You can use cupcake wrappers to help create a theme or for seasonal occasions. Wedding cupcakes are taking the place of a traditional wedding cake. They can add a touch of elegance or fun and can be chosen to match your wedding colours.
Cupcakes presented in decorative wrappers are perfect for bridal or baby shower favours and make cupcakes given as a gift absolutely memorable.
If you don’t enjoy baking or you are very short on time, buy beautiful cupcakes from a bakery and transform them into a visual delight by popping them in an appropriate cupcake wrapper.
Cupcake wrappers are for decorative purposes only and definitely not for baking in. Do not put them in the oven.
Wrappers are packaged flat and need to be assembled. This is an easy task—just curve the wrapper around so that the ends meet and insert the tab in the split to interlock and secure the wrapper. Then just place your decorated cupcake in the wrapper and display your beautiful creation. Some care needs to be taken when handling your finished cupcakes as they can slip around.
The baking cups at Confectionately Yours are made of strong greaseproof paper that holds it shape and unique colour.
These baking cups are for filling with your cake mix and baking directly in the oven.
Don’t limit yourself to using these gorgeous cups just for cupcakes or muffins.
They can be filled with lollies or nuts as decorative table containers or cute take home favours done up in cellophane.
You could also do this with the cupcake wrappers by putting a plain baking cup inside a wrapper perhaps with a contrasting colour.
1. Melt Chocolate In the Microwave
Chocolate burns easily. So watch very carefully what you are doing.
Place the amount of chocolate you need, either in chocolate buttons or a broken up block of chocolate in a microwave safe bowl.
Microwave on 50% power and check it as frequently as every 30 seconds.
Chocolate holds its form. So you need to stir the chocolate during the melting process and when it appears almost completely melted take out of the microwave and stir until smooth.
If adding an oil flavouring, this can be done now and stirred through the mixture.
The flavouring must be oil based as liquid flavouring will cause the chocolate to seize.
White chocolate is melted in the same way, however it burns more readily so it needs to be melted slowly.
White chocolate can be coloured but only with powdered colouring designed specifically for chocolate.
2. Filling Your Mould
Use a teaspoon or piping bag to fill the cavities in your clean,dry mould.
Don’t worry if a few drops spill around the edge, just wipe them off. Then tap your mould on the bench to remove air bubbles and then check to see if each cavity is filled to the top.
If you hold the mould up to the light and look underneath you can see air bubbles that havn’t been removed.
Use a toothpick to poke through the melted chocolate and eliminate the air bubble.
Leave your chocolates to set, if you are in a hurry or it is very hot weather you can set them in the fridge.
When set, turn the mould over onto a flat clean surface and tap slightly.
Your chocolates will just fall out. If not, leave a while longer or place in the fridge.
If you are making chocolates with a filling, use a clean paint brush to paint a layer of melted chocolate into your mould cavity.
Hold it up to the light and look for thin patches and coat again.
Wait for this layer to set then add a filling eg, commercial fondant, nuts, homemade truffle mixture.
Leave room for the cavity to be flled with a layer of chocolate to seal the cavity.
Leave to set and tap out onto a bench when set hard.
2. Clean Your Mould
Moulds should be washed in warm water and left to air dry.
Do not put in dishwasher or use detergent as this tends to make them crack.
Do not use hot water, it will discolour and warp moulds.