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Royal Wedding Cupcakes

With Royal Wedding fever now in full swing, and only 4 days left until the big day I thought I’d share a few cupcakes decorating ideas I put together.  Here in the UK we’ve been lucky enough to be given the day off as a national holiday (thanks Will & Kate!), so there will be thousands of viewing parties and the occasional street party going on so we can all help share in the celebrations.  But – those parties just don’t apply to the people living in the UK.  That’s right, all across the world friends will be getting together to watch the Royal Wedding and share in the festivities.  And what better way to celebrate than with cupcakes! 



For simplicities sake I decided to use Martha Stewart’s One Bowl Chocolate Cupcakes, but really – is there any other way to celebrate than with chocolate cake???  These cupcakes are super easy to bake, and since they only use one bowl you can use the extra bit of time to spend decorating rather than washing up.

The best thing about these cupcakes (aside from the fact they taste amazing) is that you can make all of the decorations yourself – even the little flags!  I’ve included a printable template for those below.  Instructions for the flowers and glittery balls are also below.


Martha Stewart’s One Bowl Chocolate Cupcakes

Ingredients:

3/4 Cup (94g) Cocoa Powder 
1 1/2 Cups (188g) Flour 
1 1/2 Cups (338g) Sugar 
1 1/2 tsp Baking Soda 
3/4 tsp Baking Powder 
3/4 tsp Salt 
2 Eggs 
3/4 Cup (178ml) Warm Water 
3/4 Cup (178ml) Buttermilk 
3 Tbsp Vegetable Oil 
1 tsp Vanilla Extract

Buttercream recipe of your choice – I just used plain vanilla


Instructions:

1.  Preheat oven to 350ºF (175ºC).  Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 2 – 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.

2.  Divide the batter evenly among 2 lined cupcake pans (24 individual cupcakes), filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack and let cool completely before icing and decorating.

3.  Pipe big swirls of buttercream icing onto the cupcakes and decorate using one of the below ideas.

Royal Wedding Sugarpaste Flowers


These flowers look a lot harder than they actually are – in fact they’re super easy, but you will need a special silicone mold and flower cutters to make them.  I bought my cutter and mold set a year or so ago, but unfortunately I can’t find the mold on the company website anymore.   The mold is called the 5 petal blossom veiner, so I’d suggest having a look around your local sugar craft supply store or eBay to see if they have it.  The cutters are a set of 2 different sized petunia cutters – available here

You’ll also need a few other things pictured below – edible pearls for the centers of the flowers, edible pearl lustre dust, and sugar floral paste & gel colours – both pictured here.


First you’ll need to colour your floral paste with a gel paste, and then roll it out so it’s nice and thin before (see here for an example) using the petunia cutters to cut out your flowers.  Next you’ll need to dust your flower silicone mold to prevent the flower paste from sticking – if you want your flowers to have a subtle sparkle to them dust the mold with silver lustre dust.  If you’d prefer them not to have any sparkle then lightly dust your mold with cornstarch (corn flour).  Place the flat floral paste flower cut out into the bottom of the mold, then place the top half of the mold on top of the bottom half and press firmly and evenly to create your flower shape.  Carefully lift off the top of the mold, and then gently peel the floral paste flower from the bottom half making sure you keep it’s newly formed shape.  Dry them upside down for at least half an hour to ensure they keep their shape.  Lastly you’ll need to give your flower a center by adding an edible pearl (or silver ball).  You can glue the pearls into the centers by using a tiny dot of icing.

Once your flowers are dry and your centers are stuck in place you can place them on top of your cupcakes to give them an elegant Royal Wedding look.  


Glitter Covered Balls


Another one of my favourite decorations are glittery balls.  These are so easy!  Simply roll a tiny bit of sugarpaste into a ball using your hands.  Next, brush each ball with a bit of edible glue (not pictured, but available at sugar craft stores & Hobby Craft in the UK).  Once the balls are coated in edible glue, simply drop them into a jar of edible glitter and roll them around until they’re entirely coated in glitter.  Use tweezers to carefully pick up the glitter covered ball, tapping off any excess glitter so it falls back into the jar, and then place them on your cupcakes.


Union Jack Cupcake Flags


Now I understand that not everyone has time to order the flower mold before the Royal Wedding, or even the desire to spend the time making those little flowers.  So, if you’re one of those people, then these Union Jack flags are for you!  They’re seriously easy to make.  I’ve done the hardest part for you be creating the flag template, which I’ve attached below so you can download and print it yourself.


