Colour with the sugar flair Red Cocoa Butter Paint and put into a piping bag.ġ7.
The ice cream cone is made the same way as in the Unicorn Whale tutorial. Cool the chocolate down by adding solid chocolate chips to the liquid chocolate until the chocolate is cool to the touch on your lip. To make the donuts and the cookies body I used the Cute Kids templates. Melt the Callebaut White chocolate in the microwave on short bursts until nearly all the chocolate chips have melted. Decorate with sprinkles, chocolate popping candy. Squeeze the piping bag with the nozzle just about touching the cake and gently lift up whilst piping, the method is squeeze, stop, twist and you will have the perfect Whippy buttercream effect on top.ġ5. If the buttercream appears too stiff to pipe with ,then add 1 tablespoon of hot water and beat for 10 seconds.ġ3.Carefully put the Mrs Whippy Piping Nozzle into a piping bag and then fill with buttercream.ġ4. Start the mixer on a slow speed until all the ingredients have combined then up the speed and beat for no more than 20 seconds.ġ2.
Add the Sugar and Crumbs Natural Flavoured Icing Sugar of your choice and chop in with a spatula.ġ1. Beat the room temperature butter until light and fluffy.ġ0. Remove from the oven and allow too cool on a wire cooling rack.ĩ. Bake in the oven for 20 minutes until golden brown and firm to the touch.Ĩ. Fill the ice cream cones just over half way, if you fill too much the batter will rise and overflow down the side of the ice cream cone.ħ. If you mix in you will knock the air out.Ħ. Now add flour and fold in, do not mix in. If mix starts to curdle add a tablespoon of the flour from your weighed out ingredients.ĥ. Only add the next egg when egg one is incorporated.Ĥ. Place our Sugar and Crumbs Natural Flavoured Icing Sugar of your choice (we are using Velvet Vanilla ) and margarine into a mixer bowl, blend until light and fluffy.ģ. Sugarflair Red Cocoa Butter Paint Instructionsġ. Preheat the oven to 160 c, 320 F, Gas mark 3.Ģ.
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