Ingredients for Butter cream:
1 cup solid white vegetable shortening
1 tsp Wilton Flavor Vanilla
2 tbsp water
1 lb pure confectioner's sugar(sugar powder)
1 tbsp Wilton Meringue Powder
a pinch of salt.
*above are for stiff consistency.* suitable for flower or roses .
(For the leave,I used thin consistency which I add 2 tsp for each cup plus 1 tsp pipping gel)
2 cup Self Raising flour (sifted)
8 oz butter or 2 stick
1/2 cup sugar
4 ripe bananas
1 tsp vanilla essence
3 tbsp milk
Yield 12 cup cakes
1:Preheat oven at 350F.Cream butter and sugar until light,then add eggs,one at a time,beat well.
2:Mix in bananas,vanilla essence milk and self raising flour until well mixed.
3:Pour the mixture into a muffin pan over cup cake paper.Bake in preheat oven for about 20-25 minutes until cooked or golden brown.
4:Remove cup cake from oven ,leave to cool before icing with butter cream icing.
I used tip M 1 for the flower and tip 67 for leaves.As you can see I still need more practise holding pipping angle.As for the flower color I used orange and rose Wilton's color which I find is better quality than other brand in the market.