** To download – click the orange download button on the top right hand corner of the PDP preview above.


After you’ve printed off the cupcake flags, simply cut them out along the faint dotted line, use a glue stick to cover the plain back side with glue and then place a toothpick in the middle of the paper & fold the paper over to form the flag.  See!  Told you they were simple!  Now all that’s left to do is sit back and enjoy the Royal Wedding!


This post also appears on the fabulously delicious website Cupcakes Take The Cake

Chocolate Cupcakes with Lavender Cream

So remember a few months ago when I tested Vanessa Kimbell’s recipe for the Chocolate Whoopie Pies that will appear in her new cook book Prepped?  Well, last month she still had a few recipes left that needed testing, so I offered to test one of her cupcake recipes for her.  I was really looking forward to testing these cupcakes because they were something completely different to anything I’ve made before.  I’m pretty sure Vanessa has several cupcakes recipes in her new book Prepped, but the ones I volunteered to test were her Chocolate and Lavender Cream Cupcakes.  These weren’t your typical cupcakes piled high with sugary icing, instead they were a more delicate chocolate cake that used lavender infused cream on top rather than buttercream.

   

 Vanessa’s chocolate and lavender cream cupcake recipe also gave me the opportunity to try something else new – making my first “butterfly cake”.  Before cupcakes made their way to the UK (in the last 10 years), butterfly cakes and fairy cakes were the most common mini cakes for children.  The butterfly cake or fairy cake gets it’s name from the way it looks when it’s finished.  The cupcake has a cone shaped hole cut out from the top, and is filled with cream or icing.  The part of the cake that had been cut out for the icing or cream to sit in is cut in half to form 2 semi circles, which are then placed on top of the icing or cream to look like butterfly wings. 

These cupcakes are probably more of a spring or summer cupcakes since they call for fresh lavender, but because I likely wouldn’t be able to find any fresh lavender Vanessa said dried lavender would also work, but I’d just have to use a smaller amount since dried lavender is stronger than fresh.  To be honest, I had a tough time finding dried lavender in February  – except for the stuff in scented drawer sachets but I was a little worried about any possible chemicals and added perfumes in them, so Vanessa was kind enough to contact one of her friends from Pennie Lavender Farm and had some culinary lavender sent to me the next day.  The lavender smelled amazing, and I’ve still got a ton of it sitting in a zip lock bag that I take out and sniff every once in a while!   

These cupcakes were definitely different than anything else I’d ever had before.  I wasn’t too sure I’d like the lavender cream because I’m not a huge fan of floral flavoured foods, but I was pleasantly surprised. As I mentioned before when I first tested Vanessa’s Whoopie Pies, I like sweet things.  I mean I really like sweet things. The lavender cream in this recipe doesn’t call for any added sugar, so you’ll get the full lavender flavour shining through.  As a recipe tester I had to follow the instructions exactly in order to make sure the recipe works as printed when it appears in the book.  After filling a few of my cupcakes with the unsweetened cream, I decided to add a couple tablespoons of icing sugar into the cream to sweeten it to suit my own taste.  I also thought these cupcakes would look really pretty with a light lavender coloured whipped cream rather than plain white, so suggested that in my feedback to Vanessa. The light lavender coloured cream is a little washed out in these pictures, but it really did look very pretty in person! 

Because of their floraly flavour and delicate cream filling, I’d say these cupcakes are more suited to grown up tastes.  They’d be perfect with a cup of afternoon tea and a table full of friends.  The recipe for these chocolate and lavender cupcakes will appear in Vanessa Kimbell’s new recipe book Prepped, and is available for pre-order on Amazon here, and will be available for purchase in stores in late May or early June.

Chocolate Cupcakes with Lavender Cream 

A soft, moist, rich chocolate sponge with a sweet, fresh lavender cream inside, this cupcake is lifted by the lavender’s minty tones. Serve it drizzled with milk chocolate and a scattering of lavender petals. Do make sure you use lavender with a closed bud to infuse your cream, because open petals have lost most of the essential oils that are responsible for the flavour. For the prettiest colour, use old-fashioned cottage garden lavender such as Hidcote. 

