#icing technique

[bakerscorner]

salted caramel cream cheese icing

16 oz softened cream cheese

1 1/2 cups backed dark brown sugar

1lb salted butter

2 tbsp cracked sea salt

On medium heat melt butter in a small pot; once butter is melted slowly add brown sugar**once butter and sugar are combine pour into a mixing bowl and add cream cheese (using a hand mixer) combine cream cheese and sugar mixture until they are of a whipped consistency. finally fold in salt and apply to baked good of your choice

**make sure you stir constantly so the mixture does not boil; if it boils you will need to start over** 

[bakerscorner]

Cupcake decorating, trying out some flower techniques.

[candycoatedclown]

Photo by Joyce Dopkeen

I've never been to Magnolia Bakery, but I LOVE, LOVE, LOVE the way they do the icing on their cupcakes.

I've seen videos of the technique and it involves the use of a cake knife or cake spatula in order to distinctively place the frosting on the cupcake.

I like to call the technique, the inverted swirl technique, as that is what the style looks like to me, and inversion of the traditional swirl.

The technique starts off with placing a large scoop of icing on the cake spatula which has been made pliable (or softer) with the spatula.

The icing scoop gets evenly centered on top of a cooled cupcake, then there's a  swirl motion that is quickly inverted at the last step, to create that signature look.

Here is a YouTube video that shows how to do the technique up close!

LINK

Cupcake Royale in Seattle also creates this look for the frosting on their cupcakes. However, their "inverted swirl" technique is a bit more pronounced.

Here is a photo of Cupcake Royale's cupcakes in the colors of muted sage, soft peach, and pale lemongrass: