Comments on: Cupcake decorating part 3

By: Sandra

Sandra — Wed, 07 Nov 2012 08:40:35 +0000

Hi there!
Do you have an idea where I could get such a teddy bear embosser??
Thanks..

By: Louise

Louise — Sat, 06 Oct 2012 12:43:52 +0000

I have not tried it with other cupcake recipes, only the one that I have linked to in to post. I always use italian meringue buttercream

By: louise

louise — Fri, 05 Oct 2012 01:42:58 +0000

hi you said: My best way to get a dome on cupcakes is not to cream the butter and the sugar, but to whisk the eggs and sugar and melting the butter with the milk, thats about it. for the cup cake recipe- would this method work on any cup cake recipe? as ive got a nice cupcake recipe already.

Also what buttercream recipe did you use on the cupcakes before you put the sugarpaste on top? (the white buttercream) was it the italian meringue buttercream recipe or the white meringue frosting recipe?

thanks

By: vineeta

vineeta — Thu, 28 Jun 2012 03:11:00 +0000

u r toooooo gud…..

By: Mightydelighty

Mightydelighty — Mon, 12 Sep 2011 01:43:00 +0000

You make it look soooooo easy! Can’t wait to try it out!

By: Lynette Conlon

Lynette Conlon — Wed, 24 Aug 2011 09:33:00 +0000

hi I love your blog, I alwasy wondered how to decorate cup cakes like that. what buttercream icing did you use? can you give me the recipe?

By: LcCupcakes

LcCupcakes — Wed, 24 Aug 2011 09:27:00 +0000

what a great blog that you have, i have always wanted to know how to do the dome cupcakes, as I am making retirement cupcakes and this would be ideal, how do you make your butter cream for these??

By: Kim

Kim — Mon, 18 Jul 2011 23:37:00 +0000

I have finally found a post that shows me how to make these amazing domes! Will most certainly be having a go! Thank you so much for sharing this tip. Am loving all your other tutorials. They are really helping a novice like me!

By: Anonymous

Anonymous — Mon, 23 May 2011 21:46:00 +0000

Sorry if this comes late. I am not a fan of freezing cupcakes, but of course that can be a solution. The problem with freezing is that the cupcake paper may loosen from the cake itself. So you may need to place them a new paper case, if not using a cupcake wrapper. I would frost them on the day of the wedding.

By: Nandavisj57

Nandavisj57 — Sun, 24 Apr 2011 03:15:00 +0000

I will be making 200 cupcakes for a wedding. Since I will not be able to make them all in one day, should I freeze them? If so, should I frost them first or on the day of the wedding? Thanks.

By: Anonymous

Anonymous — Fri, 18 Mar 2011 15:08:00 +0000

If you want to cover the cupcakes with fondant, then use the fondant that you have purchased.

By: Anonymous

Anonymous — Fri, 18 Mar 2011 15:08:00 +0000

If you want to cover the cupcakes with fondant, then use the fondant that you have purchased.

By: Adi

Adi — Fri, 18 Mar 2011 14:22:00 +0000

Thank you, Thank you! Before reading this, I purchased the Wilton fondant you roll out. Can that be placed on top of these? Or is it better to use that with domes made of buttercream? Thanks!

By: Adi

Adi — Fri, 18 Mar 2011 14:22:00 +0000

Thank you, Thank you! Before reading this, I purchased the Wilton fondant you roll out. Can that be placed on top of these? Or is it better to use that with domes made of buttercream? Thanks!

By: Anonymous

Anonymous — Sat, 26 Feb 2011 06:41:00 +0000

I like it, as long as the fondant are not too thick.

By: Sabine

Sabine — Fri, 25 Feb 2011 02:37:00 +0000

Very cool and helpful! I’ve been meaning to try a fondant decorated cupcake.. I’ve just heard that it doesn’t taste that great. What do you think?

By: Iota

Iota — Tue, 08 Feb 2011 19:06:00 +0000

Stumbled upon your site luckily. Louise, thank you for sharing your knowledge. Love it!!!

By: Nicole

Nicole — Tue, 14 Dec 2010 01:30:36 +0000

Does the taste of the fondant ruin the cupcake…all the fondant that i’ve tried is horrible!

By: Pauline

Pauline — Thu, 09 Dec 2010 06:34:54 +0000

Wow. It is my first time to read CakeJournal, and I just want to say, Louise you are so amazing. Your site is such a great help.

By: KiKi

KiKi — Mon, 01 Nov 2010 18:25:11 +0000

there are so cuuuuute !
with the pink bear, so sweet

By: Christina

Christina — Thu, 21 Oct 2010 17:24:26 +0000

Can I use swiss meringue buttercream under the fondant? Can I use the MMF recipe you have on your site for this type of decorating?

