Tag Archives: icing

Peppa Pig Vanilla Cookie Pops

Hi everyone,

As promised in my previous Peppa Pig cake post, I’m going to go through the process of how I constructed the Peppa Pig cookie pops. It’s super easy and cute for kids’ birthdays. You don’t necessarily need to recreate Peppa Pig, this would also work great with other large cookie cutters for other characters or shapes (e.g. stars or flowers).

Peppa pig cookie pop

Peppa Pig Vanilla Cookie Pops

Vanilla cookie recipe

Adapted from Sugary Winzy’s Pinwheel cookie recipe (just made the vanilla dough)

Yields roughly 20 cookie pops (this will vary, depending on the shape and size of your cookie cutter)


  • 1 cup butter (227g) butter
  • ¾ cup caster sugar
  • 2 eggs
  • 4 teaspoons vanilla bean paste
  • 3 cups plain flour, sifted
  • 1 tablespoon baking powder
  • Pinch of salt

 Lemon royal icing:

  • Powdered royal icing (Queens brand) mixed with some lemon flavouring and water.


  1. Cream butter and sugar until light and fluffy.
  2. Beat in 1 egg at a time until completely mixed. Mix in the vanilla extract.
  3. Mix in the dry ingredients until well combined. Wrap the dough mixture in plastic wrap and refrigerate for an hour.
  4. Roll the dough out around and cut out shapes with the desired cookie cutter (I used a large Peppa pig cookie cutter, roughly 8cm wide)
  5. Push a cookie pop stick (Wilton cookie sticks) behind the cut cookie. Reinforce the back with some leftover cookie dough. Continue this process until all the cookie dough is finished.
  6. Place all of the cookie pops on a tray, lined with baking paper and stick in the freezer for 10-20 minutes. Preheat the oven to 165oC (325F).
  7. Remove tray from the freezer and bake in the oven for 15-20 minutes or until the edges of the cookies are golden.
  8. Place cooking on a wire rack to cool.
  9. Prepare royal icing when the cookies have cooled. I flood the cookie with light pink royal icing and then let them set for roughly 30 minutes, until a crust formed on the surface. I then thickened the royal icing, until it became 20-second icing in order to pipe on the facial features. The black pupils of the eyes were drawn on with a black edible marker.
  10. Allow the cookies to set over night. Wrap in plastic and tape the bottom tightly.
Wrapping them up!

The part about the royal icing can become a little confusing, so leave me a comment below if you have any questions. Like and follow if you haven’t already! Have you made cookie pops before? If so, what flavour and what shape? In other news, I just created an instagram account, @aliciaspunsugar. Come follow me! :).


Peppa Pig Picnic Cake

Hi everyone,

Last week I was given the challenge to create some Peppa Pig themed treats for my niece’s birthday party. I prepared some Peppa Pig cookie pops, Muddy Puddles and the actual birthday cake. I’ll be uploading these within the next few days.

Peppa pig cake feature photo
Peppa pig cake and cookie pops


In the mean time, I’ll be sharing how I completed the cake, some tips, general thoughts on the whole process and problems that I had. I found that the most challenging part was actually covering the cake with fondant, especially because it was my first time using it. I made my own marshmallow fondant to cover the whole cake, but all of the other elements were created with Satin Ice fondant, which I picked up from my local Spotlight and cake-decorating store. I personally thought that the marshmallow fondant was a little more difficult to handle, though tasted much better than premade fondant. The marshmallow fondant, although very sweet, it has a nice textural spring to it. The recipe I followed was by My Cupcake Addiction, her youtube video and recipe is here. I have also the written version of it is below. I’m more of a visual learner, so I prefer to actually see the process of how it was made; this is more crucial when you need to actually see whether the consistency of the fondant is right. Essentially, this will vary with your climate and you will need to adjust the water and icing sugar content accordingly. If you’re in a warmer climate like me, you will generally need to add more icing sugar and less water.

When it came to actually covering the cake (I had a 7inch cake), everything was running smoothly until I was trying to keep the edges sharp. I began to see the dreaded elephant skin. I quickly massaged some vegetable shortening (I used Crisco, which I picked up from my local cake decorating store. Copha should do the same job too, but needs to be softened in the microwave).

Disclaimer: This is my first time working with fondant. I am far from a professional. Sorry if this isn’t 100% correct! This is just how I achieved this finish. I would love to hear your feedback and tips! I have plenty room for improvement.


