5 Sandwich the cool cakes together with a layer of buttercream
and top with a generous spread of toffee sauce.
STICKY TOFFEE CUPCAKES WITH SALTED CARAMEL (Makes 12 cupcakes) FOR THE CUPCAKES: 180g dates, pitted and chopped 1 tsp vanilla extract 180g self-raising flour 1 tsp bicarbonate of soda 80g unsalted butter, softened 150g light muscovado sugar 2 eggs, lightly beaten FOR THE BUTTERCREAM
(caramel method): 125g white caster sugar 80ml double cream 1/2 tsp salt 1 tsp vanilla extract Alternative (dulce de leche method): 3 or 4 tbsp dulche de leche 1/2 tsp sale 1 tsp vanilla extract 160g salted butter, softened 200g icing sugar, sifted METHOD: 1 Preheat the oven to 180degC / fan 170degC / 350degF / gas mark 4.
To make the buttercream
filling, beat the butter until smooth and creamy, then gradually beat in icing sugar.
Introduce a more luxurious look with this pillow trio featuring the new Buttercream
collection of continental craft components, finished home decor items, baking supplies and unique print fabrics create by and available only at Jo-Ann Fabric and Craft Stores.
5) When cool, sandwich together with jam and buttercream
sprinkle with icing sugar.
Once the cake has completely cooled, spread a little of the buttercream
onto a cake board or serving stand.
Now spread the buttercream
ready for the next layer and place the top layer on the cake.
The bowl is a traditional Victoria sponge with jam and buttercream
filling, the scoops of ice cream are made from different flavoured chocolate and the strawberries and wafers from fondant icing all finished off with a sprinkle of marshmallows.
4 Using a palette knife, spread the uncoloured buttercream
icing on half of the cupcakes.
3 Pipe the buttercream
on to the cupcakes using a piping bag and then add the coins and decorative balls.
Dreams: Small cakes, Big Scoops, and Sweet Treats gathers recipes home cooks can use from Smallcakes, a cake bakery known for producing original recipes for cupcakes and small treats.
Scott and Ginger toasted their union with champagne and shared in the traditional cutting of the bride's cake Mississippi magnolias artfully replicated in fondant complemented the bride's ivory buttercream