I made these cute Hello Kitty cupcakes for a girl who celebrated her 5th birthday yesterday. I’m happy that the cupcakes look cute and the frosting did not melt. This is the hardest part because the high temperature in Jeddah caused some of my cupcakes to melt before especially when placed outdoors.
I love butter cream cheese as a frosting. It has that combination of a sweet and salty taste.
-1 cup (2 sticks or 226 grams) unsalted slightly softened butter
-1 (8-ounce or 226 grams) cream cheese (don’t use the spreadable, as much as possible, use the packed or in Jeddah the triangle ones like La Vache qui rit-this helps in keeping the form of the frosting last longer)
-4 to 4½ cups (480 to 540 grams) confectioners’/ icing sugar. The amount actually depends on the sweetness you want for the frosting.
–Food color (I prefer powder because adding any form of liquid threatens the consistency of the frosting)
TIP: The frosting’s consistency has to be thick or stiff. If it is still soft, add more icing sugar. If it’s too thin, add a drop or 2 (never underestimate a drop) of milk.
TIP: Before you turn off the handheld mixer, slightly lift it an inch above the frosting to release excess frosting. This way, you won’t have to scrape the frosting off the heads of the mixer.
Fondant pull-press molds
I used this fondant pull-press mold I bought from the Philippines.
I haven’t found one in Jeddah, I’ve recently been to Cake Decoration Center and I just found some new pull-press molds available like Hello Kitty & Mickey Mouse. =) You can go to CakeArts, Tavola Shop and Cake Decoration Center or sometimes the Ashara stores have great finds. There’s always something new in these stores every week! =)
If you have a pull-press mold and is not sure how to use it, you can watch this easy video tutorial by Pink Cake Princess on Youtube:
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