So the GCSE’s are over,
the Proms have come and gone and it is now the question
of what to do all summer.
Work maybe... to pay
for the nails, fake tan, hair, makeup and the dresses!
So just wanted to say a huge thank you, to all that donated to
the competitions and to say well done to the winners.
For the ones that did not win we have the privilege of being
given the recipe to make the champagne cup cakes.
Believe me they are worth the time to make for a special occasion
Remember we will be running a Prom Competition next year
so keep an eye out and win the Prom of your dreams.
Below is the recipe, so enjoy making and please send in photos
of your finished cakes, we would love to see them. Have a great end
of term all of you and make sure to put up your uniforms and books
at the end of the year, make yourself some money for the summer!
Champagne Cupcake Blog
Congratulations to the winner of the ‘Education Recycle’ prom competition to win 24 of my Champagne Cupcakes! If you didn’t win…don’t be too disappointed, why not make your own!
For making the Champagne Cupcakes you’ll need:
For the cupcake base:
100g/4oz butter, soft
100g/4oz castor sugar
100g/4oz self-raising flour 2 large free range eggs
1 teaspoon vanilla extract (…the best you can find!)
For the vanilla butter cream icing:
110g butter
500g icing sugar, sieved
30ml semi skimmed milk
1 teaspoon vanilla extract
Decorations:
24 handmade champagne bottles molded from fondant icing (preferably made a few days before)
Silver sugar balls
You will also need 24 cupcake cases
Method:
Start by pre-heating your oven to 180 degrees/gas mark 4
Then make your cupcake sponge bases:
Place the butter and caster sugar in a bowl and using an electric whisk (or a wooden spoon and a lot of elbow grease!) beat together until it looks pale in colour and fluffy in texture.
Add the eggs one at a time, then the flour and vanilla extract. Mix until it is all combined. Place your cupcake cases into a muffin tin and put about two teaspoons of the mixture into each one. Bake for 20 minutes, when they look golden brown…they’re ready!
Remove the tin from the oven and let it rest for 5 minutes before you take the cupcakes out, this allows the sponge to relax and you’ll be less likely to have damaged cakes.
Put them onto a wire rack and let them cool completely.
While they are cooling you can make up your butter cream icing. Put all of the ingredients into a bowl and whisk until fluffy.
Now the fun part! Fill an icing bag with the butter cream and use a large star piping nozzle to make beautiful swirling circles. If you’re trying this for the first time you might find it easy to pick up each individual cupcake so you can aim the icing right to the edges.
Finish icing them all before you add decorations to allow the icing to set a little.
To make each Champagne bottle
You will need to colour some fondant icing in green, red, black and hold onto some white icing. Fondant icing can be a little sticky when you have added food colouring to it. If you can, colour your icing the day before you want to use it.
Shape the green icing into a bottle shape and put it to one side, then shape 23 other bottles. When they have started to harden up slightly, add the black ribbon, red seal and white labels. The ribbon is made by cutting thin strips of rolled black icing, the seal is a flattened ball of red icing and the labels are small squares of white icing. These can all be attached with a little dab of water.Leave your bottles to dry for as long as you can and then use some edible gold paint to highlight the tops of the bottles and…you’ve done it!
Place one bottle on each cupcake and decorate with the sliver sugar balls for bubbles!
Visit Cakes by Jacque Click Here
Work maybe... to pay
for the nails, fake tan, hair, makeup and the dresses!
So just wanted to say a huge thank you, to all that donated to
the competitions and to say well done to the winners.
For the ones that did not win we have the privilege of being
given the recipe to make the champagne cup cakes.
Believe me they are worth the time to make for a special occasion
Remember we will be running a Prom Competition next year
so keep an eye out and win the Prom of your dreams.
Below is the recipe, so enjoy making and please send in photos
of your finished cakes, we would love to see them. Have a great end
of term all of you and make sure to put up your uniforms and books
at the end of the year, make yourself some money for the summer!
Champagne Cupcake Blog
Congratulations to the winner of the ‘Education Recycle’ prom competition to win 24 of my Champagne Cupcakes! If you didn’t win…don’t be too disappointed, why not make your own!
For making the Champagne Cupcakes you’ll need:
For the cupcake base:
100g/4oz butter, soft
100g/4oz castor sugar
100g/4oz self-raising flour 2 large free range eggs
1 teaspoon vanilla extract (…the best you can find!)
For the vanilla butter cream icing:
110g butter
500g icing sugar, sieved
30ml semi skimmed milk
1 teaspoon vanilla extract
Decorations:
24 handmade champagne bottles molded from fondant icing (preferably made a few days before)
Silver sugar balls
You will also need 24 cupcake cases
Method:
Start by pre-heating your oven to 180 degrees/gas mark 4
Then make your cupcake sponge bases:
Place the butter and caster sugar in a bowl and using an electric whisk (or a wooden spoon and a lot of elbow grease!) beat together until it looks pale in colour and fluffy in texture.
