Decorating with Bronwen Weber

Videos

Decadent Chocolate Basket Weave Cake

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Ingredients:

1 (18.25 oz.) package of Pillsbury® Moist Supreme® Devil's Food Premium Cake Mix
2 (13.5 oz.) cans of Pillsbury® Easy Frost™ No-Fuss Frosting Decadent Chocolate Fudge
1 (12 oz.) jar of Smucker's® Red Raspberry Preserves

Directions:

Prepare and bake two 8-inch round cake layers, according to the directions on the package.
Once cakes have cooled, remove them from the pans and place one on a cake stand or on top of an inverted baking pan, which will make decorating a snap.
Spread 3/4 cup of preserves on top of first cake. Point the nozzle of a can of frosting down at a 45-degree angle. Press down on the nozzle and make a large rosette swirl on top of the preserves, moving from the outside edge to the center of the cake.
Carefully place the second cake layer on top of the first cake layer.
Bronwen recommends applying a light layer of frosting to the cakes, since the basket weave design will adhere better to the frosted surface.
Pipe frosting on top of the second cake in a spiral design. Using a spatula, smooth the frosting all over the top and sides of both cakes.
Using a second can of Pillsbury frosting, start the basket weave design around the sides of the two cakes. Starting from the top of the top cake, pipe one vertical line of frosting down to the bottom of the bottom cake.
About a half an inch apart, pipe short horizontal lines over the vertical line. Each horizontal line will be about one inch wide, extending out about half inch on each side of the vertical line (it will look like the laces on a football).
Pipe a second vertical line to the right of the first line so that it covers the ends of the three horizontal lines.
Pipe horizontal lines over the second vertical line, filling the spaces that were created from the first set of horizontal lines.
Repeat vertical lines and horizontal lines all the way around the sides of the cakes.
Once the basket weave design is complete, add another swirl of frosting on top of the cake. Using the flat side of your cake spatula, swirl the frosting on top of the cake.
Finish the cake with a border along the top outside edge. Holding down the nozzle of the frosting at a 45-degree angle, pipe a lower-case script letter "e" along the edge. Continue the "e" pattern around the cake.

Bronwen's Tips:

For the vertical stripes, keep the tip of the can at a 45-degree angle to the side of the cake and hold the tip close to the cake (about a half inch away) so the frosting will stick to the sides of the cake.
For the horizontal stripes, hold the can about a half inch away at a 45- degree angle. Touch the cake at the start of the horizontal stripe (anchoring itself to the cake), before moving the tip up and over the vertical line. At the end of the horizontal stripe, pause before releasing the pressure on the nozzle, to anchor the other end of the stripe to the cake.
For a fuss-free Decadent Chocolate Basket Weave Cake, make sure to pipe from right to left if you're left-handed like me, or left to right if you're right-handed.
Now you know baking experts' secret to creating a basket weave design - we don't actually weave the frosting!
Don't lift the spatula off of the cake as you swirl. As long as you keep the tip of the spatula in the frosting, you won't get cake crumbs on your cake.

Cupcake Decorating Techniques

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Ingredients:

1 (18.25 oz.) package of Pillsbury® Moist Supreme® Cake Mix (any flavor)
2 (13.5 oz.) cans of Pillsbury® Easy Frost′ No-Fuss Frosting (Vanilla Dream and Decadent Chocolate Fudge)
- For Filled Cupcakes: your favorite decorations, such as colored sugar, colored or chocolate sprinkles, chopped nuts, crushed cookies, gum drops, or jelly beans
- For Marbled Cupcakes: a bamboo skewer or toothpick; chocolate or colored sprinkles
- For Black-Eyed Susan Cupcakes: chocolate sprinkles

Directions:

Filled Cupcakes

Bake 24 cupcakes according to the directions on the package.
Once the cupcakes have cooled, insert the nozzle of the Pillsbury Easy Frost No-Fuss Frosting can (any flavor) halfway into each cupcake and squeeze out a small amount of frosting.
To top the cupcakes with frosting, starting on the edge of each cupcake apply a big rosette spiral, working from the outside in to the center. Finish with a quick twist of the wrist for a neat swirl.
Try using different Pillsbury Easy Frost No-Fuss Frosting flavors for the top and middle of the cupcakes, for a tasty two-flavor treat.
Sprinkle the top of each cupcake with your favorite sprinkles, colored sugar, chopped nuts, crushed cookies, or gum drops.

