Another weeknight, another fun event with the Millennium Hotel… A girl could certainly get used to this!
A couple of weeks ago along with a lovely group of fashion, lifestyle, food and craft bloggers I was invited along to check out the Millennium’s Gloucester Hotel in Kensington and partake in a little cupcake decorating at the same time.
Now as an avid baker (yes I know I haven’t baked in yonks but I’m still entitled to call myself this) I obviously jumped at the chance to show off my cupcake culinary skills but intricate decorating is something that until this class I had never attempted.After a tour of the Hotel and a sneak peek into some of the executive suites we were split into teams and got to work with our icing. The class was run by Nicky Carr of the cake business Cupcakey and she sure could make creating intricate flowers out of icing look easy. I was sat with lovely folks Emma, Ruth, Poppy and Georgina.
First of all we dyed our sugar icing and leaned how to roll it out with our finger into a perfect circle using a small piece of cellophane. Top tip though don’t roll too thin as it just breaks apart which I learned the hard way. We were then shown how to take these small circles and layer them to create petals in order to achieve a sculptural flower design. I have to admit that when it came to the rose petals I wasn’t exactly top of the class. Although once on the cakes they looked pretty fab (if I do say so myself) getting there definitely wasn’t easy. Some of my blogger team members made it look effortless (Emma I’m looking at you) and started branching out with their own designs and customised flowers while I was still struggling to attach a second petal.
After I’d abandoned about three unrecognisable rose petals and created two passable ones, we moved onto creating some other shapes for our cakes. I stuck with two colours, a pink (of course) and a dark purple and after my hands were suitable stained with food colouring I started creating some fun shapes to design my cupcakes with, everything from a dove to a shooting star was possible with the help of some trendy icing cutters and a little edible glue (must get me some of that!).
Once we had enough decorations to cover six cupcakes we set about icing. Three were decorated with soft butter icing from a piping bag, which was much more in my comfort zone, and topped with our roses, some gold glitter balls and a sprinkle of edible glitter. (I had to try really hard not to over do it with this – amazing stuff!) The other three were topped with a royal icing mould, which could be secured with just a dot of butter icing to act as glue, and then jazzed up with our cut out designs. Despite my forthcoming’s about my skills in icing decoration, I was really pleased with how the finished result looked and I think I’d definitely give it a go again at home!
Thanks to Millennium Hotel and Nicky for a fun evening and if you were wondering, they tasted yummy too!