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Hi, my name is Elizabeth Sutton and I am one of the head decorators here at Amanda Oakleaf Cakes. I really enjoy working here and being a cake decorator and more specifically a cupcake decorator. You can come visit us at our storefront, it’s at 1 Pauline Street, Winthrop, Massachusetts, and you can also visit our website at oakleafcakes.com. And today I’m going to be talking to you about cupcake decorating. So I’m going to be showing you how to create a spiderweb on top of a cupcake. Pretty popular thing, you see it in a lot of bakeries and you can also do it for nay kind of occasion. Usually I just start with plain Italian vanilla marine. You want to fill your piping bag. I’m using a round tip, because as you are going to see, you are going to want your frostings to be flat. So fill your bag about half way and flip it inside. So the first step to creating a really good spiderweb is to just keep your frosting flat. So, you know, a puff of frosting. And then I have a plastic bag filled with melted chocolate and you want to cut a small tip on the edge. First thing you want to do is to create one circle. Don’t worry if it’s not perfect. Create another circle outside that one, and then if you want, one last circle. So you going to take a toothpick and a napkin, starting from the middle, just take your toothpick and press down on the chocolate and pull out. And if you want you can do one more circle in the middle. You get a nice spiderweb.

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Hi, my name is Elizabeth Sutton. I am one of the head decorators here at Amanda Oakleaf Cakes. I really enjoy working here and being a cake decorator, and more specifically, cupcake decorator. You can come visit us at our store front. It’s at One Pauline Street in Winthrop, Massachusetts, and you can also visit our website at oakleafcakes.com, and today I’m gonna be talking to you about cupcake decorating. The Valentine’s day is one of my favorite holidays as a cupcake decorator cause there’s really so much you can do. If you really want to start simple, you can color your butter cream, you know. An assortment of cupcakes with red, pink, and white frosting is simple and it gets to the point, you know, Valentine’s day colors. We can make fondant roses is really popular. Last year we made a whole bouquet of a dozen cupcakes, and they all had roses on top. So it was like an edible arrangement of a dozen roses. Another thing you can do is, you can do traditional butter cream roses on top of the cupcakes and when they’re all laid out you know, it just looks like a big bouquet of flowers. It’s really, really beautiful. Even at your local supermarket there are tons of you know, sprinkles, themed sprinkles like hearts and flowers that go on top of the cupcakes, and even something as simple as that can really brighten up a cupcake and make it pretty festive. Those are some of my ideas for Valentine’s day cupcakes.

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“Hi, My name is Elizabeth Sutton. I am one of the head decorators here at Amanda Oakleaf Cakes. I really enjoy working here and being a cake decorator and more specifically a cupcake decorator. You can come visit us at our storefront. It’s at 1 Pauline Street in Winthrop, Massachusetts and you can also visit our website at Oakleafcakes.com. And today, I’m going to be talking to you about cupcake decorating.
So, some of the basic tools of cupcake decorating, it really depends on what kind of cupcake that you want to make. If you’re going to do a traditional buttercream cupcake, a good place to start would be a piping bag. This is a good size piping bag, it holds a lot of frosting. So what you want to do is you want to fit it with a piping tip. This is a traditional round tip and you just insert it in the piping bag and wa la, you just fill it with frosting and this would make a traditional swirl. We also have another popular tip to use. It would be the star tip and that makes kind of a more fancy, ruffly swirl. If you going to color the frosting, we recommend using gel paste food coloring as opposed to traditional food coloring because it’s more concentrated, it will last longer and you need to use less of it. So we really recommend using the gel.
If you’re going to be using fondant to decorate your cupcakes, there’s some more tools you might want to use. Right here, we have a small little fondant roller. It’s really handy because it’s tiny. This is a pastry cutter. It’s like a pizza cutter, one side is a straight edge and one side is a more of a ruffly edge. It’s good. You can use it to make lattice pattern on top of your cupcakes. It’s really pretty. Some other tools you might want to consider are miniature cookie cutters. We just like to use these to brighten up kind of a plain cupcake. You know you can cut out a little flower or star and stick it on top of the cupcake. It makes it ten times more fancy. And if you want to get really creative, we have these edible food markers. It’s just a regular marker with edible food coloring inside of it. So you can draw on the fondant. You can write people’s names. People really enjoy it and they’re really easy to use.”

