have fun with
CUPCAKES!
Let’s get started
Simple Cupcakes
Preparation: 10 minutes
Cook: 15 - 20 minutes
Makes: 12 cupcakes
The Chefs Tools
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Silicone Mixing Bowl
Silicone Measuring Spoons
Electronic Scales
Silicone Spatula
12 x Patty Pans
12-Cup Muffin Pan
Cooling Racks
The Ingredients
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100g Unsalted Butter
120g Self-raising Flour
2 tbs Cornflour
110g Caster Sugar
1tsp Baking Powder
3 small Eggs (or 2 large Eggs)
1 tsp Vanilla Essence
The Fun
1. Preheat oven to 160°C (150°C fan forced oven).
2. Ensure that the butter is very soft. You can either leave the butter out of the refrigerator overnight or
zap in the microwave for 20 second intervals in the Silicone Mixing Bowl. The butter should be as
soft as possible without melting.
3. Put all ingredients in a bowl and mix with an electric mixer for approximately one minute only for
fluffy cupcakes.
4. The consistency of the mixture should be similar to heavy custard and it should ‘plop’ nicely from a
spatula.
5. Fill Patty Pans with mixture between half and three quarters each (see Chefs Tip).
6. Bake for 20 minutes on the middle shelf of the oven. Check after 15 minutes by inserting a skewer
into a cupcake. When the skewer is clean, the cupcakes are cooked.
7. When cooked, remove the pan from the oven and allow the cupcakes to cool for five minutes. Then
carefully remove the cupcakes from the pan and cool completely on a cooling rack.
Chefs Tip
Fill Patty Pans half way to get an even flat shape or fill three quarters the way up to get a dome shape.
Page 2
Have fun with cupcakes!
Red Velvet Cupcakes
Preparation: 15 minutes
Cook: 15 - 18 minutes
Makes: 12 Cupcakes
The Chefs Tools
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Silicone Mixing Bowl
Electronic Scales
Silicone Measuring Spoons
Silicone Spatula
12 x Patty Pans
12-Cup Muffin Pan
Cooling Racks
The Ingredients
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100g Butter, softened
180g Caster Sugar
2 Eggs
225g Self-raising Flour
120ml Buttermilk
15g Cocoa Powder
1 tsp Vanilla Essence
1 tsp Red Food Colouring
The Fun
1. Preheat oven to 170°C (150°C fan forced oven)
2. Beat the butter and caster sugar together until soft and white. Gradually add eggs, food
colouring and vanilla essence.
3. Sieve the flour and cocoa powder together.
4. Gently fold both the flour and milk into the beaten butter, a little of each until mixed, taking
care not to ‘overwork’ the mixture.
5. Fill Patty Pans with mixture between half and three quarters each (see Chefs Tip).
6. Bake for 15-18 minutes on the middle shelf of the oven. Check after 12 minutes by inserting a
skewer into a cupcake. When the skewer is clean, the cupcakes are cooked.
7. When cooked, remove the pan from the oven and allow the cupcakes to cool for five minutes.
Then carefully remove the cupcakes from the pan and cool completely on a cooling rack.
Have fun with cupcakes!
Page 3
The real fun begins: Icing
Cream Cheese Icing
Butter Cream
The Ingredients
The Fun
The Ingredients
Beat all ingredients together until
light and fluffy. (Start on a low speed
to avoid creating a cloud of icing
sugar… very messy! ☺)
• 185g Butter, softened
• 2 1/4 cups Pure Icing
Sugar
• 2 tbs Milk
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80g Cream Cheese
80g Butter, softened
160g Pure Icing Sugar
1 tsp Vanilla Essence
Chefs Tip
To flavour, add lemon zest, cinnamon or nutmeg.
Let’s get decorating: Piping
1: Small Open Star
2: Small Basket Weave
3: Round
4: Small Closed Star
5: Small Round
2
1
3
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5
How to fill a Piping Bag
1. Cut the tip of a Piping Bag suitable to fit the
Nozzle you wish to use.
2. Tie a rubber band around the top of the Piping
Bag above the Nozzle to make it easier to fill
the bag with icing. This way you won’t have any
waste. Simply snip the elastic band off when
you are ready to start piping (taking care not to
nick the Piping Bag).
3. Holding the Piping Bag with one hand, fold the
top of the bag down with the other hand to
form a ‘cuff’ over your hand.
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4. With a spatula, fill the Piping Bag with icing.
5. Close the bag by unfolding the cuff and
twisting the bag closed. This will force the
icing down into the Piping Bag.
6. Release any air bubbles in the bag by
squeezing a little of the icing out of the
tip into a bowl. This is called ‘burping’ the
Piping Bag.
Chefs Tip
To avoid spills from the open end of the Piping
Bag, take care not to overfill the bag.
