Layer Cake Shop BLOG

ORANGE CREAMSICLE CUPCAKES May 27 2014, 0 Comments

We are having so much fun coming up with summer inspired cupcake recipes! No summer is complete in my book without frozen creamsicles, so orange creamsicle cupcakes were a no-brainer. Lori whipped these up in our kitchen last week and oh my goodness.. yum! These cupcakes really do taste like creamsicles, creamy with a strong hint of orange.

We swapped out some of the water in our recipe for orange juice and added a container of orange creamsicle yogurt. This gave the cake a light creamsicle flavor and made for a nice moist cake. 

We swirled(yes, thats a verb here at Layer Cake Shop) them with cream cheese frosting flavored with a couple drops of orange oil and colored with just a drop of orange coloring. Creamy and orangey, just like a creamsicle cupcake should be! Topping them with a popsicle stick gives a fun little nod to their frozen treat inspiration.

Make your favorite white cupcake recipe, or use a white cakemix, subbing 1/3 cup of the liquid for orange juice and adding 1 container of orange creamsicle yogurt. Bake in white baking cups and set aside to cool. While your cupcakes cool make your frosting.

This recipe makes a really creamy frosting that pipes really nicely, but will need to set up in the refrigerator and be stored in a cool place. To make your frosting cream the cream cheese and butter in the bowl of a stand mixer. Add powdered sugar and cream until blended well and fluffy. Add milk, vanilla, flavoring oil, and food coloring and mix well.

Place your decorating tip into your decorating bag and make sure its snuggly fit. You may need to trim the end of your decorating bag to accommodate such a large tip. I did this and now its my designated cupcake frosting bag. Place your decorating bag into a large mouth glass and roll the edge of the bag down a bit. Fill your decorating bag with frosting and twist the end of your bag to secure. Now your ready to frost!

Pipe high swirls of frosting starting on the outside edge of your cupcake and working your way around, making smaller swirls as you go. We did 2 swirls of frosting around the cupcake then squeezed just a bit in the middle and quickly pulled up, making a small dollop of frosting to finish them off. 

Once you're finished frosting top with a popsicle stick. We broke our in half so they wouldn't be too tall, but be careful. You don't want your friends eating splinters of wood! After your cupcakes are frosted we recommend letting the frosting set up in a cool place. Cream cheese frosting melts easily. If your air temperature is warm you may want to consider storing them in the refrigerator until serving.

To serve place your orange creamsicle cupcakes in orange tulip baking cups and admire your happy friends devour them! Enjoy!

 greta

 

 


SNOW CONE CUPCAKES May 22 2014, 0 Comments

Our snow cone cupcakes were inspired by hot summer days and all the summer carnivals we can't wait for! I know I say everything is my favorite, but really, these are one of my favorite favorites! They look just like real snow cones and the combination of crunchy chunky sugar, sweet frosting with just a hint of raspberry, and yellow cake is so crazy good!

It was a total happy accident that we happened to just get our new mini taster spoons in the shop. Don't they just look darling topping snow cone cupcakes?! They certainly up the "realness" factor.

I think these cupcakes would look pretty cute using just about any chunky sugar color combination, but we opted for classic red, blue and white.

Bake 24 of your favorite yellow cupcakes in white baking cups. While your cupcakes cool make your frosting. This is double recipe of our favorite sturdy decorator frosting. To make your frosting cream shortening in the bowl of a stand mixer. Add powdered sugar and cream until blended well and fluffy. Add milk, vanilla, salt, cream of tartar, flavoring oil, and food coloring and mix well. We added just a few drops of blue coloring to make a pale blue frosting. Keep your frosting covered to prevent drying.

Once your cupcakes are completely cool you're ready to frost! Pour each of colored chunky sugars into separate bowls. Using your ice cream scoop, scoop up some frosting and drag the top of your scoop along the edge of your frosting bowl. This will give your scoop of frosting a nice flat bottom. Press the frosting onto the top of your cupcake and release your scoop. The whole process is just like scooping ice cream. Sprinkle each cupcake as you frost them because the frosting sets up quickly and when this happens your sprinkles won't want to stick. Carefully sprinkle each third of your frosted cupcake with each color of chunky sugar.  

Once you're finished frosting gently drop each cupcake into a rainbow dot nut cup. I was so excited to realize that pre-baked cupcakes fit perfectly into these nut cups. If you're baking on a warm day I would recommend placing these cupcakes in the refrigerator for a while to set up after decorating. If your air temperature is very warm it would be best to keep them in a cool spot until serving. 

Make snow cone cupcakes for your next summery gathering! You'll be the star of the party!

 greta


PINK COTTON CANDY CUPCAKES May 20 2014, 0 Comments

I'm dying of cuteness over here! Pink, happy, fluffy, sweet cotton candy cupcakes are one of my new favorites! Our shop cupcake baker Lori made these recently for one of her customers and I knew we just had to recreate them. These babies deserve to be photographed!

We flavored our frosting with just a few drops of cotton candy flavoring oil. I love all our flavoring oils and the trick to using them is to not use too much. I error on the side of "just a hint of flavor" rather than too much. Too much is just not good, I've done it.

The puffs of cotton candy were easy to make and I'm loving them on top of the paper sticks. Super sweet and fun!

Bake 24 of your favorite yellow cupcakes in white baking cups. While your cupcakes cool make your frosting. This recipe makes a really sturdy frosting that piles high nicely and stays put unless the air temperature is really warm. In that case set your cupcakes in the refrigerator to set up after frosting. To make your frosting cream shortening in the bowl of a stand mixer. Add powdered sugar and cream until blended well and fluffy. Add milk, vanilla, salt, cream of tartar, flavoring oil, and food coloring and mix well. Keep your frosting covered to prevent drying.