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A: Hi! My name is Elizabeth Sutton [SP]. I am one of the head decorators here at Amanda Oakleaf Cakes. I really enjoy, uh, working here, and being a cake decorator, more specifically a cupcake decorator. You can come visit us at our store front at, dot one north poline [SP] street, Massachusetts. You can also visit our website at oakleafcakes.com, and today I’m going to be talking to you about cupcake decorating. I’m going to be showing you how to make some fondant animal cupcake toppers. The first thing you want to do is take some fondant, and knead it, make sure that it’s all incorporated. You want to roll out your fondant. You want the fondant to be thick, and durable. I’m going to give my puppy floppy brown ears. So, you just take a chunk of brown, and roll it between your hands. Then you kind of just want to squish it in your fingers till you get some nice floppy ears for your dog, and then just stick them on. Now you want your puppy to have big brown eyes, because it’s cute. Just take a piece of brown, roll it between your fingers, till you have a little ball. Then to give your puppy a very sweet, innocent puppy look, you can even take some white, a really small piece of white, roll it between your fingers, and give him some shine in his eyes like a cartoon character. You want to make sure that they are the same size; otherwise your puppy looks weird. Now you can use brown for his nose. Squish it between your fingers so that you have the right shape. I usually make it a kind of triangle shaped. Now you can use a toothpick, or right now I have some fondant tools right here, to do its nostrils. I have an edible food coloring marker, were going to give this puppy a smile. Maybe, you want to give him some spots on his face, some little freckles. We have some pink over here. Roll a little bit between your fingers, squish it flat, and put it right in the middle of the mouth. Then just take your cutter, and make a line down the middle. So there you have a puppy. So next I’m going to make a pig.

A: What you want to do is, take a medium sized chuck, roll it out, take a cookie cutter and cut out a circle. That’s what you make the face out of. Take the extra piece, and from that piece you use a smaller cookie cutter and make the nose. Using the same fondant tool, or a toothpick put some nostrils in there. From that same extra piece, you want to cut out two ears using a square cookie cutter, that way you get some triangles. You want to just fold them in to form a circle, and stick them on. If your fondant is sticky they will usually just stick by themselves, but if not you can just use some simple water, or water with egg white powder. So, taking some brown you can make some little pig eyes. You can also do this with a marker or whatever you have laying around. Now, lastly were going to take a red food coloring marker, and give him a smile. It’s pretty cute. Feel free to experiment. You can really make any animal. Just stick it right on the cupcake. Push down a little bit to secure it to the frosting. In the end what you get is an animal cupcake topper like this one.

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Hi, my name is Amanda Oakleaf. I am owner, head-baker and decorator at Amanda Oakleaf Cakes’ in Winthrop, Massachusetts; where we do cupcakes, custom cakes, wedding cakes, birthday cakes, anything you could think of we can make it into a cake. And today, I’ll be talking to you about baking cupcakes. There are a few tips to keep in mind before the cake even makes it into the oven. You want to start with the freshest ingredients. You have everything at room temperature; the butter, the egg, the milk; especially the butter that makes the whip up nice. Having all the ingredients at room temperature really ensures that everything mixes together smoothly in the batter, so that’s a good place to start. And then from there you want to make sure that your pan, whether it’s a cake pan or a cupcake pan, is prepared before you start the batter. You want to give it a light coating of baking spray, just in case any of the batter gets onto the pan, it won’t stick or burn. And then have your cupcake liners inside the cups. If you happen to have a non-stick pan, then you can just skip this spray all together. You want to make sure all the other ingredients are measured the same. So determine whether the recipe wants you to measure all the ingredients by weight, what should be pounds or ounces or if they need to be measured by volume, which would be cups and tablespoons and teaspoons. You don’t want them get confused or do both in the same recipe, because a cup of sugar weighs more than a cup of flour. So don’t be confused by the trick question of a pound of feathers v/s a pound of gold, which weighs more? They’re the same because you can’t confuse between pounds and cups. And then while filling the pans you want to make sure that you put the same amount of batter into each one, we do this by using ice-cream scoop; that way our cupcakes bake up the same size and also display really nicely. And those are the tips before the oven.