Makes 18 

Prep time 1 day to infuse the lavender into the cream and 20 minutes to prep 
Cooking time 20 minutes
Suitable for freezing? Yes, at step 6
Ingredients 
 
250g butter
250g Lavender sugar (Vanessa said it was ok to use plain white sugar, so I did)
4 large eggs
200g self-raising flour
1 level tsp baking powder
50g cocoa powder 

For the filling 

12 heads of fresh lavender (I used approx 6 teaspoons of dried lavender)
 600ml double cream
60g milk chocolate, for drizzling 

1. Put the lavender for the filling into the cream and leave to infuse for 24 hours or longer for a stronger flavour. If you’re in hurry, then double the lavender, gently bruise the flowers between your fingers and leave out of the fridge for 2–3 hours. 

2. Preheat the oven to 180°C/gas mark 4. 

3. Beat together the butter and sugar well until white and fluffy. Beat the eggs and add gradually to the creamed mixture A few tablespoons of the flour (use this from the allocated 200g) added in before you add the eggs will prevent the batter from curdling. (It’s not the end of the world if it does curdle; just keep going – the flour will bring it all together again when it’s added.) 

4. Sift in the flour and baking powder and cocoa powder into the creamed mixture. Mix well. 

5. Spoon the mixture into 24 large cupcake cases. Bake in the oven for 20 minutes until firm to the touch. Transfer to a wire rack to cool. They must be absolutely cool before you add the cream.

6. Strain the cream and whip to a firm consistency. Cut out a chunk from the top of each cupcake to make a hollow. 
7. Dollop a tablespoon of cream into each indentation. Cut the remaining piece of cake in half and place on top of the cream to give you an old-fashioned butterfly-cake effect. 
8. Melt the chocolate in a heatproof bowl over a pan of hot water, then drizzle  over the cakes. Scatter with open lavender flowers just before serving. 


C’mon England!!!

Ok, so I’ll admit it – I’m not much of a football (aka soccer) fan.  With the World Cup going on at the moment, I have to be pretty careful who I say that to.  People here take this game very seriously! Even though I’m not a big fan of football, I’ll still take any opportunity I can get to make a fun themed cupcake.  Wednesday was England’s last chance to make it into the 2nd round of the World Cup, so I decided I would bring some cupcakes into work to help the team England supporters.  

I found these cute – but slightly creepy looking little marshmallow England football players about a month ago, and immediately knew I would use them on top of my World Cup Cupcakes.  In keeping with the England theme I also tinted some of my vanilla cupcake batter red to create a two-toned cupcake in order to tie them in with England’s flag.  


The end result – Success!!!  For both my cupcakes and team England.  Everyone at work loved my cupcakes, and they really helped to get everyone in a patriotic mood before our office gathered together to watch the match and see England win against Slovenia, and move on to the 2nd round.  I managed to take a quick picture of the whole “team” moments before the were devoured.


Waffles with Strawberries and Whipped Cream

Waffles with Strawberries & Whipped Cream

We’ve been going strawberry mad in our house lately.  Between harvesting our own from the garden and regular visits to the local pick your own farm, we’ve got a lot of strawberries to use up.

These waffles with strawberries and whipped cream are probably my favourite breakfast of all time. Mum used make them for special occasions like birthdays and when our friends came to the house for sleepovers.

Last month I made some healthy sugar free & gluten free lemon poppyseed waffles with fresh strawberry sauce, but there’s just something about waffles with fresh strawberries and whipped cream that makes everything right in the world. The warmth of the fluffy waffles topped with cool silky clouds of whipped cream, topped off with sweet syrupy strawberries = a whole lotta AMAZING in your mouth.

Mum used my grandmas special waffle maker. I have no idea what brand it was, but it’ll be a vintage piece now that’s for sure. The main thing I remember about it was that the waffles were nice and square, and they weren’t super thick like a lot of the waffle makers make nowadays.

Strawberry Basket

The waffle maker I’ve had for years has been temperamental recently, so I was pleased to be invited along to an event with George Foreman Grills where I could test out their new Evolve Grill. I know what you’re thinking – what does a George Foreman Grill have to do with waffles? That’s what I thought too when I first received the invite, but then I realised that the George Foreman Evolve Grill was different than other grills. Why?

It can make waffles!  AND brownies!

The Evolve Grill has interchangeable plates that allow the grill to do triple duty. The grill plates are ceramic coated which has proved to be a breeze to clean after the cooking is done. In addition, there are interchangeable waffle plates, and a deeper pan that’s suitable for a variety of things including omlets, pizza, and brownies. During the event we tested out the grill and deep dish plates, by making seared sesame tuna & pesto and beetroot pizza. Both were amazing, and I was impressed with how well the Evolve Grill performed.

