I want to make cupcakes, with that really gooey icing on the top.

[Yorkiegirl]

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maybe its just spread really thick?

You could make a ganache and pour it on before it sets? As long as there's enough room in the paper case above the top of the cake for the icing to stay inside, that should work.

am trying to work out what you're talking about but can't

what's a cupcake? a muffin or a fairy cake?

what's the icing .. is it like a frosting?

I think it's a fairy cake.

like this?

Make chocolate ganache, os swiss butter cream, then pipe it on with a pastry tip? What do you mean exactly by gooey?

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It is swiss buttercream, with food colouring, piped on with a star shaped pastry tip.

Or you can do it with white chocolate ganache and food colouring, then the same piping technique

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Americans call it frosting and they do various flavours, for example there are several versions here:

www.cupcakeblog.com/index.php/2006/12/cherry-vanilla-cupcakes?p=94

what's swiss buttercream?

(that looks really disgusting .. casts mind back to the pink iced fairy cakes with oodles of sprinkles made by small twigs today)

Basically piping bags (can make them yourself out of parchment paper, or disposable ones, or reusable - you need several if you are doing different colours otherwise have to keep washing them out). Then you need a coupler and various tips.

Swiss buttercream is sugar, eggwhites, butter. Less sweet than traditional american buttercream which is basically butter and sugar.

Is swiss buttercream the same as normal buttercream , but with a fancy name to make it sound posh?

x posts cov

AFAIK buttercream over here is butter and sugar creamed together with a little milk to thin it out. Swiss buttercream has whipped egg white to make it much lighter and less sugar so not as sweet.

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Make the icing with lemon juice instead of water and that will make it stay gooey/sticky. Regarding the decorating, not too sure about that. I usually let DDs decorate, so am not too fussy about end result!!

Yorkiegirl, the silicone trays are really good, after you've got over the fact that they are not going to melt.

CoV, by sugar, do you mean normal sugar or icing sugar?

Swiss buttercream is made with normal sugar dissolved in the egg white when it is heated.

American buttercream is made with powdered/icing sugar and butter (that makes it so much sweeter).

CoV - how come a dentist is so knowledgeable about making sugar confectionary??????????????

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