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Hi, my name is Elizabeth Sutton and I am one of the head decorators here at Amanda Oakleaf Cakes. I really enjoy working here and being a cake decorator and more specifically, cupcake decorator. You can come visit us at our store front at One Pauline Street in Winthrop Massachusetts and you can also visit our website at Oakleafcakes.com. And today I’m going to be talking to you about cupcake decorating.

Baby Shower Cupcakes: How to make Baby Rattles.

So I’m going to be showing you how to make some fondant baby rattles like the one that we have right here. These are really great for baby showers or first birthday party or anything like that. You can make them any color that you want. We have a pink one here and I’m going to be showing you how to make a blue one as well.

So you’re going to want to start with some fondant. I have blue right here. Take a small chunk off, just roll it in your hands to make a ball. So we make our own fondant, we make it out of powdered sugar, marshmallow and gum tridocant (?) but you can also buy it. Most craft stores have it. So we have a little fondant ball. You going to want to take this kind of fondant tool or anything else you have just to make a little impression in the bottom, that’s where the handle of the rattle is going to go. So you’re going to want to take some white fondant or whatever color that you want, and again roll it in your hands, and you’re just going to want to roll it on the table to make it skinny and long, like a handle. You don’t want to make it too skinny or else its going to bend and break on you. You can kinda have a feel for it in your hand. So when you have your rattle handle made, you can just take the end of it, fold it in on itself to make a rounded edge and you want to take any piping tip with a round tip and just cut out a circle. That kinda just gives it a more realistic rattle look. To finish it off, you want to put the handle of the rattle inside there. The last thing you want to do it take a very small chunk of white, roll it out thin, long thin, using any kind of a decorative roller, this one has crimped edges, I’m going to cut out a strip and the strip goes in the middle of the rattle. Just tuck the sides under. It’s two pieces so you when you put it on the cupcake you want to just put this part on first, put this piece inside the rattle and put it on the cupcake like so. And then what you’ll have is something that looks like this.

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Hi, my name is Elizabeth Sutton. I am one of the head decorators here at Amanda Oakleaf Cakes. I really enjoy working here and being a cake decorator and more specifically, cupcake decorator. You can come visit us at our store front. It’s at 1 Pauline Street in Windsor, Massachusetts. And you can also visit our website at Oakleafcakes.com and today, I’m going to be talking to you about cupcake decorating. Choosing a frosting is something that can be very fun. I like to pair up flavors that are complementary to each other. I usually tell people with a yellow cake or a white cake, pretty much anything goes because the flavor is something that’s so subtle that you can pair it with just about anything. In my personal opinion, I think that fruit flavors go really well with the yellow cake and the white cake. Flavors such as raspberry or strawberry. And, with chocolate and flavors similar to chocolate such as hazelnut, the cake itself is so rich that I usually like to pair it with another rich flavor. You can get away with it. Something like peanut butter or chocolate fudge, even cream cheese, works really nicely with flavors such as chocolate. When you’re trying to choose a frosting, I would say to always keep in mind you’re trying to cater to your audience so, what I tell people when they’re choosing a frosting for kids, kids usually like it simple and sweet. So, yellow cupcake with vanilla frosting usually works over pretty well, such a chocolate. Chocolate works pretty well too. Just the simple flavors. Kids really like that. I wouldn’t recommend people choosing an off the wall flavor for kids. They tend to not really enjoy that but, if you’re catering to adults, a wedding or a baby shower, I suggest people go all out. Try something you’ve never had before. Blueberry is a really popular frosting flavor in the summer. It’s one of my favorites. Pairs really well with a yellow cake or a white cake. Always keep in mind that you’re trying to cater to the audience that you’re feeding.