George Foreman Evolve Grill

Shortly after the event I was sent my very own Evolve Grill, along with a set of interchangeable waffle plates. I couldn’t wait to try them out. I didn’t have mum’s waffle recipe on hand, so I opted to try out Maison Cupcake’s Gluten Free Belgian Waffle recipe that she shared in last month’s Breakfast Club linky.

Waffles with Strawberries and whipped cream

Waffles with Strawberries and Whipped Cream

Yield: 8

Recipe slightly adapted from Maison Cupcake

Ingredients

    For the Strawberries and Whipped Cream
  • 250g Strawberries, washed and sliced
  • 2-3 Tbsp Castor Sugar
  • 300ml Double Cream
  • 2-3 Tbsp Icing Sugar
  • 1tsp Vanilla
  • For the Waffles
  • 2 Eggs
  • 300ml Whole Milk
  • 80g Butter, melted
  • 1 tsp Vanilla extract
  • 270g Gluten Free Self Raising Flour
  • 45g Caster Sugar

Instructions

    For the Strawberries and Whipped Cream
  1. Toss the sliced strawberries and 2-3 tablespoons of castor sugar into a bowl, and stir lightly to coat the berries in sugar. Set aside in the fridge for at lest half an hour so the strawberry syrup can develop.
  2. In a medium bow, place the double cream, 2-3 tablespoons of icing sugar and vanilla, and whip until medium soft peaks form. Set aside.
  3. For the Waffles
  4. Preheat your waffle maker (220ºC if using the Evolve Grill).
  5. Combine the the eggs, milk, melted butter, and vanilla extract into a medium bowl, and set aside.
  6. In a sepearate bowl, sift the gluten free flour and caster sugar.
  7. Slowly pour the liquid mixture into the dry ingredients while string constantly until most of the lumps are incorporated.
  8. Pour the batter onto the waffle maker, making sure not to overfill. Cook until golden brown according to the directions of your waffle maker.
  9. Serve with your fresh whipped cream and strawberries.
http://www.madewithpink.com/2015/06/waffles-with-strawberries-and-whipped-cream/

I like to consider these waffles breakfast, but they’ll easily double as a fantastic dessert.

Waffles with Strawberries and whipped cream

So what did I think of the George Foreman Evolve Grill?

Pros: I love the fact that this grill has interchangeable plates. The fact that they’re removable makes them sooo much easier to clean, and the ceramic coating on the main grill plates means nothing sticks. Although I’ve yet to try baking brownies in it, the deep dish pan cooked my pizza surprisingly well. The waffle plates make larger waffles than most other square waffle makers on the market, so I feel these are the perfect size. Normally I would have forced myself to eat two square waffles, but with the evolve I’m quite happy to stick to one, as one Evolve waffle equals about 1.5 regular square waffles.

The fact that I could have this grill sitting on my counter top and cook 3 different ways in it is really appealing, especially since I lack storage space so the more uses I can get out of an appliance, the better.

I also liked the digital display screen and timing feature on the Evolve. My previous George Foreman grills didn’t have this feature, and I do find it really handy – especially during pre-heating.

Cons:  The grill is on the large side, so if you’re counter top is small or cluttered it may be hard to find space for the Evolve in your kitchen. Compared to my other waffle maker, the Evolve takes considerably longer to cook my waffles to a nice golden brown colour, which also means you’ll get a crispier waffle.

Would I buy it?  Yes, probably. If I was in the market for another electric grill, the Evolve would be near the top of my list because of the removable & interchangeable plates because they make clean up so much easier – they’re dishwasher safe too!  At £149.99 the evolve certainly isn’t the cheapest grill on the market, so you’ll need to decide if the extra features & plates are worth it for you.

With thanks to George Foreman Grills for hosting the Evolve event, and providing me with the new Evolve grill.

And because this is a breakfast post, I’m submitting my waffles with strawberries and whipped cream to the Breakfast Club, this month hosted by Sarah over at Maison Cupcake, and co-hosted by myself.

BreakfastClub_badge0230

Creative Eclairs

How to make eclairs

A few years ago, and a few months after I started this blog I also started to use Google Analytics.  There was a lot to learn, but I enjoyed seeing that my baking and blogging efforts were actually being viewed by people all around the world. It was really neat to see the number of people visiting my blog each day, as well as where they came from.  My inner geek was starting to emerge!
 