Add the eggs one at a time, then the flour and vanilla extract. Mix until it is all combined. Place your cupcake cases into a muffin tin and put about two teaspoons of the mixture into each one. Bake for 20 minutes, when they look golden brown…they’re ready!
Remove the tin from the oven and let it rest for 5 minutes before you take the cupcakes out, this allows the sponge to relax and you’ll be less likely to have damaged cakes.
Put them onto a wire rack and let them cool completely.
While they are cooling you can make up your butter cream icing. Put all of the ingredients into a bowl and whisk until fluffy.
Now the fun part! Fill an icing bag with the butter cream and use a large star piping nozzle to make beautiful swirling circles. If you’re trying this for the first time you might find it easy to pick up each individual cupcake so you can aim the icing right to the edges.
Finish icing them all before you add decorations to allow the icing to set a little.
To make each Champagne bottle
You will need to colour some fondant icing in green, red, black and hold onto some white icing. Fondant icing can be a little sticky when you have added food colouring to it. If you can, colour your icing the day before you want to use it.
Shape the green icing into a bottle shape and put it to one side, then shape 23 other bottles. When they have started to harden up slightly, add the black ribbon, red seal and white labels. The ribbon is made by cutting thin strips of rolled black icing, the seal is a flattened ball of red icing and the labels are small squares of white icing. These can all be attached with a little dab of water.Leave your bottles to dry for as long as you can and then use some edible gold paint to highlight the tops of the bottles and…you’ve done it!
Place one bottle on each cupcake and decorate with the sliver sugar balls for bubbles!
Visit Cakes by Jacque Click Here
For the ones that did not win we have the privilege of being
given the recipe to make the champagne cup cakes.
Believe me they are worth the time to make for a special occasion
Remember we will be running a Prom Competition next year
so keep an eye out and win the Prom of your dreams.
Below is the recipe, so enjoy making and please send in photos
of your finished cakes, we would love to see them. Have a great end
of term all of you and make sure to put up your uniforms and books
at the end of the year, make yourself some money for the summer!
Champagne Cupcake Blog
Congratulations to the winner of the ‘Education Recycle’ prom competition to win 24 of my Champagne Cupcakes! If you didn’t win…don’t be too disappointed, why not make your own!
For making the Champagne Cupcakes you’ll need:
For the cupcake base:
100g/4oz butter, soft
100g/4oz castor sugar
100g/4oz self-raising flour 2 large free range eggs
1 teaspoon vanilla extract (…the best you can find!)
For the vanilla butter cream icing:
110g butter
500g icing sugar, sieved
30ml semi skimmed milk
1 teaspoon vanilla extract
Decorations:
Below is the recipe, so enjoy making and please send in photos
of your finished cakes, we would love to see them. Have a great end
of term all of you and make sure to put up your uniforms and books
at the end of the year, make yourself some money for the summer!
For making the Champagne Cupcakes you’ll need:
100g/4oz castor sugar
100g/4oz self-raising flour 2 large free range eggs
1 teaspoon vanilla extract (…the best you can find!)
500g icing sugar, sieved
30ml semi skimmed milk
1 teaspoon vanilla extract
24 handmade champagne bottles molded from fondant icing (preferably made a few days before)
Silver sugar balls
You will also need 24 cupcake cases
Method:
Start by pre-heating your oven to 180 degrees/gas mark 4
Then make your cupcake sponge bases:
Place the butter and caster sugar in a bowl and using an electric whisk (or a wooden spoon and a lot of elbow grease!) beat together until it looks pale in colour and fluffy in texture.
Add the eggs one at a time, then the flour and vanilla extract. Mix until it is all combined. Place your cupcake cases into a muffin tin and put about two teaspoons of the mixture into each one. Bake for 20 minutes, when they look golden brown…they’re ready!
Remove the tin from the oven and let it rest for 5 minutes before you take the cupcakes out, this allows the sponge to relax and you’ll be less likely to have damaged cakes.
Put them onto a wire rack and let them cool completely.
While they are cooling you can make up your butter cream icing. Put all of the ingredients into a bowl and whisk until fluffy.
Now the fun part! Fill an icing bag with the butter cream and use a large star piping nozzle to make beautiful swirling circles. If you’re trying this for the first time you might find it easy to pick up each individual cupcake so you can aim the icing right to the edges.
Finish icing them all before you add decorations to allow the icing to set a little.
To make each Champagne bottle
You will need to colour some fondant icing in green, red, black and hold onto some white icing. Fondant icing can be a little sticky when you have added food colouring to it. If you can, colour your icing the day before you want to use it.
Shape the green icing into a bottle shape and put it to one side, then shape 23 other bottles. When they have started to harden up slightly, add the black ribbon, red seal and white labels. The ribbon is made by cutting thin strips of rolled black icing, the seal is a flattened ball of red icing and the labels are small squares of white icing. These can all be attached with a little dab of water.Leave your bottles to dry for as long as you can and then use some edible gold paint to highlight the tops of the bottles and…you’ve done it!
