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Reuby, Reuby, Reuby, Reuben

Reuben is a gorgeous little chap who was born back in November. As tradition states I give new mums cakes. Both Maggie’s & Rose’s mums got bite-sized cakes so it was only fair I did the same for Reuben’s mum. While Reuben was gurgling away on the sofa we were reminiscing our care free student days.Gone are the days of chip spice, the epic Saturday brunch served in our halls of residence and the pub opposite uni where you could get a dodgy, but cheap Sunday lunch. These have now been replaced with talk of pensions, fine lines and the rubbish housing market.

Yes I know I’m not the person who traditionally makes cupcakes and I can even be heard claiming my dislike for them, but they can make a perfect, quick to make gift. I’ve also been trying out some equipment and recipes for a project I’m running through my business.

The recipe I used for these cakes is one I was given on Holly’s cupcake course and is more or less based on this recipe, but with a bit of ground almonds in the sponge. It’s a great recipe that showed me that yes you can throw all the ingredients in a mixer without the traditional creaming method and still make good little cakes. These cakes are great for piping with buttercream or decorating with sugarpaste. The nature of these cakes means that they sink slightly when out of the oven giving you the perfect flat top for decorating. One thing I learnt on Holly’s course was about whipping the buttercream for far longer than I usually do to give lovely fluffy buttercream that goes further.

The initial intention was to make these with plain, uncoloured buttercream, but in a post morning coffee frenzy I decided that Reuben needed not only two toned icing, but polka dot sprinkles and glitter. Poor lad, but I do have an addiction to edible pizzazz.

Making two toned icing is easy. Once you have beaten your icing to the desired consistency split the icing in two. Colour one half of this icing, then spoon the icing into the piping bag with one coloured icing on one side of the bag and the other on the other side. This picture shows how it can be done with 4 colours of icing.

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About the author

Jules

Freelance food geek who's passionate about food education.

Permanent link to this article: http://www.butcherbakerblog.com/2012/03/05/reuby-reuby-reuby-reuben/

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