I decided to try out my new giant cupcake pan on Friday night. I used this recipe for Magnolia Bakery's Vanilla cake. The cake tasted amazing. The Magnolia recipe is even easier than the Snowflake Cake recipe by Sara Perry that I have turned to over the past 3 years when I wanted a vanilla cake/cupcakes.
Here's what the cakes look like pre-icing and after being trimmed down (flat) so they could be put together:
I used the butter cream icing recipe from the same Magnolia link. It is good but was not stiff enough to use the way I had planned. I was hoping the icing would turn out like these cupcakes , pictured below, that friends and I made at a get together.
See the star icing design on the cupcakes at the top right hand side of the picture? That is what I was going for but the tip I chose to use may have been too big and the icing was too thin to create those. If I use that icing recipe again I'd use less milk (or, Jen, can you send me your recipe for icing please?). My icing ended up looking like this:
Not terrible and not exactly what I was going for but I'm still proud of it. I love my new giant cupcake pan. We shared the cake with family on Mother's Day and are still enjoying it with fresh strawberries for dessert this week.
No comments:
Post a Comment