bigbangbakery - Tumblr blog

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HELLO EVERYBODY!

Just thought I should introduce myself. I'm Teddy, the new admin here at Big Bang Bakery while Maddy is away studying in Seoul, Korea! Follow her rok-on blog for more updates on that. I'm 20, from the UK and a huge VIP.

I make a lot of decorated cakes for family and friends which you can take a look at on my cake blog, Teddy's Treats. I'm self taught and still learning, so I have a long way to go yet.

I also recently made a personal blog which I'm totally going to regret once it takes up all of my free time haha so if you're interested in seeing lots of Taeyang then you can go check that out ;) 

Some kpop cupcakes I made:

Not as neat as I'd have liked them to be because I was a bit rushed.

If you'd like some cake decorating tutorials then please let me know. I'll try to make them as easy as possible.

If you have any suggestions for cakes/cupcakes/biscuits then don't hesitate to request them! I'd love to help out :)

I'm looking forward to the challenge of making some Big Bang inspired goods so hope I don't disappoint. I'll have something up within the next couple of weeks.

Can't wait to get started!

p.s. I talk a little too much, sorry!

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HI GUYS! SOME NEWS!

Hey there ;)

I'm gonna go ahead and apologize right now for being so MIA. You know how it is...I'm just so busy! AGH! I finished my spring semester and moved into a new (smaller) apartment for the summer, which unfortunately comes with a smaller oven. :( But it's fine, I'm only here until the end of July and then I'm going home where I can bake 24/7 if I wanted to!

BUT 

I have some more news to share. On August 25th until June 2014, I will be studying abroad in South Korea! (There's a shocker for destinations, I bet no one would have guessed that). Thus, my blog will be under a temporary hiatus starting in August/September (surprisingly enough, ovens aren't very common in Korean homes.) 

I was thinking that, if anyone is interested, they can co-run the blog with me and then take over during my hiatus! I've been really out of ideas for a long time, so having someone else come in and offer their input would be really helpful! If you're interested, message me!

So yes, this is the state of the blog. Also, if you think that you have any ideas for BIGBANG baked goods, send them my way! I'd love to have some more ideas!

p.s. if you're interested in the process of study abroad along with my travels, you should check out my study abroad blog rok-on.tumblr.com. ^_^

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A collection of non-BIGBANG related baked goods

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HEY GUYS! I know I've been slacking at updating (P.S. HI TO NEW FOLLOWERS!) but as usual, I've been busy and seriously deprived in the ideas department. Please send me ideas if you have them!

I was asked by a wonderful new follower about how I made my BIGBANG "ALIVE" Cake and I thought that since I haven't updated I would let you all in on the secret.

Although it was a while ago, I'll try my best to remember everything I did!

1. I went to my local Michael's Craft Store and picked up Royal Blue Icing Color and Silver Food Color Spray. You'll also need a bit of Black Icing Color and if you want to make the cake tie-dye, then you need regular liquid food color (red, yellow, blue, green).

2. I found the BIGBANG ALIVE logo online and made it fit on to one sheet of 8x11.5 paper, landscape wise. Having this is really necessary to get the shape of the cake right.

3. Find any recipe for vanilla cake, and double it so you will end up with 2 layers. The cake should fit an 8"x12" cake pan (or anything slightly larger than a normal sheet of paper). If you want to tie-dye, before putting the batter in the pan, separate the batter into 4 separate bowls and add food coloring. Layer each color in the pan until it's all mixed in, and bake the suggested time.

4. Once your cakes are done, they will need to cool for ~1 hour, give or take. Take this time to make your fondant. You can buy fondant pre-made at a craft store, or you can do what I did and make it from scratch. I used this recipe.

5. After following the recipe (almost) exactly (and I say this because I didn't let  my fondant cool in the fridge, I just put it on after making it), break the fondant into two pieces, one piece significantly larger than the other. The big piece will cover the entire cake, so add a little bit of black food coloring and knead it into the fondant until it becomes the desired gray color. Do the same with the smaller piece of fondant, except with the Royal Blue color.