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Hi, my name is Elizabeth Button, I am one of the head decorators here at Amanda Oakleaf cakes. I really enjoy, uh, working here and being a cake decorator, and more specifically a cupcake decorator. You can come visit us at our storefront, it’s at 1 Pauline Street in Winthrop, Massachusetts, and you can also visit our website at oakleafcakes.com, and today I’m going to be talking to you about cupcake decorating. To start the frosting, the first thing you’re going to want to do is make a vanilla Italian meringue butter cream base. We are going to take a quarter cup of water and pour it into the boiler, along with one and one-fourths cup sugar. It seems like a lot of sugar but believe me, it’s enough. So, to measure the temperature of the sugar water we’re going to use a candy thermometer, and we want that to get up to about 250 degrees Fahrenheit. Just watch it, it takes a little while. When the sugar starts to bubble and get thick, that’s probably a good time to check it, because it should be about 250 at that point. Now while that’s going on you want to pour 8 large egg whites and it comes out to about a cup into your sand mixer, along with one teaspoon of cream of tartar. The cream of tartar helps to stabilize the egg whites, helps them whip up really nice. So you want to let that go until soft peaks form. Now that soft peaks have formed in the egg whites we’re going to add a third cup of sugar. I usually keep it separate, next to the bowl, so that I don’t forget, because it’s really easy to forget to add it. It sweetens the meringue, so it makes it, you know, it tastes a lot better. While that’s going on you want to check your syrup. So now that our syrup has reached 250 Fahrenheit, we’re going to turn our sand mixer down to very slow, because you don’t want this to splash up at you, and you’re going to pour it in, making careful not to hit the bowl or the whisk, or else the sugar will harden instantly, and then you will get lumps of sugar syrup in your frosting. You want to let everything mix in and then turn back up, to medium-high level. Okay, so the bowl feels about room temperature, it’s been about 7 minutes, and now it’s time to add the butter, so you want to turn it back up to a low speed. For this, we’re going to be using six sticks, or a pound and a half of butter. And you want to add the butter in slow increments, about two tablespoons at a time. You want the butter to be soft but not melted. So once you’ve added all the butter, you want to turn the meringue back up to a pretty high speed. You want to let everything incorporate, about two minutes. Alright, so when your mixture looks light and fluffy, you want to take the last step, which will be to add a tablespoon of vanilla extract. We use the real stuff, I wouldn’t recommend using imitation vanilla extract, unless it’s a necessity. And then you’re going to turn it back on to incorporate. So, now that we have our Italian meringue base, we are going to be flavoring it with lemon curd to make lemon Italian meringue butter cream. So this requires a quarter cup plus two tablespoons of the lemon curd. You can just drop it right into the mixing bowl. You just want to turn it up to medium-high. So now that we’ve added the lemon curd, uh, one more optional step is you add a bit of lemon-yellow food gel, and this gives it a nice light yellow color, you can add as much or as little as you want. Turn it back on, mix it to incorporate. Once it’s all incorporated, you have a nice light yellow lemon butter cream.

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“Hi My name is Elizabeth Sutton and I’m one of the decorators her at Amanda Oakleaf’s Cakes. I really enjoy working here and being a cake decorator and more specifically, cupcake decorator. You can come visit us at our store front it’s at 1 Pauline Street in Winthrope, Massachussetts and you can also visit our website at OakleafCakes.com, and today I’m going to be talking to you about cupcake decorating.

Today I am going to be showing you how to make Vanilla Italian Meringue Buttercream. To start that, we are going to take a quarter cup of water and pour it into the boiler along with one and one fourths cup of sugar. It seems like a lot of sugar, but believe me it’s enough. So to measure the temperature of the sugar water we’re going to use a candy thermometer, and we want that to get up to about two hundred and fifty degrees Fahrenheit. Just watch it, it takes a little while. When the sugar starts to bubble and get thick, that’s probably a good time to check it because it should be about two fifty at that point. Now while that’s going on, you want to pour eight large egg whites, it comes out to about a cup, into your stand mixer along with one teaspoon of cream of tartar. The cream of tartar helps to stabilize the egg whites, helps them whip up really nice. So you want to let that go until soft peaks form. Now that soft peaks have formed in the egg whites we’re going to add a third cup of sugar. I usually keep it separate next to the bowl so I don’t forget because it’s really easy to forget to add it, it’s the oomph of meringue, so it makes it taste a lot better. While that’s going on you want to check your syrup. So now that our syrup has reached two hundred and fifty degrees Fahrenheit, we’re going to turn our stand mixer down to very slow because you don’t want this to splash up at you, and you’re going to pour it in, making careful you’re not going to hit the bowl or the whisk, or else the sugar will harden instantly and then you will get lumps of sugar syrup in your frosting. You want to let everything mix in and then turn your syrup back up to a medium-high level. Okay. So the bowl feels about room temperature, it’s been about 7 minutes, and now it’s time to add the butter. So you want to turn it back up to a low speed. For this we’re going to be using six sticks, or a pound and a half of butter. You want to add the butter in slow increments, about two tablespoons at a time. You want the butter to be soft, but not melted. So once you’ve added all the butter, you want to turn the meringue up to a pretty high speed. You want to let everything to incorporate, about two minutes. All right, once your mixture looks light and fluffy, you want take the last step and add a tablespoon of vanilla extract. We use the real stuff, I wouldn’t recommend using imitation vanilla extract unless it’s a necessity. And then you’re going to turn it back on to incorporate, and once that’s done, that’s it that’s how you make Italian Meringue Buttercream.”