  • The design of the cake was inspired by Sheila Laura Gallo’s Peppa Pig cake.
  • I just used a basic, dense vanilla cake. Do not use a sponge cake.
  • After the cake had cooled after baking, I trimmed the tops off to ensure that they were level.
  • Once the cakes were levelled, I drizzled some vanilla simple syrup (equal parts water, caster sugar and a dash of vanilla essence until boiled) on each layer, including the very top.
  • I made a dark chocolate ganache. I allowed it to cool at room temperature until it reached a spreadable consistency. I spread some of the ganache onto a cake board that has the exact SAME dimensions as my cake. Place my cake on it and then proceeded to spread in between my layers. Then I stuck it into the fridge for 10 minutes to harden.
  • I removed it from the fridge, trimmed off the edges and continued to cover the cake with the ganache as a crumb coat. Placed the cake back into the fridge for 20 minutes, until cake has set firm. I then continued to cover the cake with ganache again, to fill in any other gaps and start to really even the surface out. It helps to dip your spatula in get some warm water to try to make everything smooth. I placed the whole cake in the fridge to firm up again for another 20 minutes. During this time, I was kneading out my marshmallow fondant that I had taken out from the fridge. This was my workout for the day!
  • After kneading the fondant until pliable and at a workable state, I dusted my surface with corn flour and rolled it my marshmallow fondant out to roughly 4mm thick. I then covered my cake, used 2 fondant smoothers to smooth out the surface. I then trimmed the excess and continued to ensure that the surface was smooth and attempted to remove any trapped air bubbles.
  • I left the cake out at room temperature.
  • The top tier was a dummy cake (entirely made out of foam). I stuck my dummy cake with royal icing onto a cake board that has the same dimensions, then spread some Crisco on the foam and rolled out the same marshmallow fondant to cover it.

Marshmallow Fondant Recipe

Recipe adapted from My Cupcake Addiction and How to Cook That


  • 450g (16oz) white marshmallows (I used the massive camping marshmallows from Costco)
  • 2-4 tablespoons water
  • 900g sifted icing sugar
  • ¼ cup vegetable shortening (e.g. Crisco or melted Colpha)


  1. Heat the marshmallows and water (start with 2tablespoons first) in a heatproof bowl; 30 second bursts in the microwave until marshmallows are completely liquid and melted.
  2. Mix in the icing sugar with the marshmallows, kneed the dough until it is smooth.
  3. Roll the dough into a ball and rub vegetable shorting all over the surface of it. Refrigerate for a minimum of 12 hours.


  • All of the figurines had tylose powder added to it, in order to reduce drying time.
  • All figurines were moulded using Satin Ice, premade fondant. I used the white one and added gel colours (used both Americolor and Wilton gel colours) to achieve the desired colour.
  • To make the eyes of the characters, I used a fine black edible marker
  • I prepared my figurines a week in advance to allow them to dry solid and to give myself ample time to complete the cake.
  • The whole family Peppa pig family had toothpicks inserted in them to attach the head to the body.
  • The bicycle was purely made out of fondant; no wires were used to support it. Again, I used tylose powder to stiffen the fondant. I was extremely fiddly but was easy to assemble when everything was dry.
  • The duck pond was just made out of blue fondant, with some piping jelly on the top to make it look like fluid water. I placed 3 dried fondant ducks on the top.
Daddy pig and duck pond


  • The appearance of elephant skin on my fondant at the top of my cake, meaning that my fondant was dry. Luckily I had the dummy cake to place on top of it. I massaged some Crisco on top to try to revive it but wasn’t a complete fix.
    • Does anyone know how to prevent this?

IMG_6141Such a lengthy post! I hope it was somewhat helpful though. If you have any questions, tips or like to share how you would do things differently, please share them below! I’d also love to hear your own experiences on working with fondant. As always, please like and follow if you enjoy this post! Happy baking everyone 🙂

Spiced Fig Cupcake with Salted Caramel Frosting

I’ll be celebrating my birthday in a few weeks and was planning of making some cupcakes with figs. I know that honey goes wonderfully with figs, so after some thought, I figured that salted caramel frosting could also work well with it. This was essentially a test batch and it turned out so well and hence why i’m sharing it with you!

I used dried figs that needed rehydrating overnight. I soaked them in a bowl of cold water and stuck them in the fridge. You could easily use sem-dried figs instead.

You can find the recipe for this cupcake below. You can find the salted caramel frosting recipe here.

IMG_1973Rehydrated figs

IMG_1983IMG_2005Cinnamon and vanilla bean paste


IMG_2282If you’d like the recipe of the salted caramel frosting, click here

Spiced Fig Cupcake Recipe

Adapted from Purple House Cafe

Makes 20 mini cupcakes


  • 70g unsalted butter
  • 50g dark brown sugar
  • 20g caster sugar
  • 2 eggs
  • 1 teaspoon vanilla bean paste
  • 1/4 cup milk
  • 1/8 teaspoon salt
  • 3/4 cup plain flour
  • 3/4 teaspoon baking powder
  • 1/2 cup dried figs
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves


  1. Preheat your oven to 175°C (350F). Line cupcake tins with liners.
  2. Cream your butter, both sugars and vanilla extract until light and fluffy. Add the eggs 1 at a time, beating until just well combined.
  3. Sift in all of your dry ingredients and milk into your egg and butter mixture  and mix until well combined.
  4. Squeeze out and remove the excess water of your rehydrated figs (you don’t have to do this if you are using semi-dried figs) and fold in your figs into the cupcake mixture.
  5. Spoon mixture into your cupcake liners and bake for 12-15 minutes or until it’s cooked (check by using a toothpick or skewer to see if it comes out clean when inserted into the middle of the cupcake)
  6. Remove from oven and baking tray and allow it to cool on a wire rack.
  7. Prepare the salted caramel frosting, found here.

