LEMON CURD RECUPE: (2.5 CUPS)
1.5 tablespoons Lemon Zest
100 mls lemon juice
7 egg yolks
150 grams caster sugar (super fine sugar)
1 teaspoon corn starch
120 grams butter, softened. The mixture will melt this as you mix it in.
FULL LIST OF TOOLS THAT I USE:
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In these video tutorials, I normally use Bakels Premixes to save on time.
(Bakels is a bakery grade cake premix. Another great one is Allied Mills)
If you prefer to bake from scratch, I do have a range of awesome cake recipes here which convert to cupcake recipes very nicely too.
WHITE CHOCOLATE MUD:
CHOCOLATE BUTTER BASED CAKE:
RED VELVET BUTTER BASED CAKE:
VANILLA BUTTER BASED CAKE:
I use these butter based cakes above because they are sturdy under fondant and stable at room temperature, as are the muds.
SOFT SPONGE CAKE:
AMERICAN BUTTERCREAM RECIPE (great under fondant):
HYBRID BUTTERCREAM / SHORTENING AND BUTTER BASED BUTTERCREAM (not ideal under fondant, but great for warmer conditions):
SWISS MERINGUE BUTTERCREAM:
ULTIMATE GANACHE RECIPES:
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