Marbled Swirl Cupcakes

Bake 24 cupcakes according to the directions on the package. Let cupcakes cool completely.
Starting with the can Pillsbury Easy Frost No-Fuss Frosting Vanilla Dream, apply pressure to the five-star decorating tip and frost about one third of the top of a cupcake.
Next, take the can of Pillsbury Easy Frost No-Fuss Frosting Decadent Chocolate Fudge and frost the rest of the top of the cupcake.
Using a bamboo skewer or toothpick, swirl the tip of the skewer in the vanilla and chocolate frostings. The frosting colors will swirl together, making a pretty marbled effect.
To add a chocolate sprinkle border to each cupcake, pour sprinkles on a plate and gently roll the edge of the cupcake in the sprinkles.

Black-Eyed Susan Cupcakes

Bake 24 cupcakes according to the directions on the package. Let cupcakes cool completely.
Remove the five-star tip from the can of Pillsbury Easy Frost No-Fuss Frosting Decadent Chocolate Fudge. Holding the can at a 90-degree angle to the cupcake, point the nozzle over the middle of the cupcake and apply pressure to make the center of the flower. Allow the center to build about a quarter of an inch tall, then release pressure, twist your wrist, and lift the can away from the cupcake.
Dip the cupcake into a small bowl of chocolate sprinkles. The sprinkles will adhere to the frosting only to complete the Black-Eyed Susan flower center.
With the Pillsbury Easy Frost No-Fuss Frosting Vanilla Dream, create the flower petals. Place the tip of the can at the edge of the chocolate flower center at a 45-degree angle. Apply pressure to the nozzle and slowly pull the can away to the edge of the cupcake to create a flower petal. Repeat the petals all around the cupcake.

Bronwen's Tips:

Reduce the baking temperature to 325° F to get a nice flat top to your cupcake – the decorations will adhere better!
Pillsbury Easy Frost No-Fuss Frosting gives you two decorating tips in one can! The inside tip allows you to create fine lines, swirls, and write with the frosting. Don't forget to put the five-star tip back on the can so you don't lose it.

Pupcakes

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Ingredients:

1 (18.25 oz.) package Pillsbury® Moist Supreme® Cake Mix (any flavor)
1 (13.5 oz.) can of Pillsbury® Easy Frost™ No-Fuss Frosting (any flavor)
24 marshmallows (regular, not minis)
Jelly beans (you'll need 24 pink, 24 black, and 48 blue, brown, or green)

Directions:

Prepare 24 cupcakes according to the directions on the package.
Once the cupcakes are cooled, here's how to decorate each one:
- Cut one marshmallow in half horizontally
- Press one half on bottom third of the top of the cupcake – sticky side down – for the pup's snout
- Cut the other half of the marshmallow vertically in half (two quarters)
- Press both quarters on the sides of the top of each cupcake – sticky side down – for ears
Point the five-star tip of the Pillsbury Easy Frost No-Fuss Frosting can straight down beside the marshmallow snout and press the nozzle gently to release a small amount of frosting, then lift the can to make a little spike. Repeat this spiky pattern all around the marshmallows – but not on top of the marshmallows – to achieve the pupcake's "fur."
Pipe a rosette on the snout marshmallow. To do this, apply pressure to the nozzle on the Pillsbury Easy Frost No-Fuss Frosting can and as you release the pressure, twist the can with your wrist for a beautiful swirl.
Pipe two slightly rounded lines over each of the marshmallow ears.
Gently press in jelly beans for the features: two blue, brown, or green jelly beans pressed straight down into the frosting for the eyes, one pink placed vertically for the tongue and one black placed horizontally for the nose.

Bronwen's Tips:

Reduce the baking temperature to 325° F to get a nice flat top to your cupcake – the decorations will adhere better!

Whoopie Pies

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Ingredients

1 Box of Pillsbury® Moist Supreme® Devil's Food Cake Mix
1 13.5-oz can of Pillsbury® Easy Frost™ No-Fuss Frosting Velvety Cream Cheese
1 ice cream scooper
Optional: assorted sprinkles, chopped nuts, mini chocolate chips, or shredded coconut

Directions:

Prepare the cake mix batter according to the directions on the box, but reduce the water measurement to 3/4 cup.
Portion out the batter on to a cookie sheet sprayed with Crisco® Original No-Stick Cooking Spray. Bake at 350°F for 15 minutes.
Bake at 350°F for 15 minutes, and let the pie halves cool completely.
To achieve an even swirl, point the five-star tip of the Pillsbury Easy Frost No-Fuss Frosting can at a 45-degree angle along the outside edge of the pie half.
Press the nozzle and swirl the frosting in a spiral pattern in one continuous motion, working in to the center of the pie half. Twist your wrist once you reach the center, move the can away and release pressure on the nozzle.
Finish your Whoopie by gently pressing another pie half on top of the frosted one.
If desired, roll the frosting edges of the Whoopie Pies in nuts, coconut, sprinkles, or mini chocolate chips.