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“HI, my name is Elizabeth Sutton and I am one of the head decorators here at Amanda Oakleaf Cakes. I really enjoy working here and being a cake decorator, more specifically cupcake decorator. You can come visit us at our storefront, it’s at 1 Pauline Street in Winthrop, Massachusetts. And you can also visit our website at oakleafcakes.com. And today I am going to be talking to you about cupcake decorating.

To start the frosting the first thing you are going to want to do is make a vanilla Italian meringue buttercream base. We are going to take a quarter cup of water and pour it into the boiler along with 1 1/4 cups of sugar. It seems like a lot of sugar, but believe me it’s enough. So, to measure the temperature of the sugar water we are going to use a candy thermometer. And we want that to get up to about 250 degrees Fahrenheit. Just watch it, it takes a little while. When the sugar starts to bubble and get thick that is probably a good time to check it because it should be about 250 at that point.

Now while that is going on you want to pour 8 large egg whites and it comes out to about a cup into your stand mixer along with a teaspoon of cream of tartar. The cream of tartar helps to stabilize the egg whites. Helps them whip up really nice.

So you want to let that go until soft peaks form. Now that soft peaks have formed in the egg whites we are going to add 1/3 cup of sugar. I usually keep it separate, next to the bowl so that I don’t forget because it’s really easy to forget to add it. It sweetness the meringue so it makes it, ya know, taste a lot better. While that’s going on you want to check your syrup. So now that our syrup has reached 250 degrees Fahrenheit we are going to turn our stand mixer down to very slow because you don’t want this to splash up at you. And you are going to pour it in making careful not to hit the bowl or the whisk or else the sugar will harden instantly. And then you will get lumps of sugar syrup in your frosting.

You want to let everything mix then turn your mixer back up to medium-high level. Ok, so the bowl feels about room temperature (it’s been about 7 minutes) and now it’s time to add the butter. So you want to turn it back up to a low speed. For this, we are going to be using 6 sticks or a pound and a half of butter. You want to add the butter in slow increments about two tablespoons at a time. You want the butter to be soft but not melted. So once you’ve added all the butter you want to turn the meringue up to a pretty high speed. You want to let everything incorporate, about two minutes. All right, so once your mixture looks light and fluffy, you want to take the last step which is to take a tablespoon of vanilla extract. We use the real stuff, I wouldn’t recommend using imitation vanilla extract unless it’s a necessity. And then you are going to turn it back on to incorporate.

So now that we have our Italian meringue base we are going to be adding coffee to it. You are going to want to boil 3 tablespoons of water. I know, silly amount but that’s all it needs. Once the water comes to a boil we are going to be adding a 1/4 cup of instant coffee. You can shut the boiler off and you just want to whisk it until it’s incorporated. You are going to turn the Italian merengue on low on a stand mixer and slowly add the coffee mix. I am going to turn the stand mixer up to high until all the coffee is incorporated. And once the coffee is incorporated, a nice light brown coffee color. Once it holds up on the spatula without moving you know it’s done. “

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Hi, my name is Elizabeth Sutton. I’m one of the head decorators hear at Amanda Oakleaf cakes. I really enjoy working here and being a decorator, more specifically cupcake decorator. You can come visit us at our store front. It’s at 1 Pauline Street in Winthrop, Massachusetts. And you can also visit out website at oakleafcakes.com. And today I’m going to be talking to you about cupcake decorating. So I’m gonna be showing you how to make a Chrysanthemum cupcake topper. So a pretty simple flower. So I’m using a leaf tip. This one happens to be number sixty seven but you can use really any leaf tip that you want to use. So you’re gonna wanna hold it so that your leaf tip is horizontal. Start in the middle and just make, start branching the leaves out. Now you’re gonna wanna use even pressure until you get to the end of the leaf. And then you’re gonna wanna stop and pull away and that makes a nice little point at the end of your leaf. You wanna just keep making circles of leaves. Don’t worry if they’re not all perfect, nothing is. I’m using blue frosting but you can really use any kind of frosting that you want. I think lighter colors show off the flower better. Now to finish it off you just kinda wanna clean up the edges. Go around the edge one time. Again using even pressure. So when your done making the leaves of the petal of the flower it’s gonna wanna look like this. And to finish that off your gonna wanna take a round tip of any kind of frosting color that you like, I’m using white right now and just make a circle in the center so that it’s the middle of your flower. And in the end what you get is a Chrysanthemum.