6. Take a break from the fondant and make any buttercream icing recipe. Set aside.

7. Take your piece of paper with the ALIVE logo on it and cut it into the shape of the design, then place over each cake. Cut the cake into that shape, and it should look similar to mine. Make sure the cake is level by trimming the top of the cake (if it doesn't come out of the oven level.) Leave some room at the top to place the "BIGBANG" letters, but if not, that's not a huge problem.

There will be extra pieces of cake lying around after the shape was cut out, so if there's not enough room for the "BIGBANG" letters and you want to put them in, put extra pieces together on the top of the cake where the letters would sit. Once the fondant covers these pieces, you can't really tell that it's been put together that way.

8. Spread buttercream icing between the cakes and layer them, then cover the whole cake with icing.

9. Roll out gray colored fondant until it's just over 1/8" thick. Carefully place over the cake and gently press into place along the sides. Once it covers the cake, spray with the silver food spray until the whole cake is sparkly-silver.

10. Roll out the blue fondant until it is also 1/8" thick. Take your logo paper and cut out each line of the logo to use as an outline to cut your fondant. Do the same with the letters. Then put into place on the cake (I used water as glue) and that's about it!

It's long and complicated, I know. Sorry it's kind of hard to understand certain places but I tried my best to explain how I did it. 

Let me know if you have any questions! 

[bigbangbakery]

Cafe Cupcakes

I know...not my prettiest cupcake to date. The caramel was hard to work with.

ANYWAY, My ideas since the boys each got their cupcakes has been minimal. And I mean minimal...I'm having a really hard time coming up with new recipes. But it's all good. Because I've been thinking about doing a cafe cupcake for a while now and FINALLY I've gotten the chance to do some! 

Dark Chocolate Coffee Cupcakes (adapted from Hershey's Black Magic Cake)

makes 12

1 cup sugar

3/4 cups + 2 tbsp all-purpose flour

1/4 cup + 2 tbsp cocoa powder

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1  egg

1/2 cup buttermilk or sour milk *

1/2 cup strong brewed espresso

1/4 cup vegetable oil

1/2 teaspoon vanilla extract

* to make sour milk, add 1/2 tablespoon white vinegar to 1/2 cup of milk.

Heat oven to 350 degrees. Line cupcake pans with paper cups.

In a large bowl, mix together sugar, flour, cocoa powder, baking soda, baking powder, and salt until combined. Add eggs, buttermilk, coffee, oil, and vanilla extract; beat on medium speed of a mixer for 2 minutes (batter will be thin).

Pour batter into prepared cups (about 2/3 full) and bake for 16-20 minutes, or until a toothpick inserted into the middle of the cupcake comes out clean. Cool completely before frosting.

  Mocha Frosting (courtesy of this website)

3/4 cups butter, softened

1 1/2 cups powdered sugar

2 tablespoons cocoa powder

1 teaspoon vanilla extract

1 tablespoon brewed coffee/espresso

In your mixer, beat the softened butter with the powdered sugar until it is creamy.

Add in the cocoa powder, vanilla extract & coffee.

Beat with the mixer until it's nice and fluffy (about a minute or 2)

Pipe or spread onto cupcakes once cool.

Caramel Drizzle (optional): For my cupcakes, I had chewy caramel candy that I melted down (with some milk) to make spreadable - however, it was still difficult to work with. I recommend getting caramel topping for ice cream and using that, or not adding caramel at all.

    Well, they look pretty good, I guess. And my roommates loved them. I have yet to try them but I'm just not too hungry right now. And I'm also not that big of a coffee person. Oh well.

    Also, they might not be as "coffee" flavored as you may expect, especially if you have the caramel topping. That's up to you to determine, but I would suggest just making the coffee as strong as you can. Like a nice coffee espresso, double shot...

[bigbangbakery]

Hey Everyone!!

