Albert Einstein 'think!' Cupcake

albert einstein 'think!' cupcake

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"Imagination is more important than knowledge. For knowledge is limited to all we now know and understand, while imagination embraces the entire world, and all there ever will be to know and understand."

Albert Einstein

Ahhhh, love Albert Einstein and he is the perfect cupcake topper for my single coffee mug gift. Try your hand at a making a figure topper of your favourite sportsman, actor, loved one or scientist by starting with photos.

For Albert Einstein, I started with a Google image search and printed out a few for my inspiration board. 

Then using pre made white fondant with a little CMC powder added, I coloured and rolled the balls I needed to make up the figure.

Here are the balls for the hair, eyebrows and mustache plus the balls for the head, eyelids, eyes, ears and nose

partially made Einstein, plastic wrap balls are are used to support drying pieces.

From here I attach the pieces with a little water and with the aid of my inspiration photos start to build the figure. I used a toothpick to mark out his wrinkles and hair details. I made off centre clothing the same way.

Black food marker was used to mark the hair, moustache and eyes.... and coloured petal dusts with the aid of a small artists brush were added for shading.

That's about it... do give it a try with your own photos of choice as your inspiration. 

Ohh, and trying to "think" of gift ideas? It is the time of year for the single "coffee mug" gift, my best friend Jacinta and I have fallen in love with UK designer Keith Brymer Jones Word range of bucket mugs, cups and bowls. Loads of different "words" are available in the range such as "love", "caffeine", "teatime" etc. 

We got ours in Australia from Victoria's Basement and Peters of Kensington . Amazon UK has them too and Amazon US has a huge range..... Keith Brymer Jones Word Mugs and Bowls

Happy Baking :)

Fast Bubble Sugar Cupcake Decorations

             mini cupcake topped with bubble sugar (isomalt) topper

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Well, you know I love a bubble sugar decoration... today an even faster way to produce *isomalt bubble sugar toppers. 3 minute baking time, cool and taaa daaa you have bubble sugar toppers for your cupcakes and plated desserts.

For this method use CakePlay isomalt sticks or left over cooked isomalt. Ideally two Silpat baking mats but two good quality silicone mats will do. 

CakePlay sticks are precooked isomalt, available in clear and a range of colours. I used left over cooked isomalt that had already been coloured with americolor electric shades. 

Method

Pre heat oven to 180c (355 F)

Grind a few sticks or left over isomalt in a mortar and pestle (or zip lock bag and a rolling pin) until you have a fine powder. Isomalt shatters quickly with little effort.

Sift the crushed isomalt over your first Silpat. Reverse the second Silpat and place on top of the crushed isomalt to create a "sandwich". 

Bake 3 to 4 minutes in preheated oven. Remove from oven and allow to cool without lifting the top Silpat.

Once cool peel back the top Silpat and break bubble sugar into shards. Wearing gloves will protect the pieces from fingerprinting. Pieces are tissue paper thin, yet sturdy enough to handle. 

Happy Baking :)

Coca cola cupcake topped with traditional bubble sugar, where hot sugar is poured over a tilted alcohol covered tray.

*Why Isomalt??: Bubble sugar made from sugar tends to be a thicker and we don't want to take out someone's crowns when they are eating your cupcake. The isomalt method is alcohol free. Isomalt holds up better than sugar work, that said it's always best to top your cakes/desserts just before serving.

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You might also like to see another method of making bubble sugar with isomalt...

Baking isomalt powder bubble sugar

Or try your hand at toffee springs 

Dan the Shrunken Head Halloween Cupcake

                 Dan the shrunken head halloween cupcake

I've been drying chicken in the oven for dog treats this week, the pugs love the shrunken pieces... and yep, this is segue into today's shrunken head cupcake.

Firstly, don't stress about your sculpting skills when you whip up shrunken heads of your hubby, boss or teenagers... you really just need to pick up a few identifiable features. 

Here is Dan, my step son. I could have put his hair shape and beard on a ping pong ball and people would have still said "it's Daniel". Sooo, a bald head, eye glasses, big ears, red hair, curly hair or maybe a nose ring will make up the features of your shrunken head. 

Dan's shrunken head started with this basic shape modelled from a 50/50 modelling paste/modelling chocolate combination.

