I watch interiors stylist Megan Morton fold tea towels. She is so clever. Her new project theschool.com.au is all about DIY and teaches adults and kids everything from how to style a mantlepiece to decorating cookies using different experts and teachers throughout the year.
I took my girls along last school holidays to the Hello Naomi Cupcake class and it was fabulous. I don’t think I’ll ever use normal icing again. Rolled icing is so easy once you know how.
Hello Naomi’s cupcakes were delicious but if she gave me her recipe she would have to kill me – it’s like the 11 secret herbs and spices of the cake world.
So here is one of my favourites from Joy Of Baking. Easy, delicious…bookmark it.
1/2 cup (113 grams) unsalted butter, room temperature
2/3 cup (130 grams) castor sugar
3 large eggs
1 teaspoon pure vanilla extract
Zest of 1 large lemon (outer yellow skin)
1 1/2 cups (195 grams) plain flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup (60 ml) milk
1. Warm the milk with the butter so that the butter melts and set aside to cool down if too hot.
2. Whisk the eggs, sugar and vanilla until thick and creamy with the electric handheld mixer. Be careful not to whisk for too long as this can give too many air bubbles.
3. Mix in the milk and butter mixture.
4. Add the dry ingrediens and mix it all just until smooth and with no flour lumps.
Tip: This batter is really runny so you may want to transfer it into a jug before you pour it in to the paper cases.
5. Fill the paper cases 3/4 full with batter so there is room for a dome to rise. Place the cupcake (muffin) pan in the middle of the oven and bake until a toothpick comes out clean.
Tip: During baking there can be some pop up’s in the middle of the cupcakes but that can easily be fixed the minute you take them out of the oven by smoothing over the top of the cupcakes with the back of a spoon.
The Cake Decorating.
Making the icing is far easier than it appears. Buy Royal Icing at the supermarket and follow the instructions on the packet to the letter. Choose your colours based on the design you want to make and whip up separate batches accordingly. This icing needs fridge time so plan ahead.
Roll out your icing until it’s 3-4mm thick Dust some icing sugar on your work area and rolling pin to stop the icing from ripping.
Now take your shape cutter and cut out the shape all over the icing roll.
Carefully pop the circle out of the roll using the back of a spatular.
Place it on top of the cupcake. Gently smooth out any bumps with the palm of your hand.
Decorating is up to you. We rolled icing into little balls and joined them together to make bugs. Naomi also uses edible texts and sprinkles and lollies.
The only limit is your imagination.
Megan’s school is an amazing space and as you would expect full of Mortonesque moments.
For enquiries about all classes (there are many to choose from) at theschool.com.au call (02) 9693 2782.
There’s a Cupcake Class on this weekend (the same one we did) with some places left – it’s super fun thing to do with your kids – highly recommend it.