I've been busy with school and haven't come up with many new ideas, so I haven't updated in a while. BUT I do have a new idea for this week (since D'scover is coming out YAY!) but I need your help. Does anyone know where I can find a picture of Dae wearing wings at a concert, but the picture is of his back, facing the crowd? 

Also, don't forget that I take requests and ideas from you guys! If you can think of anything that would make a good recipe for any kind of baked good, send me an ask!

[bigbangbakery]

White Love Cupcakes

It certainly has been a while, right? I've been busy, of course...and my parents told me to stop baking cupcakes at the house because no one eats them :( so now I'm back at school and giving you a recipe perfect for Valentine's day...if you have a valentine. If you don't, make these and pretend Seungri's your valentine! I'm going to try my best to give you the recipe now that the Tumblr layout has changed and I have to get used to it -__-

White Wedding Cake (courtesy of this website)

makes 12

1 1/2 cups sifted all-purpose flour

1/2 Tablespoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter (1 stick at room temperature)

1 cups granulated sugar

2 eggs (separated)

1/2 cup milk 

1/2 teaspoon vanilla extract

Preheat oven to 350 degrees; prepare cupcake tin.

Sift together flour, baking powder, and salt. Set aside.

In the large bowl of an electric mixer beat the butter until soft and smooth. Add the sugar and beat until light and smooth. Add egg yolks, one at a time, beating after each addition. Stop the mixer and scrape down the sides of the bowl and the beaters several times.

With the mixer on low speed, alternately add the flour mixture and milk, beginning and ending with flour. Stir in the vanilla. 

In another bowl, with a clean beater, beat the egg whites until stiff but not dry. (it should be frothy and foamy, but not runny) Stir about 1/4 cup of whites into the batter to lighten it, then fold in remaining whites in several additions.

Divide the batter evenly between the cups. 

Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

White Wedding Buttercream (courtesy of this website)

1 1/2 cups powdered sugar

1/2 cup butter, at room temperature

1/2 teaspoon vanilla extract

1/2 to 1 Tablespoons whipping cream

Mix together powdered sugar and butter at low speed until combined; after combined, increase to medium speed and beat for 3 minutes.

 Add vanilla and cream; continue to beat for another minute.

Pipe onto cupcakes with Wilton 1M tip (like me) or whatever you want, really.

White Chocolate Hearts

White chocolate, melted

Small plastic baggie

Toothpick

Parchment paper

Rip off a piece of parchment paper - you'll be drawing on it.

Fill the plastic baggie with the melted white chocolate and cut a tiny hole in the corner of the bag. Draw the hearts on the parchment paper using your hand.

If you want to fill in the hearts, fill them in with the white chocolate and even it out/spread it with the toothpick.

Place in the freezer on a flat surface for a few minutes so they harden - garnish as desired. (I wrote "Love" on mine with black writing gel from the grocery store)

How cute are these? I am in love with the garnish. So good for Valentine's day. Love, love, love... <3

[bigbangbakery]

Blue Cupcakes

Aaaaaaaand....back to cupcakes we go!

So this one is a little bit harder to go with the video/song feel, so I'm gonna be honest with you: I just connected "Blue" with blueberries. And after a number of other cakes that I made were with artificial food coloring, I decided to take a break with that. All those artificial chemicals wreaked havoc on my digestive system. So instead of doing something obviously blue like blue velvet cake, I decided to do something a little bit different here. 

They still turned out pretty damn good!

Blueberry Cake & Topping (courtesy of this website)

Topping

6 tablespoons granulated sugar

1/4 cup dark-brown sugar

1 teaspoon cinnamon

Cupcakes

1 2/3 cups cake flour

1/4 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 stick unsalted butter, softened

2/3 cup granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

3/4 cup sour cream

6 ounces blueberries (1 1/4 cups)

Make the topping: Mix together granulated and brown sugars and cinnamon.

Preheat oven to 375 degrees, line cups of a standard muffin tin with baking cups.

Sift together flour, baking soda, baking powder, and salt. 

Beat together butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, 2 to 3 minutes. 

