Dr. Oetker Cupcake Icing Review

So the purpose of these cupcakes was to test out the new Dr. Oetker cake decorating range as ever since I’ve seen their IMG_0455new snazzy advert on the TV, it’s been something I’ve been meaning to try! So this week I thought I’d test the Easy Swirl Cupcake Icing and their Wafer Daisy decorations.

I thought the icing would be pretty easy to use being in a can, I imagined it to be just like a squirty can of cream however there are four different nozzle styles on this icing and to squirt your icing you have to actually press the nozzle your using which I found at times to be very hit and miss as it’s quite difficult to control. Nevertheless, after a few attempts I did get the hang of this hence why in my pictures some look fancy and others look well, a bit of a mess! Oh and I should mention that by the end I had managed to break all four nozzle styles.. oops!
On average, this icing should be enough for 10 cupcakes yet I managed to stretch this to 12 as on some I was a little sparing with the icing.
The wafer daisies were pretty cute, very delicate and made the cupcakes with disastrous icing look good!

So, if you want to make these yourself, just follow this standard fairy cake recipe and then decorate until your hearts content!

PINK DAISY CUPCAKES

IMG_0465 IMG_0498

(A chocolate crispy cake managed to sneak into this photo!)

INGREDIENTS 
Cake:-
150g/6oz Softened Butter
150g/6 oz Caster Sugar
150g/6 oz Self-Raising Flour, Sifted
3 Medium Eggs
1/2 Teaspoon of Vanilla Essence

Decoration:-
Pink Easy Swirl Icing by Dr. Oetker
Wafer Daisies

METHOD

 1. Pre-heat oven at gas mark 4 or 180ºC / 350ºF

2. Place 12 fairy cake cases in a cake case tin.

3. Cream together the butter and sugar until it becomes a light, fluffy mixture and pale in colour.IMG_0469

4. Add in the 1/2 a teaspoon of vanilla essence if required.

5. Beat in the eggs, one at a time, whilst adding a tablespoon of sifted flour with each egg. (Tip! As soon as the self-raising flour hits the mixture, it begins to react with the other ingredients and the air, affecting its rising ability. Therefore, as soon as your done with this step, get your mixture in the oven – sharpish!)

6. Divide the mixture equally between the 12 cake cases and bake in the middle of the oven for 15 to 20 minutes or until golden brown. (Tip!  Try to avoid opening the oven whilst the case are cooking as the air may cause the mixture to sink! To check if your cakes are ready, using a fork or skewer, insert this into the cake. If the fork comes out clean and is not sticky, your cakes are ready! If not, pop your cakes back in the oven for a few more minutes.)

7. Once your cakes are cool, its time for the fun part – decorating! Swirl, squeeze, spoon on icing, add flowers, sprinkles, jelly-beans – whatever you fancy!

8. EAT!

Not only does Dr. Oetker’s have a pretty cool baking range but they have some exciting recipes too. Check out their website here:- http://www.oetker.co.uk/oetker_uk/html/default/home

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4 thoughts on “Dr. Oetker Cupcake Icing Review

    • bakewithmeblog says:

      I think homemade always tastes better but you can get some pretty good icing in the shops. The icing I used for these cupcakes wasn’t bad – it was light and tasted quite nice.

      If I were to use shop bought icing, my favourite would be from the Betty Crocker range, their buttercream icing is really yummy! But if you have time, I’d say homemade is definitely better! 🙂

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