Welcome to the Cake Decorators Q&A
best cupcake topping recipe?
Hey Gurus
i am very excited that I am launching my new cake business next weekend! I am having a wee open house afternoon with lots of cake tasting, special offers for cakes booked on the day and my son, a very handsome, cocktail barman, (well I am biased, but he is!) is making me a signature launch cocktail to tempt my lovely guests to fill my diary……all very good. 🙂
I think its best to make cupcakes, though my chosen speciality is cake, but I thought this would give the best way to showcase different flavours, my dilema however, Im not sure what is the best topping recipe that will keep its piped shape for the afternoon? Not having done very many I am a bit inexperienced in this field but feel confident my very lovely friends (YOU) over at Q&A will help……. 😉 x
Lou
Hey Gurus
i am very excited that I am launching my new cake business next weekend! I am having a wee open house afternoon with lots of cake tasting, special offers for cakes booked on the day and my son, a very handsome, cocktail barman, (well I am biased, but he is!) is making me a signature launch cocktail to tempt my lovely guests to fill my diary……all very good. 🙂
I think its best to make cupcakes, though my chosen speciality is cake, but I thought this would give the best way to showcase different flavours, my dilema however, Im not sure what is the best topping recipe that will keep its piped shape for the afternoon? Not having done very many I am a bit inexperienced in this field but feel confident my very lovely friends (YOU) over at Q&A will help……. 😉 x
Lou
Hey Loufairy2
Congratualtions are in order for you business venture, I hope everything runs smoothly. Why wouldn’t it when you’ll have a handsome assistant with you?
There are hundreds of topping ideas in youtube, I just had a look
https://www.youtube.com/results?search_query=best+frosting+recipes
I wouldn’t recommend offering frostings with cream cheese unless you know it can be kept refrigerated. I’ve been told by environment health department that it can be kept out in a cool environment for about an hour. I know people have differing opinions on this. It would be difficult if you were making it for a wedding or any other celebration where it would need to be displayed out for longer. Same for Swiss and French buttercream, both contain uncooked egg elements. Swiss butter cream has uncooked egg whites, French butter cream has uncooked egg yolks. Italian butter cream is fine, the egg whites are cooked by the boiling hot sugar. I think it’s best to stick with products inclusions which are considered shelf stable, such as chocolate, peanut, jam, nutella and good old butter cream frosting in different flavours! Any hows take a look at youtube for inspiration and keep in mind where these frostings will be displayed. Very good luck and best wishes for next weekend. xx