Bronwen's Tips:

Whoopie Pies, use Pillsbury® Moist Supreme® Devil's Food Cake Mix but reduce the water required on the box to 3/4 cup in order to get a firmer, more shortbread-like texture.
To achieve uniform Whoopie Pie halves, use an ice cream scoop to spoon the batter onto the baking sheet – this simple tool is more versatile than you may think!

Bronwen's Tips

Bronwen Weber's Pillsbury® Easy Frost™ No-Fuss Frosting Tips

	Use Pillsbury® Easy Frost™ No-Fuss Frosting to add a nice surprise inside cupcakes. Insert the nozzle into a baked cupcake and press to fill!
	For an easy frosting rosette, apply pressure to the nozzle and as you release, twist with your wrist to ensure a nice swirl!
	Trace a series of lower case cursive "e"s for a lovely border using no-fuss frosting. Easy squeezing!
	To achieve a spiky point while frosting, release pressure on the nozzle as you lift the can away slowly.
	Hold the can at a forty-five degree angle for best results and always pipe with the frosting so that the tip leads the way. Lefties, that means right to left! Try a zig zag border by moving the tip up and down as you move around the cake.
	Pillsbury Easy Frost No-Fuss Frosting is a great decorating tool for cut-out cookies. For example, a swirl for a scarf and dots for buttons makes a snazzy wardrobe for a gingerbread man cookie!
	For a fun swirly texture, apply Pillsbury Easy Frost No-Fuss Frosting to the top of a cake and after covering the whole surface, use a teaspoon and swirl with circular motions. The trick is to leave the spoon on the surface of the frosting while swirling gently toward the edge of the cake.
	A square cake looks great with alternating stripes of Pillsbury Easy Frost Decadent Chocolate Fudge and Vanilla Dream frostings. Use a toothpick and lightly pull it through the stripes perpendicularly in both directions for a herringbone effect.
	For a fancy border, line up rosettes and top each with a pecan half, maraschino cherry, almond, chocolate-covered coffee bean, or a truffle…the possibilities are endless!
	Vanilla or chocolate frosting – can't decide? Try marbling rosettes of Pillsbury Easy Frost No-Fuss Frosting Decadent Chocolate Fudge and Vanilla Dream together with a toothpick! Perfect for marble cupcakes.
	For a thin, delicate border or to write using Pillsbury Easy Frost No-Fuss Frosting, remove the 5-star tip by slowly twisting the cap in a counterclockwise direction and frost. Securely replace the cap when done frosting.
	Fresh fruit slices and a rosette of Pillsbury Easy Frost No-Fuss Frosting Decadent Chocolate Fudge as a dip makes a fast dessert or a fun snack!
	Top a homemade or store-bought sugar cookie with a swirl of Pillsbury Easy Frost No-Fuss Frosting Velvety Cream Cheese and slices of fresh fruit for a super fast and elegant tart.
	Don't forget the extra touches! Sprinkles, nuts, candies, and crumbled cookies add more flair to your desserts.

About Bronwen

About Bronwen Weber—Our Featured Chef

Bronwen Weber, frequent competitor on the Food Network, discovered her passion for cake decorating at the age of fourteen while working at a small bakery in Acton, Ontario. Since then, her career has taken her from production employee to trainer for cake decorators to her current position as the Executive Pastry Chef and General Manager of Frosted Art Bakery & Studio in Dallas, Texas.

In addition to being the Executive Pastry Chef at Frosted Art Bakery & Studio, Bronwen has competed in numerous Food Network Challenges becoming the most medaled competitor in the series. She also contributes as a basic skills columnist for American Cake Decorating Magazine.

Previously, Bronwen taught cake decorating, chocolate work, candy arts and sugar in the Patisserie and Baking program at the Texas Culinary Academy in Austin. She continues to teach classes nationally and internationally several times a year.

Learn more about Bronwen Weber on her website at: http://frostedart.com/