Cupcakes Decorating Lab

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Cupcake Decorating Lab
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Cupcake
Decorating Lab
52 Techniques, Recipes, and Inspiring
Designs for Your Favorite Sweet Treats!
Bridget Thibeault
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Contents
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Introduction 6
Materials You’ll Need 7
1
Icing Basics 8
Frosting with Buttercream 10
UNIT
Lab 1:
Lab 2: Piping with Buttercream 12
Lab 3: Tinting Buttercream 14
Lab 4: Striping with Buttercream 16
Lab 5: Chocolate Ganache Glaze 18
Lab 6: Flooding with Icing 20
2 4
Sugared Fruit & Flowers 22 Royal Icing 44
UNIT
Piping on Fondant 46
UNIT
Lab 7: Sugared Berries 24 Lab 16:
Lab 8: Basket of Peaches 26 Lab 17: Brush Embroidery 48
Lab 9: Candied Flowers 28 Lab 18: Royal Icing Decorations 50
Lab 10: Candied Citrus Slices 30 Lab 19: Sugar Cookie Toppers 52
3 5
Fondant 32 Flowers & Garden 54
UNIT
UNIT
Lab 11: Covering with Fondant 34

Lab 20: Single Buttercream Flower 56
Lab 12: Silicone Molds 36
Lab 21: Buttercream Rosettes 58
Lab 13: Impression Mats 38
Lab 22: Fondant Rose Bouquet 60
Lab 14: Stamping on Fondant 40
Lab 23: Sugar Blossoms 62
Lab 15: Stenciling on Fondant 42
Lab 24: Sugar Flowers 64
Lab 25: Butterflies in the Grass 66
Lab 26: Herb Pots 68
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6
Fun Themes 70
Krispie S’More Cupcakes 72
UNIT
Lab 27:
Lab 28: Doughnut Cupcakes 74
Lab 29: Gone Surfing 76
Lab 30: White Chocolate Snowman 78
Lab 31: Cupcake Cake 80
Lab 32: Cupcake Fondue 82
Lab 33: Espresso Cups 84
Lab 34: Tea Party 86
Lab 35: Mojito 88
7
Kids & Babies 90
UNIT
Lab 36: Tutu Cupcakes 92

Lab 37: Ice-Cream-Cone Clowns 94
Lab 38: Movie Night Cupcakes 96
Lab 39: Soft Serve Ice Cream 98
Lab 40: Owl Cupcakes 100
Lab 41: Egg Nests 102
9
Cupcakes with a Twist 114
8
Lab 46: Cheesecake Cupcakes 116
Weddings 104 UNIT Lab 47: Cake Truffles 118
Tiered Wedding Cupcakes 106 Lab 48: Cake Push Pops 120
UNIT
Lab 42:
Lab 43: Monogram Cupcakes 108 Lab 49: Rose Bundt Cakes 122
Lab 44: Shot Glass Tiramisu 110 Lab 50: Flourless Chocolate Cake 124
Lab 45: PBJ Mason Jars 112
10
Presentation 126
Pedestals & Cupcake Stands 128
UNIT
Lab 51:
Lab 52: Ribbons, Wraps & Packaging 130
Favorite Recipes 132

Resouces 143
About the Author 144
Acknowledgments 144
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Introduction
At LunA, my bAkery, we bAke ALL of our cupcAkes,
frostings, and other pastries from scratch daily using the finest ingredients. I
believe in baking from scratch and eating quality, fresh ingredients and I hope
this book will inspire you to do the same. However, I am also a busy mom and
I understand that baking and decorating take time. This is one of the many
reasons I love cupcakes. They are quick to make and much less intimidating
to frost and decorate than a large cake.
This book is bursting with straightforward, fun, and creative ways to decorate
cupcakes that can be used for many occasions. Some of the designs are works of
art and others are sweet and simple concepts. Once you master the basics, this
book will encourage you to try other “professional” techniques such as making
sugar flowers, piping with royal icing, and creating a cupcake cake. There are
time saving tips for working ahead on the little details and embellishments. And
you’ll also get excellent ideas for presenting your cupcakes in contemporary
ways by using objects like shot glasses, mason jars, and espresso cups. Combine
the ideas from a few of these labs to create a fabulous dessert table. Have fun
with this book and enjoy the cupcakes!
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Materials for Baking The sugar flower and fondant supplies include a
Some basic materials you will need for baking cupcakes fondant rolling pin, round cookie cutters, fluted round
and making the recipes include standard–size cupcake cookie cutters, a pastry brush, colored fondant and
pans, standard–size cupcake liners, an ice cream scoop, gumpaste, a wheel pastry cutter or pizza cutter, stencils,
a mixer, mixing bowls, spatulas, a whisk, dry measuring luster or petal dust, 1”–3” (2.5–7.6 cm) flower cutters, a
cups, a liquid measuring cup, measuring spoons, a mesh foam pad, a ball tool, an egg carton or aluminum foil,
sifter, sheet trays, and a medium saucepan. a flower mold, a leaf veiner, and edible glue or egg white.
Materials for Basic Decorating Materials for Specific Labs

The materials you will need to decorate the cupcakes Additional supplies that are specific to labs include a
include a 4” (10 cm) offset spatula; 14”–18” (36–46 cm) surfboard cookie cutter, a small ice cream scoop, a fondue
pastry bags; small craft scissors; pastry tips (Ateco #806 or pot, skewers, oven-safe espresso cups, 2 food-safe
#826, Ateco #804, #2 round, #3, Witon #401 or #79 or squeeze bottles, sugar cubes, a rocks glass, a sleeveless
Ateco #81, Ateco #234, Wilton #1M or #2D, Ateco #21 or dress cookie cutter, a jumbo cupcake pan and liners,
#30, Ateco #897, Ateco #070, Wilton or Ateco #18); gel sugar flowers, shot glasses, mini cupcake pans and liners,
or paste food coloring; toothpicks; small microwaveable mason jars, push pop containers, a mini cake mold, a
bowls; edible decorations such as sprinkles, sanding sugar, metal rack, a ladle, silicone cupcake molds or porcelain
edible pearls, and multi-colored nonpareils; a small ramekins, a roasting pan, a silicone fondant mold, an
parchment piping bag; small paintbrushes; parchment impression mat, rubber stamps, 3” (7.6 cm) terra cotta
paper or wax paper; assorted sizes of mixing bowls; pots, and a nonstick mini doughnut mold.
tweezers; a paring knife; and a cutting board.
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1
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icing
Basics
A cupcAke is A delicious treAt and often does
not need elaborate decoration. A simple swirl or shiny glaze can
be just the right touch to brighten up a party, wedding, or dessert
table. Add sprinkles for a festive finishing touch.
unit
In this unit you will learn basic icing techniques using a variety
of frostings. These cupcakes are wonderful as is, or can serve as a
nice starting point for more ornate designs.
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1
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9
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LAB
1 Frosting with
Buttercream
You’ll need
• cupcakes There are many ways to frost a cupcake with buttercream—there really is no wrong way. With
• buttercream (see recipe on practice, you can develop your own method and decide what works best. In this lab you will
page 133) learn a basic technique for frosting with a small offset spatula. And if you are not completely
satisfied with your results, sprinkles are a nice finishing touch and can hide any imperfections.
• 4" (10 cm) offset spatula
Tip:
Use an ice cream scoop to get a nice
round dollop of buttercream on top of
each cupcake. Plus all your cupcakes
will have equal amounts of frosting!
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Let’s Go!
(A) dollop buttercream in center
1. Place a large dollop of buttercream in

the center of the cupcake. (See A.)
2. Using the offset spatula, swirl the
buttercream in a clockwise motion all (B) swirl in a clockwise motion
the way around the cupcake. (See B.)
3. Cut back in a counterclockwise
motion while moving in toward the
center of the cupcake. (See C.)
(C) cut back in toward the center
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LAB
2 Piping with
Buttercream
You’ll need
• cupcake Piping buttercream in a swirl on top of a cupcake creates a gourmet look. You can use a
• buttercream (see recipe on round or star pastry tip—experiment with different sizes. Practice first on a piece of parchment
page 133) or wax paper, and then scoop up the frosting and reuse.
• 14"–18" (36–46 cm) pastry
bag
• large round plain pastry or star
tip, such as Ateco #806 or
#826
• scissors
• spatula or spoon
Filling a Pastry Bag

Make a “C” with your hand. Fold the
pastry bag edges over your hand and
fill. Twist the top of the bag to close,
securing with a twist tie or plastic wrap
so the frosting does not squeeze out
the back end. To secure with plastic
wrap, twist a piece of plastic wrap into
a rope, and then tie it into a knot
around the bag to close.
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Let’s Go!
(A) scoop frosting into bag (B) pipe a circle (C) continue to pipe on top of the base circle
1. Cut a small hole in the tip of the pastry

bag large enough for the pastry tip to
pop out. Place the tip into the bag.
2. Scoop the buttercream frosting into
the pastry bag, filling the bag halfway.
(See A.)
3. Hold the bag vertically at a ninety-
degree angle, about ¼" (6 mm) from
the center of a cupcake. Pipe the
frosting in a clockwise motion, moving
out toward the edge of the cupcake
and forming a complete circle. (See B.)
4. Continue to pipe over the base circle,
moving in toward the center. (See C.)
5. Release the pressure on the bag, and
quickly pull away at an angle for a
clean break. If you pull away straight
up, you will have a peak on top of
your frosting. (See D.)
(D) release pressure and pull away
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LAB
3 Tinting
Buttercream
You’ll need
• buttercream (see recipe on Buttercream is very easy to tint but there are a few tips to consider to achieve the best color. I
page 133) try to keep things as natural as possible when baking, but when you need a brightly colored
• gel or paste food coloring buttercream you will have to use food coloring. In this lab you will learn how to use less food
coloring by heating the food coloring and buttercream together to intensify the end color.
• small microwaveable bowl
• spatula or spoon
• toothpicks
Food Coloring
Do not use liquid food coloring. You
can find gel or paste food coloring at
your local craft or cake-decorating
store. The color is much more intense
and the taste is more subtle. The gel or
paste also contains less water so it
does not affect the consistency of your
buttercream. Gel food coloring blends
more easily than paste. If you can find
squeeze bottles, they are less messy.
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Let’s Go!
(A) add gel food color to buttercream (B) stir to combine
1. Put a dollop of buttercream into the microwaveable bowl. Use a

toothpick to add the desired amount of the gel color. (See A.)
Microwave the mixture for ten seconds. Alternatively, you can
melt the mixture over a double boiler.
2. The colored buttercream will be liquid in consistency. Stir to
combine. The color should be much more intense than your
desired color. (See B.)
3. Add the colored buttercream to the larger bowl of white
buttercream; stir to combine. (See C.)
4. If you desire a brighter color, repeat the process. If you want a
less intense color, add white buttercream to the colored
buttercream.
5. Your buttercream may be too soft for piping due to its heat.
Place it in the refrigerator for a few minutes to set, or make
the colors in advance to avoid this issue.
(C) add to bowl of white buttercream
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LAB
4 Striping with
Buttercream
You’ll need
• cupcakes Colorful buttercream will brighten up any cupcake. In this lab you will learn how to stripe
• 2 colors of buttercream (see buttercream with two or more colors in a piping bag. This technique can also be used with
recipe on page 133; pink and shades of one color for realistic looking flowers, leaves, and other designs.
green shown)
• 14"–18" (35.6–45.7 cm)
pastry bag fitted with a large
star tip, such as Ateco #826
Tip
Create multicolor stripes by adding
thinner stripes of various colors inside
the pastry bag.
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Let’s Go!
(A) slide one color into bag (B) slide the second color into the bag (C) begin piping
1. Slide the first color of buttercream into

the pastry bag along one side, moving
from the tip to the end. Do not let the
buttercream touch the opposite side
of the bag. (See A.)
2. Slide the second color of buttercream
along the opposite side of the bag.
(See B.)
3. Seal the bag and pipe the butter-
cream onto a cupcake in a clockwise
motion, moving out toward the edge
of the cupcake and forming a
complete circle. (See C and D.)
Continue to pipe over the base circle,
moving in toward the center to add
more buttercream.
4. Release the pressure on the bag, and
quickly pull away at an angle for a
clean break. If you pull away straight
up, you will have a peak on top of
your frosting.
(D) complete circle of icing
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LAB
5 Chocolate Ganache
Glaze
You’ll need
• cupcakes Ganache is a favorite among chocolate lovers. This shiny glaze creates a sophisticated
• ganache (see recipe on cupcake and would be ideal with a single raspberry on top or white chocolate drizzle. Our
page 135) “love” cupcake is a perfect treat for an anniversary or Valentine’s Day celebration.
• melted white chocolate
• sprinkles or edible confetti
(hearts shown)
• small parchment piping bag
Tip
Chocolate must be at the correct
temperature and consistency for
writing—not too runny or too stiff.
Practice writing on parchment paper.
Decorating gel tubes are a good
substitute.
Taking it Further
For a different look, chill the ganache or
let it sit at room temperature until it is
thick enough to pipe. Scoop the
ganache into a pastry bag and pipe
according to instructions in Lab 2 (page
12). This technique can be seen in Lab
27 (page 72).
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Let’s Go!
(B) allow excess to drip off
(A) dip cupcake into ganache
1. Make ganache and use while still warm. If ganache is cold or

at room temperature, heat ganache in a microwave or double
boiler until warm and fluid.
2. If necessary, trim a cupcake top so that it has a smooth or
slightly domed shape.
3. Dip the cupcake top into the ganache. (See A.) Allow the excess
ganache to drip off the cupcake for a few seconds. (See B.)
4. Turn the cupcake upright to set. Smooth out any imperfections (C) smooth out any imperfections
with the offset spatula. (See C.)
5. Fill the piping bag with warm white chocolate, and pipe a design.
(See D.)
6. Sprinkle with edible decorations.
(D) pipe design with white chocolate
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LAB
6 Flooding with Icing
You’ll need
• cupcakes Flooding with icing is a very simple technique that gives a nice smooth finish to your cupcake.
• royal icing or fruit glaze; runny It is not your traditional buttercream cupcake, but you can always fill your cupcakes with a
consistency (see recipes on delicious surprise inside—buttercream, jam, ganache, or lemon curd.
pages 136 and 135)
• fresh fruit garnish; optional
Tip
If you don’t want your icing to run to the
edges, thicken it with powdered sugar
until the icing holds its shape, and then
spread it on your cupcake.
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Let’s Go!
(A) test that your icing is runny (B) spread icing on cupcake
1. Make sure your icing is runny enough to fall off your spatula so
the icing will settle smoothly on the cupcake. (See A.)
2. Starting at the center, spread icing onto a cupcake with the
spatula. (See B.)
3. Spread the icing to the edge but not over the liner. (See C.)
4. Garnish with fresh fruit, if desired.
5. Alternatively, you can dip the cupcake in the icing like in Lab 5
(page 18).
(C) spread icing to edge, but not over liner
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Sugared
Fruits & Flowers
In thIs unIt you wIll learn candying and
sugaring techniques using fresh fruits and edible
flowers. Their natural beauty and amazing taste make
them lovely garnishes for cupcakes. To keep things
unit
seasonal, we have recipes for both summer berries
and winter citrus. The flowers can be made months
in advance to showcase all year long.
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LAB
7 Sugared
Berries
You’ll need
• frosted cupcakes Berries are gorgeous and don’t need extra adornment when they are in season. But when
• berries (raspberries, blue- they are essential to many desserts throughout the rest of the year, we often have to glaze or
berries, and blackberries macerate them in sugar to bring out their flavor. In this lab, you will learn to sugar berries for a
shown) festive new look.
• superfine sugar
• egg white
• toothpick
• small paintbrush
• parchment or waxed paper
Tip
To make your own superfine sugar, or
castor sugar, process granulated sugar
in your food processor fitted with a
metal blade for 1–2 minutes. The sugar
should be powdery and much finer.
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Let’s Go!
(A) insert toothpick (C) sprinkle berry with sugar
1. Spear a berry with a toothpick. (See A.)

