Chocolate Cupcake Recipe for fail safe long lasting cupcakes!

Chocolate Cupcakes

This is an easy recipe to use for decorated cupcakes, decorate with fondant and syrup to keep fresh for 3-4 days, or just bake and eat fresh!

Buttercream Recipe

There are a lot of buttercream recipes out there, but this is hands down our favourite, it keeps its form, its easy to pipe with, colours well and tastes yummy!

Flower Paste

Used to make sugar flowers, the benefit of DIY it that it's much whiter and has finer results that store bought paste (Also known as gum paste).

Apricot Soaking Syrup

This is a simple syrup we use to soak our cakes to keep them moist, many bakers have different versions of the same sugar syrup.
gluten free vanilla cupcake

Gluten Free Cupcakes

The most important thing to consider when making cakes for events is to ensure the cakes are firm and not straight from the oven. It is best if the cupcakes are baked the day before.

White Chocolate Mud Cake

This makes a 22 cm (9 inch) round or a 20 cm (8 inch) square cake. If you wish to bake larger or smaller cakes using this recipe then we suggest using a recipe converter app such as the 'Cakeometer.'

White Chocolate Ganache

White chocolate ganache is sweeter than dark chocolate and we combine it with white cakes, carrot cakes etc. White chocolate ganache is less stable that chocolate ganache so we are less comfortable using it in hot weather and for complex cakes. You can choose either the stove top or microwave method to make your ganache.

Dark Chocolate Ganache

The ideal chocolate for making ganache is a couverture variety with a cocoa content of 43-63%. In cold weather you might have to add a touch more cream or reduce the chocolate a little bit so that your ganache isn’t too hard. If you can’t find couverture chocolate, try dark chocolate from the baking section of the supermarket. You can choose either the stove top or microwave method to make your ganache.
FN_Alton Brown Royal Icing

Royal Icing

At Planet Cake we use this particular recipe for lace piping, we like to make our own royal icing to pipe with as it is firmer and holds its form better, it is also whiter. (Don't get this royal icing recipe confused with recipes to decorate cookies etc)