Monday, April 22, 2013
Mango Swiss Buttercream + Dark Chocolate Cupcake
For days and months, I had been eager to try out a crafty term called 'stamping'. Who knew, scrap booking; a favourite past time of mine came in handy and the same method can be applied to make these simple, gorgeous looking cake toppers. This brilliant idea was inspired by few of my favourite cake makers. Instead of stamping on a piece of paper, this creative artsy idea is transferred onto a fondant.
If you're in need of a wow factor... give this idea a go. It can be stamped with any of your favourite rubber stamper; provided that it has never been used before for your scrap booking. I would highly recommend to use a brand new stamper when it comes to handling food. The robin cupcake topper immediately made these lusciously delicious cupcake a show stopper.
my chocolate cake . No vegetable oil and buttermilk. Instead, I cream the butter and sugar, and added sour cream, to the cake mixture. The result? An ultra moist, rich & dark chocolate cake. It tastes superb even on it's own.
To frost the cake? In the past, I used to make buttercream, with a mixture of a whole butter + 1/2 cup of shortening, due to the humidity. It helps to stabilize the frosting. However, I was never really crazy of the idea of having to add 6 cups or more of sifted powdered sugar. Hence, I decided to take a slightly longer approach which is well worth it. I am seriously in love with making Swiss Meringue Buttercream now. It's light, fluffy and the best part..silky smooth. It doesn't give on you and makes piping seriously easy. For any desired flavour of buttercream, add your puree or jam of choice. As for this Mango Swiss Buttercream, I used 1/2 cup of thick mango puree and whisk it together with the base of the buttercream. For a maximum flavour, prepare buttercream a day in advance to allow the flavours to meld together.
Doesn't this tantalize and satisfy your taste buds? I am surely satisfied. Crave no# 1: Checked.
Happy Monday y'all!!