Mother's Day baking for The Coffee House, Tadworth - Thursday 27th March

I love baking for Mother's Day, I love making the cupcake toppers, creating something as pretty as a picture and then pairing that with a perfectly baked cupcake. This year I made White chocolate cupcakes filled with raspberry conserve and topped with white buttercream which I coloured pink and white. After piping a swirl onto the cupcakes I scattered them with dried raspberry and pink spinkletti finally adding a selection of sugarpaste toppers. I had used LissieLou embossers for the majority of the cakes which I painted and then added roses and hearts to add the finishing touch. the second batch of cupcakes were a lemon sponge base with lemon curd centre and lemon flavoured buttercream. Again after piping a swirl on top of the cupcakes I scattered them with dried raspberry and pink sprinketti and finally added the sugarpaste toppers. All of the cupcakes were popped into a tulip case which frames the cake perfectly. Very pleased with the finished result.

White chocolate Cupcakes

Lemon Cupcakes