2. Brush the berry with a thin layer of egg white. (See B.)
3. Lightly sprinkle the berry with sugar while rotating the fruit.
(See C.)
4. Continue to rotate the berry and coat with sugar.
5. Let the berries dry at least 30 minutes on parchment or
waxed paper.
6. Arrange the garnish on your favorite cupcake.
(B) brush with egg white

Sugar Your Favorite Fruits
Small fruits look best when sugared, such as Seckel pears, plums,
grapes, and lady apples. Brush them with egg white and roll in
sugar. Use these larger fruits to decorate cakes, or cluster them in
a pretty bowl as a centerpiece.
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LAB
8 Basket of
Peaches
You’ll need
• cupcakes A basket of fruit-inspired cupcakes is a lovely addition to a picnic lunch. In this lab you will make
• colored buttercream (see peach cupcakes, but this technique can be used for any round fruit. And if you want to add a
recipe on page 133; orange, little sparkle to any cupcake, use the method of sugaring the buttercream as explained below.
red, and yellow shown)
• white sanding sugar
• Tootsie Roll candies
• fondant leaves
• scissors
Tip
Spearmint jelly leaves make a good
substitute for the fondant leaves.
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Let’s Go!
(A) add yellow buttercream (B) swirl in red buttercream (C) dip cupcake in sugar
1. Frost half of a cupcake with orange

buttercream.
2. Frost the other half of the cupcake with
yellow buttercream. (See A.)
3. Add a dollop of red buttercream and
swirl the colors together for a natural
peach look. (See B.)
4. Dip the top of the cupcake in the
sanding sugar to coat. (See C.)
5. Cut a Tootsie Roll in quarters, length-
wise for the stems.
6. Place one stem and one fondant leaf
on each cupcake. (See D.)
Taking It Further
(D) add stem and leaf to cupcake
Make a basket of mixed fruit using the
appropriate colored frostings for apples,
peaches, plums, oranges, and lemons.
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LAB
9 Candied
Flowers
You’ll need
• frosted cupcakes Candied or crystallized flowers are a lovely garnish for teatime cupcakes or a ladies’ shower or
• edible flowers (nontoxic and luncheon. This is a great do-ahead project because candied flowers will keep for months. Be
organic) such as violets, sure to request nontoxic and organic flowers at your florist or market. Local farmers’ markets
violas, chamomile flowers, are a good source for these flowers, or they should be able to give you a recommendation of
pansies, and roses where to find them.
• 1 egg white
• superfine sugar
• scissors
• tweezers
• parchment or waxed paper
Storing Candied Flowers

Candied flowers will keep up to three
months if stored properly. Be sure the
flowers are completely dry before
packaging, which could take two to
three days depending on the size of
the flower. Store in single layers on
parchment paper in an airtight container
at room temperature.
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Let’s Go!
1. Trim the flower stems, leaving ½"
(1.5 cm) attached to the flower.
2. Dilute the egg white with a couple
drops of water.
3. Hold a flower with the tweezers, and
brush the entire flower with a thin layer
of egg white. (See A.)
4. Sprinkle the flower with some sugar;
shake to remove excess sugar.
(See B.)
5. Place the flower on a piece of
parchment paper and let dry a few
hours.
6. Arrange the flowers on your favorite
cupcakes.
(A) brush flower with egg white
OPPOSITE: These cupcakes were

frosted with a thick royal icing (page 136). (B) sprinkle flower with sugar
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LAB
1 0 Candied Citrus Slices

You’ll need
• frosted cupcakes There are many ways to cut citrus to be candied—all are beautiful and delicious. Candied
• citrus fruits such as lemons, citrus looks fancy but is simple to make and keeps for a long time. In this lab you will store
limes, oranges, and kumquats the citrus in its own citrus syrup, and use it as a cupcake garnish. However, you can dry the
slices and roll them in sugar for a drier, chewier version.
• sugar
• sanding sugar
Tips
• Use extra syrup for brushing on
cupcakes, cake layers, and flavoring
drinks.
• For a dried citrus slice, instead of
storing the candied fruit in simple
syrup, let the citrus dry on a rack and
then store in an airtight container.
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Let’s Go!
1. Slice a whole citrus fruit crosswise
into ¼" (6 mm)-thick circles. Remove
the seeds as you see them.
2. To reduce the bitterness, place the
slices in a saucepan with enough cold
water to cover. Bring the water to a
boil, drain, and repeat. Remove the
slices from the pan.
3. In the same pan and using enough
liquid to cover the slices, bring equal
parts sugar and water to a boil. Once
the sugar is dissolved, add the fruit
slices back to the pan. Simmer the
slices in the simple syrup at least 30
minutes. Remove the pan to a rack
and let the contents cool.
4. Store the slices in the simple syrup in
the refrigerator. Drain the syrup from
(A) edge in sugar
the fruit before using.
5. For decorating, use a variety of
techniques. Edge lime halves and
kumquats in sanding sugar. (See A.)
Cut a slit in an orange slice and twist it
like a rose. (See B.) Place candied
citrus fruit on cupcakes.
Citrus Curls
Remove long strips of zest with a
vegetable peeler, avoiding the pith. Slice
into ¼" (6 mm)-wide strips with a paring
knife. Proceed, beginning with step 2 of
the instructions.
(B) cut slit and twist like a rose
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Fondant
Rolled fondant is a sugaR dough that for years
was used mostly for wedding cake decorating. Recently, fondant
has become very popular for basic cake decorations, cookies, and
cupcakes. It includes gelatin, which keeps the dough pliable, and it
can be rolled out, or sculpted into shapes and figures. Fondant is
not difficult to make but I prefer to buy a nice quality fondant that
tastes good and is easy to work with. In this unit, we will learn how
to cover cupcakes with fondant, use molds and impression mats,
and decorate fondant cupcake toppers.
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LAB
11 Covering with
Fondant
You’ll need
• cupcakes Fondant is a wonderful material for covering cake or cupcakes. It lets you start your creation
• fondant with a nice, clean, flat surface–like an artist’s canvas. From there the options are endless. And
children love the chewy marshmallow-like texture and flavor! Two examples of the types of
• cornstarch
designs you can make with fondant are shown below: The top images are from Lab 12 (see
• buttercream (see recipe on page 36) and the bottom from Lab 22 (see page 60).
page 133)
• fondant rolling pin
• round cookie cutter, approxi-
mately 2¼" (5.7 cm)
• pastry brush or paintbrush
Taking it Further
Instead of buttercream, try using
ganache or jam underneath the fondant.
If the jam is lumpy, thin it with a few
drops of hot water to make it easy
to spread.
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Let’s Go!
(A) dust with cornstarch (B) roll the fondant (D) spread buttercream on cupcake
1. Knead the fondant until pliable. Dust

the work surface with cornstarch to
prevent sticking. (See A.) Roll the
fondant ¼" (6 mm) thick. As you roll,
sprinkle the fondant with cornstarch
and check underneath to be sure your
fondant is not sticking. (See B.)
Sprinkle the work surface with
additional cornstarch as necessary.
2. Cut out a fondant circle with the round
cutter. Your cutter should be the same (C) cut a fondant circle (E) place on cupcake and smooth
size as the top of your cupcakes. (See
C.) Brush off excess cornstarch with a
dry brush.
3. Using the offset spatula, spread a thin
layer of smooth buttercream on a Tips
cupcake. (See D.) • Powdered sugar is a good alternative for cornstarch. However, cornstarch is best
4. Place the fondant circle on the because it is drier—and does not contain sugar which can make your fondant sticky.
cupcake and smooth it across the top • If your cupcake has a dome top, trim the top before icing.
and around the edges. (See E.) • Fill a mesh tea-ball infuser with cornstarch for easy dusting. (See A.)
• Use a dry pastry brush to remove cornstarch from fondant. To give the fondant a shiny
appearance, brush with a clear alcohol, such as vodka. For a slight shimmer, add a small
amount of luster dust to the vodka.
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LAB
1 2 Silicone Molds
You’ll need
• fondant-covered cupcakes Silicone molds are used to make detailed fondant and gum paste decorations. They can also
(blue shown) be used for chocolate, candy, clay, ice, butter, and many other applications. They are soft and
• cornstarch flexible, and can go from oven to freezer without affecting the mold. However, they are
expensive, so before purchasing a silicone mold make sure it is something you will use again.
• colored fondant (pink, green
and brown shown)
• silicone mold (cherry blossom
or design of your choice)
Tip:
To save time you can make some of
your mold shapes in advance. However,
once they dry they will not bend or
curve to the shape of the cupcake.
yudhacookbook.com
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Let’s Go!
(A) dust mold with cornstarch (C) bend mold to release (D) brush backside with water
(B) press into mold
1. Dust the mold with cornstarch to

prevent sticking. (See A.)
2. Pinch off a piece of fondant about the
size of the mold. Press the fondant
into the mold. (See B.)
3. Bend the mold to release the fondant
shape. (See C.)
4. Lightly brush the backside of the
fondant shape with water to remove
any cornstarch and make the piece
sticky. (See D.)
5. Place the fondant shape on the
cupcake. (See E.) (E) place on cupcake
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LAB
1 3 impression Mats
You’ll need
• cupcakes Impression mats add texture and a specific design to your fondant. They are often used for
• colorful fondant (green shown) cake decorating but are also great for cupcake toppers. The mats are typically not as detailed
as silicone molds, but they are more affordable because they are made of plastic.
• cornstarch
• cupcake with thin layer of
buttercream (see recipe on
page 133)
• small fondant rolling pin
• impression mat
• 2¼" (5.5 cm) round cookie
cutter
Tip
• Fondant circles can be made ahead,
dried, and used as toppers on frosted
cupcakes.
• Plastic molds are more affordable and