By: Deb

Deb — Sun, 26 Sep 2010 20:56:38 +0000

Hiya, i tried this recipe and was wondering how long you whisk the eggs and sugar? Does it have to form a trail? I got good domes but there were cracks and some went a bit sideways, any advice to stop this?
Thanks for the recipe!

By: Susana Sánchez

Susana Sánchez — Tue, 21 Sep 2010 20:37:53 +0000

Hello, my name is Susana, I´m from Spain. My english is very bad. I like your blog, you have a beautiful work. Thank you very much.

By: jen

jen — Fri, 04 Jun 2010 02:59:37 +0000

Love your ideas, creativity, and tips. Beautiful work.

By: Elvi

Elvi — Wed, 19 May 2010 13:56:33 +0000

Thanks a lot Louise… this is really great…. can’t wait to try it

By: Hjh Mona A. HM

Hjh Mona A. HM — Mon, 10 May 2010 11:30:14 +0000

I love this about decorating cupcakes with fondant… Looks easy and inspiring.. can’t wait to bake and decorate like this my own… Long live cakejournal…!!!

By: Gofaone

Gofaone — Wed, 07 Apr 2010 20:12:26 +0000

Thank you so much for the tip about lining cake tins, the idea is so effective that i rely on it. Continue rocking on technques for cake deco.

By: Gofaone

Gofaone — Wed, 07 Apr 2010 20:06:44 +0000

Hi! Thanx so much for the tutorial for lining cake tins, your tip is so effective and I rely on it. Continue rocking the about your techneques they are so educational.

By: intan

intan — Sun, 21 Feb 2010 11:47:08 +0000

Hihi, Me from Spore enjoyed yr blog thoroughly. Really great tips keep writing . Thank you!

By: Sameerah

Sameerah — Tue, 19 Jan 2010 07:28:34 +0000

these are too cute

By: LaShonna

LaShonna — Sat, 12 Dec 2009 18:05:57 +0000

I stumbled across your website a few days ago, and I must tell you that this is the cutest and most informative website I’ve seen! I love to bake but my passion is in event planning, and all that goes into the details of creating everything from invites to centerpieces. Your website gives me so much inspiration and now I’m wanting to try my hand at the cupcake decorating! I think it would be an added bonus for me with my event planning. I’ve been steadily building clientele(many repeat customers) and eventually want to make it full time. I thank you so much for sharing your expertise because it really encourages people that may want to start out but don’t know how, and it is most certainly a great source of inspiration. Thanks a million!

By: zat

zat — Fri, 11 Dec 2009 05:56:27 +0000

wow you make cupcake decorating looks so easy. I’m glad I found your blog. I want to try making the cake first then learn how to decorate it.

By: Louise

Louise — Tue, 03 Nov 2009 10:09:07 +0000

Linda: there are these two shops: http://www.specialkoebmanden.dk and http://www.kagebutikken.dk

By: tina

tina — Sun, 01 Nov 2009 20:02:20 +0000

Hi from the Philippines! Thanks for sharing your tips…i love your tutorials.Keep up the good works.

By: Linda

Linda — Sun, 25 Oct 2009 19:44:23 +0000

Wow, these are so cute! You are very talented Lousie! I have a question and if you have the time to answer I would be very grateful
Do you know any good stores in Copenhagen that sell stuff for cupcakes and cakes? Such as papercases and more?

By: lyndsay

lyndsay — Sun, 25 Oct 2009 01:41:41 +0000

you’re the best! love it!!

as a tip to gilah and others who asked about fondant “sweating” or getting sticky– i put my fondant on at the very last minute that i can before giving them to customers, which will reduce the chance of it sweating/getting sticky. agreed with louise, airtight containers make them sticky– the moisture gets all trapped up and can’t evaporate. so, either keep the buttercream and fondant separate for as long as possible, or store in a cardboard box in a cool place!

By: Kim

Kim — Sat, 24 Oct 2009 00:59:59 +0000

Wow, this is really amazing. I had always wondered how that was done and really appreciate your commitment towards these tips!

By: gilah

gilah — Fri, 23 Oct 2009 00:41:17 +0000

thanks for the tip, I had put them in my cupcake holder, and it was only for a couple of hours, I guess next time I make ‘em and everyone eats ‘em straight away!!!

By: Louise

Louise — Wed, 21 Oct 2009 20:42:19 +0000

gilah: Well it depends on how you store the cupcakes. I tried to store some overnight in my cupcake courier and that made the fondant all sticky. Airthight boxes make them soggy. Try a cardboard box instead. Also it depends on for how long you are keeping them before eating.

By: gilah

gilah — Tue, 20 Oct 2009 23:42:30 +0000

tried making cupcakes similar to this and I found that the fondant went “soggy” because of the buttercream under it, any ideas about that? your tutorials are great by the way!!! thanks