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  1. Not decorating your cupcakes today?
    That’s ok, simply leave the cupcakes in the vacuum sealed bag and place them in the freezer for up to a week. Place the buttercream in the refrigerator for up to two weeks. Two hours before you’re ready to decorate, bring your cupcakes and buttercream out and bring to room temperature. NOW Let’s DECORATE!

  2. Prepare the cupcakes
    To remove your cupcakes from the vacuum sealed bag, cut one end off, then cut up the sides of the bag and peel the plastic back. The tray works as a cute cupcake platter, or you can place on a platter
    *Trophy Tip: Save the cupcake tray if you’ll be transporting them later.

  3. Prepare the buttercream 
    Please be sure the buttercream is at room temperature (soft but not mushy or melty) before you start. For the lightest, fluffiest buttercream, whip it, whip it good! Simply use a hand mixer or stand mixer (paddle attachment) for 2 minutes on high.
    *Trophy Tip: soften buttercream in the microwave in 10 second intervals, stirring in between until just barely soft. If it has gotten a little too soft or melty in transit, place in the fridge until it firms up slightly and rewhip until light and fluffy.

  4. Prepare to decorate!
    Empty all of your sprinkles into small bowls. Fill your pastry bags with buttercream and snip off the ends, or place it in small bowls if you’re hand frosting. Grab spatulas or butter knives for spreading the buttercream. Place your cupcakes, buttercream and toppers on your work surface and have fun decorating!
    *Trophy Tip: place a paper tablecloth on your work surface for easy clean up.

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