often have more variety in shapes
and sizes. The plastic molds are not
flexible like silicone, so they are a
little harder to release the fondant,
but they work well for simple shapes.
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Let’s Go!
(A) place fondant over mat (C) cut out disk
(B) press fondant with fingers to get the most detail (D) place on cupcake and smooth
1. Roll the fondant ¼" (6 mm) thick. See Lab 11 (page 34) for how 4. Cut out a fondant circle with the round cutter. (See C.) Brush off
to roll out fondant. excess cornstarch with a dry brush.
2. Place the fondant over the impression mat. (See A.) 5. Place the fondant circle on a cupcake and smooth it across the
3. Roll with the rolling pin or press the fondant into the mat with top and around the edges. Decorate with fondant buttons if
your fingers. (See B.) Remove the mat. desired. (See D.)
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LAB
14 Stamping on Fondant
You’ll need
• frosted cupcakes Stamping is a quick and simple way to get a detailed design onto your cupcake. There are
• colored fondant (gray shown) many types of stamps available at your local craft store, or purchase a custom-made stamp
with your monogram or other design for a wedding or shower.
• cornstarch
• gel food coloring (black and
red shown)
• rubber stamps (Eiffel Tower
and heart or design of your
choice)
• 2" (5 cm) round cookie cutter
Tips
• Make sure the size of your rubber
stamp is smaller than the circle cutter.
• Fondant disks can be made in
advance. Let them dry for a few
hours on a sheet tray, and then store
them in an airtight container at room
temperature with parchment or wax
paper between layers.
• The fondant rounds can be cut out
prior to stamping. However, we found
it easier to stamp the large piece of
fondant and cut disks after stamping.
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Let’s Go!
(A) paint stamp with food coloring
(D) stamp again
1. Roll out the fondant ¼" (6 mm) thick. See Lab 11 (page 34) for
details on rolling out fondant.
2. Paint the larger stamp evenly with food coloring. (See A.) Stamp
on the fondant, leaving space between the designs to cut out
rounds for other cupcakes. (See B.) Re-apply food coloring to
the stamp as needed.
(B) stamp on fondant 3. Use the round cutter to cut out fondant disks. (See C.) Stamp
with additional designs to fill in the white space if you desire.
(See D.) Let fondant disks dry for a few hours.
4. Place the disks on top of the frosted cupcakes.
Taking it Further
To make a repetitive pattern that bleeds off the topper edges,
simply stamp a pattern across the entire piece of rolled out fondant.
Proceed with step 3.
(C) cut out disk
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LAB
1 5 Stenciling on Fondant
You’ll need
• frosted cupcakes Stenciling can add an amazing amount of detail to your cupcake toppers with very little effort.
• fondant It takes some practice, but it is a lot quicker than piping all the detail. After removing the
stencil you can leave the icing as is or sprinkle the design with sanding sugar while the icing
• cornstarch
is still wet.
• royal icing (see recipe on
page 136; soft peak consis-
tency; white shown or color
of your choice)
• fondant roller
• stencil (snowflake and swirly
patterns shown, or design of
your choice)
• 2" (5 cm) round cutter
Tips
• You will need to clean your stencil
periodically if the icing leaks to the
underside.
• These disks can be made in
advance. Let them dry for a few
hours on a sheet tray. Store in an
airtight container at room temperature
with parchment or wax paper
between the layers.
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(A) spread icing across stencil (C) remove the stencil
(B) remove excess icing (D) cut out disks
1. Roll out the fondant ¼" (6 mm) thick. 3. Use the round cutter to cut out fondant
See Lab 11 (page 34) for details on disks. (See D.) Be careful not to
rolling out fondant. smudge your design when moving the
2. Place the stencil flat on top of the disks. If desired, sprinkle the disk with
fondant. Hold one end of the stencil in sanding sugar before the icing dries.
place, and spread a thin layer of the (See E.) Let the fondant disks dry for a
royal icing across the stencil with your few hours.
(E) sprinkle with sugar
spatula. (See A.) Remove any excess 4. Place the disks on top of the cupcakes.
icing with the spatula so there is an
even, thin layer. (See B.) Peel the
stencil off the fondant. (See C.)
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4
Royal
Icing
Royal icing is a smooth white icing consisting
of egg whites and powdered sugar that colors nicely. Royal icing
can be thickened and piped into very fine details, or thinned
out and used to fill in outlines. Either way, it dries hard when
unIt
left at room temperature. In this unit, we will learn a few piping
techniques, how to make ornate filigree toppers, and how to
decorate sugar cookies.
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LAB
1 6 Piping on Fondant
You’ll need
• cupcakes covered in fondant Royal icing is perfect for piping intricate designs on fondant. Buttercream is not the best
• royal icing (see recipe on choice because it often has air bubbles and will not look as pristine. A popular wedding cake
page 136; medium-peak design is swirled piping often called scrollwork, as on the cupcake shown. It takes a little
consistency) in a 12" (30 cm) practice but it is a very elegant pattern.
pastry bag fitted with #2
round tip
• clear alcohol (such as vodka)
• edible luster dust (silver shown)
• edible dragees (silver shown)
Tips
• If you make a mistake, wipe the royal
icing off with an offset spatula or
toothpick. If some icing remains, use
a damp paintbrush to remove it.
• Draw or trace a design on parchment
paper. Practice piping on top of
the design.
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(A) pipe large swirl in center (B) pipe smaller swirls (C) pipe dot and drag tip through
1. To pipe with royal icing, hold the

piping bag at a slight angle about 1⁄ 8"
(3 mm) from the cupcake surface.
Apply gentle and even pressure to the
bag while moving it in the desired
pattern. Release the pressure right
before the stopping point, and pull the
tip away.
2. For this design, start with one spiral in
the center. (See A.) Continue to pipe
five large spirals around the cupcake.
3. Pipe smaller swirls off of each large
spiral. (See B.) To make the smallest
swirls, pipe a dot close to a swirl and
drag the pastry tip through the dot to
connect it to the existing swirl. (See C.)
4. Allow the icing to dry completely. Mix
the luster dust with some clear
alcohol. Carefully paint the scrollwork.
(See D.) Pipe additional small dots
(D) paint the scrollwork
and add silver dragees, if desired.
yudhacookbook.com
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LAB
17 Brush
Embroidery
You’ll need
• cupcakes covered in fondant Brush embroidery is a classic cake-decorating technique. It is typically floral in design and has
(turquoise shown) the appearance of lace. Traditionally found on white wedding cakes, these bright cupcakes
• colored royal icing (see recipe are a nice surprise.
on page 136; medium/stiff
peak consistency; pink,
yellow, purple shown)
• water
• 12 " (30 cm) pastry bag fitted
with #2 round tip
Tip
If you find it difficult to pipe freehand,
use a flower cookie cutter or stamp as
a guide. While the fondant is still soft,
lightly press the cutter or stamp into the
fondant to make an impression.
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(A) pipe outline of flower (C) pipe smaller flower
(B) brush lines of icing toward center (D) add dots to center
1. Using the royal icing, pipe the outline of a large flower on the 3. Pipe a smaller flower inside the larger flower and repeat the
fondant. (See A.) brush technique. (See C.) Add small dots to the flower center.
2. Dip the paintbrush into the water and remove excess to make (See D.)
it damp. While the icing is still wet, brush the lines of icing toward
the center of the flower with the damp brush. Use quick, short
strokes and clean the brush as needed. (See B.)
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LAB
1 8 Royal Icing Decorations

You’ll need
• cupcakes In this lab you will learn to make royal icing toppers, specifically filigree crowns. These
• royal icing (see recipe on embellishments have to be made in advance because they need to dry for a few days. Royal
page 136; medium/stiff peak icing decorations are very fragile so be sure to make extra. You can use this same technique
consistency) in 12" (30 cm) to make a solid shape called a run-out, which we address in the tips. I like to use this method
pastry bag with round tip #3 for making letters or numbers because you can print out a specific font for a template and
trace it.
• template
• parchment paper or acetate
sheet (if using acetate, rub
with a little shortening)
• silver dragees (optional)
Tips
• Draw your own templates or trace
around cookie cutters directly onto
the parchment paper. Flip the paper
over before outlining with icing so the
ink does not dry into the decoration.
Outline the shape with royal icing.
• For run-outs, outline your design with
thicker royal icing. Flood the inside
with runny royal icing. Proceed with
step 4.
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Let’s Go!
1. Place your template underneath the
parchment paper or acetate. (See A.)
Outline your image with icing. (See B.)
2. Fill in the design with random swirls of
piping. (See C.) The closer the piping,
the more stable the decoration will be.
If you are adding more than one color,
let the icing dry a few hours between
applications so the colors do not bleed.
4. Let the decorations dry at least 24
hours. It is best to make these a few (A) place acetate over template (D) let dry
days ahead of time to ensure they are
completely dry. Drying time will depend
on humidity and size of the decoration.
(See D.)
5. Once dry, gently slide the offset spatula
under the royal icing decoration to
separate it from the paper. Alternatively,
you can put the design near the edge
of the table and peel the paper away.
(See E.) Place on cupcake. Add silver
dragees or embellishments if desired.
(B) outline your image
(E) peel the decoration away from acetate
(C) fill in with swirls
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LAB
19 Sugar Cookie
toppers
You’ll need
• frosted cupcakes One of my favorite things to do is to decorate sugar cookies. We have hundreds of cutters at
• baked sugar cookies 1"–3" the bakery and we are always trying new shapes and designs. Children and adults love them
(2.5–7.5 cm) in size (see because they look great and taste delicious. In this lab you’ll learn some tricks for decorating
recipe on page 142; dog sugar cookies, and then we will show you how to use them as toppers for your cupcakes.
theme or design of your We chose a dog theme, but you can use these techniques with any sugar cookie shape.
choice)
page 136; medium peak
consistency; white, red, black
and brown shown) in 12" (30
cm) pastry bags with #3
round tips
page 136) in bowls (runny
consistency)
• sanding sugar if desired
Tip
Letting the iced cookies dry at least
6–8 hours is very important before
adding another color. If you add another
color too soon, the colors will bleed
over time. Humidity can affect the
drying time too; it is best to keep
cookies in a cool, dry place. Do not
refrigerate or the icing will get soft
and tacky.
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Let’s Go!
1. Using a pastry bag, outline the cookie
with the icing as close to the edge as
you can. (See A and B.)
2. Using the runny royal icing and small
offset spatula, fill in the outline. (See C.)
Be sure to add enough icing to fill the
cookie evenly, but not so much that it
will run over the edge. Let cookies dry
at least 6–8 hours before adding
another color. I recommend drying
overnight for bright colors.
(A) outline with royal icing (D) pipe icing where you want sugar
3. To add spots, add dots of a different-
colored icing immediately after filling in
the outline. The spots will settle into
the runny icing.
4. Pipe details onto cookies with the royal
icing pastry bag. To add decorative
accents such as sugar or other details,
pipe in the area where you want the
accents to stick. (See D.) Dip the
cookie into bowl of sanding sugar. (See
E.) Add eyes or other accents. (See F.)
Repeat with the remaining cookies.
Let dry.
5. Center each cookie on top of the (B) outline close to edge (E) dip in sugar
frosted cupcake.
(C) fill in the outline (F) add accents
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Flowers
& Garden
In our bakery, flowers are the most requested design,
whether it’s for a cake, cookie, or a cupcake. We are constantly
creating new designs and combinations to keep things fun and
fresh. In this unit you will learn some of the basics but with a
unit
contemporary twist, therefore I am not including the classic
buttercream rose.
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20 Buttercream
Flower
LAB
You’ll need
• cupcakes A big, bold buttercream flower on top of a cupcake makes a statement. In this lab, you will
• colored buttercream (see learn to pipe a flower directly onto the cupcake in two different sizes. This particular flower is
recipe on page 133; orange fast and forgiving if your technique is not perfect. You do not have to use a flower nail as when
shown) in 12" (30 cm) pastry making roses—perfect for beginners!
bag fitted with large C-shaped
ruffle tip, such as Wilton #402
• colored buttercream (see
recipe on page 133; pink
shown) in 12" (30 cm) pastry
bag fitted with small C-shaped
ruffle tip, such as Wilton tip
#401 or #79, or Ateco #81
recipe on page 133; lime
green shown) in 12" (30 cm)
pastry bag with large grass
tip, such as Ateco #234 or
small #3 round tip
Tip
Keeping the buttercream on the top of
the cupcakes and away from the sides
will help prevent them from sticking
together in a box.
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Let’s Go!
(A) pipe around cupcake pulling up (B) pipe inside outer circle (D) use grass tip for center
and out
1. Using the larger C-shaped tip, pipe

around the edge of the cupcake,
pulling up and out at a slight angle.
Release pressure and pull away from
the cupcake. (See A.)
2. Continue to pipe inside the outer circle
making petals slightly smaller as you
move in toward the center. (See B
and C.)
3. Use the grass tip to add a center to the
flower. (See D.)
4. Alternatively, you can use the smaller
C-shaped tip for the entire flower. Use (C) pipe smaller petals as you move (E) make dots for center
the same method, but add more toward center
petals. For the center of this flower, use
the small round tip to create a cluster
of dots. (See E.)
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LAB
21 Buttercream
Rosettes
You’ll need
• cupcakes Rosettes are a classic piping technique, and are more traditionally used for borders on cakes.
• colored buttercream (see It is now common to see entire cakes covered in buttercream rosettes for a young girl’s
recipe on page 133; bright birthday party or a wedding dessert table. Vary the pastry tip size for a larger or smaller pattern
pink shown) in 14"–18" on these cupcakes.
(36–46 cm) pastry bag with
large open star tip, such as
Wilton tip #1M or #2D
recipe on page 133; bright
pink shown) in 14"–18"
(36–46 cm) pastry bag with
small open star tip, such as
Ateco tip #21 or #30
Tip
Rosettes look pretty as a border on a
cake or cupcake. Use a very small star
tip for cupcake borders.
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Let’s Go!
(A) using large tip, pipe rosettes around (B) continue to pipe toward center (D) continue inside toward center
the edge
1. Practice making a rosette on a piece of

parchment paper. Hold the bag
vertically at a ninety-degree angle to
the paper, with the tip about ¼" (6 mm)
from the surface. Apply pressure to the
bag and make a small star. Continue
with even pressure, and make a tight
circle around the star. Release the
pressure and pull the tip away. When
you feel comfortable, decorate the
cupcakes.
2. Using the larger tip, pipe around the
edge of a cupcake making five or six (C) using small tip, pipe rosettes around (E) finish in center
rosettes. (See A.) Pipe one rosette in edge
the center. (See B.)
3. Alternatively, using the smaller tip, pipe
around the edge making ten to twelve
rosettes. (See C.) Continue inside outer
circle, making four or five more
rosettes. (See D.) Add one to the
center. (See E.)
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22 Fondant
Rose Bouquet
LAB
You’ll need
• cupcakes covered in fondant Rolled roses or ribbon roses are quick and fun to make. They have a more contemporary look
(white shown) than traditional fondant roses. We make plenty of the conventional buttercream and fondant
• colored fondant (yellow roses at our bakery, but they require each petal to be made individually, which is time
shown) consuming when making multiple cupcakes. This method is not only quicker, but it can be
done in advance, too.
• cornstarch
• water
• small fondant roller
• wheel pastry cutter or
pizza cutter
• small paint brush
Tips
• For larger roses, cut the fondant
strips wider.
• For leaves, roll out fondant 1⁄ 8" (3 mm)
thick; cut into squares. Brush a little
water in the center of each square.
Fold two opposite corners together
and pinch. Cut across the center of
the pinched fondant to create two
leaves from each square.
yudhacookbook.com
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Let’s Go!
(A) cut strips and roll one at a time (B) pinch to open up rose (C) cut off excess fondant
1. Roll out fondant 1⁄ 8" (3 mm) thick. See

