I thought I saw a tutorial or forum pot regarding how to make one, but now I can't find it. But it seems like you just put the cupcakes as close together as they will go, ice with the icing tip, and smooth with a spatula. Am I correct?
I have a request for one and have a couple questions. It is from a girl at work who tasted some practice cupcakes I made and wanted a CCC with the same icing. The icing was just my modified homemade BC with all butter - not a good decorator's icing though.
Are there any characteristics for the BC that would prevent me from using my all butter recipe for a CCC? I know it will be a pain to frost with since it melts in the bag so fast, but I can handle that.
Should it be a more thick consistency? Does it have to crust?
It doesn't have to crust but a "thin" consistency buttercream might be a little too thin. I use the same consistency that I use to spread on regular cakes and it works just fine.
Yes, just arrange the cupcakes in whatever shape you want on your base/board. Hint: Put a dab of icing on the bottom of each one to keep them from moving around. Then ice just like you would a regular cake. Really - it DOES work! Easier than it sounds. You might want to add a little extra PS to yoru recipe to thicken it up if the regular recipe is thin enough to melt in the bag....
The recipe I used that she liked so much is an all-butter recipe so it melts pretty fast. It isn't thin but it doesn't crust either. I think it will be OK...maybe I will add a little more sugar to it....but not too much since the thing she liked about it was that it wasn't sweet.
Might take a little trial and error but it sounds like it should work fine. Remember to post a pic of the result!
I am looking for site that teaches how to do the cupcake cake. Anyone can help?
Just want to know is it that when frosting the cupcake, does it move and that the top should be all even in height?