Here is my top ten list of tips which I learnt from the Cakes4Fun Ultimate Cupcakes Baking Course. I hope these tips help and you can read more about the courses on offer here.
Use margarine not butter so that you get a flat top for your cupcake; butter makes them dome
Weigh your eggs so that you get the same weight ratio to your flour, sugar and butter – 125g of each for 10 cupcakes
Pipe your sponge mixture into the cupcake cases (half full) so this leaves a little gap at the top for your icing
Use disposable piping bags to pipe your mixture and buttercream – this is much faster than spooning the mixture into the cases
When using sugar glue, ensure you make it the night before – see this video for instructions. I didn’t know this before!
Divide your sugar paste into small sections, wrap well and store in the freezer. Defrost the night before you bake. This way your sugar paste won’t dry out as one large bundle and will last longer
Use a non-stick board and non-stick mini rolling pin to roll out your sugar paste or flower paste – I had very swift delivery from Windsor Cake Craft
When using sugar paste, warm it in your hands and work quickly to make butterflies and flowers (Lakeland stock them) so the paste doesn’t dry and crack when you roll it out
Roll out your sugar paste thinly and flip over. For flowers add a shimmer with a cake brush (looks like a paintbrush). For butterflies, add sugar glue, then tap the cake brush with edible glitter on to the butterfly
When using liquid fondant, ice the cupcake, then put it back in the cupcake tin for a really even finish