It's easy with modelling chocolate to smooth and blend joins (like the top of Dan's nose), the heat of your fingers will do it. The addition of modelling paste or fondant with CMC powder added will make sure your piece dries firmly, important if you are living in a warmer climate.  

The bonus of making Halloween shrunken heads and zombies is that if a bit doesn't look right you just give it a squeeze or break a bit off, "it's shrunken". 

Have fun.

Happy Baking :) 

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You might also be interested in an easy white modelling chocolate recipe

Fondant Masquerade Masks

                   green with envy fondant masquerade mask

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You are invited to the ball, the Masquerade ball... 

Special post today on getting more use out of your silicone moulds. Hmmm, doesn't sound that "special" does it? But what you make will be!!

Don't you love those cake decorating silicone moulds, press in a bit of fondant or modelling paste and hey presto you have a modelled shape in no time. But, but, but, what happens when you have used your mould a few times and you're bored with the shape? Does it end up in the draw with all those other moulds that you just "had to have"? Why don't you try extending the shape, you'll have the time saving aspect of using a mould combined with your own decorating ideas. 

measuring a tiny 4.5 cm (less that two inches) across the  jewel mask uses the same mould as the green with envy mask in cake one.

The masquerade masks on cake one and two today are make with the same mould. Cake three adds a mask to the mask mould and cake four gets it's pizzazz from a side extension. All cakes displayed in fondant covered mini cupcakes today.

For the gold and diamond mask I've added a "mask onto the mask"

Pretty in pink mask has a simple side extension added.

Extensions to your masks can as simple as rolling a thin snake of fondant, from there you twist, twirl and roll to create trims and ribbon.

Create extension pieces by matching the base with mask depth, thinning out from there as required. I use small pieces of plastic wrap to create shapes in the fondant before and after they have been attached to figures. When adding fondant feathers and the like, make sure they are rolled as thinly as possible as you don't want to add too much weight to your pieces.

Use a tootpick/cocktail stick to create twirls.

I used Americolour food spray paint sheen colours undiluted to paint the masks. Try mixing two colours together for a unique finish. A small brush like the type used to paint toy models is ideal for painting trims and details.

 first of two coats on mask, orange food pen circles eyes before painting to change colour of painted finish.

All bits and bobs attached with water with the exception of the isomalt gems I attached those with a dab of melted isomalt. Some of the fondant I marbled by twisting several colours of fondant together, I like how that adds a textured element to the feathers. Americolor gel paste was used to colour fondant. Ummm, what else... oh, ok if you want to put your masks on toothpicks make sure you make a hole with toothpick in the unmoulded piece before it hardens.

Have fun getting more from moulds and happy baking :)

Stockists: Full face mask moulds from Cakes Around Town (Australia) Masquerade Masks mould from Baking Pleasures (Australia) and Windsor Cake Crafts (UK)

Baking Pleasures has the airbrush sheen colours in Australia (*note we are paying a lot more than the US price)

Amazon (US)  

Want more fondant? How about Eric the Valentine Emu

or go gold with a fondant gold fish

A Spun Sugar Purple Christmas

spun sugar purple christmas tree mini cupcake

Goodness me, I must admit I haven't enthusiastically embraced my husbands choice of "purple" as a Christmas theme but I thought I should make an attempt and produced a batch of fondanted cupcakes... I stood back and they looked far too "menopause mauve". 

Instead I'll go with purple spun sugar Christmas tree toppers for my mini cupcakes. Watch out for tea light holders in your chosen theme, they make for fab mini cupcake stands like the one I've used today. 

cream horn form

To make the spun sugar tree you will need cream horn forms and follow the instructions for one of my earlier posts; blue sugar springs. Instead of using a spoon to create a spring use a kitchen fork to produce threads to wrap around the form. Start of third of the way up and scroll to the top. 

I used an empty egg carton to hold the cream horns whilst sugar is drying. Sprinkled on edible lilac disco glitter and star sprinkles. 

Storage: like all sugar pieces trees are best made on day of serving. Sugar work breaks down quickly in a humid enviroment. 

 Have fun, happy baking :) and Merry Christmas!!

Not enough purple for you? Try purple butterflies.

Chocolate Peanut Butter Spiders

                                     chocolate peanut butter spiders

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Finishing off "easy ideas" week with Chocolate Peanut Butter Spiders. Five minutes and three ingredients, that's all you'll need to make 24 crunchy and chocolately mini spiders. 