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Hi, my name is Elizabeth Sutton. I’m one of the head decorators here at ‘Amanda Oakleaf Cakes’. I really enjoy our working here and being a cake decorator and more specifically cupcake decorator. You can come visit us at our bakery. It’s at 1 Pauline Street in Winthrop, Massachusetts and you can also visit our website at oakleafcakes.com. Today I’m going to be talking to you about cupcake decorating. How to make Rose Cupcake Toppers: Using Fondant I’m gonna show you how to make some simple roses that you can tip your cupcakes with. So the first thing that you’re gonna want to start with is a small piece of fondant whatever color that you want. A fondant is just made out of marshmallow, confectioners sugar and gum tragacanth, but you can certainly but it at most craft stores. So you gonna want to knead a small piece of fondant. If your fondant is dry, you can use some shortening to put some moisture back into it. So you’re wanna take some corn starch and lay it out to roll into fondant into so that it doesn’t stick to the table. Put it right in the middle. You can use any kind of roller, this one is just convenient coz its small. You’re gonna wannna roll out a strip till its pretty thin. Make sure you’re picking it up and moving it so that you are sure it doesn’t stick. Like I said you’re gonna wanna get it pretty thin in order to achieve the look of a rose that you’re looking for. So, once you got your fondant rolled out pretty thin, you’re gonna want to take out any kind of roller or cutter, clean up the edges so that you have a nice even strip of fondant. Just by using a dry sponge make sure there’s no corn starch left on the bottom. So, once you have your strip laid out, you want to turn it over and then fold it in half. Ok! Now that you have it folded in half, you wanna start at one end. Start rolling it in on itself, pinching at the bottom so that the petals come over it. You want to keep pinching at the bottom. Once you feel like you have a large enough rose, you can either just tear off and tuck in the ends. Just pinch in the spots that you see that you don’t like and see if you have a large unwanted fondant at the bottom, you can just rip it off and tuck it in and when you’re done, you can just place it on your cupcake like so and as you can see you have a really pretty rose. It’s kind of fabricy-looking. Its kind of its own style. Very pretty!

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“Cupcake Decorating: Piping a Rose Petal

Hi, my name is Elizabeth Sutton. I’m one of the head decorators here at Amanda Oakleaf Cakes. I really enjoy working here and being a cake decorator and more specifically cupcake decorator. Please come visit us at our store front it’s at 1 Pauline Street in Winthrop, Massachusetts and you can also visit our website at oakleadcakes.com. And today I’m going to be talking to you about cupcake decorating. Today I’m going to show you how to decorate a cupcake with a butter cream rose. So the first thing you want to start with filling your bag. I filled mine with some pink frosting. You want to fit it with a large rose tip. As you can see the rose tip is larger at the bottom and it tapers to a smaller top. Let’s start the cupcake. It’s easier to hold it in your hand. So you want to start with the larger portion of the tip at the bottom and you want to hold the cupcake. Squeeze even pressure. You want to make a dome on top and that’s going to be the top of the rose. So once you have your dome, you want to take your rose tip and you want to start covering the seams. And you want to make about three of these and as you can see it’s starting to already look like a rose. And as you keep turning the cupcake you want to just keep making your rose petals and slipping them down towards the bottom of the cupcake. And you want to keep doing that until the cupcake is full of rose petals. These are great for anniversaries or Valentines Day or even just somebody who likes flowers. I know I do. So once you get to having a full cupcake, it’s full of rose petals and now you want to finish it off. So you want to take the tip and you want to turn it towards yourself and you want to make big sweeping petals and this will close any gaps. If you have any hanging just put it back in your bowl. And this will make it a nice neat finish for the cupcake itself. Just close that gap. And as you can see you have a beautiful rose cupcake top.”