Lab 11 (page 34) for details on rolling
out fondant. Cut 1" (2.5 cm)-wide
strips with a wheel cutter, using a ruler
as a guide, if desired.
2. Start rolling up one strip at a time.
(See A.) Pinch the bottom as you go
to open up the rose. (See B.) I like to
pinch the top as I roll the fondant to
thin the rose edges to make it look
more realistic. Continue rolling until
you reach the desired size rose; cut
off the excess fondant and use it for
another rose. (See C.) If your rose is
not sticking together, brush a little
water on the end to seal the fondant.
Pull the edges back with your fingers
to open up the rose.
3. Brush a little water on the bottom of
the rose and place on the cupcake.
(See D.)
(D) place on cupcake
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LAB
23 Sugar
Blossoms
You’ll need
• frosted cupcakes In this lab, you will learn how to make push flowers, which are small and relatively quick to
• colored gum paste create. The blossoms require some drying time, but can be made months ahead. They are
brought to life with a brush of luster dust or petal dust, which gives them dimension and a
• cornstarch
realistic appearance.
• luster or petal dust
page 136) in 12" (30 cm)
pastry bag with #3 round tip
• 1"– 3" (2.5–7.5 cm) flower
cutters
• foam pad
• ball tool
• toothpicks or a veiner
(hydrangea and leaf veiner
shown)
• egg carton or aluminum foil
• paintbrush
Tips
• Fondant can be used instead of gum
paste, but the flowers will take longer
to dry.
• Luster dust has a shimmer and adds a
little sparkle. Petal dust is dry coloring
and gives a matte finish. Focus on
shading the centers and edges of the
flowers to give them a realistic look.
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Let’s Go!
1. Knead the gum paste until pliable. Roll
out the gum paste 1⁄ 8" (3 mm) thick
using cornstarch as needed to
prevent sticking. Cut out flowers with
the flower cutter, then cover with
plastic wrap until ready to use.
2. Place a flower on the foam pad and
thin the edges by rolling over them
with the ball tool. (See A.)
3. Use a toothpick to add grooves in
your petals. (See B.)
(A) roll over edges with ball tool
4. Alternatively, press the flower into a
veiner. (See C.)
5. Leaf veiners are wonderful for adding
realistic impressions to your flower
leaves. (See D.)
6. Let the flowers and leaves dry in egg (D) leaf veiner
cartons or over crumpled aluminum
foil to add dimension and curves. Add
centers, if desired with royal icing or
dragees.
7. Brush with luster or petal dust.
(See E.) Place on frosted cupcakes.
(B) toothpick adds dimension
(C) or place in veiner (E) brush with dust
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LAB
24 Sugar Flowers
You’ll need
• frosted cupcakes In this lab, you will learn how to make a ruffly sugar flower with three layers. This is a great
• gum paste or fondant (purple layered flower for beginners because it requires few tools and is easier to put together than a
shown) sugar flower consisting of individual petals. This technique can be used to make larger flowers
for wedding cakes by adding more layers.
• cornstarch
• 1¼" (3 cm) round cutter
• 1½" (4 cm) fluted round cutter
• foam pad
• plastic wrap
• ball tool
• edible glue (such as tylose
powder mixed with water) or
egg white
• egg carton
• paintbrush
Tip
To make a very simple carnation-style
ruffled flower, make 2–3 flower- or
round-shaped cutouts and layer them
together to create ruffles. Then continue
with step 5.
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Let’s Go!
1. Knead the gum paste until pliable. Roll
a piece of gum paste or fondant into a
1" (2.5 cm) ball. Roll the ball between
your hands to form a cone shape.
Using your fingers, create a hole in top
of the cone, and then thin out edges
all around to create a ruffly center for
your flower. Pinch off excess gum
paste and let dry. (See A.)
2. Roll out additional gum paste or
(A) steps for the centers
fondant 1⁄ 8" (3 mm) thick, using
cornstarch as needed. Cut out flower
layers with the two cutters. (See B.)
3. Place the flower-shaped cut-outs one
at a time on the foam pad. Cover the
remaining fondant pieces with plastic
wrap so they do not dry out. Thin and
curl the petal edges by rolling over
them with the ball tool. (See C.)
Continue with round cut outs. (See
D.) While working on the other petals,
let the layers dry in an egg carton to
give them a curved shape.
4. Layer the petals around the center, (B) cutting out flower shape (D) cut additional layers and thin edges
pinching them together to create
ruffles. Use glue or egg white to
secure the layers together.
5. Let the flowers dry a few hours or
overnight in an egg carton to retain
the shape. (See E.)
6. Brush the flowers with luster or petal
dust. Place on frosted cupcakes.
(C) thin and roll over edge with ball tool (E) let dry in egg carton
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25 Butterflies in the Grass
LAB
You’ll need
• cupcakes Edible wafer paper is made from potato starch and is printed with USDA-approved food
• wafer paper printed with coloring. We bought the butterfly images online, where there are a large variety of prints and
edible image (butterflies patterns available. You can also print your own images if you have an edible-image printer
shown or design of your (more common among professionals).
choice)
• luster dust (silver shown)
• edible clear gel (piping gel)
• sanding sugar (white shown)
• green buttercream (see recipe
on page 133) in a pastry bag
with grass tip #234 Wilton or
Ateco
• small craft scissors
• egg carton
Tip
These water paper butterflies will
keep for months if stored in an
airtight container.
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Let’s Go!
(A) cut out the images (C) sprinkle with sugar
(B) paint a thin layer of gel (D) let dry in egg carton
1. Carefully cut out the butterflies with the scissors; wafer paper is 4. Fold the butterfly down the center so the wings stick up; let dry
fragile. (See A.) in egg carton to hold its shape. (See D.)
2. Stir luster dust into the edible clear gel for a sparkly effect, if 5. Pipe green grass onto the cupcakes. Place butterflies on
desired. Paint a thin layer of gel onto each butterfly. (See B.) cupcakes, along with sugar flowers or other nature-inspired
3. Sprinkle with sanding sugar. (See C.) decorations.
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LAB
26 Herb Pots
You’ll need
• chocolate cupcakes Herb pots make adorable centerpieces and favors, and they are even better when they are
• buttercream (see recipe on edible. These cupcake pots are easy and versatile—top them with sugar veggies, edible
page 133) in a pastry bag flowers, or lollipop flowers. This is a fun project for a birthday party too.
fitted with a large round tip,
such as Ateco #806
• fresh herbs
• 3" (7.5 cm) terra-cotta pot
Take It Further
• Sculpt vegetables out of fondant
or gum paste to decorate the top.
• Write names on craft sticks and
stick one in each pot. Use as a
place setting at a garden shower
or outdoor wedding.
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Let’s Go!
(A) cut off cupcake top (B) crumble cupcake top into pot (D) cover with cupcake crumbs
1. Cut off the top of the cupcake. (See A.)

2. Crumble the cupcake top into the
bottom of the pot. (See B.)
3. Pipe a small amount of buttercream
into the pot.
4. Place a cupcake in the pot. Cover the
cupcake with buttercream. (See C.)
5. Sprinkle with additional cupcake
crumbs. You will need about one-half
of an extra cupcake to crumble per
pot. (See D.)
6. Place herbs in the pot. (See E.) (C) cover cupcake with buttercream (E) add herbs
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6
Fun
themes
Both kids and adults will enjoy the creative
and festive ideas presented here for your next party. We will
incorporate some techniques we have already learned, like
working with fondant in “Gone Surfing.” We will make drink-
unit
inspired cupcakes, which are always a hit at cocktail parties and
showers, especially the fresh mint mojitos. And we will even
learn to make a huge cupcake cake!
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27 Krispie
S’more Cupcakes
LAB
You’ll need
• Rice Krispie Treat mixture, Rice Krispie Treats and s’mores are favorite childhood treats. We combined both of these into
still warm one cupcake. There is no baking required and you can make them gluten free with Gluten
• nonstick spray Free Rice Krispies.
• ganache (see recipe on page
135) in a 14" (36 cm) pastry
bag fitted with a star tip, such
as Ateco #826
• graham cracker crumbs
• sanding sugar
• standard size cupcake pan
• ice-cream scoop
Tip
If you prefer less chocolate and more
marshmallow, you can pipe a thin layer
of ganache on top of the cupcake and
top it with a marshmallow meringue
frosting.
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Let’s Go!
(A) scoop treats into pan (B) press into pan (D) pipe ganache on top
1. Spray a standard size cupcake pan

with nonstick spray. Scoop the warm
Rice Krispie Treats into the pan using
an ice cream scoop. (See A.) Press the
mixture into the pan. (See B.) Sprinkle
some graham cracker crumbs on top.
Let it set about 30 minutes until cool.
2. Remove the Krispie cupcakes with an
offset spatula and dip the edges in
graham cracker crumbs. (See C.)
3. Pipe ganache in a swirl on top. (See D.)
4. Sprinkle with graham cracker crumbs
and sanding sugar. (See E.)
(C) edge with graham crumbs (E) add graham cracker crumbs and sugar
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28 Doughnut Cupcakes
LAB
You’ll need
• frosted cupcakes Colorful doughnuts with sprinkles make us all feel like kids again. These cupcakes are perfect
• vanilla cupcake batter (see for a brunch or child’s party. For ease of the recipe we made doughnuts with the cupcake
recipe on page 140) in pastry batter, but this would also be delicious with a classic cake-doughnut recipe.
bag fitted with large round tip,
such as Ateco #804
• colored royal icing (see recipe
on page 136; medium peak
consistency; pink, blue,
green shown)
• multicolored sprinkles or
nonpareils
• nonstick mini-doughnut mold
Tip
For chocolate dipped doughnuts,
simply dip tops in warm ganache.
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Let’s Go!
(A) pipe batter into mold (C) add sprinkles
(B) ice the doughnuts (D) place on cupcake
1. Pipe batter into the mini-doughnut mold. (See A.) Bake in 350°F 3. Add colorful sprinkles over the icing. (See C.) Let the doughnuts
(180°C, or gas mark 4) oven until the toothpick tests clean, set 5–10 minutes.
about 10–12 minutes; let cool 3–5 minutes. Turn the doughnuts 4. Place a doughnut on top of an iced cupcake. (See D.)
out of the pan onto a sheet tray; cool completely.
2. Spread icing on top of the doughnut using the spatula. (See B.)
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29 Gone Surfing
LAB
You’ll need
• cupcakes Beach-themed cupcakes are always fun in the summer! In this lab you will make fondant
• tropical colors of fondant surfboards that can be made in advance along with other ocean decor you want to include,
(orange, red, yellow, blue such as shells and starfish. This fondant technique can be applied to many different shapes
shown) and patterns for other seasons.
• cornstarch
• water
• ocean-blue buttercream
(see recipe on page 133)
• graham cracker crumbs
• sanding sugar
• 1" (2.5 cm) flower cutter
• paintbrush
• surfboard cookie cutter
• tropical sugar flowers, sugar
starfish and shells (optional)
Tip
Surfboards can be made in advance.
Let them dry for a few hours on a sheet
tray. Store in an airtight container at
room temperature with parchment or
wax paper in between layers.
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Let’s Go!
1. Roll out all the fondant colors ¼" (6
mm) thick using cornstarch as needed
to prevent sticking. See Lab 11 (page
34) for details on rolling out fondant.
Cut out flowers from three of the colors.
(See A.)
2. Place the flowers on top of the fourth
color of fondant and roll over until the
flowers blend into the lower layer. (See
B.) If the flowers are not sticking, add a
little water with a paintbrush on the
back side of the flower. (A) cut out fondant flowers (D) let dry
3. Cut out surfboards with the surfboard
cutter; let dry at least one hour. (See C
and D.)
4. Using the offset spatula, frost the
cupcakes with blue buttercream,
swirling to create peaks similar to
waves. (See E.)
5. Mix the graham cracker crumbs with
sanding sugar. Sprinkle one half of
the top of the cupcake with the mixture
to create sand. (See F.) Place the
surfboards on top. Garnish with tropical
sugar flowers, sugar starfish and shells, (B) roll flowers into fondant (E) create waves with blue icing
if desired.
(C) cut out shapes (F) add sand to cupcake
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30 White Chocolate Snowman
LAB
You’ll need
• frosted cupcakes with In this lab you’ll learn to make white chocolate, coconut truffle snowmen. You can get creative
shredded coconut topping and use a variety of candy to decorate the snowmen. We kept it simple by using one candy
• white chocolate truffle mix, and one color of royal icing. A fondant hat would be cute too!
chilled (see recipe on page
140)
• finely shredded coconut
• black royal icing (see recipe
on page 136; medium peak
consistency) in pastry bag
fitted with #3 round tip
• flexible candy strips (Air Heads
Extremes Sweetly Sour Belts
candy shown)
• small 1¼" (3 cm) ice-cream
scoop (#70)
• toothpicks
• sheet tray lined with parchment
or wax paper
• small craft scissors
Tip
Looking for a simpler treat? These
truffles are wonderful on their own!
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Let’s Go!
(A) roll truffle mix into balls (B) roll in coconut (E) cut candy in half
1. Scoop the truffle mix and roll into round

balls. (See A.) Roll in finely shredded
coconut and place on the tray. (See B.)
2. Spear one ball with a toothpick. (See C.)
Add another ball for the head. (See D.)
Chill if snowmen are soft and difficult
to handle.
3. For the scarves, use the scissors to
cut the candy strips in half lengthwise.
(See E.) Trim the length to fit around the
snowman’s neck, and cut 1" (2.5 cm) (C) spear with toothpick (F) add scarf and nose
slits on the ends for fringe. Attach the
scarf to the snowman with royal icing.
Cut triangles from the candy for a
nose; attach with royal icing. (See F.)
4. Add eyes with black royal icing. Insert
the toothpick that is protruding from
the snowman into cupcake. (See G.)
(D) stack two truffles (G) add snowman to cupcake
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LAB
31 Cupcake Cake
You’ll need
• cupcakes A cupcake cake is a cake that uses cupcakes as the base and is frosted to look like a large
• colored buttercream (see cake. They are also called pull-apart cakes because you separate the cupcakes to serve
recipe on page 133; brown them. Most cupcake cakes are iced flat to look like a smooth cake. We love the texture in this
shown) in 14"–18" (35–46 cm) cake created by frosting the cupcakes with a star tip.
pastry bags fitted with large
basketweave tip, such as
Ateco #897
recipe on page 133; brown
and green shown) in 14"–18"
(35–46 cm) pastry bags fitted
with large star tip, such as
Wilton #1M or Ateco #826
• fondant decorations (leaves
and acorns shown)
• cake board or platter
Tip
If you are arranging the cupcakes in a
custom design, draw the shape onto
your board, or make a template out of
parchment or wax paper.
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Let’s Go!
(A) arrange cupcakes in desired shape (C) frost and decorate
1. Arrange the cupcakes in the desired

shape on a cake board or platter. (See A.)
2. If you are transporting the cake or
moving it around, spread a little royal
icing or buttercream underneath most of
the cupcakes to secure them to the
board. When arranging the cupcakes,
push them together to avoid large gaps.
3. Using the large basket weave tip, pipe
buttercream in between the cupcakes, (D) add fondant decorations
creating a crosshatch design. (See B.)
Chill the cupcakes, if possible, to set the
buttercream.
5. Add fondant or sugar decorations as
4. Continue to frost and decorate as
desired. (See D.)
desired, using the brown buttercream
for the trunk and branches, and the
green for the leaves. (See C.) You can
(B) cross hatch with buttercream be creative and design your own tree.
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32 Cupcake
Fondue
LAB
You’ll need
• mini cupcakes Dessert fondue is a wonderful communal activity for a dinner party or child’s birthday. In this
• ganache (see recipe on page lab you will make chocolate fondue and sweet icing fondue. Mini cupcakes and fruit are
135; may need extra heavy dipped and then decorated with sprinkles and delightful toppings. Be sure to have plates and
cream to thin ganache as napkins handy because this can get messy, but it’s lots of fun.
needed.)
• sweet icing fondue (see
recipe below)
• cut up fruit: strawberries,
pineapple, bananas, oranges
• toppings: colorful sprinkles,
chopped nuts, coconut,
candy pieces, chocolate
chips
• fondue pot (for chocolate
fondue)
• fondue or bamboo skewers
Sweet Icing Fondue