Beat in eggs, 1 at a time, then beat in vanilla, scraping down sides of bowl. 

Reduce speed to low, and beat in flour mixture in 3 additions, alternating with sour cream and beginning and ending with flour. 

Fold in blueberries.

Divide batter among baking cups. Add topping, pressing to adhere to batter. 

Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 20 to 21 minutes. Remove cupcakes from tin, and let cool completely on a wire rack.

Blueberry Cream Cheese Icing

6 oz. cream cheese

6 tablespoons unsalted butter

1/2 teaspoon vanilla extract

2-3 cups confectioner's sugar

4 oz. fresh blueberries, crushed

Beat cream cheese and butter together on medium-high speed until pale and fluffy.

Reduce speed to low, adding vanilla extract and then gradually adding confectioner's sugar.

After combined, increase speed to high and beat for 1 minute.

Fold in crushed blueberries, mixing until smooth.

Spoon icing into piping bag, and frost with a 3/4 inch tip. This frosting is a bit runny because of the fruit so I just put a dab on top of the cupcakes rather than trying to make any designs with it.

It's really a very lovely, refreshing cupcake, despite the depressing lyrics and sad music video. :P  A little bit like a muffin but lighter and cakey-er. The cream cheese frosting goes really well with the cupcake and the brown sugar topping adds a crunch that is quite delicious. 

Like Patricia said while we were making these, "It's like English class. You can find something to make it symbolic." So blueberries are blue; the song is called "Blue." That's about it. Unless one of you can make it more symbolic...

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Solar Cookies  So stepping away from cupcakes for juuuuuust a moment… By the way hey, new followers! My name is Maddy and I run this little baking blog, inspired by BIGBANG. I assume you’ve seen my BIGBANG cake (my greatest work tbh, but had issues…lol) and I just want to let you know that most of my work is based on tastes and flavors rather than decorations. This cookie is an example of that. Originally I wanted to decorate the cookies like the album but 1) they turned out too small & round to do so and 2) despite what I’ve shown you I’m actually not that good at drawing.  Spicy Mexican Hot Chocolate Cookies (adapted from this website) 1 stick (4 ounces) unsalted butter 4 ounces good-quality unsweetened chocolate, coarsely chopped 1 cup packed light brown sugar 1/2 cup granulated sugar 2 teaspoons pure vanilla extract 2 large eggs 1 cup all-purpose flour 1/2 cup unsweetened special dark cocoa powder 1 tablespoon ground cinnamon 1 teaspoon chili powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1/4 teaspoon cayenne pepper 1 cup semisweet or bittersweet chocolate chips Preheat the oven to 325 degrees F. In a heatproof bowl set over simmering water, melt the butter and chocolate together, whisking until glossy and smooth. Cool the chocolate mixture to room temperature. In a mixer, beat the brown sugar, granulated sugar, vanilla extract and eggs on low speed until well combined. Pour in the melted chocolate and continue to mix until the ingredients are mixed well. In a separate bowl sift together the flour, cocoa powder, cinnamon,chili powder, baking soda, salt and cayenne pepper. Add the dry ingredients to the chocolate batter and mix on low speed until just combined and no visible flour remains. Fold in the chocolate chips. Roll dough into balls and place on prepared cookie sheet with parchment paper. Bake the cookies for approximately 14 minutes, rotating the pan halfway through cooking time. Immediately slide the cookies, still on the parchment paper, onto a wire cooling rack. Cool before dipping in ganache.  Chocolate-Orange Ganache 1/3 cup heavy cream Orange zest (approx. ¾ of the orange, depending on how orange-y you want it to taste) 6-8 oz. bittersweet chocolate splash of vanilla (optional) In a saucepan over medium-high heat, mix together heavy cream and orange zest until just boiling. Reduce heat to low and add chocolate, stir until melted. Remove from heat, add splash of vanilla if desired. Allow to cool a little bit. When the cookies are cool, dunk half of the cookie into the ganache; place on parchment paper and allow to cool.  Aesthetically, you would never know that this had anything to do with Taeyang or Solar. But the point of them was to get the warm as well as sweet flavors. Though the recipe says it’s “spicy,” it’s a very subtle warmth - much like a ginger cookie. And the chocolate-orange ganache gives it the sweetness that balances it out. Use parchment paper if you can; I ran out, and I used aluminum foil which is okay to use as well. The ganache makes a LOT so you may have some left over; do what you like with it. Last but not least, shout out to Elaine and Patricia for helping me out last night! 

