Wednesday, 24 November 2010



i've been meaning to discuss the cupcake version of my signature sponge for some time now. i wanted to try and incorporate the two fillings, whipped cream and creme pattisiere, into a cupcake. i had two options: brave the double whammy frosting or dig out some of the centre of the sponge. i am yet to test out the latter but i'll let you know how that goes.

i chose to use the creme pattisiere as the base layer because the mixture is much thicker. the cream is light enough to sweep across the top with minimum effort (priority).

the main body of the cake is a vanilla mixture and the topping can be any berry variety. if you're feeling fancy, maybe drizzle on some melted white chocolate. if you're feeling ridiculously fancy, maybe make that green and blacks organic white chocolate. ;)



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