If your an Australian with kids you have probably made these or eaten these before, they are made with the popular fried noodles made by 'Chang's'. This is pretty much the recipe you will find on the packet and I added black cachous on the dark spiders for the extra crunch of "spider eggs" ;) 

Chang's Original Fried Noodles

Ingredients

1 pkt Chang’s Original Fried Noodles 100g (3.5oz)
2 Tablespoons Crunchy Peanut Butter
200g (7oz) chopped Milk or Dark Chocolate... this can eating chocolate like I used today or cooking chocolate or even compound chocolate/candy melts if you prefer. 

Optional: black cachous 

Method

Microwave chocolate and peanut butter in microwave safe mixing bowl for about 30 seconds on high. If not melted, then microwave again in 5 second intervals. Stir until smooth. Add noodles, stir lightly with a metal spoon until well coated. With a teaspoon, spoon the mixture onto non-stick baking paper or mat. Using heaped teaspoons, this mixture will yield 24 to 40 spiders. Top with black cachous if using. 

black cachous for spider eggs

Place in refrigerator until set. Package as gifts or just eat them straight away!!

Happy weekend baking :) 

Sugar Glass Butterfly Cupcake and Showpeels

                                

                                         sugar glass butterfly cupcake

Don't you love when chefs make those giant sugar display pieces, just like in the excellent documentary 'Kings of Pastry'? Sugar pieces that are destined to be displayed in grand ball rooms and events around the world can recreated on a smaller scale with the help of silicone showpeels. 

Showpeels are embossed thin silicone sheets that allow you to make the most intricate isomalt or chocolate pieces. A mulitude of large showpeels are available but today I'm using one of the two mini types available... 'Mini Bug Collection'.

Four different butterflies and one dragon fly are on the showpeel. You simply cut out each one with a craft knife/mat or small sharp scissors.

I used the smallest butterfly today. 

If you wish to recreate today's butterfly you will need;

Mini Bug Showpeel

First Impressions drop pearl mould

candy thermometer

gas chef's torch to remove bubbles

*heat resistant gloves (sugar gloves)

Ingredients 

1 cup of isomalt 

optional 4 tablespoons of water (if the weather is humid don't use any water) 

food colour (I use gel)

Method 

Turn your oven onto a very low temperature, (this is too keep the isomalt liquid between butterflies) you could also use the type of heating pad that keeps your casserole warm. If your isomalt does set too firmly it can be gently reheated on the stove top.

Combine isomalt and water in a heavy based saucepan over medium heat, stir until combined with a metal spoon. Brush down side with a dampened pastry brush if necessary. Cook until isomalt reaches 160 C  (320 F). Remove from stove, whilst still bubbling add a few drops of food colour and stir in a gentle backwards and forwards motion to incorporate colour. 

Now your ready to make butterflies!! Watch Pastry Chef Stéphane Tréand to see the technique.

Make a butterfly body using drop pearl mould. Butterflies because they are so thin only take a few minutes to set, the bodies take about 7-10 minutes to cool fully. You will need to keep your isomalt warm between butterflies. Silicone moulds leave bubbles on the surface, for a shiny finish flash briefly with a chefs gas torch... see more on this in this weeks 'beaded butterfly cupcakes' entry.

Attach wings to body with dabs of isomalt. 

Handle you butterflies by the edges or wear cotton gloves, sugar work like chocolate will fingerprint.

Store butterflies in an airtight container without touching, add silicone sachets to adsorb moisture. Isomalt butterflies like isomalt gems are at the mercy of the elements and will go cloudy with moisture, they can be lightly brushed with flavourless oil to restore shine or use "cloudy" for a frosted finish. 

I'm loving using Showpeels, they are costly but think of them as investment; particularly if you are a cake decorator by trade or just have to have that large butterfly atop your daughters wedding cake. 

Showpeels can be used for chocolate work too and are available from Chicago Mold School

Happy Baking :)

*Sugar gloves won't let you dive into hot isomalt, but they do offer splash protection. I did burn myself making these, totally my fault; I didn't put my gloves on and wasn't paying enough attention. Sugar and Isomalt are extremely hot when cooked, please cook with care and remove pets and small children from the work area. 

