This cake, Ella and my sister made for my mom’s birthday. I love how this recipe can be used to make any cake or cupcake creation-use your imagination! My girls (with the help of my sister) made this adorable St.Patricks Days cake! She used the recipe above with a white chocolate drip (you’ll have to google the how-to for that one, ha!). (next picture)įinn wanted in on the fun, he’s the best little sprinkler! Tip- add those sprinkles when the frosting is still nice and fresh, if the frosting dries at all the sprinkles won’t “attach”. That’s where you’ll get the little star design right in the center of the cupcake. Then to finish, once she gets to the middle, she stops squeezing and just pulls up. In the pic above, see how she starts piping the frosting from the edge of the cupcake? She goes all the way around the edge then works her way into the center doing a circle pattern.
Sometimes the tip pops through or the bag busts open, but most of the time they work just fine! You don’t have to get all fancy here- cut the tip off of the bag and ram that star tip out the opening. They are really so easy to use and are strong bags, so as you’re squeezing the frosting, the bag won’t break. She says these piping bags are where its at. Time to frost! My sister loves to use this 1M star tip. It will turn into the lightest, fluffiest, best ever, frosting! (about 5 min of whisking) Then turn on that mixer and sit back and watch the magic happen. When its cooled you’ll add your almond extract (if you’re not an almond fan, do vanilla, but almond is the sweet spot- remember how you’re trusting me?!)Īfter you’ve got your flour mixture all put together, you’ll add it to the butter/sugar mixer you’ve already prepared. You’ll continue whisking the flour and butter until it thickens up to frosting consistency. *GASP* I told you, its getting crazy, but trust me, you’ll never go back to any other frosting again!! Thats right you’re going to cook your frosting and it has flour. You’ll start by cooking the flour and milk together. Let cool before you frost! This frosting recipe is going to blow your mind… When we touch the top and it stays firm we know we are golden and ready to pull out.
Then bake! Everyone’s oven cooks slightly different, our magic number is 16 minutes. With either recipe you’ll want to fill the cupcake liners 1/2 way full.
#Bakery story 2 recipes full#
With these, you’ll get 33-35 nice and full cupcakes, that are super moist, never dry! Or, if you’re making a cake, you’ll get 2 extra full 8 inch round cakes. These recipes are awesome because a normal box mix you get 24 smaller cupcakes. It’s gotta be white! Throw all your ingredients together and mix. Since we are going to have a big group, we need lots of cake! We decided to make cupcakes with our favorite white cake mix too. Would you believe me if I tell you the recipes start with a box cake mix?! This year for Finn’s birthday we are back living in Utah, that means a BIG family party! It was the perfect opportunity to have her show me her tips and tricks and all the yummy details! Excited to share them here, all in one easy to find spot, with TWO recipe printables cute enough to frame!įor his party, Finn knew exactly what he wanted, chocolate cake with white frosting. They taste (and always look) like they came straight from a bakery. My sister has the best and the easiest go-to cake and cupcake recipes.
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