot glaze behind the yellow flower, and stick on top of the white flower.
6. Apply a small amount of apricot glaze behind the white flower and place on the desired position on the cake.

Third Step: Making the fondant butterflies 

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1. Dust some icing sugar on your baking mat to prevent the fondant from sticking. Roll out the pink fondant making sure it’s not too thick or thin.
2. Dip your butterfly cutter in some icing sugar, and gently place the cutter on the pink fondant to get your butterfly shape.
3. Repeat the same process using the purple fondant.
4. Place the butterflies (pattern-side down) around a rolling pin, and allow them to dry for a few hours.
5. Butterfly wings are very delicate, so I usually apply the apricot glaze on the butterfly while they are still on the rolling pin.
6. Place the butterflies on the desired position on the cake.
7. Sprinkle some glitter on top of the butterflies and the cake.

How to create a bow

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Things you’ll need: 
Ready to Roll icing, Black Fondant icing (optional), icing sugar, cookie cutter, rolling pin, apricot glaze, cupcake (cooled)

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You can either use white fondant and use black icing colour, or you can just buy black icing colour for this method. I chose the latter as I was told the black icing colour in the Middle East tends to go dark grey at the most but not black.

1. Roll out your white fondant icing making sure it’s not too thin and not too thick.
2. Cut out small circular shapes making sure they are big enough to cover the cupcake surface
3. This step is optional. If you want a design on your fondant, use your design rolling pin to print the pattern on the fondant.
4. Apply a small amount of apricot glaze on the cupcake to prevent the fondant from slipping off after it has been added on top.

5. Roll out the black fondant icing. If you are not using the ready made black fondant icing, then apply a small amount of black icing colour to the fondant using a toothpick. Knead until the desired colour is reached. The colour must be well-distributed throughout the fondant. Otherwise it will end up look patchy when you roll it out.
6. Cut the black fondant into a rectangular shape.
7. Make a small mark at the centre of the rectangle
8. Using any suitable object you have (I used the end of a paintbrush), place it on the end of the rectangle.
9. Fold the black fondant from the paintbrush end to towards the centre of the rectangle. Make sure the fondant sticks properly at the centre.
10. Remove the paintbrush and repeat the process for the other end.
11. Place the end of a paintbrush in the centre of the fondant and press very gently to make sure it sticks properly.
12. Pick up the black fondant very carefully and turn it around.
13. Gently squeeze the fondant in the middle towards the centre of the rectangle to help form your bow.
14. Leave the bow for a few hours until it becomes stiff.
15. Add a drop of water in the centre of the white fondant, and add the black bow to the top.

How to create a Rose Cupcake

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Things you’ll need: 
Marzipan/Fondant, Apricot Glaze, Rolling pin, Cupcake (cooled), Icing Sugar, Butter knife, Toothpick, Cookie Cutter

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1. Divide your marzipan/fondant into two equal halves.
2. Roll out your white marzipan/fondant making sure it’s not too thick or thin.
3. Use a cookie cutter to cut out circular shapes so that they cover the entire cupcake surface.
4. Using a butter knife, spread out a little apricot glaze on the top of your cupcake. Gently add the shaped marzipan/fondant shape to the top of your cupcake surface. Smooth out the surface using your fingers.

5. Using the other half of your marzipan/fondant, colour it until desired consistency is reached. It is always advisable to use a toothpick for this to add a few drops of colour at a time, as a little goes a long way.
6. Knead the marzipan/fondant to ensure the colour is well-balanced throughout.

7. Roll out the coloured marzipan/fondant into a thin cylindrical shape.
8. Cut out equal pieces of balls, and small rectangle. For one rose, you will need 3 circles (petals) and 1 rectangle (centre of the rose).
9. Flatten out the shapes making sure they are not too thick.
10. Roll in the rectangular marzipan/fondant to form the centre of the rose.
11. Add the first petal to the centre of the rose. Make sure you do not stick it on both ends, as the 2nd petal will be added to the inside of the first petal.
12. Add the 2nd petal to the inside of the 1st petal. Make sure one end stays open to insert the 3rd petal.
13. Once all 3 petals have been added, gently press all around to make sure they stick well.
14. Make any design you want on the fondant base before adding the rose on top.

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