pastry tip

Youtube Play Button Cupcake


Yields about 3 dozen cupcakes

The things you’ll need

Ingredients
  • 2 cups sugar
  • ¾ cup butter
  • 1 cup sugar
  • 6 egg whites
  • 1 teaspoon vanilla extract
  • 3 cups all purpose flour
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 ½ teaspoons baking powder
  • 2 cups champagne
Champagne Frosting
  • 4 cups powdered sugar
  • 3 sticks butter
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • ¼ cup champagne
Decoration
  • Gold sanding sugar
  • Gold Leaf
  • Silver sanding sugar
  • Silver Leaf
  • White sanding sugar
  • Marshmallow fondant
  • Diamond luster dust
  • Edible diamonds
Equipment
  • 2 large mixing bowls
  • Medium mixing bowl
  • Hand mixer with attachments
  • Rubber spatula
  • Cupcake liners
  • Cupcake tray
  • Cookie scoop
  • Small paintbrush
  • Offset spatula
  • Wax paper
  • Small fondant roller
  • Small triangle cutter
  • Small knife
  • Pastry bag
  • #809 tip
  • Small offset spatula

Let’s get started!

  1. Preheat oven to 350°F.
  2. In a medium bowl whisk together flour, baking soda, and salt.
  3. Use an electric mixer to beat butter and sugar together until well combined.
  4. Add egg whites a little at a time, mixing between each addition and then add vanilla.
  5. Alternate between adding the dry ingredients and the champagne to the creamed mixture bowl (1/3 dry, mix, ½ champagne, mix, etc.).
  6. Divide the cake batter into two 8-inch pans and one 6-inch pan.
  7. Scoop into cupcake liners and bake for 20 minutes.
Champagne Frosting
  1. Beat butter and powdered sugar until light and fluffy.
  2. Add salt, vanilla extract and champagne and mix until well combined.
  3. Scoop frosting into a decorating bag fitted with a #809 tip and set aside.

Time to decorate!

  1. On a surface prepared with wax paper and powdered sugar, roll out marshmallow fondant to about an inch thick.
  2. Use a small square cutter to create square fondant shapes. Do the same with a small triangle cutter.
  3. With a small paintbrush, cover a few of the squares and triangles with diamond luster dust and then place some edible diamonds on top of each triangle.
  4. Gently cover remaining squares and triangles with gold leaf and silver leaf. Place each decorated triangle onto its corresponding square.
  5. Squeeze a large dollop of frosting onto each cupcake and then dip some into gold sanding sugar, some into silver, and some into white.
  6. Place each play buttons you made onto a cupcake. The diamond play button goes on top of the cupcake covered in white sanding sugar, silver on silver, gold on gold.
  7. TaDa! You’ll be sure to press play with all these Youtube play button cupcakes.
How to survive working in the pastry industry (how I survive The Bakery)

1. Drink lots of coffee. Try a Redeye if coffee alone isn’t doing the trick

2. Keep deodorant in your bag because most likely you’ll be running late and forget to put it on before leaving

3. Shower everyday -or try to if you’re not dead from your 13 hour shift

4. ‘After work’ emergency kit is a must (baby wipes, excedrine etc)

5. Wine helps you forget how cruel your head chef/boss is

6. So does Farm Heros

7. If you’re getting crap about your work, your superior is probably intimidated by you.. or you suck and need to do things the way they show you!

8. Always listen. Never talk back.

9. Don’t be a pushover but remember to be respectful. (Confusing, isn’t it?)

10. If you need to cry, go to the bathroom or say you need something from the walk-in fridge. THERE’S NO CRYING IN PASTRY.. or so I’m told

11. You’re going to get cut, burned, write the wrong name on a cake, a bottle of sherry will fall on your head. Deal with it

12. RedBull is a wonderful thing in the final hours

13. Love what you do and you won’t let the name calling or exhaustion get to you too much. Remember, alcohol and friends in the industry make it easier