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White Chocolate Dipped with White Chocolate Frosting and Flower Topped Monsters!

Published 21 May 2012 by Veronica Stillwater

These would be great for any special ocassion and all white chocolate lovers!

Using the ball tool from issue 4 this week also, you will be able to make these with minimal effort.  

 

 

For the Cakes
you will need:
12 Cup muffin baking tray 
1 Large mixing bowl
Spatula  
1 tablespoon  
x 12 paper muffin cases

Ingredients:  
125g Granulated sugar
125g Butter or Margarine
125g self-raising flour
125g Plain flour 
1 teaspoon bicarbonate of soda
3 Medium eggs
¼ Pint milk

Turn on the oven and set to 180° and fill the 12 cup muffin tray with the paper muffin cases. Place the butter and sugar in the mixing bowl and cream until light, pale and fluffy.  Add all the remaining ingredients and mix until all the ingredients are combined. Spoon into each of the muffin cases using the tablespoon and spatula and bake for 30-40 minutes in the middle of the oven. Checking at around the 25 minute mark. You can always test with a skewer inserted into a cake and if it comes out clean then they are ready, if the skewer doesn't come out clean then allow to cook for a further 5 minutes and check again. Once cooked remove from the oven and allow to cool
completely.

 

For the white chocolate to dip:
You will need: 
Saucepan (Heavy based pan - do not use a non-stick one)
Heatproof bowl
Spatula
Large plastic chopping board         

Ingredients:
450g white cooking chocolate

Fill the saucepan about a ¼ full with water, heat on a low heat on the hob and place the chocolate in the heatproof bowl, then place the bowl over the water on the saucepan and melt until a completely liquid state. Once completely melted allow to cool for approx 5 minutes. Once cooled, remove each of the paper cases from the cakes and start to dip the bases of the cakes in the white chocolate. Turn them upside down once dipped, placing them on the chopping board. Dip each of them until all the bases are coated and place in the refrigerator until the chocolate has set. This will take no more than 5 minutes. Once the chocolate has set, dip them each once more in the remaining chocolate, again placing them upside down on the chopping board and returning to the fridge to completely set. You may have some remaining white chocolate left over which is great, it can be added to the frosting. 

 

For the Frosting: 
You will need:
1 Large mixing bowl
A spatula      
Palette knife
                        
Ingredients 
25g butter
650g icing sugar
2 teaspoons vanilla extract  
1 tablespoon hot boiled water
The remaining melted white chocolate

Place the butter, icing sugar, water and vanilla extract in the bowl and mix well until a smooth consistency is achieved, then add the remaining melted white chocolate and beat in quickly so as to to avoid any lumps.You now have your frosting ready to cover the tops of each of your white chocolate coated cupcakes. Using the palette knife quickly cover the top of each of the cakes spreading out evenly around the sides and across the top. 

For the Flower toppers:
You will need:
x2 cutters as per photo or have to hand issue 4, pages 12 and 13 of cake decorating for reference on how to make them without the petal cutters.
Ball tool
Rolling pin 

Ingredients: 
Approx 100g fondant icing or sugarpaste if you prefer
Food colouring of your choice 

    

Colour the fondant icing with food coloring, I chose yellow, but pink or red would be equally as nice and pretty. Roll into a ball and then roll out to approx 2mm thickness. Using the petal cutters cut 12 of the oval petal shapes for each of the centres. Then cut approx 5-6 of the petal shapes for each flower. 
Starting with the oval shape flatten it between your fingers dusted with icing sugar and roll up together from one end to the other to create the centre petal. Using the ball tool and each of the petal shapes dusted lightly with icing sugar, place them in the centre of your hand dusted with icing sugar and ease out the edges to create a larger petal shape. Then add them one by one to the centre petal overlapping one after the other working from one side round to the other until a flower is apparent. Place each flower onto a cake as a topper and they are ready to serve! Until next week,

Happy Baking!