Place one bottle on each cupcake and decorate with the sliver sugar balls for bubbles!
Visit Cakes by Jacque Click Here
Add the eggs one at a time, then the flour and vanilla extract. Mix until it is all combined. Place your cupcake cases into a muffin tin and put about two teaspoons of the mixture into each one. Bake for 20 minutes, when they look golden brown…they’re ready!
Remove the tin from the oven and let it rest for 5 minutes before you take the cupcakes out, this allows the sponge to relax and you’ll be less likely to have damaged cakes.
Put them onto a wire rack and let them cool completely.
While they are cooling you can make up your butter cream icing. Put all of the ingredients into a bowl and whisk until fluffy.
Now the fun part! Fill an icing bag with the butter cream and use a large star piping nozzle to make beautiful swirling circles. If you’re trying this for the first time you might find it easy to pick up each individual cupcake so you can aim the icing right to the edges.
Finish icing them all before you add decorations to allow the icing to set a little.
To make each Champagne bottle
You will need to colour some fondant icing in green, red, black and hold onto some white icing. Fondant icing can be a little sticky when you have added food colouring to it. If you can, colour your icing the day before you want to use it.
Shape the green icing into a bottle shape and put it to one side, then shape 23 other bottles. When they have started to harden up slightly, add the black ribbon, red seal and white labels. The ribbon is made by cutting thin strips of rolled black icing, the seal is a flattened ball of red icing and the labels are small squares of white icing. These can all be attached with a little dab of water.Leave your bottles to dry for as long as you can and then use some edible gold paint to highlight the tops of the bottles and…you’ve done it!
Place one bottle on each cupcake and decorate with the sliver sugar balls for bubbles!
Visit Cakes by Jacque Click Here
Put them onto a wire rack and let them cool completely.
While they are cooling you can make up your butter cream icing. Put all of the ingredients into a bowl and whisk until fluffy.
Now the fun part! Fill an icing bag with the butter cream and use a large star piping nozzle to make beautiful swirling circles. If you’re trying this for the first time you might find it easy to pick up each individual cupcake so you can aim the icing right to the edges.
Finish icing them all before you add decorations to allow the icing to set a little.
To make each Champagne bottle
You will need to colour some fondant icing in green, red, black and hold onto some white icing. Fondant icing can be a little sticky when you have added food colouring to it. If you can, colour your icing the day before you want to use it.
Shape the green icing into a bottle shape and put it to one side, then shape 23 other bottles. When they have started to harden up slightly, add the black ribbon, red seal and white labels. The ribbon is made by cutting thin strips of rolled black icing, the seal is a flattened ball of red icing and the labels are small squares of white icing. These can all be attached with a little dab of water.Leave your bottles to dry for as long as you can and then use some edible gold paint to highlight the tops of the bottles and…you’ve done it!
Place one bottle on each cupcake and decorate with the sliver sugar balls for bubbles!
Visit Cakes by Jacque Click Here
Now the fun part! Fill an icing bag with the butter cream and use a large star piping nozzle to make beautiful swirling circles. If you’re trying this for the first time you might find it easy to pick up each individual cupcake so you can aim the icing right to the edges.
Finish icing them all before you add decorations to allow the icing to set a little.
To make each Champagne bottle
You will need to colour some fondant icing in green, red, black and hold onto some white icing. Fondant icing can be a little sticky when you have added food colouring to it. If you can, colour your icing the day before you want to use it.
Shape the green icing into a bottle shape and put it to one side, then shape 23 other bottles. When they have started to harden up slightly, add the black ribbon, red seal and white labels. The ribbon is made by cutting thin strips of rolled black icing, the seal is a flattened ball of red icing and the labels are small squares of white icing. These can all be attached with a little dab of water.Leave your bottles to dry for as long as you can and then use some edible gold paint to highlight the tops of the bottles and…you’ve done it!
Place one bottle on each cupcake and decorate with the sliver sugar balls for bubbles!
Visit Cakes by Jacque Click Here
To make each Champagne bottle
You will need to colour some fondant icing in green, red, black and hold onto some white icing. Fondant icing can be a little sticky when you have added food colouring to it. If you can, colour your icing the day before you want to use it.
Shape the green icing into a bottle shape and put it to one side, then shape 23 other bottles. When they have started to harden up slightly, add the black ribbon, red seal and white labels. The ribbon is made by cutting thin strips of rolled black icing, the seal is a flattened ball of red icing and the labels are small squares of white icing. These can all be attached with a little dab of water.Leave your bottles to dry for as long as you can and then use some edible gold paint to highlight the tops of the bottles and…you’ve done it!
Place one bottle on each cupcake and decorate with the sliver sugar balls for bubbles!
Visit Cakes by Jacque Click Here
Place one bottle on each cupcake and decorate with the sliver sugar balls for bubbles!
