How to make candied citrus slices from the book Cupcake Decorating Lab

Now I know it's not Tasty Friday, it's Tasty Tuesday and today I have a tasty technique to share with you. It is a tutorial on how to make candied citrus slices from the new book Cupcake Decorating Lab: 52 Techniques, Recipes, and Inspiring Designs for Your Favorite Sweet Treats!.

 

Click on these pages from Cupcake Decorating Lab to enlarge and read all about how to make and twist up candied citrus slices.

 

I had to give this a try, well at least the idea of twirling up a slice of lemon to dress up a drink.

I used a plastic toothpick with a heart on the top and a fun little pink tinted glass. Oh there is going to be lots of fun to be had with this book!

 More about the Quarry book:

Cupcake Decorating Lab:

52 Techniques, Recipes, and Inspiring Designs for Your Favorite Sweet Treats!

by

Bridget Thibeault

Discover easy, accessible, and fun techniques for making beautifully decorated cupcakes with Cupcake Decorating Lab! This inspiring guide starts out with basic techniques, such as frosting cupcakes with an offset spatula; using a piping bag and tips; flooding cupcake tops with icing; frosting with chocolate ganache; and tinting buttercream.

The labs in the book cover a wide variety of exciting decorating techniques, such as how to make sugared and candied fruit and flower garnishes; stamping, stenciling, and piping on fondant; and scroll work, writing, and borders. You’ll also find fun ideas for children, weddings, holidays, entertaining, nature themes, and more. Plus, the author includes all of her favorite cake and icing recipes! Create the most delicious and stylish cupcakes imaginable with Cupcake Decorating Lab!

Bridget Cavanaugh Thibeault, chef/co-proprietor with John Emerman and Tatyana Rehn of Luna Bakery & Cafe in Cleveland Heights, Ohio, began her career in advertising in Chicago after earning a degree from Marquette University. A love for cooking  and creativity led her to culinary school where she earned an Associates of Applied Science Degree in Culinary Arts from the Cooking & Hospitality Institute of Chicago.

Bridget moved to New York City to become a food stylist, gaining experience in both print and television for major food brands and publications. Flour Girl, her custom cake and dessert business, was launched as a creative side business. She returned to Chicago in 2004 to work as culinary director at a culinary consulting firm doing recipe and menu development, testing,  writing, product ideation, and food styling. In 2006, Bridget relocated to her hometown of Cleveland to focus on her growing  Flour Girl business, which in turn led to her partnership with John and Tatyana. In 2011 they opened Luna Bakery & Cafe. Luna offers fresh breakfast, lunch, and dinner options including crepes, salads, paninis, local espresso, and coffee. Specialities include: made from scratch pastries, cupcakes, and wedding cakes. To learn more about Luna visit www.lunabakerycafe.com.

Want to see a cute video featuring the author? Check it out:

OTM - Luna from Go Media on Vimeo.

 

Comments

[Claire C]

This book looks really good, I remember when I was a kid all we had were Fairy Cakes, which we turned with the use of butter cream into Butterfly cakes. I would love to have a go at making Cup Cakes for when my Grandchildren come to see me.

[adeena haque]

The ideas are so cute! So natural-looking, not completely sugary and filled with artificial coloring!