I was lucky enough to spend a day with Shikita at Faircake and she showed me her tricks of the trade when it comes to decorating chocolate cupcakes. She is SO bubbly and passionate about what she does and her 2 assistants Jess and Jess where just as enthusiastic about what they were creating.  It really is art when you sit and create chocolate decorations and learn to pipe onto cupcakes.

How to make a chocolate bow

Tip  – make sure you keep your hands cold when working with chocolate

We used 3 different typs of chocolate icing – chocolate buttercream – chocolate fondant and chocolate Ganache.  we rolled the fondant to about 3mm thick and cut round circles using cookie cutters that was the size of the cupcake top. We then used a little dollop of buttercream to fix the chocolate fondant in place. My Favourite is the buttercream and then the ganache which really reminds me of how chocolate cupcakes were when I was a kid.  Apparently the secret to Ganache is to heat the cream and then let it cool slightly.  Then put in your dark chocolate and stir letting the chocolate melt in the heated cream

I will show you how to make a chocolate handbag next but in the meantime this is the result.

If you want to learn how to make excellent chocolate cupcakes that really look the business – contact Faircake – they are moving to new premises with purposebuilt kitchens which will be really fab for cupcake workshops!