Have fun with cupcakes!
Icing
Chocolate Ganache
The Fun
The Ingredients
The fun
1. Beat together
• 130g Dark Chocloate
• 60g Cream
1. Place cream into the saucepan and
butter and icing
sugar, when pale
and fluffy add milk.
2. Flavour and colour
as desired.
slowly bring to boil. When cream
has come to boil remove from the
heat and add chocolate and stir
until chocolate has melted and your
ganache mixture is smooth and silky.
2. Allow ganache to cool into a thick mixture.
How to pipe a Swirl & Rose
Piping Nozzle: Small Closed Star or Small Open Star
1. Holding Piping Bag at 90° angle, pipe a spiral of icing starting
at the outer edge and working inward.
Swirl = Pipe the swirl
from outside to inside
Rose = Pipe the swirl
from inside to outside
2. End spiral at the center of the cupcake. Stop pressure and
pull Piping Nozzle straight up and away. For a fuller spiral,
pipe a second smaller spiral on top of first spiral.
Chefs Tip
To pipe a Rose, simply reverse your swirl, starting at the centre
of the cupcake and working outwards.
How to pipe a Sunflower
Piping Nozzle: Small Closed Star or Small Open Star
1. Hold piping bag at 90° angle and pipe individual petals from
the outer edge to the centre of the cupcake.
2. Repeat until the top of the cupcake is covered is covered
with petals.
Have fun with cupcakes!
Page 5
All about Fondant: Tips & Tricks
Pre-made fondant comes in huge range of colours and is
available from craft stores, cake supply stores and online.
Preparing fondant
To prepare the fondant, soften it by
kneading gently. This will make it easier
to roll out and make 3D shapes.
Coloured fondant
If you are colouring your own fondant,
we recommend using powdered or gel
food colouring, liquid food colouring
will make the fondant too wet.
How to colour fondant
1. Roll fondant into a ball, kneading
until it's soft and pliable. Using a
toothpick, add dots of food colour in
several spots.
2.Knead colour into your fondant ball
using disposable kitchen gloves to
avoid staining your hand with the
food colouring.
3.Continue kneading until colour is
evenly blended; add a little more
colour if required.
Rolling fondant
Storing fondant
To keep unused fondant soft and
usable, place in a plastic bag, removing
as much air as possible before sealing
in an airtight container.
Covering cupcakes with
fondant
Cover top of cupcake with either
ganache, butter cream or cream cheese
icing to secure fondant layer to the
cupcake. This will also add a little extra
yumminess to your cupcake!
Attaching fondant accents /
shapes to fondant covered
cupcakes
1. Brush back of fondant decoration
with damp brush. Take care to use
just a little water or the fondant
decoration will slide around the
cupcake.
2.Position decoration onto fondantcovered cupcake. Press lightly with
finger to smooth if needed.
When rolling fondant, lift and rotate
regularly to avoid the fondant sticking
to the Rolling Mat.
Ensure your fondant is at least 5mm
thick. Any thinner and your fondant may
crack.
Page 6
Have fun with cupcakes!
Pro decorating tips
Butterflies
The Tools
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Pink Fondant
Palette Knife
Rolling Mat
Rolling pin
Textured Sheet
Piping Bag
Piping Nozzle
Medium Butterfly Cutter
The Fun
1. Using the Rolling Mat, roll
out a piece of coloured
fondant with the Rolling
Pin so that the fondant is
approximately 5mm thick.
2.Place Textured Sheet on
fondant as shown and,
with the Rolling Pin, gently
roll over the top of the
sheet to create a pattern.
3.Remove Textured Sheet,
taking care not to stretch
the fondant as this may distort the pattern.
4.With the Medium Butterfly Cutter press firmly into the
textured fondant.
5.To create ‘flying’ butterflies, make a ‘valley’ from a
small sheet of cardboard as shown.
6.Place butterflies into the ‘valley’ and dry for
approximately two hours.
Create stylish
cupcakes with
layered shapes
Impress family and
friends with these
beautiful cupcake
designs by mixing and
matching different
sizes, shapes, textures
and colours for your
very own professional
looking cupcakes!
Your butterflies are ready to fly!
See page 5 for tips on piping an icing swirl.
Have fun with cupcakes!
Page 7
Pro decorating tips
Quilted Pillow with
Silver Heart
The Tools
Red Fondant
Palette Knife
Rolling Mat
Medium Heart Cutter
Round Cutter (select the size appropriate to the
top of your cupcake)
• Silver Cachous Balls (available from
supermarkets, cake decorating or craft stores)
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The Fun
1. Using the Rolling Mat, roll out a piece of red
fondant with the Rolling Pin so that the fondant
is approximately 5mm thick.
