I was recently commissioned to create vintage cupcakes for a wedding. The wedding, itself, will have a turn of the century theme and cupcakes will flow with the theme. The bride graciously invited me to her bridal gown fitting,in order to have the cupcake be inspired by her dress. I was excited by the moment I saw her blush pink wedding dress, and later that night began to design the cupcakes. I knew beautiful blossom flowers and elegant roses were apropos for the occasion to match her dress. The cupcakes for the wedding will be individually wrapped in blush coloured paisley cupcake wrappers, giving the finally chicness to the cupcakes!
With weddings happening during this coming weekend and the spring /summer brides anxiously awaiting their special day I thought you might enjoy this tutorial on four styled Vintage Garden Cupcakes! It has become fashionable to serve cupcakes either with a matching cake or by themselves.
Vintage English Garden Cupcakes:
- Fmm 5 petal rose cutter, 35 mm, 40 mm, 65 mm, and 90 mm
- CelStick, medium
- Tap-IT mat
- Fmm 3-set rose leaf cutter
- Rose leaf veiner,ISAC
- High Rose Fashion mould, Ny
- PME st-50leaf nozzle
- Tooth picks
- Cornets, paper or disposable bag
- 2- recipes Bobbie’s Champagne cupcake
- Royal icing
- Plain 10 mm dragrees, chefrubber
- Food paste:
- Dusty rose,wine,SF
- Moss green, Wilton
- Fairy pink Lustre Dust,CC
- Gel Pen, Pink CK
Champagne Wedding Cupcakes
275 grams/ 9 ½ egg whites
1/8-teaspoon egg white powder
180 grams/ ¾-cup milk
375 grams/ 3 5/8-cup cake flour
20 grams/ 1½-Tablespoon baking powder
400 grams/ 2-cups sugar
180 grams/ ¾-cup Champagne, Rose
180 grams/ 1½ sticks or 6 ounces butter, cut into 1-Tablespoon, cubed
Prepare your mise en place and preheat the oven to 160 degrees C/ 325 degrees.
In the bowl of your standing mixer sift the flour and baking powder together.
Add butter in cubes.
On low speed, with the paddle attachment, add the milk in a steady stream.
In a measuring jug whisk the champagne, egg whites and vanilla.
Raise the speed to medium and start adding the egg white/champagne mixture in three batches. After each addition of the egg white/ champagne mixture beat for 25 seconds. Scrape down the sides as needed. Remove the bowl from the standing mixer, fold to ensure all the ingredients are amalgamate.
Using a medium size ice cream scoop fill each cupcake/muffin tin 3/4 filled.
Bake for 25-30 minutes or until the cake springs back when gentle pressed in the center and the tops of the cakes should be a light golden brown. Remove from the oven and allow the cakes to cool in the muffin/cupcake pan for about 5 minutes.
Prepare you 50/50 paste mixture and than colour the paste.
Fashion Vintage Garden Rose Cupcake:
The high fashion mould for 3 roses over lapping on the Vintage Garden Cupcakes will need to be prepared with a small amount of crisco. The mould is fairly easy to use and you will find the the 50/50 paste will pop out with ease.
The same cutter is used for both styles!
For the full 50 minute HD Vintage English Garden Cupcake
The video consists of:
The construction for each cupcake style.
How to assemble the blossoms.
How to dust and paint the unique edge of the blossoms.
How to create matching dragees to any colour scheme.
The “No Cutter” Vintage Garden Rose Cupcake.
I would love to see your Vintage English Garden Cupcakes and post the photo to my FaceBook page.
The bride loved the prototype, the flavor and the theme for her wedding cupcakes..I will keep you posted on the wedding event!