So excited to share these beautiful cupcakes that I decorated with you!
Super thrilled to have attended my friend Chef Jackie's Modern Vintage Cupcakes class at Shermay's Cooking School. Hands on class where we all learnt to make 6 different cupcake designs. It was so enjoyable!
For me, the best thing about cooking, aside from the creative process and is that I love the learning process;be it from attended classes or my own kitchen experiences. ^ ^
Some of the many things (and reminders) I picked up in class included:
- Difference between fondant and gumpaste. More 3D sugarcrafts work better with gumpaste as compared to fondant.
- Importance of keeping work station clean and fingernails short. All these sugar materials catch on dust and lint very easily.
- Adding sugar modelling gum to fondant if it is too soft. As the clay is a type of chemical, will need some time for it to set up before working on the fondant again. (dont worry, the fondant is still edible and safe to eat)
- Baking cupcakes: should it be level, lower or higher? For a flushed design like these, Chef Jackie recommends to bake the cupcakes with a higher round top, then using a knife to flush it flat. (plus you can eat the extra cake too :P)
- There are printers here in Singapore that will take orders for edible icing sheets! Gosh, how exciting!
Some of the many things (and reminders) I picked up in class included:
- Difference between fondant and gumpaste. More 3D sugarcrafts work better with gumpaste as compared to fondant.
- Importance of keeping work station clean and fingernails short. All these sugar materials catch on dust and lint very easily.
- Adding sugar modelling gum to fondant if it is too soft. As the clay is a type of chemical, will need some time for it to set up before working on the fondant again. (dont worry, the fondant is still edible and safe to eat)
- Baking cupcakes: should it be level, lower or higher? For a flushed design like these, Chef Jackie recommends to bake the cupcakes with a higher round top, then using a knife to flush it flat. (plus you can eat the extra cake too :P)
- There are printers here in Singapore that will take orders for edible icing sheets! Gosh, how exciting!
I simply love all the designs. They are all so so sweet. A friend of mine saw my photos and commented that the cupcakes reminded her of Cath Kidston. Quite true!
Also, it was fun that I got to try out edible icing sheets for the first time. I have never seen them sold in stores here but have seen them used by some US bakers online.
Plus I got to play around with gumpaste and fondant to make sugar crafts for the cupcake decorations. Woo hoo!
I have got to try out the earl grey cupcakes recipe again! I am not a earl grey fan (as in I dont drink the tea), but the cupcakes, were seriously yummy! We had some extras for tasting (lucky), and even paired the cakes with jasmine tea jam, nom nom~~
Check out some of the shots I took in class :) First we created a flat top for the cupcakes, then we layered on some fondant. And work on the designs using fondant, gumpaste and edible icing sheets.
Chip Bee Gardens (Holland Village),
Blk 43 Jalan Merah Saga #01-76, Singapore 278115
Phone No: 6479 8442 / 6479 8414
Opening Hours: 10.00am - 08.30pm (Mon - Sun)
Email:info@shermay.com
Facebook Page https://www.facebook.com/ShermaysCkgSch
Blog Post Disclaimer: This is not a sponsored post. Blogger paid for her own class at Shermay's Cooking School.