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“Hi, my name is Elizabeth Button and I’m one of the head decorators here at Amanda Oakleaf cakes.

I really enjoy working here and being a cake decorator and more specifically a cupcake decorator. You can come visit us at our storefront. It’s at 1 Pauline Street in Winthrop, Massachussets and you can also visit us on our website at oakleafcakes.com.

Today I””m going to be talking to you about cupcake decorating.

Today I’m going to she you a marbleized look using butter cream. The first thing you’re going to need is a piping bag. You can use any tip that you want, I’m using a star tip. Pull the bag down. And I have two colors, but you can use as many colors as you want. Right now I’m using a white and a light blue. Starting with whatever color you want, you take a small scoop of frosting in your bag, then another scoop. You kind of want to just stick it off to the side of the bag so you colors get mixed together. And you just want to keep going blue, white, or with whatever color you choose. Keep filling it, overlapping the colors until you bag is about halfway full. You’re gonna roll your bag back up and squeeze all the frosting. Twist your bag. As you can see, when you pipe on your frosting, you have a very pretty marbleized look to your frosting. The blue and white really goes well together. I think any color and white generally looks pretty good. As you can see, it goes out very pretty “

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My name is Elizabeth Sutton and i am one of the head decorators here at the Amanda Oakleaf’s Cakes. I really enjoy working here and being a cak decorator and mor specifically a cupcake decorator. You can come visit us at our store front it at 1 Pauline street in Winthrop, MA and you can also visit our website at oakleafcakes.com and tody I’m going to be talking to you about cupcake decorating. So right now I’m going to show you how to make frosting look like a flower on your cupcake, this is really helpful if, maybe piping a rose is to advanced. If you’re just starting out, this is a really simple technique and it can even make your cupcake look like it has a rose on it. So, we’re going to be be using this tip right her, it’s your basic star tip. What you want to do is again fill your piping bag half way, I’ve used pink italian butter cream to make it look more authentically like a rose and so, what you’re going to do is start directly in the center, you want to pipe a swirl around once and twice and just lift up your tip and as you can see it looks just like a rose. It’s very simple, takes about two second and it’s a much more easy technique than piping with a rose tip.

Transcript

“Hi, my name is Elizabeth Sutton. I’m one of the head decorators hear at Amanda Oakleaf cakes. I really enjoy working here and being a decorator, more specifically cupcake decorator. You can come visit us at our store front. It’s at 1 Pauline Street in Winthrop, Massachusetts. And you can also visit out website at oakleafcakes.com. And today I’m going to be talking to you about cupcake decorating. So, I””m gonna show you how to turn an ordinary freezer bag into a piping bag. Um, if you absolutely cannot get a piping bag, this is a good option. So the first thing you’re gonna wanna do is take your freezer bag and you’re gonna wanna cut off a very small corner. Start small cause you can always cut more off but you cannot put more bag on. So try and see if your piping tip fits. If the tip is out but you cannot push the entire thing out of the piping bag itself then you’re tip fits perfectly. And this one fits pretty well so the next step would be to flip the bag inside out as you would do a regular piping bag. It’s a little tricky because your piping tip is kind of in a weird spot. It’s kind of in the corner. So just keep that in mind when you’re filling it. So I would hold it from the tip. That way you know where to direct your frosting. With these I wouldn’t fill them so full because they hold a lot less than a normal piping bag. So making sure that the opening to the piping bag is at the top. You’re gonna wanna push your frosting down. It might be a little awkward to hold it but just make sure there’s no air in there. So you’re gonna wanna take your piping bag. That is how you turn a freezer bag into a piping bag.

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Transcript

Hi, my name is Elizabeth Sutton. I am one of the head decorators here at Amanda Oakleaf Cakes. I really enjoy working here and being a cake decorator and more specifically, cupcake decorator. You can come, visit us at our at 1 Pauline Street, Winthrop, Massachusetts and you can also visit our website at oakleafcakes.com. And today, I’m going to be talking to you about cupcake decorating. I’m going to be showing you how to make some simple drop flowers on the top of your cupcakes. You want to do this with 2 different colors; you can use the same size piping tip, just a round tip. The bigger you go, the bigger the center and the petals will be for your flowers. So we’re going to give these flowers white petals. So I usually give a couple on my cupcakes. So you know, just sprinkle them middle around, so that can be the middle of your flowers. Basically what you want to do is that you want to squeeze out little drops around the center to make pretty and pretty petals. You can make your petals different sizes by adding more pressure. And even if you want to move your tip in a different way like this, you can give your petals different shapes. If you have space leftover, you can just add another flower. It’s okay if they overlap. You can even incorporate different colors so that you can have a couple of different types of petals, different colored petals, different colored middles. Basically you got different flowers on your cupcake. And that is how you make simple job flowers.