I’ll always remember when I first began to notice that people were visiting my blog after being directed to it from another blog.  Not only were people reading my blog, but they liked it enough to actually link to it!  One of the very first people to link to my blog was Ruth Clemens who writes the baking blog The Pink Whisk.  I started following Ruth’s blog after that, and it wasn’t long after that I realised that not only did Ruth write her blog The Pink Whisk, but she also appeared on my TV screen each week in the very first season of The Great British Bake Off.
 
 
Over the next few weeks I was captivated by Ruth’s creations on the Great British Bake Off, so it came as no surprise when she was crowned runner up in the very first season.  Ruth’s bakes were so different from all the other contestants, they were polished and extremely creative.  Ruth’s creativeness and her passion for baking, combined with her charming personality have allowed her to publish a string of successful baking books, the most recent  titled Creative Eclairs focuses exclusively on Eclairs, and choux pastry creations. 
 
 
 
I’ll always have a soft spot for Ruth, so I was thrilled when I received a preview copy of Creative Eclairs to review.  The book is wonderfully written, and includes loads of clear and detailed step by step photographs – something I don’t think enough recipe books include.  The real highlight of the book are the recipes themselves.  There are so many unique flavour combinations to choose from, you’ll be able to make a new one each week for at least 6 months!  Just have a look at the recipe index pages below.
 
 
I couldn’t wait to try my hand at making eclairs.  With so many different flavours to choose from it was too hard to choose just, so I opted for two instead – original vanilla creme patisserie and the mocha creme patisserie.  Both fillings were so easy to make, and tasted absolutely delicious.  I had to restrain myself to make sure I din’t eat the whole lot with a spoon!
 
How to make eclairs
I will admit that I didn’t have instant success with the choux pastry recipe though.  Ruth’s recipe calls for 4 eggs to be used in the choux pastry, but I found that my choux dough was far too runny once the 4th egg was added, even with chilling.  This resulted in flat eclairs that deflated once out of the oven.  Luckily I had the step by step photos from the book to refer to.  It was clear that piped dough in the photos was much thicker and stiffer than mine, so I tried again using only 3 eggs.  This resulted in a choux dough that was much closer in consistency to the dough pictured in the book.  I ran into a similar problem the first time I tried to make choux pastry  last year to use in my Religiuese.  I combined the instructions in Creative Eclairs together with my previous choux learnings, and I was thrilled with the way my eclairs turned out.  They were absolutely delicious, and I can’t wait to try a new flavour combination.  
 
How to make eclairs

Vanilla Eclairs

Recipe by Ruth Clemens from the book Creative Eclairs
Adaptations are shown in pink.
 

Vanilla Crème Patissière

 
Ingredients
 
600ml (20fl oz) Whole Milk 
Seeds scraped from 1 Vanilla Pod, 5ml (1 tsp) vanilla bean paste or 5ml (1 tsp) vanilla extract 
100g (31⁄2oz) caster (superfine) sugar 
4 large egg yolks 
50g (13/4oz) cornflour (cornstarch)
 
Directions:
 
1. In a large jug whisk together the egg yolks and caster (superfine) sugar until the mixture is light and foamy. Add the cornflour and whisk again until of an even consistency. Set to one side.
 
2. Place the milk and vanilla in a medium pan and heat gently until just below boiling point. Whilst whisking the egg mixture continuously, add the warmed vanilla- infused milk a little at a time until both mixtures have been fully worked together.
 
3. Transfer the mixture back to the pan and over a medium heat, whisking continuously, bring to the boil. Continue to cook the crème patissière for 2 minutes until thick and glossy.
 
4. Remove the pan from the heat and transfer the mixture to a bowl. Contact-cover the top of the crème patissière with cling film (plastic wrap) to prevent a skin from forming, and allow to cool. Refrigerate once cooled.
 
5. When you are ready to use it, transfer the chilled crème patissière to a large bowl and beat with an electric hand mixer until it is a smooth and even consistency.
 
 

Basic Choux Pastry

 
Ingredients:
 
75ml (2 1⁄2fl oz) Water 
55ml (2fl oz) Whole Milk 
55g (2oz) Butter 
5ml (1 tsp) Vegetable or Sunflower Oil 
1⁄4 tsp Salt 
1 tsp Sugar 
100g (3 1⁄2oz) Plain (All-Purpose) Flour 
4 Large Eggs *I used 3
Sunflower or vegetable oil spray
 
Directions:
 
1. Place the water, milk, butter, oil, salt and sugar in a medium pan. Heat over a medium heat stirring frequently until the butter has melted. Bring to the boil and add the flour.  With the pan still on the heat, beat the mixture with a wooden spoon until it comes together into a ball.
 
