Spa Party Food – Frosting Ideas
Spa Party Food:
IV. Frosting Ideas:
Standard cupcakes (2 1/2 inches) are used unless a mini size (1 1/2 inches) is called for.
i. Fudge Frosting – about 2 cups: 85g semi-sweet or dark chocolate; 60g unsweetened or bitter chocolate; 1/2 cup butter softened; 1 1/2 cups icing sugar; 1 1/2 tsp vanilla essence; 2-3 tbsp milk;
Over saucepan of water brought to boil at medium-low heat (or for a few seconds in microwave oven), melt both kinds of chocolate, stirring occasionally. Set aside to cool slightly. In a large bowl, with mixer at low speed, beat melted chocolate with butter. Add icing sugar, vanilla essence and 2 tbsp milk, and beat again until smooth. At medium-high speed, continue to beat until frosting is light and fluffy. Beat in remaining 1 tbsp of milk to obtain easy spreading consistency if needed.
ii. Vanilla Buttercream Frosting – makes about 2 cups: 450g icing sugar; 1/2 cup butter, softened; 1 1/2 tsp vanilla essence; 4-6 tbsp milk;
In large bowl, with mixer at medium low speed, beat together icing sugar, butter, vanilla essence and 4 tbsp milk until thick and smooth. At medium high speed, beat until frosting is light and fluffy. Beat in additional milk if needed to achieve easy spreading consistency.
iii. Citrus Buttercream Frosting: Prepare Vanilla Buttercream Frosting as per recipe above, but use only 2 tbsp milk and add 2 tbsp fresh lemon, lime or orange juice instead of 2 tbsp milk; also add 1 tsp grated fresh lemon, lime or orange peel. Add additional milk if needed to obtain easy spreading consistency.
iv. Flower Pot: Roll out multicolored marzipan to 1/8 inch thickness. With 1 inch cookie cutter or icing nozzle, cut out flowers. Cover cupcake with green frosting. Arrange flowers on top; use Gems or marbels (or other round sweet candies) for centres.
v. Peachy Peach Frosting: Cover cupcake with white frosting; roll edge in plain sugar. Pipe orange frosting peach on top; sprinkle with red and yellow tinted sugar. Attach small bit of silver of caramel toffee for stem; add leaf cut out of green marzipan.
vi. Sleeping Child: Cover cupcake with pink frosting; dip edge in sugar. Halve large marhsmallow lengthwise; place half on top for pillow and other half below for child’s body. Place mini biscuit (or small round of untinted marzipan) on pillow for face. Roll out a 2-inch square of yellow marzipan and drape on body for blanket. Pipe white ruffle at top of blanket. Decorate with small candy or sugar sprinkles. Pipe on face and hair.
vii. Icecream: Cover cupcake with white frosting; roll edge in sugar. Trim a wafer into a 2-inch triangle; press onto cupcake so point overhangs edge. Add a swirl of pink frosting for icecream. Decorate with multi-colored sugar sprinkles; add small round red candy for cherry.
viii. Sunflower Frosting: Using small star tip and yellow frosting, pipe petals round edge of cupcake. Pipe Fudge frosting in centre; pile chocolate chips in. For ladybug use red Gem; pipe head, dots, wing with Fudge Frosting.
