I’m seeing cupcakes in my sleep. This week I made 80 personalised cupcakes for the wedding of an old school friend. As part of the design, a pop of colour was added to the buttercream by using a dyed edge buttercream rosette. Great for all occasions and easily adaptable for your colour scheme. Here’s how I did it!
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- 125g unsalted butter
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- Mix. Mix. Mix.
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- 500g icing sugar, ½ tsp vanilla and a dash of milk.
Make up your buttercream first. We want white a pale buttercream so the yellow doesn’t affect the food colouring. To make it pale, we need to whisk the butter for approximately 5 minutes. Then, add in your icing sugar, half a teaspoon of vanilla and a dash of milk. The amount of milk you will need to add will depend on the temperature outside and the temperature of your kitchen. If it’s hot, you will need quite a firm buttercream and won’t need much milk at all. Add little bits at a time until the consistency is right for you.
You will need a large piping bag fitted with your choice of nozzle. (I’m using a JEM 1J), your choice of food colouring and a paintbrush. Paint a line of colouring up the bag, starting in the nozzle. You can do more than one line for added colour. (I did two!) Then spoon in your buttercream and squeeze down to the end of the nozzle. Twist the top of the bag so it’s secure and you are ready to pipe!
To make a rosette, start in the middle of your cupcake and squeeze buttercream out anti-clockwise until you reach the end. Then, very important, STOP squeezing and THEN pull away.
You can then add any decorations you like. For this wedding, each cupcake was topped with a personalised heart for each guest!
There you have it! Dyed edge buttercream rosettes.
Enjoy and let me know how you get on, either on Facebook or Twitter. (Oh! I’m on Instagram too!)
Happy baking!
Britt. xo