To make sweet icing fondue, whisk
together 3 cups (375 g) powdered
sugar, 1⁄ 3 cup (80 ml) milk, and a splash
of vanilla extract or squirt of lemon juice.
To make a fruit-flavored icing, substitute
fruit juice for the milk. If the icing is too
thick, thin with additional milk or juice.
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Let’s Go!
(A) make ganache thin enough to dip (C) decorate with toppings
1. For chocolate fondue, make ganache and use it while still warm,
or place over a double boiler to rewarm. Thin the ganache with
heavy cream as needed to reach dipping consistency. If the
ganache is too thick your cupcakes may fall apart in the fondue.
(See A.)
2. Sweet icing fondue does not need to be heated. Thin with
additional liquid as needed.
3. Instruct your guests to skewer a cupcake and dip it into the icing
or fondue. (See B.) It is best not to submerge the entire cup-
cake, because you may lose it in the fondue.
4. Decorate the cupcakes with cut up fruit and other toppings as
desired. (See C.)
(B) dip cupcake into fondue
Tip
Add a splash of liqueur to the ganache, such as coffee, hazelnut,
or orange.
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33 Espresso Cups
LAB
You’ll need
• chocolate cupcakes (see I love coffee and, of course, any dessert that incorporates chocolate and espresso. These
recipe on page 136) baked in cups are a nice dessert for a romantic Italian dinner. Because they are made in espresso
oven-safe espresso cups cups, they are a bit smaller and less indulgent. Add a scoop of gelato or biscotti on the side
• mocha buttercream (see for a more substantial dessert. In this lab you will learn a new technique of melting buttercream
recipe below) and using it as a topping.
• vanilla buttercream (see recipe
on page 133)
• 2 food-safe squeeze bottles
• toothpicks
Tip
To make mocha buttercream, mix a
small amount of instant espresso
powder with hot water to create a wet
paste. Add the paste to chocolate
buttercream to taste.
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Let’s Go!
(A) trim cupcakes so they sit below the (B) cover with mocha buttercream (D) use toothpick to create heart design
top of the espresso cups
1. The cupcakes should sit below the top

of the espresso cups; trim the
cupcakes if they dome above the cup.
(See A.)
2. Melt mocha and vanilla buttercream
separately in double boiler or micro-
wave. Place each buttercream in a
squeeze bottle.
3. Fill the espresso cups with the mocha
buttercream to cover the cupcakes.
(See B.)
4. Using the vanilla buttercream, add
single or multiple dots on each (C) add dots with vanilla buttercream (E) more designs
cupcake. (See C.) Draw a toothpick
through the dots to form hearts, or
connect the dots to create unique
patterns. (See D & E.) Have fun with
it and create your own designs.
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LAB
34 tea Party
You’ll need
• cupcakes Specialty teas, like coffee, are gaining popularity across the world and are often used in
• sugar cubes desserts. In this lab you will learn to decorate sugar cubes, which make a cute gift at a
tea-inspired shower or luncheon. I love the idea of serving these cupcakes in mismatched
• colored royal icing (see recipe
vintage teacups.
on page 136; purple and
green shown) in pastry bags
fitted with round tip #2; small
leaf tip, such as Ateco #349
or Wilton #352; small open
star tip, such as Wilton #16
• sanding sugar
• buttercream (see recipe on
page 133) in pastry bag fitted
with large round tip, such as
Ateco #806
• honey
• teacup
Tip
Make a spicy chai cupcake batter by
adding a pinch each of cinnamon,
cloves, cardamom, ginger, and black
pepper to your vanilla cupcake batter
prior to baking.
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Let’s Go!
(A) add green leaf to hydrangea (B) swirly piping (D) drizzle with honey
1. Piping on sugar cubes can take some

practice because they are so small.
Simple flowers or monograms are
sweet. For a hydrangea, pipe very
small stars in a circle and mound them
in the center to create a round flower.
Add a green leaf at the edge. (See A.)
2. Swirling piping is quick and fun. (See B.)
3. For colorful sugar cubes, coat one side
in colorful icing, and then dip it in
sanding sugar. (See C.)
4. Place a cupcake in a teacup. Pipe
buttercream on top of the cupcake, (C) dip one side in sugar (E) designs
and drizzle with honey. Serve with the
sugar cubes on the side. (See D & E.)
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35 Mojito
LAB
You’ll need
• vanilla cupcakes (see recipe A mojito is a traditional Cuban drink consisting of rum, mint, sugar, lime, and sparkling water. It
on page 146) is a popular refreshing drink, and the flavors are irresistible. In this lab, you’ll learn how to make
• lime slices a virgin mojito cupcake, but you can brush the cake layers with rum syrup for a true mojito
experience.
• lime curd (see recipe on
page 142)
• fresh mint buttercream (see
recipe below) in a pastry bag
with large round tip, such as
Ateco #806
• fresh mint sprigs
• rocks glasses
Tip
To make fresh mint buttercream, finely
chop some fresh mint, and then stir it
into the vanilla buttercream (see recipe
on page 133).
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Let’s Go!
(A) rim glass with lime (B) dip in sanding sugar (D) add a cupcake
1. Rim the glass with lime, and then dip

the glass in sanding sugar to edge the
glass. (See A and B.)
2. Fill the bottom of the glass with about 2
tablespoons (30 ml) lime curd. (See C.)
3. Place a cupcake in the glass. (See D.)
4. Frost the cupcake with the mint
buttercream. (See E.)
5. Garnish with a mint sprig and lime slice.
(C) add lime curd (E) frost with mint buttercream
Taking It Further
For a rum mojito cupcake, brush the
cupcake with rum syrup (equal parts
simple syrup and rum) before frosting.
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90
Kids
& Babies
ImagInatIve, fabulous, and over the top,
are terms I’d use to describe many of the baby showers and kid’s
parties I’ve seen lately. So much of the planning is just about
coordination and theme. DIY party decor, favors, and food make
for a fabulous party. These cupcakes are all adorable and relatively
simple. They are sure to make your party a hit!
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36 tutu Cupcakes
LAB
You’ll need
• cupcakes The tutu cupcake is one of our most requested specialty cupcakes at our bakery. They are
• colored fondant (pink shown) fun and perfect for a girl’s birthday party. Let your little princess choose the colors and design
of the bodice, which can be easily altered.
page 136; stiff peak consis-
tency) in pastry bag fitted with
#3 round tip
• edible pearls
• edible luster dust (optional;
pink shown)
• colored buttercream in
14"–18" (35–46 cm) pastry
bag fitted with ruffle tip, such
as Ateco #070
• sleeveless dress cookie cutter
• paring knife
Tip
If the buttercream is soft, it is best to
chill the cupcakes before adding the
bodice. Once cold, cut a slit in center
of the frosting with a paring knife, and
insert the bodice into the frosting. For
more stability, push the bodice into the
cake about ½" (1.3 cm).
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Let’s Go!
1. Roll the fondant ¼" (6 mm) thick; see
Lab 11 (page 34) for how to roll out
fondant. Cut out dress shapes using
the cookie cutter. (See A.)
2. Cut off the lower portion, leaving only
the bodice. Let the bodices dry
overnight. (See B.)
3. Using the pastry bag fitted with the
ruffle tip, create the tutu on the
cupcake. Hold the tip close to the
cupcake, apply pressure to release the
(A) cut out dress shape (D) pipe second layer of ruffles
buttercream, and rotate the cupcake
with your other hand to create ruffles.
Rotate continuously to create 3–4 rows
of ruffles. Sprinkle with sugar pearls, if
desired. (See C and D.)
4. Decorate the bodice with beads of
royal icing and sugar pearls. Brush with
luster dust, if desired. (See E.)
5. Push the lower edge of the bodice into
the center of the cupcake. (See F.)
(B) cut off bottom of dress to create (E) decorate the bodice
bodice
(C) pipe ruffles for tutu (F) place bodice in center of ruffles
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37 Ice-Cream-Cone
Clowns
LAB
You’ll need
• cupcakes with paper liners My favorite birthday treat as a child was an ice-cream-cone clown. These cupcake clowns
removed were inspired by those and look very similar. Add a scoop of ice cream on the side when
• 5" (13 cm) iced flower-shaped serving for the best of both worlds.
sugar cookies
• vanilla buttercream in a small
bowl
• yellow buttercream (see recipe
on page 133) in a 12"–14"
(30–36 cm) pastry bag fitted
with a small open star tip,
such as Wilton or Ateco #18
• orange buttercream (see
recipe on page 133) in a
12"–14" (30–36 cm) pastry
bag fitted with a large grass
tip, such as Ateco #234
• candy coated chocolates,
such as M&M’s (red and
brown shown)
• red licorice rope
• sugar cone
• scissors
Tip
For a special treat add sprinkles to a
cone when filling it with ice cream!
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Let’s Go!
1. Spread a small dollop of buttercream in
the center of a sugar cookie. Place a
cupcake upside down on top of the
cookie. (See A.)
2. Using the offset spatula, frost the
cupcake with a thin layer of vanilla
buttercream. (See B.)
3. Pipe a yellow star-tip (such as Ateco
#826) border where the cupcake
meets the cookie. (See C.)
4. Pipe orange hair on top and all around (A) place cupcake upside down on sugar (D) pipe orange hair
the cupcake except for the front, which cookie
will be the face. (See D.)
5. Place candy pieces on the face for
eyes and nose. Use scissors to cut the
licorice rope into 2" (5 cm) pieces and
position one on the face for the mouth.
6. To add sprinkle trim to the ice cream
cones, dip the edges in royal icing, and
then dip in colorful sprinkles. (See E.)
Do the same for the tip if desired. Let
dry on parchment or wax paper. Place
the sugar cone on top for the hat.
(B) frost cupcake (E) dip cones in royal icing and sprinkles
(C) pipe yellow star border
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38 Movie Night Cupcakes
LAB
You’ll need
• vanilla cupcakes (red and Everyone loves the movies—especially the popcorn and candy. These cupcakes are the
white striped liner shown) ultimate movie night treat. They incorporate sweet and salty caramel corn, Sno-Caps, and
• vanilla or caramel buttercream cupcakes. Serve these treats at your next awards party or kids' sleepover, and get rave
(see recipe on page 133) in reviews!
14"–18" (36 –46 cm) pastry
bag fitted with a large round
• caramel corn
• caramel sauce
• Sno-Caps
• sea salt
Tip
To make caramel buttercream, stir cara-
mel sauce into the vanilla buttercream
to taste. Sprinkle with sea salt for salted
caramel.
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Let’s Go!
(A) frost cupcake (C) drizzle with caramel sauce (D) add Sno-Caps
(B) add caramel corn
1. Frost the cupcakes with a thin layer of

