Hidden Heart Cupcakes


Hidden Heart Cupcakes for my Wedding Day

I saw a picture on Pinterest showing hidden heart cupcakes and I fell in love with the idea. My mum and I catered my wedding on Saturday, so I thought this would be the perfect opportunity to test this technique out.

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I tried two batches. The first batch I flavoured the heart cake batter with rose water and the cupcake batter with vanilla bean. Individually both cakes tasted great, but I found the rose flavour was lost in the vanilla. I tried this again and added more rose water and it worked out much better.

What you will need:

Cupcake recipe (flavour and recipe of your choice)
Food colouring (of your choice)

Heart shaped cookie cutters (It is important that you pick a heart shaped cookie cutter that will fit inside the patty liner)

Method:

1. Bake the cake batter you will use to make the hearts from. I used a square tin and cut into slices. I also used a rectangular pan on the second batch. Either works fine… Just work out how to you get the most hearts from each tin.
2. Once the cake is cooled, use your cookie cutter to cut out hearts. NOTE: I put the hearts into a Tupperware container and put them in the freezer overnight (a few hours will work to). I found this helped to keep the heart shape and prevented them from crumbling) – much easier to handle.
3. Line your cupcake pans with patty liners and place two tablespoons of cupcake batter into each liner.
4. Place a heart into each liner (pointy end down), and push to the bottom of the liner.
5. Put an additional tablespoon of batter over the top and bake for required time.
6. Allow to cool and decorate as you wish.

I did some sample cupcakes… Didn’t want to waste a whole batch and get it wrong. So tried out two ideas and wanted to share this with you so you can see the difference.
The cupcake on the left shows you how the cupcake would turn out if you put a tablespoon of batter over the heart… The cupcake on the right is how it would turn out if you didn’t put the extra batter over the top.

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Here’s a YouTube tutorial I found. This video includes a vanilla bean cake recipe you could use, but like I said, if using your own recipe, you can skip the beginning of this video.

Hope you have as much fun as I did with this! Let me know how you go.
Happy Baking!

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Here are some additional sites you can visit that demonstrate this technique
http://www.goodtoknow.co.uk/recipes/537431/hidden-heart-cupcakes

Rose Swirl Cake


I made this Chocolate Rose Swirl cake for a friend: It was her sister’s 50th birthday. This cake is very simple to make and decorate. I love how the rose swirls create such a beautiful cover. I added the pink flowers to break it up and give it a touch of colour.
I’ve put together a quick HOW TO so you can recreate this look.
Hopefully you enjoy creating this as much as I did.

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What you need:
Cake recipe of your choice – I used Devil’s Food Cake
Chocolate butter cream frosting
Fondant
Tylose powder

Tools:
Wilton 1M tip
5 Petal cutter
Embossing/Texture/Impression mat
Piping bag
Rolling pin
Cake board
Drinking glass
Aluminium foil

How to create rose swirls:

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I’ve included a YouTube tutorial by Lori’s Bakery that helped me with this rose swirl technique. Hopefully it will help you to!

To make the flowers:

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I used fondant and added tylose powder. Roll the fondant out to 2mm thickness. Use an embossing mat at this point.I don’t actually own a proper embossing mat, they can be quite expensive. I do however own a heart shaped cookie cutter set that came with some embossing mats. I used the second mat pictured and used my fingers to apply enough pressure to transfer the pattern on to the fondant. To get a continuous pattern going, when you get close to the edge of the heart, stop and reposition the mat where you left off and reapply pressure. I think this is a great way to hone skills – you don’t need to own every piece of cake decorating supplies in order to achieve the look you are after.  Remember to lightly cover your embossing mat with cornstarch to prevent the fondant from sticking. Once you have embossed your fondant, use the petal cutter.

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I used a 5 Petal Plunger Cutter. I find these so easy to use. You can use a conventional cutter also, just be sure to gently apply pressure to the fondant when removing it from the cutter. Too much pressure you can indent or mis-shape the fondant.

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 To give the flower some shape, cover a glass with aluminium foil and create a shallow dip. Place the flower in this dip and it will dry to that shape. Again… cost saving! Allow to dry overnight.

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Use some left over butter cream frosting to apply the flowers to the cake.

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