Celebration Cakes for Baby

Name: Celebration Cakes for Baby
Total time: 2 h
Yield: 12
Ingredients: 0.333 cup butter (melted); 1 egg (beaten); 0.75 cup plain Yogurt; 1 lemon (juice and finely grated zest); 1.667 cups all-purpose flour; 1 Tbsp Baking powder; 0.667 cup sugar; powdered sugar; 2.25 cups pink Sugar paste; 2.25 cups white Sugar paste; 4 cups powdered sugar; 4 Tbsps lemon juice; hot water; pink Food coloring; edible gold Bauble; Sugar flower

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Difficulty:

advanced

Difficulty

Preparation:

2 h.

Preparation

Ingredients

for

cupcakes

For the cupcakes: 0.333 cup butter (melted); 1 egg (beaten); ¾ cup plain Yogurt; 1 lemon (juice and finely grated zest); 1 ⅔ cups all-purpose flour; 1 Tbsp Baking powder; ⅔ cup sugar

For the topping: powdered sugar; 2 ¼ cups pink Sugar paste; 2 ¼ cups white Sugar paste

For the icing: 4 cups powdered sugar; 4 Tbsps lemon juice; hot water; pink Food coloring

To decorate: edible gold Bauble; Sugar flower

How healthy are the main ingredients?

Yogurt sugar egg lemon

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Preparation steps

For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.

Mix together the butter, egg, yoghurt, lemon juice and zest.

Stir together the flour, baking powder and sugar in a mixing bowl. Add the egg mixture and stir until blended.

Spoon the mixture into the paper cases and bake for 20-25 minutes until golden and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.

For the topping: dust a surface with icing sugar and roll out half the pink sugar paste thinly. Cut into 6 rounds the same diameter as the cakes. Repeat with half the white sugarpaste.

Brush 1 side of the sugarpaste rounds with a little water and place on top of the cakes, pressing and smoothing to remove any air bubbles.

Roll out the remaining sugarpastes and cut out 12 teddy bear shapes (6 pink and 6 white) with a cutter or card stencil. Brush the white teddy bears with a little water and attach to the white cakes.

For the icing: sift the royal icing sugar into a deep bowl. Beat in the lemon juice and beat well until thick and smooth. Add a little hot water, beating again until thick and smooth.

Put about 1/4 of the icing into another bowl and stir in the red food colouring. Spoon into a small piping bag.

10.

Pipe red dots onto the teddy bears and leave to set. Attach sugar flowers around the edges of the cakes.

11.

Put the white icing into a piping bag with a plain nozzle and pipe 6 circles smaller than the diameter of the cakes on a sheet of non-stick baking paper.

12.

Fill in the outlines of the circles, taking care not to overrun the edges. Pipe criss cross lines across the top, as in the photo. Decorate with gold balls and leave to set.

13.

Place the white plaques on top of the pink cakes and place a pink teddy bear on top.

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