vanilla or caramel buttercream. (See A.)
2. Press a handful of caramel corn
into the buttercream on top of the
cupcakes. (See B.)
3. Drizzle the popcorn with a small amount
of the caramel sauce. (See C.) Press
Sno-Cap candies into the caramel
sauce. (See D.)
4. Sprinkle with sea salt if desired. (See E.)
(E) sprinkle with sea salt
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39 Soft Serve Ice Cream
LAB
You’ll need
• cupcakes baked in ice cream What child doesn’t love soft serve ice cream dipped in chocolate and loaded with sprinkles?
cones This cupcake treat looks just like those cones, but is filled with cake. For a kid’s party activity,
• vanilla buttercream (see recipe let them add their own toppings such as sprinkles, nuts, cherries, and whipped cream.
on page 133) in 14"–18"
with a large round tip, such as
Ateco #806
• ganache (see recipe on page
135) in bowl at least 4" (10
cm) deep
• sprinkles, such as multicolored
nonpareils
Tips
• Fill the ice cream cones and stand
them in muffin pan. They will be
wobbly; carefully put them in the
oven. If desired, secure them with
aluminum foil in the gaps.
• If the ganache does not set right
away, place the cones in the
refrigerator to set.
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Let’s Go!
(A) frost cupcakes with high swirl (C) drain off excess and let set
(B) dip cupcake in ganache (D) roll edge of ganache in sprinkles
1. Pipe the buttercream on the cupcakes in a swirl motion, about 4. Turn the cupcake upside down and dip into the ganache. (See B.)
3" (7.5 cm) high. (See A.) Let excess ganache drain off for a few seconds. (See C.) Turn the
2. Chill the cupcakes for 20–30 minutes, or until the icing is cupcake right side up, and let ganache set about 30 seconds.
completely set. 5. Roll the edge of the ganache just above the cone in the sprinkles.
3. Heat some ganache in the microwave or over a double boiler (See D.)
until just warm and fluid.
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4 0 Owl Cupcakes
LAB
You’ll need
• cupcakes My son has loved owls since he started talking. These fluffy, mysterious birds with big eyes
• vanilla buttercream (see recipe make adorable cupcakes. Decorated with candy and cookies, what child wouldn’t love them?
on page 133)
• cream-filled chocolate
sandwich cookies, such as
Oreos
• mini cream-filled chocolate
sandwich cookies, such as
Mini Oreos
page 136)
• mini candy-coated chocolates,
such as M&M minis
• jelly beans
Tip
Let your child design their own
cupcakes using these same materials.
You’ll be surprised how creative they
can be with candy making colorful
roads, cookie towers, and jelly bean
flowers.
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Let’s Go!
1. Spread a thin layer of buttercream on
top of a cupcake. Shingle the mini
chocolate candies across the entire
cupcake. (See A.)
2. Split open the regular and mini
sandwich cookies, and scrape the
cream off.
3. Cut the regular size sandwich cookies
in half for the wings. Spread a little icing
on the back of the wings, and place the
wings on the cupcake. (See B and C.)
(A) shingle mini chocolate candies on cupcake
4. Pipe a dot of royal icing in the center of
two mini chocolate cookies, and then
add a mini chocolate candy on each
for the eyes.
5. Spread a little icing on the back of
the eyes and place on the cupcake.
(See D.)
6. Add a jelly bean for the owl’s beak.
(See E.)
(B) spread icing on back of wings (D) place eyes on cupcake
(C) place on cupcake (E) add jelly bean for beak
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LAB
41 Egg nests
You’ll need
• cupcakes These cute egg nests are perfect for spring parties, baby showers, and Easter celebrations. A
• green buttercream (see recipe lemon cupcake would be delicious with the toasted coconut, or use your favorite cupcake
on page 133) in a 14" (37 cm) recipe. The jelly beans are a bonus treat for candy lovers.
yudhacookbook.com
pastry bag fitted with a large
leaf tip, such as Wilton #366
• brown buttercream (see
recipe on page 133) in a 14"
(37 cm) pastry bag fitted with
a large grass tip, such as
Ateco #234
• toasted coconut
• jelly beans
Tip
Buy speckled jelly beans for a more
natural egg look.
Taking it Further
Set the cupcakes inside festive wraps,
such as the fences shown.
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Let’s Go!
(A) add a ring of leaves (C) pipe more to build up nest (D) fill nest with coconut
(B) pipe a circle for nest
1. Using the green buttercream, rotate

a cupcake in your hand as you add a
ring of leaves around the edge of the
cupcake. (See A.)
2. Use the brown buttercream to pipe a
ring around the cupcake that sits on
the edge of the leaves. (See B.)
Continue to pipe more buttercream,
adding another layer to build up the
nest. (See C.)
3. Fill the nest with some toasted coconut.
(See D.) Add a couple of jelly beans to
the nest for the eggs. (See E.) (E) add jelly beans to nest
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1 04
Weddings
I went Into the pastry busIness because I
wanted to make wedding cakes. That was thirteen years ago, and
the wedding cakes are still a huge part of my business. During
those years cupcake shops started popping up everywhere and I
kept thinking the trend would slow, but each year we are doing
more and more cupcakes for weddings and showers. Cupcakes
are such sweet little treats, plus they are portable and economical.
In this unit you will learn to make tiered wedding cupcakes,
monogram cupcakes, shot glass cupcakes (for a dessert table or
shower), and mason jar cupcakes (for a wedding favor).
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4 2 tiered Wedding Cupcakes
LAB
You’ll need
• jumbo cupcakes These cupcakes are inspired by a traditional wedding cake, and they are a nice alternative to
• regular cupcakes the individual cakes we often see at weddings. You could serve one per couple, or package
them as a favor in a clear box.
• vanilla buttercream (see recipe
on page 133) in a 14"–18"
with a large round tip such as
Ateco #806
• vanilla buttercream in a 12"
(30 cm) pastry bag fitted with
a small #5 round tip
• sugar flowers
• toothpicks
• edible sugar pearls
Tip
Be sure to tell your guests there is a
toothpick inside the cupcake. They
should notice it when they peel the
wrapper, but it is best to be safe.
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Let’s Go!
(A) place toothpick halfway into bottom of regular size cupcake (C) pipe buttercream on top
(B) secure smaller cupcake to larger with toothpick (D) add a small beaded border
1. Using the large round tip, pipe a single layer buttercream swirl on 3. Pipe a swirl of buttercream on top of the regular size cupcake.
top of a jumbo cupcake. (See C.)
2. Insert a toothpick halfway into the bottom of a regular size 4. Add a small beaded border with the small round tip around the
cupcake. (See A.) Place the regular size cupcake on top of the edge of the larger cupcake and the base of the smaller cup-
jumbo cupcake, pushing the toothpick into the buttercream and cake. (See D.)
cake. (See B.) 5. Garnish with sugar pearls and a sugar flower, if desired.
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4 3 Monogram Cupcakes
LAB
You’ll need
• frosted cupcakes A monogram typically consists of two or three letters, but more and more often we are seeing
• colored fondant only one letter used in designs for weddings and parties. The monogram is often used for
(yellow and white shown) invitations, napkins, linens, signage, and dessert decor. In this lab you will learn how to
combine a few fondant techniques into one sweet cupcake.
• cornstarch
• luster dust
• fluted round cookie or biscuit
cutters: 2¼", 1¾"
(5.5, 4.5 cm)
• monogram stamp
Tip
Use bright colors and include all letters
of the alphabet for a baby shower or
first birthday party. Buy an alphabet
stamp in a playful font.
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Let’s Go!
1. Roll out the yellow fondant ¼" (6 mm)
thick. See Lab 11 (page 34) for details
on rolling out fondant. Use the larger
round cutter to cut out fondant disks.
2. Roll out the white fondant. Press the
monogram stamp into the fondant.
(See A and B.)
3. Using the smaller cutter, center the
cutter on the monogram and cut out
the disk. (See C.)
4. Brush the larger disk with water. (A) press stamp into fondant
(See D.) Center the monogram disk on
the larger disk. (See E.) Brush with
luster dust if desired, or outline with
royal icing.
5. Let fondant disks dry for a few hours.
Place the disks on top of the cupcakes.
(B) stamp impression (D) brush larger disk with water
(C) cut out monogram disk (E) glue disks together
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LAB
44 Shot Glass
tiramisu
You’ll need
• mini vanilla cupcakes Dessert tables are very popular for weddings. We typically make a smaller wedding cake, and
• mascarpone cream (see then create eight to ten different varieties of bite size desserts. I like to use shot glasses with
recipe below) in 12" (30 cm) demitasse spoons for pots de créme, mousse, and mini cupcakes. These tiramisu shot
pastry bag fitted with large glasses look sophisticated and taste amazing!
round tip, such as Ateco
#804
• Kahlúa syrup
• chocolate shavings
• cocoa powder
• shot glasses
Tips
• To make mascarpone cream, mix equal
parts cream cheese buttercream
frosting (see recipe on page 133) and
mascarpone. If the cream is too sweet
for you, add more mascarpone.
• To make Kahlúa syrup, add two parts
simple syrup to one part Kahlúa.
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Let’s Go!
1. Squirt mascarpone cream into the
bottom of a shot glass. (See A.)
2. Remove the mini cupcake liner and
place a cupcake on top of the cream.
(See B.)
3. Brush the top of the cupcake gener-
ously with Kahlúa syrup. It is fine if
some syrup drips down the sides of
the cupcake. (See C.)
4. Pipe another dollop of mascarpone
cream on top. (See D.) (A) add cream to shot glass
5. Garnish with chocolate shavings and
cocoa powder, if desired. (See E.)
(B) place cupcake on top of cream (D) top with mocha buttercream
Taking it Further
If you do not want to use shot glasses,
this makes a great filled cupcake. Keep
the cupcake in the wrapper and fill the
center of the cupcake with the mascar-
pone cream. Proceed with step 3. Frost
with mocha buttercream (page 84).
(C) brush cupcake with syrup (E) add garnish
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45 PBJ
Mason Jars
LAB
You’ll need
• vanilla cupcakes (see recipe Mason jars filled with treats make great favors for a shower, rustic wedding, or a birthday
on page 140) party. Children (and adults) will love these peanut butter and jelly cupcakes. And you can
• jam (raspberry shown) reuse the jar!
• peanut butter buttercream
(see recipe below)
• chopped peanuts
• mason jars
Tips
• To make peanut butter buttercream,
mix peanut butter into vanilla butter-
cream (see recipe on page 133) to
taste.
• Attach a ribbon and tag. This is a
fabulous favor for an outdoor party.
• We iced the cupcakes with an offset
spatula to give it a more rustic look,
but you can use a piping bag if it’s
easier for you.
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Let’s Go!
(A) add jam to jar
(C) frost the cupcake
(B) place cupcake in jar
1. Spread jam in the bottom of a jar.

(See A.)
2. Center a cupcake in the jar on top of
the jam. (See B.)
3. Top the cupcake with peanut butter
buttercream. (See C.)
4. Sprinkle generously with chopped
peanuts. (See D.)
(D) sprinkle with peanuts
Taking it Further
For a trifle-style dessert in a mason jar, break two cupcakes into 1" (2.5 cm) pieces and layer
jam, cake, and frosting until the mason jar is filled completely.
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9
yudhacookbook.com
Cupcakes
with a twist
In thIs unIt you wIll learn how to make some
nontraditional cupcakes, such as cheesecake cupcakes and rich
flourless chocolate cupcakes. And you will discover some fun
trendy desserts such as cupcake push pops and cake truffles.
unit
These are all impressive desserts that will wow your friends.
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46 Cheesecake
Cupcakes
LAB
You’ll need
• 1¾" (4.5 cm) round cookies, My mom made a version of these cupcakes when I was growing up and they were a staple at
such as vanilla wafers or all our family parties. She used Nilla Wafers as the bottom crust and cherry pie filling as the
gingersnaps topping. This is an updated version of that recipe using tangy lemon curd and fresh raspber-
• vanilla cheesecake batter ries. A sweet sugar flower is the perfect adornment.
(see recipe on page 139)
• fresh raspberries
• lemon curd (see recipe on
page 142)
• sugar flowers or additional
raspberries for garnish
• cupcake liners
• cupcake pan
• small ice cream scoop
or small spoon
Homemade Bottom Crust

Make your own bottom crusts with your
favorite sugar cookie recipe. Roll out
the cookie dough ½" (1.3 cm) thick.
Use a 1¾" (4.5 cm) round cutter, and
cut out a couple dozen rounds; bake.
Freeze remaining rounds for a later use
in an airtight baggie or plastic container.
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Let’s Go!
1. Place the cupcake liners in the
cupcake pan. Place one round cookie
in the bottom of each liner. (See A.)
2. Using the ice cream scoop, place one
scoop of cheesecake batter in each
liner. (See B.)
3. Press a raspberry in the center of each
scoop and top with additional batter,
filling the liner three-quarters full.
(See C.)
4. Bake at 300°F (150°C, or gas mark 2) (A) place cookie in liner (D) bake until just set
for 20–30 minutes, or until just set in
the center. (See D.) Let cool; chill.
5. Spread a thin layer of lemon curd on
top of each cupcake with a spatula or
small spoon. (See E.)
6. Garnish with a daisy sugar flower or
fresh raspberry. (See F.)
(B) scoop batter into liner (E) spread lemon curd on top
(C) add raspberry and more batter (F) garnish with sugar flower
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47 Cake truffles
LAB
You’ll need
• cake crumbs (lemon shown) Cake balls and pops have been a trend for a few years now. I tend to prefer the cake ball
• buttercream (see recipe on version because they look like truffles, they can be elegantly packaged, and they are easier to
page 133) display. If you want to make cake pops for a fun kids' party, just add a stick.
• tempered chocolate or candy
melts (white shown), melted
and kept warm
• sprinkles
• small scoop (#70)
• parchment or waxed
paper-lined sheet tray
• toasted coconut (optional)
Tips
• In step 1 you can use a spoon to mix
the crumbs and buttercream, but you
want to make sure you don’t smash
the crumbs or the truffles will be very
mushy inside. I prefer using my hands.
• When dipping cake balls or truffles,
use a heating pad underneath the
chocolate to keep it warm but not
too hot.
• To make cake pops, dip a stick in
chocolate, and then push the stick
into a ball before chilling.
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Let’s Go!
1. Place the cake crumbs and toasted
coconut (if desired) in a large bowl.
Gradually add small dollops of
buttercream while tossing the crumbs
with your hands or a spoon.
2. Add just enough buttercream so that
you can form a small ball that stays
together. Do not over mix. (See A.)
3. Use a scoop to portion the balls, roll
in your hands, and place on a tray.
Chill the balls for a few hours until set.
(A) stop mixing when you can form a (D) place on sheet tray
(See B.)
small ball
4. Toss the balls into the candy melts or
melted chocolate and scoop out with a
fork. (See C.) Tap the fork on the side of
the bowl to remove excess chocolate.
Place the balls on a parchment-lined
sheet tray. (See D.)
5. If desired, add sprinkles while the
melted candy or chocolate is still wet.
(See E.)
(B) scoop the balls and roll in hands (E) add sprinkles
Taking It Further
• Once cake balls are set, drizzle them
with a different type of chocolate.
• Try mixing toasted coconut into the
cake batter.
(C) coat balls in chocolate
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48 Cake
Push Pops
LAB
You’ll need
• ½" (1.3 cm)-thick layers of Cake Push Pops are new and trendy! They are the perfect portable treat and can be filled with
cake (lemon cake shown) many flavor combinations. You do have to buy the containers, but you can reuse them and
• jam (strawberry shown) in a there are lots of fun ways they can be displayed.
12" (30 cm) pastry bag with a
large round tip, such as Ateco
#804
• flavored buttercream (see
recipe on page 133; straw-
berry shown) in a 12" (30 cm)
pastry bag with a large round
• sprinkles or edible confetti
• 2" (5 cm) round cookie or
biscuit cutter
• push pop containers
Tip
Mini cupcakes also fit in push pop
containers. You will only be able to fit
two cupcakes per pop with one layer of
filling in between. You could slice the
cupcakes in half horizontally if more
filling is desired. You can fill these with
any combination of jam, curd, ganache,
or frosting.
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1. Cut cake layers into 2" (5 cm) rounds
with a round cookie or biscuit cutter.
Place one round in the bottom of the
push pop container. (See A.)
2. Squeeze a thin layer of jam on top of
the cake layer. (See B.)
3. Repeat with an additional cake layer.
(See C.)
4. Squeeze a thin layer of buttercream on
top of the cake layer. (See D.)
5. Top with a third cake layer, and finish (A) place cake round in bottom of (D) add buttercream
with more buttercream. (See E and F.) container
6. Garnish with sprinkles.
(B) add layer of jam (E) add third cake layer
(C) add another cake layer (F) finish with buttercream
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4 9 Rose Bundt Cakes
LAB
You’ll need
• nonstick spray A cupcake can be baked in many shapes. We baked our vanilla cupcake batter (with a small
• cupcake batter (vanilla amount of cardamom added for a kick) in mini rose-shaped bundt pans and drizzled them
cardamom batter shown) with rose-water glaze. Candied rose petals are a lovely garnish.
• rose water glaze (see recipe
below)
• edible rose petals
• egg white
• superfine sugar
• mini cake mold (rose bundt
cake mold or design of your
choice)
• metal rack
• sheet pan
Tips
• To make rose water glaze, whisk
together ½ cup (60 g) powdered sugar
and 2–3 tablespoons (30–45 ml)
heavy cream. Add rose water to taste
(less than 1 tablespoon [15 ml]).
• In step 2 you can scrape up and
reuse excess glaze.
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(A) bake cupcake batter in bundt mold (C) add more glaze
(B) drizzle with glaze (D) rub petals to remove excess sugar
1. To make bundt cakes, first spray the mold with nonstick spray. 3. Refer to Lab 9 (page 28) for candied flowers. Paint the flower
Fill the mold three-quarters full, and bake until a toothpick comes petals with egg white and sprinkle with superfine sugar. Rub the
out clean; 20–25 minutes. Let cakes cool five minutes in the petals lightly with your fingers to remove excess sugar. (See D.)
pan, and then turn them out onto a sheet pan. (See A.)
2. Place bundts on a metal rack over a sheet pan; drizzle with
glaze. (See B and C.)
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50 Flourless Chocolate Cakes
LAB
You’ll need
• flourless chocolate cake batter Flourless chocolate cakes have been on restaurant dessert menus for years, and I still love
(see recipe on page 139) them. They are not difficult to make, but they look chic and taste indulgent. They are a
• ganache (see recipe on page wonderful gluten-free option, too.
135)
• raspberry jam in pastry bag
fitted with #3 round tip
• raspberries
• porcelain ramekins or silicone
cupcake molds
• roasting pan; any pan with 2"
(5 cm) sides will work
• metal rack
• sheet pan
Tips
• To avoid getting water in your cake
batter when putting the pan in the
oven, place the roasting pan with
filled molds on the oven rack, and
then carefully pour hot water into the
pan before closing the oven door.
• Vary your plate—try caramel sauce,
crème anglaise, white chocolate, or
an orange jam.
1 24 c u pc ak e Dec or at ing L ab
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Let’s Go!
(A) place cakes in water bath in roasting (B) flip cakes onto rack (D) use spatula to fill gaps
pan
1. To bake chocolate cakes, fill ramekins

