So last weekend was fairly stressful- which is maybe an understatement! I spent the whole of Friday with a piping bag in my hands and Friday evening lining up rows of cupcakes in their boxes ready to go on Saturday. I was slightly worried that I'd return with piles of cakes and nothing to do with them!
We turned up to the fair which was held in a beautiful old school hall in Stockbridge, Edinburgh and unpacked all our stock- Jas had made beautiful handmade textiles to sell for her part.
For my first time holding a stall it was very hard to judge numbers- how many people would attend, how many cakes did I need- what price to sell them for and how much would it all cost me?
But luckily it all went really well and I sold out apart from one small box which I sold to the taxi driver who took me home! I really enjoyed it and learnt a lot.
Unfortunately it was such a busy day that I didn't manage to take many photos or even look at the rest of the fair but I've got some photos for you below.
I made 250 cupcakes of 4 flavours: sticky toffee pudding, lemon and white chocolate (gluten free), spiced cinnamon latte and double chocolate log.
|Jas with her beautiful textiles|
Luckily I already had two big cake stands from a previous occasion and I bought some cake boxes to package them up in along with some flyers.
Double chocolate log cupcakes: a squidgy chocolate sponge cake recipe topped with a rich chocolate buttercream and chocolate flake.
Sticky toffee reindeer cupcakes: sticky toffee sponge made with dark soft brown sugar topped with caramel swirled icing, chocolate and royal icing decorations and broken pretzels for antlers!
Sticky toffee pudding cupcakes:
Ingredients: (to make 12 large cupcakes)
70g unsalted butter
180g self raising flour
½ tsp salt
1tsp baking powder
150g dark soft brown sugar
50g caster sugar
1tsp vanilla extract
2 eggs plus 1 egg yolk
For the icing:
300g icing sugar
140g unsalted butter
2tbsp tinned condensed caramel
12 large chocolate buttons
Red chocolate buttons or smarties
White royal icing
Black icing pen
Preheat the oven to 175 degrees C.
In a large mixing bowl, whisk together the soft unsalted butter with the flour, salt, baking powder and both sugars until it is fully mixed and resembles breadcrumbs.
In a mixing jug, whisk together the vanilla extract, milk and eggs until combined. Slowly add half of the wet ingredients to the dry, beating on a slow speed. Then turn up the speed and beat on high for 1-2 minutes until smooth and well incorporated. Then turn the speed back down to low and gradually add in the rest of the wet ingredients.
Spoon the mixture evenly into 12 cupcake cases and bake in the oven for 20-22 minutes until golden brown and springy to the touch.
Remove the cakes from the tin to cool on a wire cooling rack. Meanwhile make the icing: put the unsalted butter in the microwave for 10-20 seconds until very soft and starting to melt. Then add this to a mixing bowl along with the icing sugar and condensed caramel and beat until smooth. Spoon the icing into a large piping bag with a star-shaped nozzle and pipe onto the cooled cupcakes. Top the cupcakes with a drizzle of toffee sauce. Stick a chocolate button into the centre and then using a little extra icing stick a red smartie on top. Cut out white eyes from rolled white royal icing and pipe on small black dots with an icing pen. Stick these onto the icing and then break the small pretzels in half so that you have two antlers to poke into the top.
Spiced-cinnamon latte cupcakes: a sponge base flavoured with ground cinnamon and ginger topped with a wintery cinnamon icing.
Bottom two tiers: gluten free lemon and white chocolate cupcakes filled with lemon curd and topped with a zesty lemon icing and white chocolate flakes.
It was a great challenge and an enjoyable if slightly stressful day but I'm definitely hoping to return to the fair next year!
As it was my last weekend in Edinburgh I also made a trip to the German markets that line Princes Street- there are some great mulled wine stalls and some delicious German food!