Place your decorating tip into your decorating bag and make sure its snuggly fit. You may need to trim the end of your decorating bag to accommodate such a large tip. I did this and now its my designated cupcake frosting bag. Place your decorating bag into a large mouth glass and roll the edge of the bag down a bit. Fill your decorating bag with frosting and twist the end of your bag to secure. Now your ready to frost!

Pipe high swirls of frosting starting on the outside edge of your cupcake and working your way around, making smaller swirls as you go. We did 2 swirls of frosting around the cupcake then squeezed just a bit in the middle and quickly pulled up, making a small dollop of frosting to finish them off. 

Once you're finished frosting make your cotton candy toppers by pulling off a ping pong ball size piece of cotton candy, carefully balling it up just a touch and then inserting a lollipop stick. This took me a couple tries before I was satisfied with a "cotton candy balling technique". I was aiming to keep the cotton candy fluffy and not too smooched up.

Place your cotton candy toppers on your cupcakes and giggle a little bit. They made us giggle! Keep in mind that cotton candy starts looking pretty sad after sitting out for a while. I would suggest making these cotton candy toppers on the day that you will be serving them.

Cupcake fans will LOVE them! I promise! Enjoy!

greta

 


EASTER BASKET CUPCAKES April 20 2014, 0 Comments

Our pretty and super vintage looking filigree basket handles were one of the earliest Layer Cake Shop products. I remember when we first got them in I made a batch of Easter basket cupcakes for our family Easter celebration with bright green frosting and a little pile of jelly beans tucked in the middle. They were a big hit and because its been 6 years since our last Easter basket cupcakes I thought it was time for more!

This time around we decided on a soft vintage color palette and homemade chocolate rabbits instead of jelly beans. Our shop baker Lori created these and she decided they are one of her very favorite cupcake projects yet! Aren't they sweet! 

Bake 24 of your favorite yellow cupcakes in light blue foil baking cups. While your cupcakes cool make your chocolate rabbits. To make 24 chocolate rabbits in 4 different colors set out 4 microwave safe bowls. In each bowl place 3 ounces of super white candy melts and about .5 to 1 ounce of another color candy melts. This will give you soft pastel colored chocolate. We suggest using pink, blue, purple, and yellow. Melt 1 bowl of candy melts for 30 seconds at a time just until melted. Do not overheat! Pour into a disposable decorating bag, snip the corner, and pipe melted chocolate into your rabbit mold. We used the smallest rabbit in our rabbit assortment mold. After filling your mold place in the freezer for a few minutes until the rabbits pop out easily. Repeat with your candy melts until you have 24 rabbits.

Mix up a batch of your favorite decorator frosting, or used canned, and tint pastel green using our mint green gel paste coloring. Snip the end of your disposable decorating bag, insert your medium coupler, pop on your large grass tip, and screw on your coupler ring. Fill your decorating bag with your frosting and you're ready to decorate!

To create a grass effect place the frosting tip very close to the cupcake, squeeze out frosting, and then pull up quickly. You may want to practice on a plate first. I like to start in the middle of the cupcake and make my way to the edge as I go. Once your cupcake is full of pretty frosting grass add your rabbit, basket handle and finish with a sweet buttercup flower.

Your Easter guests are going to love them! Enjoy!

 greta

 

 


COCONUT CHICK CUPCAKES April 14 2014, 0 Comments

While brainstorming Easter baking projects I just couldn't get my mind off these classic yellow fluffy coconut chick cupcakes! They just seem like the kind of Easter treat that Grandma used to make. They were fun and simple to make, and I love that the coconut is so forgiving. No need to get your frosting swirled just right! These sweet fluffy chicks were a huge hit with my girls and I'm sure they will be at your next Easter celebration!

Bake a batch of your favorite yellow cupcakes in bright yellow baking cups. While your cupcakes are baking scoop 1 cup of shredded coconut into a zip-top plastic baggie. To dye your coconut a pretty chick yellow try 2 drops of egg yellow coloring and 4-6 drops lemon yellow coloring. Zip your baggie shut and mush the coconut around until its a pretty uniform yellow color. Set your coconut aside and dye your frosting yellow using the same combination of food coloring, 2 drops of egg yellow and 4-6 drops of lemon yellow. 

Now its time to bring your little chickies to life! Frost a cupcake using a frosting spatula or table knife and immediately sprinkle on your coconut. I first tried rolling them in coconut, but they looked too flat. Sprinkling the coconut gives them a more "fluffy" chick appearance. Press an icing carrot into the cupcake about 1/3 of the way up from the edge of the baking cup and add 2 little black sugar pearls for perfect little beady chick eyes. I found using a tweezers for placing the eyes very helpful!

 greta


HOW MANY SPRINKLES DO I NEED? February 18 2014, 0 Comments

One of our most commonly asked questions is "How many sprinkles do I need?" Whether you need to bake 24 or 2400 cupcakes its great to be able to order just what you need, without worry that you'll run out of sprinkles. Thats why we decided to whip up some cupcakes and finally answer the great cupcake sprinkling mystery!

We sprinkled one batch fairly lightly and one batch more heavily because there isn't just one way to sprinkle a cupcake! As you can see the light sprinkling used 1/2 the bottle, and the heavy sprinkling used the whole bottle, on 24 cupcakes. All of our sprinkles come bottles and hold 3-4 ounces of sprinkles. We also sell sprinkles in bulk.  1 bulk bag = 4 bottles 

Now that we solved the great cupake sprinkling mystery we hope it helps you make easier ordering decisions. Happy sprinkling! 

 Shop our HUGE sprinkles selection! 

 greta