IMG_2366Enjoy and I’d love to hear your thoughts by leaving me a comment below! Also, if you like posts like this, please follow me.

Chocolate Chunk Cupcakes with Buttercream flowers

Hey everyone! Thought i’d make a quick post on what I baked today. I had a special request from my little niece to make flowers out of icing. She’s too cute to refuse, so I followed Martha Stewart’s Chocolate Chunk Cookie cupcake recipe and topped them with some vanilla buttercream icing. I halved Martha’s recipe and managed to make 20 mini cupcakes.


The light pink colour of the frosting was achieved by adding some strained raspberry purée, but the taste was so mild, you could hardly tell it was there.

IMG_1609 IMG_1639
IMG_1844I used this type of tip for both flowers. I’m not quite sure what brand or tip no. mine is but I’m pretty sure you could use a Wilton tip no. 104.


Raspberry Buttercream Frosting recipe

Adapted from Two Peas & Their Pod

  • 115g unsalted butter, room temperature
  • 1 cup icing (powdered) sugar, sifted
  • 1/2 cup  raspberries (frozen, but defrosted or fresh)
  • 1/2 teaspoon pure vanilla extract


  1. Purée raspberries with either a blender or food processor. Strain mixture, eliminating the seeds and leave to the side.
  2. Beat butter and icing sugar on a medium speed until creamy and fluffy.
  3. Add in vanilla extract and raspberry purée, continuing to beat on a low speed until completely combined.
  4. Place into a piping bag or simply spread on the top of your cupcakes.

Note: If you find that your frosting mixture is too runny to work with, mix a little bit more of the icing sugar to stiffen it up.

If you have any questions, please leave them below. I’d be more than happy to answer them. Happy baking!

Orange Butter Cupcakes with Orange Cream Cheese Frosting

My aunt just arrived home from an overseas trip last night and it’s her birthday today. In celebration, the family went out for lunch and I baked these cupcakes for her.


This is an old recipe that came from my grandaunt who sells her homemade delicious baked goods in her town. She bakes the best cakes and cookies! Her recipe is supposed to be baked as a cake and without the frosting, but I added it because I love cream cheese frosting and I think it compliments it well.

IMG_0395Zest and juicing oranges

IMG_0411Creamy & fluffy  butter and sugar

IMG_0413Cupcake batter ready to be spooned into cupcake liners

IMG_0435Cupcakes are out of the oven and cooling on a wire rack

IMG_0555Decorated with orange cream cheese frosting and candied orange peel. 

Orange Butter Cupcake Recipe


Orange butter cupcakes:

  • 250g butter
  • 160g caster sugar
  • 5 eggs – separate the eggs and yolks
  • 2 large oranges (zest rind and juice)
  • 200g plain flour
  • 50g corn flour
  • 2 teaspoons baking powder
  • Pinch of salt

Orange cream cheese frosting:

  • 250g cream cheese (room temperature)
  • 1 tablespoon orange juice
  • 150g butter
  • Zest of a large orange
  • 3/4 cup icing sugar
  • Candied orange peel (optional)


  1. Preheat the oven to 170°C (338°F)
  2. Sift the plain flour, corn flour, salt and baking powder twice
  3. In a separate bowl, beat butter and sugar until creamy and fluffy. Continue to beat while adding in the egg yolks.
  4. Fold in the flour into the egg mixture. Mix in the orange juice and zest
  5. In another bowl, beat the egg whites until stiff and fluffy
  6. Pour the egg yolk batter into the fluffy egg whites and fold until well combined.
  7. Spoon batter into cupcake liners and bake for 12-18 minutes or until the cupcake tops are golden brown
  8. Transfer to a wire rack to cool
  9. Beat cream cheese and softened butter until creamy and fluffy. Sift icing sugar into cream cheese mixture and continue to beat.  On low speed, add orange juice and zest. Spread frosting directly onto the cupcake or fill piping bag and pipe onto the tops. Decorate tops of the icing with candied orange.

Something that my older relatives always complain about is eating sickly sweet desserts. These cupcakes aren’t too sweet but are tasty, buttery & zingy! The cream cheese frosting is so creamy and smooth.

Tomorrow i’ll be making some mint granita with apple juice. Perfect for a hot summery day. What treats do you indulge in on a hot day? Leave me a comment and let me know if you have any questions.