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For the frosting: Combine the brown sugar and heavy cream in a small microwave-safe bowl. Microwave, stirring once or twice, until smooth, about 30 seconds. Set aside to cool.
The not-too-sweet frosting pairs well with the rich chocolate cake and looks great swirled or toasted on the outside. Pipe it on to make pretty swirls and rosettes, or use a kitchen torch for a s ...
2. Swiss Meringue Buttercream. Light, smooth and not too sweet, Swiss meringue buttercream is made by heating egg whites and granulated sugar, whipping the mixture to stiff peaks and slowly adding ...
Buttercream swirls are piped onto the sides of a cake with a pastry bag. Cake decorating is the art of decorating a cake for special occasions such as birthdays, weddings, baby showers, national or religious holidays, or as a promotional item. It is a form of sugar art that uses materials such as icing, fondant, and other edible decorations. An ...
Just frost the cupcake with chocolate frosting, then decorate with candy corn and candy eyes to make a turkey face. ... Cupcakes are made up of red, orange and yellow swirl frosting with chocolate ...
A chocolate Hostess CupCake, showing the chocolate cake and icing, and the signature line of white squiggles. Hostess CupCake is an American brand of snack cake produced and distributed by Hostess Brands and currently owned by The J.M. Smucker Company.
Buttercream, also referred to as butter icing or butter frosting, is used for either filling, coating or decorating cakes. The main ingredients are butter and some type of sugar. Buttercream is commonly flavored with vanilla. Other common flavors are chocolate, fruits, and other liquid extracts.
Top with the remaining batter and swirl with a knife to create a cinnamon-sugar swirl. Bake at 350° until a toothpick inserted in the center comes out clean, 30 to 45 minutes.