Contributors
Do It
Yourself
Sweetness Expert Tricia Castrodes of Little Cakes takes the time out of her busy schedule to take us
on a step-by-step short course to creating our own wedding cupcakes.
A Sabbatical To A Cupcake Masterplan
Ms. Tricia reminisces the beginning of Little
Cakes. “After working as an employee for 8
years, I decided to give myself a break. What
started as a sabbatical turned into a crossroad.
It began with me just dusting my mixer, oven,
and cookbooks, which have been lying dormant
for so many years, then the love for baking just
overwhelmed me. So I started baking and baking
for my family and friends. Christmas of that year I
started selling Christmas goodies. That was year
2006. It was also during that year, when cupcakes
came back into everyone’s consciousness. So I
started experimenting with cupcakes. Then the
Little Cakes story began…”
Five Years Of Yummy Baking
“Life is sweet, like LITTLE CAKES!”
Little Cakes specializes in custom-made gourmet
cupcakes. We adore her cakes and so Ms. Tricia
here shows us how to create something little and
something sweet with our own pretty hands. The
pictures and procedures by Ms. Tricia will guide
you to that darling little cupcake you could bake
for your wedding. Of course, if you can’t, well,
Little Cakes is just a quick phone call away.
Her five years in the business is inspired and
kept strong by the personal fulfilment she garners
and with customer satisfaction each time. “Each
project is unique and I give each one my very
best. My benchmark is always my creative
satisfaction. I make myself happy then I hope
clients would like my work. I am blessed that so
far, our clients have been loving the taste of our
cakes and enjoying our creations.”.
#4 Gumamela St. Sampaguita Village,
Malanday, Marikina City
E-mail: [email protected]
Contact no.: (02) 941.7136 • (+63) 922.8246810
Facebook: littlecakesfactory
www.littlecakesfactory.com
INGREDIENTS AND
MATERIALS NEEDED
• Cupcake pan
•Baking cups (color depends
on wedding theme)
• Rolled fondant / gumpaste
• Rolling pin
• Cookie / Fondant cutters
• Sprinkles
• Non stick mat
• Desired frosting tip
• Pastry bag
• Basic cupcake recipe (you can use regular cake mixes
or google a simple recipe online)
• Buttercream for frosting (recipes also available online)
Steps
1.
Prepare edible
flower toppers ahead
of time to let them dry
c o m p l e t e l y. C h o o s e
gel food color that will
match the wedding
theme and mix with just
enough rolled fondant
or gumpaste. Knead
well to make sure the
food color will spread
evenly.
2.
Roll the fondant
with a rolling pin about
1/4 inch thick. You can
use powdered sugar or
cornstarch to dust your
work table to keep the
fondant from sticking
to it.
3. Choose your desired
cookie / fondant cutter
to use for your topper.
Shape and design the
flower as desired. Let it
dry completely.
4. Choose your
desired frosting tip and
put in a pastry bag.
5. Frost your
cupcakes! If you’re
doing it for the first
time, you can try it on
a plate first before
actually applying it to
the cupcakes. Practice
makes perfect!
6. After frosting, put
your dried fondant
/ gumpaste flowers
while frosting is still
fresh and soft. Add
sprinkles as desired. But for weddings, always
remember to keep it simple and elegant.