or molds three-quarters full with cake
batter, and place in a roasting pan.
Pour hot water into the pan until it
reaches halfway up the sides of the
molds. (See A.)
2. Bake at 300°F (150°C, or gas mark 2)
until just set in center; 20–25 minutes.
Let cakes cool completely, and then flip
them out onto a rack. (See B.)
3. Place cakes on the metal rack over a
sheet pan. Coat each cake with
ganache to cover. (See C.) To ensure
sides are coated, use an offset spatula
to quickly spread ganache into gaps.
(See D.) Let the cakes set. Scrape up (C) coat with ganache (E) remove from rack onto garnished plates
the remaining ganache from the sheet
tray and reserve for another use.
4. Pipe jam onto a plate using a pastry
bag. Remove a cake from the rack and
place on the plate. (See E.) Garnish
with raspberries.
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yudhacookbook.com
Presentation
Presentation is a very
imPortant Part of any dessert.
The look of the dessert itself is critical, and
so are its surroundings. A simply frosted
cupcake can look fabulous with the right
paper liner, packaging, or placement on an
unit
ornately decorated dessert table. Cupcakes
also make great gifts, but you must have the
right packaging. I love searching antique
stores, discount stores, and clearance racks
for cake stands, platters, and pedestals to
add to my collection.
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LAB
51 Pedestals & Cupcake Stands

You’ll need
• cupcakes When displaying cupcakes I very rarely use one huge cupcake tower. I like to use a smaller
• pedestals cupcake stand mixed with various pedestals and platters. If you have time to make other
desserts or buy some candy, it will make the table much more festive.
• decorative plates and platters
• cupcake stands
• decorative glassware
Tip
Fill glass jars or vases with fruits, fun
straws, rock candy, lollipops, or
licorice, to give some height to your
dessert table.
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1. Cupcake towers are trendy and 2. Dessert tables are a huge trend right now for weddings, birthday
are often a replacement for the parties, and other events. They look adorable and add stylish
traditional wedding cake. How- decor to your room with delicious cupcakes and other sweets.
ever, we don’t recommend putting It is best to have a theme, color palette, and focal point—such
the “cutting” cake on the top tier. as a cake or cupcake stand from which you design your table.
There is a reason the bride and Using various heights is essential to a fabulous table, and
groom don’t cut the top tier of a handmade signs give it a personal touch. (See B.)
wedding cake—it is very awkward 3. Don’t be afraid to mix different styles of pedestals, cake stands,
reaching up that high. We recom- and platters. Create a bright, wild display with lots of color and
mend placing the “cutting” cake (A) cutting cake texture, or a sleek modern display with glass, silver, and white.
on a separate beautiful pedestal
so people focus on this special
little cake, and the bride and
groom can cut it easily. (See A.)
(B) dessert table
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52 Ribbons, Wraps & Packaging
LAB
You’ll need
• cupcake boxes with inserts Cupcakes are not easy to package because they are fragile and can topple over if not
• cellophane bags secured. There are some really cute boxes and bags available online and in craft stores.
Below are some new ideas and tips for packaging.
• 12 oz (355 ml) clear plastic
cups and lids
• Chinese take-out boxes
• cupcake wraps
• cupcake kits
cupcake kits
Tip
Cupcake kits are readily available and
they include coordinating liners and
toppers. This is a great way to match
your cupcakes to your theme when
you are short on time.
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Let’s Go!
(A) box with inserts
1. Use cupcake inserts, or line the

cupcakes up against each other in
boxes so they do not slide in transit.
(See A.)
(B) clear bag with cupcake (D) Chinese take-out box
2. For a party favor, use a clear cupcake
box, or a clear cellophane bag with a
ribbon. The bag is best for fondant-
covered cupcakes because butter-
cream can stick to the bag. (See B.)
3. At our bakery we often put individual
cupcakes in an upside down 12 oz
(355 ml) cup with a lid—it’s portable
and you can reuse the cup! (See C.)
4. Chinese take-out boxes come in all
different colors, including clear. They
are another great packaging option.
(See D.)
5. Cupcake wraps are becoming very
popular. Make your own by creating a
template and using craft scissors and
punches, or purchase them at most
craft stores and online. (See E.)
(C) cupcake in cup (E) cupcake wraps
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Favorite
Recipes
Baking can Be intimidating, esPecially
from scratch. Of course you can use cupcake
mixes and premade frostings for any of the labs presented,
but I hope you are inspired by the recipes and will give
scratch baking a try. I am a true believer in using quality,
fresh, and, if possible, local ingredients. I have included
some essential but simple recipes that we use everyday at
the bakery. Be sure to try our signature Swiss meringue
buttercream. It is light, fluffy, and not too sweet. Enjoy!
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Swiss Meringue Buttercream Tips
Swiss meringue is a classic buttercream frosting. This is my go-to • The buttercream may look separated before it reaches a smooth,
recipe for buttercream and should be used for all the labs unless shiny consistency. You cannot over-mix this buttercream; just mix
otherwise noted. I have tweaked the proportions over the years, but I it until it looks smooth.
learned how to work with this buttercream at my first baking job in • If you see lumps of butter, your butter was too cold. Place the
Chicago. The owner decorated wedding cakes with this frosting, bowl over a double boiler, melt slightly, and then rewhip. If your
which is rare. It is not as stable as Italian meringue but it tastes buttercream looks smooth but is very liquid, it is too warm. Chill
amazing. It is light, not too sweet, and very easy to make. It is the only the bowl for 5–10 minutes; rewhip.
buttercream I use, and I have many clients that exclaim, “This is the
best frosting I have ever had!” It needs to be at room temperature to
enjoy, because it is hard like butter when chilled. The buttercream will
melt like butter too, so it’s important to keep your cupcakes chilled
before transport or on a hot day.
8 ounces (235 ml) egg whites

Cream Cheese Buttercream
1½ cup sugar (300 g)
This is a delicious frosting, essential for carrot and red velvet cake.
1 pound (450 g) soft butter, cut into 2" (5 cm) chunks
Not too sweet; nice and tangy.
1 teaspoon (5 ml) vanilla extract
8 ounces (225 g) cream cheese, soft

1. Whisk egg whites and sugar in a large stainless bowl over a hot
8 ounces (225 g) unsalted butter, soft
water bath until hot to the touch and the sugar is dissolved;
140°F (60°C) on an instant-read thermometer. Be sure to whisk 1 teaspoon (5 ml) vanilla extract
the mixture constantly or the egg whites will cook over the heat. 2¼ cup (270 g) powdered sugar, sifted
2. Whip mixture to stiff peaks with a hand mixer, or use the whisk
attachment on a stand mixer. 1. Place cream cheese in a large bowl or the bowl of a stand mixer.
3. Add the softened butter piece by piece, and then the vanilla. Beat until smooth, scraping down the sides as needed.
Scrape down the sides of the bowl and mix on medium speed 2. Slowly add the butter until incorporated and smooth, scraping
until the buttercream comes together. down the sides as needed.
4. Store buttercream in an airtight container in the refrigerator for 3. Add vanilla. Slowly add powdered sugar. Once all of the sugar is
one week, or in the freezer for up to three months. added, scrape down the sides, increase speed to medium, and
Yield: About 4 cups (940 ml), enough to frost 12 cupcakes beat for 1 minute or until smooth.
4. Store in refrigerator for one week.
Yield: About 3 cups (700 ml), enough to frost 12 cupcakes
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Fruit Glaze Ganache
This is a nice natural glaze for cupcakes. We use seasonal fruits Rich, creamy ganache is an essential recipe for all bakers and
and make all our own purees at the bakery. Puree the fruit in the pastry chefs. It is versatile and can be whipped, piped, poured, or
blender (a mixture of fruits is delicious too). Then cook down the molded, depending on it’s consistency. Don’t skimp on the
puree with some sugar to reduce the liquid. Freeze the puree in chocolate—a high quality chocolate yields a great tasting ganache.
small portions, and then you can pull out the puree as needed to
make the glaze.
1 cup (235 ml) heavy cream
8 ounces (225 g) chopped dark or semi-sweet chocolate
12 ounces (340 g) powdered sugar (approximately 3 cups [360 g])
pinch of salt
¼–1⁄3 cup (60–80 ml) fruit puree (raspberry, strawberry, orange, etc.)
1. Heat cream until it simmers or bubbles around the edges.

1. Combine all ingredients in a large bowl or the bowl of a stand
2. Place chopped chocolate in a large bowl—a stainless steel
mixer.
bowl is ideal. Pour hot cream over the chocolate. Cover with
2. Beat or whisk slowly until the powdered sugar starts to mix in. If plastic wrap for 3–5 minutes until the chocolate melts; add salt.
using an electric mixer increase speed to medium, or beat by
3. Whisk mixture to combine. If chocolate chunks still remain,
hand until icing is smooth and shiny; about 3 minutes. Add more
rewarm the mixture over a double boiler.
or less puree as needed to reach consistency needed for
topping cupcakes. 4. Let cool.
Yield: About 2 cups (470 ml) 5. Store the ganache by pressing a piece of plastic wrap onto the
ganache surface so a film does not form on top; let sit at room
temperature for two days. Refrigerate ganache for a longer shelf
life.
Yield: 1¾ cups (425 ml)
Tip
Ganache can be infused with flavors. Add herbs to the cream,
such as lavender or mint. Strain the herbs before adding the cream
to the chocolate. You can also add flavorings to the finished
ganache, such as liqueurs, instant espresso powder, extracts, and
fruit purees.
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Royal Icing Chocolate Cupcakes
Royal icing is simple to make and essential for decorations that you 3 cups (360 g) all-purpose flour
want to dry hard. It is the only icing we use for sugar cookies to 1 teaspoon baking powder
give a nice shiny, bright finish. In this book, we note the consis-
1 teaspoon baking soda
tency of royal icing you will need. Stiff peaks are best for detailed
piping and flowers. Medium peaks are best for outlining and basic 1 teaspoon salt
piping. Liquid icing with no peaks is best for filling in run-outs or ¾ cup (210 g) dark or Dutch cocoa powder
sugar cookies. ¾ cup (180 ml) hot water
2¼ cups (400 g) sugar
3 egg whites 4 eggs
4½ cups (560 g) powdered sugar 1½ cups (355 ml) canola oil
1 tablespoon (15 ml) water 1 tablespoon vanilla
1 cup (240 ml) buttermilk
1. Combine all ingredients in a large bowl or the bowl of a stand
mixer. Beat or whisk slowly until the powdered sugar begins to
1. Preheat oven to 350°F (180°C, or gas mark 4).
mix in. If you use an electric mixer, increase the speed to
medium, or beat by hand until the icing is smooth and shiny; 2. Sift flour, baking powder, baking soda, and salt together in a
about 3 minutes. medium bowl.
2. Adjust the amount of sugar or water to reach the desired 3. In a small bowl, whisk together the hot water and cocoa powder
consistency. together until no lumps remain.
Yield: About 2 cups (470 ml) 4. Combine the sugar and eggs in a large mixing bowl or stand
mixer with the whisk. Add oil and vanilla.
5. Add cocoa mixture to sugar mixture gradually, whisking
constantly.
6. Alternate adding the dry ingredients with the buttermilk in three
parts, beginning and ending with dry.
7. Divide batter into cupcake paper liners. Bake 16–20 minutes.
Yield: 35–40 cupcakes
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Flourless Chocolate Cake Cover and refrigerate 4–6 hours before releasing the cake from
the pan. The cake can be stored two to three days in the
Flourless chocolate cakes are the ultimate dessert for chocolate
refrigerator.
lovers, and they can be garnished with so many different options. If
you are intimidated by glazing the cupcakes with ganache, simply Yield: 12 cupcakes or ramekins, or one 8" or 9" (20–23 cm) round
dust them with powdered sugar and drizzle with ganache instead. cake
16 ounces (455 g) semi-sweet chocolate, chopped Vanilla Cheesecake

