OOOH I feel like a Professional Baker

2014.10.01



Well what can I say. 

I'm stood in my beloved Kitchen surrounded with my favorite baking goodies and there happens to be a professional photographer
snapping away.
Isn't this how all bakers work??

I have to say I'm very lucky to be friends with a photographer who has an eye for cake. We would sit and chat for hours about fun ways to promote our businesses and how we could still eat cake and drink posh coffees. A kitchen shoot seemed to be the ideal way. 
Not only do I get to bake ( even on my days off I bake ) but I would gain some fab fun shots.

Tracy had me bake Rainbow Sprinkle Cupcakes for the shoot. I think she secretly loved them as much as I do. 

Once I started baking i was in my own little world, I believe I even had my tongue poking out at one stage but I'm happy to say I did refrain from siinging.Tracy snapped away and I baked away and below is the results of a fantastic afternoon. 
 I plan on using the photos all over my Rainbow world so do keep an eye out for them, and if your thinking of having your very own kitchen shoot please do contact Tracy at http://www.picnclixphotography as shes super wonderful xx


Would you like to make your Own Rainbow Sprinkle Cupcakes?

Ingredients


For the buttercream icing
  • 140g/5oz butter, softened

  • 280g/10oz icing sugar

  • 1-2 tbsp milk (again i don't always need this)

  • a few drops food coloring ( Optional)

  • 1 tsp of vanilla Bean paste

  • Rainbow Sprinkles ( most supermarkets sell them)
     

    Method

  • Preheat the oven to 180C/350F/Gas 4 and line a 12-hole muffin tin with paper cases.

  • Cream the butter and sugar together in a bowl until pale. Beat in the eggs a little at a time and stir in the vanilla Bean paste.

    You can use your electric mixer for this, You'll find you get a silkier finish
    Watch technique0:49 mins
  • Fold in the flour using a large metal spoon, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are half full.

    Again you can us your electric Mixer. Use a spoon, Ice cream scoop or piping bag to put your batter in your cases
    FoldingWatch technique0:35 mins
  • Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.

  • For the buttercream icing, beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth.

  • Then add the remaining icing sugar with one tablespoon of the milk, adding more milk if necessary, until the mixture is smooth and creamy.

  • Add the food coloring and mix until well combined.

  • Spoon the icing into a piping bag with a star nozzle and pipe the icing using a spiraling motion onto the cup cakes in a large swirl.

    Then Sprinkle away.... 

    Id love to see your cupcakes so please share them on our face book page or email them to us at http://info@rainbowbakes.co.uk


     






 
























 
Powered By OpenCart
Rainbow Bakes © 2017