2. Turn the heat down to low and continue to mix over the heat for 3 minutes.This helps to reduce any excess moisture and changes the paste from a rough shaggy texture to a much smoother, glossy paste. Remove from the heat and allow to stand for 2 minutes to cool slightly.
 
3. Add the eggs one at a time, beating the choux well after each addition until all the eggs have been incorporated. Continue to mix until the consistency returns to a smooth, glossy texture before adding the next egg.
 
When all the eggs have been incorporated, the choux pastry will be glossy with a thick, medium-firm texture.  Transfer to a bowl and cover with cling film (plastic wrap). Allow to cool fully then refrigerate for at least 1 hour. This makes the choux pastry much easier to pipe neatly.
 
4.  Once chilled, transfer the choux pastry to a piping (pastry) bag fitted with an 18mm (3⁄4in) piping nozzle (tip). A serrated pen (French style) nozzle (tip) is ideal for éclairs as it creates ridges in the piped éclairs which allow the dough to expand evenly on baking, avoiding any cracking across the top. *I couldn’t find my serrated nozzle (only the Wilton 1M tip which is too deep) so instead I ran a fork lightly down the piped eclairs. This worked great.
 
5. Preheat the oven to 160°C (fan) /180°C /350°F/ Gas Mark 4.  Pipe the choux pastry into éclairs or choux buns of the desired size using an even pressure to keep the width of each éclair the same.  Any peaks or misshapen ends can be smoothed with a dampened finger once piped.
 
6.  Spray the éclairs lightly with a vegetable or sunflower oil. This light coating prevents the crust from forming on the éclairs too early in the baking process, allows the choux pastry to expand evenly, and helps prevent the top of the finished éclair from cracking.  Bake for 40 – 50 minutes until golden brown.  Transfer to a wire rack and allow to cool completely.
 
 
To Assemble the Eclairs:
 
1. Pierce the base of the éclair once at each end using a small piping nozzle (tip) (for larger 15cm/6in éclairs, also pierce a hole in the middle of the base).
 
2. Add the filling to a piping (pastry) bag fitted with a filling tip – these are also known as Bismarck tips or cupcake filler nozzles (tips), such as Wilton 230.
 
3. Insert the filler nozzle (tip) into the pierced hole at one end and squeeze in the filling gently. Remove the tip and place it into the hole at the opposite end and fill again, just until you see a little movement of the filling at the hole in the opposite end.
 
4. Clean off any excess filling from the base of the éclair with your fingertip or by swiping it across the lip of a small jug.
 
5. Place the warmed liquid fondant (recipe below) in a shallow open bowl – big enough to fit the length of the éclair easily.  Dip the top of the éclair into the mixture. Then with one end leading and the rest following, moving in an arc to remove it from the bowl and allow the excess to drain from one end.  
 
If you’re adding any sprinkles on top like I did, make sure to sprinkle them on immediately after dipping your eclair into the fondant before.  If you wait too long, the glaze will set and the sprinkles won’t stick. Place each éclair onto a wire rack, glazed-side up to set.
 
 

Fondant Glaze

 
Ingredients:
 
300g (10 1⁄2oz) White Sugarpaste (Fondant / ready-to-roll icing) 
30ml (2 tbsp) water
*I added a tiny amount of pink colouring, and 2 squares of white chocolate which made the fondant glaze more opaque.
 
1. Break the fondant into small pieces and place in heatproof bowl with the water. *I added my colouring and white chocolate in this step.
 
2. Heat gently in the microwave in short bursts, or over a pan of steaming water, stirring frequently, until the fondant melts.
 
3. Mix with an electric mixer until the consistency is smooth and even and no lumps remain.The glaze will begin to set while it cools, so use while it is still warm. It can easily be reheated to pouring consistency if it cools too quickly for use.
How to make eclairs
To celebrate the launch of Creative Eclairs a special blog hop is currently taking place.  Why not check out some of the other blogs participating to see what they made? A full list of the blogs taking place can be found here.
 
Creative Eclairs is available for early purchase now through the Stitch Craft Create website now for  £13.84, and will be available through Amazon UK here when it’s officially released the 25th of April.
 
If you’re in the USA, Creative Eclairs is available now for $12.63 though Amazon.com here