Page 33 - FourWaysGardens Issue 10 2021
P. 33

Lifestyle











                     succulent summer cupcakes




                                Tips for piping
                                 scrumptious


                                confectionary
                                    succulents





















                                                         very summer, all the succulents in our gardens, on our windowsills and in our
                                                         planter boxes explode into life. Summer and all the life it brings should be
                                                         celebrated and what better way than with a scrumptious cupcake adorned
                                                   Ewith captivating cacti that look ready to soak up the summertime sunshine?
                                                    While the intricate-looking cupcakes may look prickly to pipe, prodigy piper, Grace
                                                    Stevens is here to share her top tips on how to get pinpoint perfect succulents to
                                                    adorn your summer table spreads.
                                                    PERFECT ICING CONSISTENCY
                                                    The consistency of your buttercream is super important to get right or your culinary
                                                    garden can quickly become a delicious but disappointing mess. If you have followed
                                                    the instructions of your icing recipe but something still isn’t quite right – there are
                                                    a few steps you can take.


                                                    If your buttercream is too stiff, and you are struggling to extrude it from your nozzle,
                                                    mix a little milk or water into the buttercream until it is spreadable like peanut
                                                    butter.


                                                    If the buttercream is too soft, and you find you have very little control over the
                                                    extrusion speed – try giving it a rest for 30 minutes in the fridge. Sometimes, the
                                                    heat of your hands can cause the butter in the icing to liquefy. Cooling it in the
                                                    fridge helps the butter to re-solidify so you have better control over your form. If I’m
                                                    piping lots of succulents on a short timeline, I’ll always use more than one piping
                                                    bag with the same nozzle and buttercream and alternate using each piping bag to
                                                    prevent my buttercream from getting too warm.


                                                    It is also important to make sure your icing sugar does not contain an anti-caking
                                                    agent or cornflour.  This is because the viscosity and expansion properties of
                                                    the cornflour – the way it reacts to pressure under your hand – make it almost
                                                    impossible to get a proper stiff buttercream. It is far better to use pure icing sugar
                                                    for better control.

                                                 Fourways Gardens • 31 • November 2021
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