I am a slacker. I will just go ahead and say it now. I’m working on it. And don’t judge me, we all have our faults. That being said, yes, I am a slacker and it has been waaaay too long since I’ve posted anything. I haven’t forgot about you all though! I took some pictures last week of a cupcake order that I baked for a great friend. C. was turning 30 and called me just raving about the tie dye cupcakes on my Facebook page. I can’t lie, the tie dye cupcakes are super awesome…and you can totally customize them according to colors and even some flavors. So she was excited, and I was excited, and I thought this would be a perfect opportunity to capture a little bit more of what I do, for your enjoyment.
C. and I first had an in person consultation and mini tasting. I don’t always do this, especially for smaller orders, but C. has ordered from me a few times in the past and refers people to me all the time, and this was her 30th, so I wanted her cupcakes to be absolutely perfect! We had talked about a couple different flavor and decoration ideas over the phone, including the tie dye. She was interested in the Remy Martin Spiced Cupcake that I specialize in, and it just so happens that I had completed an order for those the day before, and had a couple left over. Being that the Remy Cupcakes are a bit more expensive (Remy Martin is grrreat cognac, but it definitely doesn’t come cheap!), I wanted her to try them and be sure she liked them. Good thing I did, because although she did like them, she prefered a lighter flavor. She decided on all tie dye, half lemon, half vanilla. Her favorite colors are pink and purple…so are mine :)…so I knew I could make these so adorable, and absolutely perfect for her 30th Birthday Bash at the Beach.
Now, I had all intentions of taking pictures of EVERY SINGLE STEP in this process. But, I have a really bad habit of completely forgetting that as soon as I start baking. So, I did take a picture of most steps, almost all the way through them, because I kept going “Oh Crap!” “Grab the camera!” halfway through completing each step. I promise (cross my heart) that I will get better at this whole picture documentary thing. Bear with me. Pretty please.
First step here was gathering all the ingredients together. This is probably my least favorite part of baking. I never like measuring, which is probably why I started baking so late in life. I say late in life like I just turned 60, not 30. Oh geesh. I’m not taking this 30 thing very well. Anyway. Gathering the ingredients is important, because it’s very easy to forget, skip over, or add twice, any ingredient when making something from scratch. Having them all there in front of you (even better if individually measured out) makes it much easier to keep track of what you are using.
After mixing the ingredients accordingly, I seperated the batter into three different bowls, and added the coloring. You can use whatever food coloring you prefer, but I like Wilton’s food color gel. It doesn’t take a whole lot, and because it’s gel, it doesn’t make your batter or icing too liquidy. The colors are also super vibrant! After coloring the icings…pink, purple, and teal, I layered them in the cupcake pans. A spoonful at a time of each color, just randomly placed in each liner is all it takes.
The next step is completely optional. I have made tie dye cupcakes without ever doing this and they still come out great, but it’s super fun…so I figure I’d share. Grab a toothpick, and just drag it through the batter, swirling, and making designs as creative as you want.
Then, pop those babies into the oven, and wait…generally between 15 and 20 minutes, tops. Of course, use a toothpick to determine if they are done. Just place the toothpick in the center of the cupcake. If the toothpick comes out clean, they are done. Personally, I like to test just before I think they are done. When only a couple crumbs stick to the toothpick, I pull them out. They will continue to finish on their own, with the heat in the pan and the heat inside the cupcakes.
The cupcakes must cool, so even though you are dying to tear into these colorful beauties, you must be patient! While they were cooling, I worked on the icing…and this is one of the times where I forgot to snap pictures until the very end. I will tell ya, making buttercream icing is so much easier than I thought. It’s just softened butter, powdered sugar, vanilla (or flavor of your choice) extract, and milk. The difficulty comes when making sure you have proper ratios here. A little too much of either ingredient will mess your icing all up, and regardless of what the recipe books say, once you’ve messed up your icing, there is no adding this or that to save it. It just doesn’t work. Not for me anyway. But, no problems with this batch of vanilla buttercream. I simply made one big batch, and split it into two bowls. I then added the pink and purple colors that I used in the cupcakes.
I put the icing in the fridge to cool and set to the perfect consistency, and meanwhile I melted some purple chocolates and swirled them into random designs on wax paper. Again, totally forgot to take pictures of this. However, that means I can get detailed in that documentary and make a whole blog of melted candy designs for cupcakes. So there. A positive out of a negative. So, anyway, I put the designs in the freezer to chill and set. Meanwhile, I bagged my icing and piped the icing with two different tips. I love the star tip, but I also like the wide circle tip. I love the “dollop” look. After icing, I placed the puprle designs over the pink icing, and placed a pink dollop of icing in the center of the purple iced cupcakes. The finished product is below 🙂