I was a bit nervous about doing this! It was my friend Nikki’s 21st Birthday Party, so even more reason not to stuff up. My time management skills are close to non-existant, so it took a lot of careful planning and timing over 3 days for this to eventuate. Anyhow, we got there. And I was so happy with the end result, as was Nikki. I can’t believe I actually produced this!
Nikki wanted 70 cupcakes, half chocolate and half vanilla bean with pink and purple icing and white fondant hearts. It was also decided that I would make the Musk Layered Cake for the top layer, too. I was excited and up for the challenge! This is the first time I’ve ever properly done a cake for a party, and I really enjoyed it. Everything came together nicely and ran smoothly, with minimal disasters (there were still a couple!). The one thing I really wanted to nail were the cakes themselves. So many times at parties, the cakes, in particular cupcakes, whilst looking amazing, are often horribly dry, tasteless and crumbly to eat. I desperately wanted to achieve a tasty and fluffy cupcake as well as perfectly swirled buttercream icing. I was lucky I found 2 fantastic recipes that worked beautifully, and the cupcakes were so delish!
I used recipes from Taste.com (best website ever!) for both the vanilla cupcakes, and the chocolate cupcakes. I made another half of the vanilla cupcake recipe, and doubled the chocolate one, and they both made around 38 cupcakes each. A tip for the vanilla cupcakes – don’t substitute vanilla bean paste for extract or essence, or god forbid imitation essence!! I think the paste really made the cupcakes, plus I love the little flecks of vanilla bean, too.
For the fondant hearts, I simply used a small heart cutter from West’s, an amazing cake supplier in Burwood, Victoria. All you have to do is roll the fondant with a rolling pin between two sheets of baking paper until it is about 1cm thick, then cut away. I brushed a tiny amount of edible glitter on each heart, which I also got from West’s. Oh, and my fondant supplier, who also made the ’21’ on top of the Musk Cake, is amazing, check out her awesome cakes here!
For the buttercream, I just beat 350g of softened, salted butter until pale and creamy, and slowly added 5 cups of icing sugar mixture. Once all that is combined, then add your colouring/flavouring. I ended up making 2 batches of pink buttercream for the vanilla cakes, and another half of the recipe for the purple icing for the chocolate cakes. For the musk buttercream, I just added 3 drops of musk essence, and 4 rolls of crushed Musk Lifesavers. If you leave the buttercream in the fridge overnight like I did, make sure you take it out for it to come down to room temp about 2-3 hours before. Although, you can always buzz it in the microwave for 20 seconds.
I really enjoyed piping the cupcakes, and they weren’t as difficult as I expected them to be. Because I was SO over washing dishes, this time I just used the Multix disposable piping bags, which are available at most supermarkets, and come in a bright orange box in the baking aisle. However, I used a good quality large star nozzle, which worked perfectly. When you are piping a swirl, the key is to overlap the previous layer by about half, otherwise you will end up with big gaps and it will be uneven 😦
I can’t wait to make these cupcakes again, and if you ever want/need to make them, PLEASE use these Taste recipes. You won’t regret it I promise!!
Happy Birthday Nikki!