½ pound (2 sticks, 225 g) unsalted butter I use this recipe for cheesecake cupcakes, bars, and full-size
1 tablespoon (15 ml) vanilla cheesecakes. It has a nice creamy texture and works wonderfully in
the lemon raspberry cupcakes on page 139. For a chocolate
8 eggs
cheesecake cupcake, add a few ounces of melted chocolate to the
¼ cup (50 g) sugar batter before baking and top with ganache instead of lemon curd.
½ teaspoon (2.5 g) salt
16 ounces (450 g) cream cheese at room temperature

1. Preheat the oven to 300°F (150°C, or gas mark 2). 1 cup (200 g) sugar
2. Melt the chocolate and butter over a water bath until smooth; stir 3 eggs
in vanilla. Let the mixture cool slightly while you beat the eggs.
1 teaspoon (5 ml) vanilla
3. Using a stand or hand mixer, beat the eggs, sugar, and salt on
¼ cup (60 ml) heavy cream
high speed until volume doubles in size—about 5 minutes.
4. Using a spatula, fold one-third of the egg mixture into the
chocolate until the eggs are almost fully incorporated. Repeat by 1. Preheat the oven to 325°F (170°C, or gas mark 3). Place
folding in half of the remaining mixture, and then the last third cupcake liners in muffin pan and then add a cookie for the
until the batter is completely mixed together. bottom crust.
5. For smaller cakes see the directions in Lab 50 on page 124. To 2. Cream the cream cheese and sugar together until smooth
make a larger cake, line an 8" or 9" (20–23 cm) springform pan (no lumps).
with parchment paper on the bottom. Spread the batter into the 3. Add eggs one at a time, scraping down the sides of the bowl.
prepared pan and tap on the counter to smooth the surface. 4. Add vanilla and cream; beat.
Wrap the bottom of spring form pan in foil so water does not
5. Scoop into muffin cups and bake 18–20 minutes.
leak in. Place in larger roasting pan and pour hot water in the
pan around the springform pan. Bake until the cake has risen Yield: About 12 cupcakes
slightly and the center is almost set, similar to cheesecake;
20–25 minutes for cupcakes, 25–30 minutes for 8" (20 cm)
pan, and 18–20 minutes for 9" (23 cm) pan.
6. Remove the pan from the water bath and set on a rack to cool.
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Vanilla Cupcakes Tip
This moist and delicious cupcake recipe can be adjusted for a I prefer cake flour for a more tender cupcake, but the cakes will still
variety of flavors. Simply stir the seasoning ingredients into the be delicate with all-purpose flour.
batter before baking. Try lemon zest and lemon juice for lemon
cupcakes, or coconut flakes for coconut cupcakes. Orange zest is
fresh and wonderful too. After baking, brush the tops with flavored
syrup or fill the baked vanilla cupcakes with jam, pastry cream, or
lemon curd. So many options, all of them delicious.
White Chocolate Truffle Mix
1½ cups (190 g) cake flour or all-purpose flour Chocolate truffles look fancy and are often intimidating to make, but
½ teaspoon (2.5 g) baking powder they don’t have to be. It can be tricky to dip them in tempered
¼ teaspoon (1.2 g) baking soda chocolate, so instead we rolled these in coconut to make the
snowmen. To showcase them in a different way, try rolling in
½ teaspoon (2.5 g) salt
chopped nuts, cocoa powder, sprinkles, or chocolate shavings.
6 ounces (1½ sticks [168 g]) unsalted butter, room temperature This truffle mixture can be used without the coconut too. Add a little
1 cup (200 g) sugar liqueur for a flavor boost.
3 eggs
1 teaspoon (5 ml) vanilla ¼ cup (60 ml) heavy cream
½ cup (120 ml) buttermilk 8 ounces (225 g) good quality white chocolate, finely chopped
¼ cup (26 g) finely shredded sweetened coconut
1. Preheat the oven to 350°F (180°C, or gas mark 4).
2. Sift flour, baking powder, baking soda, and salt together in a 1. In a small saucepan, bring the cream to a simmer.
medium bowl; set aside. 2. Remove the pan from the heat, stir in chocolate, and whisk until
3. In the bowl of an electric mixer fitted with the paddle attachment smooth.
(or use hand mixer), beat the butter and sugar until light and 3. Transfer the mixture to a bowl and stir in the coconut.
fluffy, about 3 minutes, and scraping down the sides as needed.
4. Refrigerate until firm enough to scoop and roll into balls.
4. Add eggs one at a time, scraping down the sides in between
Yield: About 1 cup (295 g); makes about 20 (½ ounce [15 g])
additions, and mixing on low speed until incorporated; add
truffles.
vanilla.
5. Alternate adding the dry ingredients with the buttermilk in three
parts, beginning and ending with dry.
6. Divide batter into cupcake paper liners. Bake 15–18 minutes.
Yield: 18–20 cupcakes
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Lime Curd Sugar Cookies
1 stick (8 tablespoons [120 g]) unsalted butter 3¼ cups (400 g) all-purpose flour
1 egg ¼ teaspoon salt
6 egg yolks 2½ sticks (20 tablespoons [300 g]) unsalted butter,
1 cup (200 g) sugar room temperature
zest of 3 limes 1 cup (200 g) granulated sugar

1
⁄ 3 cup (80 ml) lime juice 1 large egg
1½ tablespoons (12 g) cornstarch, dissolved in cold water 1 large egg yolk

1 teaspoon vanilla extract
1. Melt butter over low heat in a small- or medium-size stainless

steel heavy-bottom stock pot. Let cool a few minutes. 1. Preheat oven to 350°F (180°C, or gas mark 4).
2. In a separate bowl, whisk together egg, egg yolks, and sugar. 2. In a medium bowl, whisk together flour and salt.
3. Whisk in lime zest and juice. 3. In a large bowl, cream butter and sugar with a hand or stand
4. Whisk lime mixture and cornstarch into the melted butter to mixer on medium-high until light and creamy, scraping down the
combine. sides with a spatula to smooth any lumps.
5. Place over low heat and stir constantly with a heat-proof rubber 4. Add egg, egg yolk, and vanilla, and mix on low until incorpo-
spatula. rated, scraping the sides.
6. Bring to a boil in saucepan and boil for one complete minute, 5. Slowly add flour mixture, 1⁄ 3 at a time, mixing on low until evenly
stirring constantly. Strain with a fine mesh strainer to remove the combined.
zest and any cooked egg bits. Chill before using. 6. Divide dough into 2 discs, 1–2 inches (2 ½–5 cm) thick, wrap in
Tip: For lemon curd, replace lime zest and lime juice with lemon. plastic wrap, and refrigerate until firm, at least 1 hour. Dough can
be made 3–4 days in advance, or frozen for up to 6 months.
Raw cookie cut-outs can be frozen too.
7. On a lightly floured surface, roll cookies to ¼ inch (2⁄ 3 cm) thick.
Use cookie cutters to cut into shapes. Spread cookies ½ inch
(1¼ cm) apart on cookie sheets.
8. Bake cookies until golden brown on edges, 10 to 15 minutes,
depending on size of cookie. Cool on cooling rack. Decorate as
desired.
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Resources
AC Moore Michaels
www.acmoore.com www.michaels.com
full line of baking and decorating supplies full line of baking and decorating supplies
BRP Box Shop Paper Mart

www.brpboxshop.com www.papermart.com
cupcake boxes & inserts packaging supplies, ribbons, bows, tissue paper, boxes,
cellophane bags, take-out boxes
Fancy Flours
www.fancyflours.com Wilton
baking cups, edible decorations, wafer paper, cookie cutters www.wilton.com
full line of baking and decorating supplies
Global Sugar Art
www.globalsugarart.com
fondant, gumpaste, fondant & gumpaste tools, silicone molds,
impression mats, edible decorations, cupcake & cake pans
Hobby Lobby
www.hobbylobby.com
Jo-Ann Fabrics & Crafts

www.joann.com
King Arthur Flour

www.kingarthurflour.com
ingredients, baking pans, cookie cutters, baking tools
yudhacookbook.com
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About the Author Acknowledgments
Bridget Cavanaugh Thibeault, chef/co-proprietor with John I would like to thank ...
Emerman and Tatyana Rehn of Luna Bakery & Cafe in Cleveland Scott Mievogel at Easywind Studio for the beautiful photography.
Heights, Ohio, began her career in advertising in Chicago after
Mary Ann Hall, Marla Stefanelli, and everyone at Quarry for this fun
earning a degree from Marquette University. A love for cooking
opportunity.
and creativity led her to culinary school where she earned an
associates of applied science degree in culinary arts from the Brynn Keefe for her crafty styling, Caitlin Reynolds for her handy
Cooking & Hospitality Institute of Chicago. work, and Sarah Keller for her enthusiastic assistance.
Bridget moved to New York City to become a food stylist, My partners, John Emerman and Tatyana Rehn, for letting me take
gaining experience in both print and television for major food on this venture in the first year of our booming little café—and
brands and publications. Flour Girl, her custom cake and dessert everyone at Luna for their talent and dedication.
business, was launched as a creative side business. She My wonderful husband and supporter, Marc, and our adorable son,
returned to Chicago in 2004 to work as culinary director at a Cavan, who kept me laughing and smiling through all the long days.
culinary consulting firm doing recipe and menu development,
testing, writing, product ideation, and food styling.
In 2006, Bridget relocated to her hometown of Cleveland to
focus on her growing Flour Girl business, which in turn led to her
partnership with John and Tatyana. In 2011 they opened Luna
Bakery & Cafe. Luna offers fresh breakfast, lunch, and dinner
options including crepes, salads, paninis, local espresso, and
coffee. Specialities include: made-from-scratch pastries,
cupcakes, and wedding cakes. To learn more about Luna visit
www.lunabakerycafe.com.
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126-144_C68326.indd 144
1-AC68326 #150 DTP:160 Page:144
© 2013 by Quarry Books
Text © 2013 Bridget Thibeault
Photography © 2013 Quarry Books
First published in the United States of America in 2013 by

Quarry Books, a member of
Quayside Publishing Group
100 Cummings Center
Suite 406-L
Beverly, Massachusetts 01915-6101
Telephone: (978) 282-9590
Fax: (978) 283-2742
www.quarrybooks.com
Visit www.Craftside.Typepad.com for a behind-the-scenes peek at our crafty world!
All rights reserved. No part of this book may be reproduced in any form without written permission
of the copyright owners. All images in this book have been reproduced with the knowledge and prior
consent of the artists concerned, and no responsibility is accepted by the producer, publisher, or
printer for any infringement of copyright or otherwise, arising from the contents of this publication.
Every effort has been made to ensure that credits accurately comply with information supplied. We
apologize for any inaccuracies that may have occurred and will resolve inaccurate or missing informa-
tion in a subsequent reprinting of the book.
10 9 8 7 6 5 4 3 2 1
ISBN: 978-1-59253-831-7
Digital edition published in 2013

eISBN: 978-1-61058-767-9
Library of Congress Cataloging-in-Publication Data is available
Book Layout: tabula rasa graphic design, www.trgraphicdesign.com

Series Design: John Hall Design Group, www.johnhalldesign.com
Phototography: Eastwind Studio LLC
Food Styling: Brynn Keefe
Printed in China
001-007_C68326.indd 2 1/16/13 5:37 PM
001-007_C68326.indd 2
1-AC68326 #150 DTP:160 Page:2

Cupcakes Decorating Lab

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Cupcakes Decorating Lab

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001-007_C68326.indd 1 1/16/13 5:37 PM

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Lab 11: Covering with Fondant 34

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Lab 36: Tutu Cupcakes 92

Favorite Recipes 132

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6 C u pC ake DeC or at ing L ab

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Materials for Basic Decorating Materials for Specific Labs

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8 C u pC ake DeC or at ing L ab

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10 C u pC ake DeC or at ing L ab

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(A) dollop buttercream in center

1. Place a large dollop of buttercream in

(C) cut back in toward the center

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Filling a Pastry Bag

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1. Cut a small hole in the tip of the pastry

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14 C u pC ake DeC or at ing L ab

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(A) add gel food color to buttercream (B) stir to combine

1. Put a dollop of buttercream into the microwaveable bowl. Use a

(C) add to bowl of white buttercream

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16 C u pC ake DeC or at ing L ab

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1. Slide the first color of buttercream into

(D) complete circle of icing

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18 C u pC ake DeC or at ing L ab

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(B) allow excess to drip off

(A) dip cupcake into ganache

1. Make ganache and use while still warm. If ganache is cold or

(D) pipe design with white chocolate

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20 C u pC ake DeC or at ing L ab

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(C) spread icing to edge, but not over liner

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22 C u pC ake DeC or at ing L ab

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24 C u pC ake DeC or at ing L ab

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(A) insert toothpick (C) sprinkle berry with sugar

1. Spear a berry with a toothpick. (See A.)

(B) brush with egg white

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26 C u pC ake DeC or at ing L ab

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1. Frost half of a cupcake with orange

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Storing Candied Flowers

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(A) brush flower with egg white

OPPOSITE: These cupcakes were

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