 You might also be interested 'Debbie's Beaded Butterflies'

or perhaps a batch of Raspberry Jam to fill your butterfly cakes

Debbie's Beaded Butterfly Cupcakes

                                   Debbie's  beaded butterfly cupcakes 

Typing one handed today as I'm sporting a "butterfly injury" after dipping my hand in hot isomalt... not something I'd recommend!!! Luckily I do listen to Martha Stewart and had a bowl of cold water nearby to dip my hand in, phew judging by all the blistering it's lucky I did! 

But bravery is my middle name (not really I cried like a baby) and I piped with one hand to finish off my cakes for today. 

Purple butterfly cupcakes for Debbie, who is my step son Daniel's Mum :)

Beaded Butterfly toppers

You will need...

rice paper butterfly printed sheet (available from cake decorating stores)

silicone bead or drop pearl moulds (mine 'pearl drops' by First Impressions)

isomalt sticks or pearls

clear cake piping gel

cake glue

edible glitter

food colour of choice 

chef's gas torch

small sharp scissors or craft knife

paint brush used for food purposes only

I made two batches of cakes yesterday, both used isomalt in the toppers. I was burnt with the cooked stove top isomalt (that cake later in the week) and I also used for the first time isomalt sticks. 

Isomalt sticks are pre cooked isomalt, if it's first time you're using isomalt or you rarely do sugar work they are good option. However if you are frequent user I recommend cooking your isomalt from either powder or crystals.

Quick and easy to prepare the stick isomalt;

Break desired amount of sticks into pieces and place them in a microwave safe cup with a handle (I used pyrex) Melt in 15 second increments until clear and bubbles have formed. That's it, done!!

Remove from the microwave and add colour if desired, stir the colour in with a back and forwards waving motion to prevent bubbles forming. Once all bubbles have subsided, pour carefully (it's hot!!) into moulds. 

Allow to set and then unmould.

If you used a silicone mould you will have small bubbles on the surface of your pieces.

A quick pass over with a gas chef's torch will remove the bubbles and leave you with shiny pieces. If your moulded pieces are too long for the butterflies body, snap a piece off to shorten and neaten the end with the gas torch.

Butterfly Wings;

Lightly paint over selected butterflies with cake gel, sprinkle with edible glitter if desired. Leave overnight to dry.

Next morning with small sharp scissors or a craft knife on a craft mat, cut out the butterflies. I cut the body ends away too.

Gently fold butterfly and attach isomalt body with a little cake glue. Leave to dry for a few hours, support the wings by putting folded paper etc under them to create a "flying position". 

Use finished butterflies to top you cupcakes. 

Happy Baking or Butterfly making :) 

Very Violet Mistake

                                 very violet vanilla cupcake

Sometimes it's a huge advantage being self taught where baking is concerned; without preconceived/taught ideas you have a "freedom" to create... and sometimes it just makes you dumb!!

I was planning to bake small vanilla teacakes filled with blueberries & frosted with violet swiss meringue butter cream. Since they were for a special thank you gift I wanted a pretty topper and came up with modelling paste heart cut outs. I spent hours cake gluing crystallised violet petals to the hearts. Next day I popped the toppers into the prepared cakes, this is where I learnt a lesson your five year old already knows...

Sugar dissolves in moisture.

The tips of hearts dissolved in the moist frosting, the hearts collapsed and fell off leaving a trail of syrupy violet goo. 

If I had added toothpicks to the back of the hearts and raised them so they weren't touching the frosting this could have been avoided. Sooo, I've learnt something "not to do" & I'm looking forward to all new baking next week.

That's it for the end of my first week back, enjoy your weekend.

Happy Baking :) 

Voodoo Babies Cupcake picks

Lumi sees everything, knows every thing. A cheater has no where to escape but to confess.

For the young & young at heart,  turn bright and colourful voodoo babies into cupcake picks. Great for Mardi Gras, Halloween and all occasions in-between. 

Voodoo babies are actually key rings, so to turn them into cupcake picks use wire cutters to snip the top ring & slide off to remove.

Insert a matching or contrasting coloured toothpick.

Voodoo babies come in many different designs & 'spells', today I used 'Lumi'

I got my voodoo babies from SilverCrow Creations who carry a vast collection of kitsch, bizarre & fun bits and bobs.