Instructions

Butter icing

Makes about 2 cups

Beat 500 g softened butter with an electric mixer until light and fluffy and add 500 g sifted icing sugar. Beat until smooth and add 5 ml (1 t) vanilla extract.

Royal icing

About 1 kg icing

Set the electric mixer on low speed and mix 1 kg of icing sugar with 4 egg whites and 15 ml (1 tablespoon) lemon juice until the icing is smooth. Increase the speed and beat the icing sugar until soft peaks form.

Preheat the oven to 180 ° C.

1 Line two 20 cm pans with baking paper and nonstick spray.
2 Pour the jelly powder in a mixing bowl and stir in the boiling water. Heat 20 seconds in the microwave until melted. Set aside to cool.
3 Beat the eggs and sugar together until light and fluffy. Add the lime juice and oil and beat well until the mixture is smooth.
4 Add the cooled jelly and mix thoroughly.
5 Sift the flour, baking powder and salt and mix carefully. Stir in the grated rind.
6 Spoon the batter into the prepared pans and bake for 20-25 minutes or until a skewer comes out clean. Leave for 10 minutes in the pans to cool before turning out.

Raspberry icing

7 Mix the food coloring with the butter icing. Add 2/3 of the raspberries and spread between the layers of cake.
8 Stack the cakes together and smear the Royal icing over the top.
9 Decorate just before serving with the rest of the fresh raspberries

Instructions

Preheat the oven to 180 ° C. Line 2 medium muffin tins with cupcake cups.

1 Cream the butter, sugar and ginger in a blender or with a hand mixer until light and fluffy.
2 Add the eggs slowly while you continue whisking. If the mixture starts to separate, add a little flour. Sift the flour while slowly whisking.
3 Spoon the batter into the cups and smoothen the tops. Bake for 12-15 minutes until a skewer comes out clean. Cool on a wire rack.
4 Icing: Cream the sugar and butter until light and fluffy. Add the coconut. Spoon a heaped teaspoon full of icing on each cupcake.

Decorate with coconut shavings.

Instructions

Meringue

1 Beat the egg whites with 2 tablespoons of sugar until soft peaks form. Add the sugar a tablespoon at a time, beating between each addition.
2 Beat the egg whites until stiff peaks form.
3 Divide in piping bags with different nozzles and spray small decorations (flowers and shells) on the baking paper.
4 Bake for about 15 minutes, turn off the oven and let stand for 2 hours in the oven to dry out.
5 Seal in an airtight container until needed to prevent the meringues becoming moist and sticky.

Cupcakes

1 Cut the caps from the top of each cupcake and fill the hole with a tablespoon of lemon curd.
2 Put the cap back.
3 Spray butter icing with a star nozzle in the center of each cupcake.
4 Paste the meringue flowers and shells on the icing.

Instructions

1 Add the seeds of one vanilla pod to the syrup - or use 15 ml (1 tbsp) very good extract (Madagascar vanilla extract)
2 Heat through and paint over the cupcakes

Coffee liqueur syrup

1 Mix 30 ml (2 tbsp) Bailey's coffee liqueur with 125 ml (½ c) basic vanilla syrup.
2 Heat and paint over the cupcakes.

Butter icing

1 Stir the egg whites, sugar and a little salt in a metal bowl over a saucepan with boiling water until the sugar is dissolved.
2 Rub the mixture between your fingertips to make sure that all the sugar is dissolved. Remove from heat.
3 Beat the mixture in a blender with a balloon whisk until stiff peaks form.
4 Replace the balloon wit ha dough hook. Add the butter spoon by spoon and beat well after each addition. The mixture may look curdled, but keep om mixing.
5 Add the vanilla and mix thoroughly.
6 Divide and season as needed. The icing can be stored in an airtight container for about three days in the refrigerator. It can be frozen for a month.
7 Thaw at room temperature and spray with a piping bag with a star nozzle on the cupcakes.

200 g (a large handful) fresh strawberries
extra strawberries for decorating
50 g caster sugar

1 Process the strawberries and sugar in a food processor. Fold the mixture into the butter icing.
2 Cut a cap from the top of each cupcake and fill the gap with a tablespoon of strawberry jam. Put the cap back on the cupcake.
3 Spray strawberry icing with a piping bag with a star nozzle on the cupcakes.
4 Decorate with two thinly sliced ​​strawberry slices on each.