2.Using a Round Cutter, cut a disc to fit the top of
your cupcake.
3.Cover the top of the cupcake with either
ganache, butter cream or cream cheese icing to
secure fondant disc to the cupcake.
4.With a Palette Knife score lines horizontally on
the fondant, approximately 10 – 15mm apart.
5.Turn cupcake 45 degrees and repeat horizontal
lines to create a diamond quilted pillow effect.
6.Using the Medium Heart Shape Cutter, press
lightly to cut a heart shape from the fondant.
Use the Palette Knife or a toothpick to lift heart
easily from the fondant.
7. To complete, press Silver Cachous Balls into the
heart-shaped cavity.
And voila! A gorgeous
cupcake made with love!
Page 8
Have fun with cupcakes!
Little Piggy
The Chefs Tools
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Pink and Green Fondant
Palette Knife
Rolling Mat
Large Round Cutter (body)
Small Round Cutter (head)
Round Scalloped-edge Cutter (choose size
appropriate to the top of your cupcake)
The Fun
1. Using the Rolling Mat, roll out a piece of green
fondant with the Rolling Pin so that the fondant is
approximately 5mm thick.
2.Using the Round Scalloped-edge Cutter, cut a disc to
fit the top of your cupcake.
3.Cover top of cupcake with either ganache, butter
cream or cream cheese icing to secure green round
fondant disc to the cupcake.
4.To make Piggy’s body, roll out pink fondant with the
Rolling Pin so that the fondant is approximately 3 5mm thick.
5.Body and head: with the Large and Small Round
Cutters, cut a round each to form Piggy’s body and
head.
6.Snout: with your fingers roll a small piece of pink
fondant and flatten.
7. Limbs: to create Piggy’s ears, legs and tail, rollout
small pieces of pink fondant as shown.
8.Assemble: to put Piggy together, refer to page 6:
Attach fondant accents / shapes to fondant covered
cupcakes.
And this little piggy cried wee wee wee
all the way home to the party!☺
Have fun with cupcakes!
Page 9
Pro decorating tips
Roses
The Tools
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Red Fondant
Palette Knife
Rolling Mat
Rolling Pin
1. On the Rolling Mat, roll out a small piece of
fondant in the colour of your rose to form a snake
as shown.
2.With the Rolling Pin, roll out the snake so that it’s
flat (3-5 mm thick).
3.To create a rose, start rolling the fondant with your
fingers at one end as shown, pinching at the base
as you roll.
4.Continue rolling between your fingers until you
have a rose the size you desire, pinching off the excess fondant.
5.When complete, allow the rose to dry (approximately two hours)
Leaf
The Tools
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Green Fondant
Palette Knife or toothpick
Rolling Mat
Rolling Pin
1. Roll a small piece of green fondant into a ball as shown.
2.Flatten by pressing ball of fondant between your palms, or on the Rolling Mat with
your fingers or the Rolling Pin.
3.Using your fingers, work the round into the shape of a leaf, similar to a tear drop. With
a Palette Knife or toothpick, press lightly into the leaf to draw the veins of the leaf.
4.When complete, allow the leaf to dry (approximately two 2 hours).
Page 10
Have fun with cupcakes!
Ladybird on a Leaf
The Tools
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Red, Black and Green Fondant
Palette Knife
Rolling Mat
Rolling Pin
Edible ink pen in black (available from cake
decorating or craft stores)
The Fun
1. Roll a small piece of red fondant into a ball.
Flatten slightly to make the ladybird body
using your fingers or the Rolling Pin.
2.Roll a smaller piece of black fondant into a
ball to make the ladybird head.
3.With your Palette Knife create a line down
the centre of the of the red body.
4.Stick the body and head together, you may
need to use a ‘vey small’ bit of water.
5.Using a black edible ink pen, draw three
spots on each side of the ladybird body.
6.When you have completed your cute
ladybird, allow to dry (approximately 2
hours).
Ladybird, ladybird
fly away home…
Have fun with cupcakes!
Page 11
Contents of this Kit:
6 x Double Edged Round/Scalloped Cookie Cutters 25 x Stainless Steel Cookie Cutters (Letters) 27 x Stainless Steel Cookie Cutters (Assorted Shapes) 1 x 23cm Palette Knife 100 x Patty Pans 1 x Rolling Pin
1 x Rolling Mat 2 x Piping Bags 5 x Plastic Icing Nozzles
2 x Texture Sheets 1 x 12-Cup Muffin Pan
1 x A5 Booklet (12 pages)
1 x Tin Box Tin can also be
used as a cake tin to
transport yum yums!
For up to date information on product Use and Care and
Warranty details, please visit www.chefstoolbox.com
For more recipes, please refer to our website
www.chefstoolbox.com
Page 12
Have fun with cupcakes!