don't eat this cupcake

Nope, they are not poisoned. I just feel like i have so many excuses why i keep some decorated cupcakes in my freezer, chiller whatever you may want to call it. Not to be eaten. Just in case i have a guest. A student with a daughter. A friend celebrating her birthday. Sister visiting. Niece dropping by. You can think of so many reasons. Just let those cupcakes stay there for ...

This will be my collection of all the cupcakes i managed to photograph. I ruined a lot of photos when i dropped my notebook and was not able to do back up. :( These managed to stay alive.


















Most of these flowers are piped using only tip #104. Decorating with Buttercream Class includes piping flowers directly into cucpakes. Dec. 21, please see cake and deco class schedules.








Gumpaste and Fondant with Royal Icing class.

 
Italian Merengue Silky Buttercream


Piping Ube Buttercream on Mamon Cupcakes. Watch out for my Video on Baking Cakes and Cupcakes, coming soon.

More photos to come. If you think the Roses and Carnations are easy to make, just ask my students who took the lessons. First timers said they would rather bake bread, others end up liking them but admit it was really hard. What i find is the contrasting appreciation for the consistency of the fondant and gumpaste. Some could not get that a fondant will always be sticky, if you keep on kneading sugar into it until it satisfies your fingers that won't do the job. You have to learn how to live with the stickiness and deal with it using just enough sugar so it won't be too hard to handle during rolling and shaping etc.,

Some do get it, others and they are very few just cannot. Pity. Solution? Keep making fondant and use it until you get used to the feel of the fondant and the gumpaste. It is not brain surgery. Once you get the hang of it, it will be a walk in the park.

End of the day, i will do buttercream and royal icing once a week, but gumpaste and fondant once a month if i had to. So many tools to deal with when you do gumpaste and fondant, but very little tools needed with just the buttercream and royal icing.

I apologize if i am going to be very stingy with the gumpaste schedules, it is just so hard to teach, we usually finish around 4 pm and my kitchen turns inside out when i do teach this class. Same thing with the Buttercream class but it is not too expensive so i can make a compromise.