What a weekend of fun I’ve just had! After being lucky enough to go to Elton John’s concert in Dunedin on Friday night (blog post coming this week), I was then also lucky enough to get to go to Auckland on Sunday, for an afternoon Cupcake Masterclass run by Chelsea Sugar! My Mum (of course!) had won two spots at the Masterclass for us both. We got flown up to Auckland by Chelsea Sugar and everything – I felt like such a VIP, what with having our taxi paid for (and I’m glad it was, the taxi fare from Auckland Airport to Parnell is not pretty!) and arriving to a wonderful gluten-free lunch made especially for me and my Mum, with THE nicest caramel/chocolate slice ever! Om nom! We were given a brilliant goodie bag, filled with baking treats from Chelsea, a cupcake cookbook, and a lovely apron, as modelled by moi above
The Cupcake Masterclass itself was run by Milly’s Kitchen, and so we were treated to amazingly skilled instructors. We were given a heap of epic skills to create our masterpieces… and so, I thought I’d share my cupcakes with you guys!
So, first up was the Lemon Cupcakes (which I’m holding in the first photo). The different elements were…
- lemon curd filling, which we punched inside the cupcakes with a nozzle (no scooping out the cupcake, wheee!)
- a lemon cream cheese icing made using the yummy Chelsea Lemon Flavoured Icing Sugar
- the fondant flower decorations…
…which were incredibly fun to make! First off, we used a leaf cutter to make the leaves.
The ones on the left are Mum’s, the ones on the right are mine. That white instrument you can see in the background was what we used to mark the veins on the leaves
Next came the actual rose! This was one of my favourite parts of the class
The top ones are my roses, and the bottom ones are Mum’s roses. Hehee, as you can see, mine are rather less elegant! My second attempt (right) *was* much better though, and I don’t mind if they don’t look exactly like roses… I don’t actually know that much about real roses vs other real flowers, so…
Now, to put them all together! – and, we couldn’t forget the BLING! (ie. edible glitter, wheeeeee!)
Next up… Chocolate Caramel Cupcakes. These had…
- chocolate caramel buttercream icing, made with the divine Chelsea Rich Chocolate Icing Sugar
- chocolate filigree! that is, bits of yummy chocolate stuffs!
For the chocolate filigree, we had to pipe out melted chocolate from a piping bag made from baking paper. It was… an interesting experience, that’s for sure! I learnt that laughing while piping does not make for the most even of lines. However, at least I wasn’t quite as unco as my dear mother, who went through THREE piping bags because hers kept spilling out over the top, or escaping all over the fine nozzle we had. *giggles* ‘Twas very amusing. Here were my chocolate patterns:
As you can see, I had a bit of fun with my own designs too. Heheee. After they’d set, all that was left to do was put them on the cupcakes! (and BLING it up. Big Time! )
Somewhere amongst the mass of chocolate, there is a “L” on the left cupcake, and a “B.J” on the right cupcake. That means that the left one is for my darling brother, and the right one is for me Om nom. Virtual cookies (or, should I say, cupcakes!) if you can spot them!
Which leaves only… Raspberry and Vanilla Cupcakes. These consisted of…
- berry glace icing made from the YUMMY Chelsea Pink Berry Flavoured Icing Sugar. This is my personal fav of the Chelsea Icing Sugars, because it is amazing to watch the white powder turn pink when you mix it! AND when you open the bag, your nose is happily assaulted with the smell of pink marshmellows. *drools*
- sugared flowers
To make the flowers, we just brushed edible flower petals (we used roses) with the tiniest amount of egg-white, and then coated them lightly in sugar, and left them to dry. That was a novelty for me, because I honestly had no idea you could eat flower petals! *pokes out tongue*
The end result (with the most BLING of them all!):
And so ended our afternoon of fun! And honestly, it was fun in the true sense of the word – silly, crazy, unadulterated and creative, with no rights or wrongs. I don’t think I spend enough time having this kind of fun, so it was good to be reminded of how good it feels So, thanks Chelsea Sugar and Milly’s Kitchen! *squeeeee!*
I almost don’t believe that *I* made those! Now, time to eat them… *beams*