Transcript

Hi, my name is Elizabeth Sutton, and I am one of the head decorators here at Amanda Oakleaf Cakes. I really enjoy working here and being a cake decorator, more specifically, cupcake decorator. You can come visit us at our storefront, at 1 Pauline Street, Winthrop, Massachusetts. And you can also visit our website at oakleafcakes.com. Today I’m going to be talking to you about cupcake decorating. So right now, I’m going to be teaching you how to do the basic swirl. I have already filled my piping bag and I have inserted a round tip. It doesn’t matter what sized round tip you want to use. I would say the bigger the better if you are a beginner. Now the way I’m going to teach you is to teach you as if the cupcake itself is a clock, because that’s the way I was taught. So here’s twelve o’clock. You want to start piping with even pressure and make a swirl all the way around to eleven o’clock. When you get to eleven o’clock, go up a tier and again, pipe from twelve to eleven, and do it one more time, twelve to eleven. Still add even pressure, you want to pull up. And there you go, a classic swirl. So once you’ve practiced this enough times, you get pretty fast at it, and the faster you go, the more neat it comes out. So eventually, you’ll be able to pipe a swirl that quickly.

Transcript

Hi, my name is Elizabeth Sutton. I’m one of the head decorators here at Amanda Oakleaf Cakes. I really enjoy working here and being a cake decorator, more specifically cupcake decorator. You can come visit us at our at 1, Pauline Street in Winthrop, Massachusetts. And you can also visit our website at oakleafcakes.com. And today I’m going to be talking to you about cupcake decorating. I’m going to be talking to you about some of the basic techniques of cupcake decorating. So you first want to start with the piping bag. I’m going to show you how to fill in. It’s pretty simple. You want to turn it about halfway inside out and insert your piping tip. Make sure that the hole you have cut into the bottom of your piping bag is big enough to accommodate the size of the tip. So I’m just going to drop it in there, make sure that it sticks out from the bottom. You want to take a satchel full of frosting and just scoop it in there. Push it down so you don’t get any air bubbles. Keep filling till the bag is about halfway full. You don’t want to fill any more than halfway because then it will become difficult to work with because there is too much frosting in there and too much pressure. So you can turn it back so it’s all inside. You want to push all the frosting towards the end of the tip, tail in the top so that no air can get in and no frosting can get out. When you’re decorating a cupcake, you don’t want to put the tip too close to the cupcake or else you’ll get cake crumbs and the frosting becomes a mess and you don’t want to do that. So turn and fill and that’s how you use the piping bag. A different type of piping bag for a smaller tip, this requires the use of a coupler. Now a coupler is like a plastic screw that you put inside the piping bag and it doesn’t stick out very much, that’s the way you want. So you want to take whatever piping tip you want, in this case we’re using a rose tip and you want to put in on the coupler. This is the second piece of the coupler. Insert that over the piping tip and screw it on. And this way you can change the tip to whatever piping tip you want without having to change the bag entirely. This is a small blunt edged spatula and you can use this to correct any mistakes you’ve made on your cupcake or you can use it to your cupcake from that home-made look. So what you want to do is start off with a big blob of frosting, put it right in the middle, more is better and you want to just evenly spread it around the cupcake itself. You want to make sure there’s an even amount on all sides, being sure to cover most of the top of the cupcake. And then so, you spin the cupcake in your hands to smoothen out. And then for a nice finishing touch, you can take your spatula and run it across the cupcake making kind of a swirly design. And like I said about correcting mistakes if there is any on the part of the cupcake showing, you just stick some more frosting on there and you’ll never know the difference. And to finish that off, you can just go around the cupcake and with your spatula. So there you have it, some yummy looking cupcakes. Another thing to keep in mind is that you want to use your frosting right after it’s been whipped or else they will settle and get spongy and nobody likes spongy frosting either. They are some of the basic techniques of cupcake decorating.