[bigbangbakery]

these things are so wonderful and I want to eat that cake.

My mom made me cut it all up so now it's in pieces in my freezer. I have so much cake I need you to eat it Tricia I NEED YOU TO EAT MY CAKE

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BIGBANG "ALIVE" Cake

Recipes not available. Sorry guys, this took an extremely long time to make and is pretty costly. If you really want the recipes and can work with fondant and large cakes, message me.

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BIGBANG "ALIVE" Cake

Inside is tie-dye vanilla cake with white buttercream frosting.

I'm still debating on whether or not to give you all the recipes for this cake. It took 7 hours for me to make altogether, and is still not perfect (it's 4AM right now where I am so I didn't take any DSLR pics, haha).

Oh well, 'twas an adventure! ^^

[bigbangbakery]

The Strong Baby Cupcake

I really just wanted to test out my decorating skills with this one, and as it turns out I have quite a bit more to learn when it comes to making icing roses. The main issue with this one is that I used icing that is just NOT suitable for making them because the cherry pieces kept clogging my icing tip.

Black Tie Cake

Use the Seungri Cupcake for the cake and filling.

Cherry Frosting (courtesy of this website)

1 cup (that's 2 sticks) of unsalted butter, at room temperature

1/4 teaspoon of salt

3 to 4 cups of confectioners sugar (you may only need 3, but have 4 on hand just in case)

1/2 teaspoon of pure vanilla extract

zest of 1 lemon (optional)

1/2 cup of clean, dry, pitted, and chopped cherries 

Beat butter and salt on medium speed with a mixer.

Slowly begin adding sugar, 1/2 to 1 cup at a time.

Beat in vanilla extract and lemon zest if desired.

Add chopped cherries and beat at medium-high speed until frosting becomes smooth and creamy.

Add more powdered sugar if frosting is too thick.

How to Create Roses

Note: if you are dead-set on the making the rose, I recommend either using a cherry frosting that does not use fresh, chopped cherries OR making a simple vanilla buttercream frosting and using food coloring to make it pink/red.

Necessary tools:

Decorating tip 126/127

Decorating bags

Flower nail

Parchment paper/Wax paper

Take the flower nail and dab a little frosting on the top, then attach a square of parchment or wax paper to the nail. With the narrow side UP, begin in the middle and create a little cone by twisting the flower nail in your hand. A little bit higher on that cone, make another. Then begin to make your petals by going around the middle and gradually adding layers.

It's really, really difficult to explain without pictures, so here's a video that explains it much better.

After finishing the roses, refrigerate so that the flower keeps its shape.

I'm still learning most of this stuff, so my roses are still quite messy. And the chopped cherries screwed me up a few times...but considering this is only the second time I've actually made buttercream roses, I think I did alright! 

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Merry Christmas and Happy Holidays!

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The VVIP Cupcake

Got the inspiration to do this one a few weeks ago when I was browsing Pinterest and saw this recipe. Immediately thought it was for VVIP but alas, it was not. Still, it was enough to inspire me to make this cupcake based on the album art!

Black Velvet Cupcakes (courtesy of this website) 

makes 9-12

1/4 cup (1/2 stick) unsalted butter, softened

3/4 cup granulated sugar

1 egg

1/2 cup buttermilk (if you don't have buttermilk you can combine 1/2 cup milk with 1/2 Tbsp vinegar or lemon juice and leave 5-10 minutes before adding to recipe)

1/2 tsp vanilla

1 1/2 tsp distilled white vinegar

1 cup flour

3/4 tsp baking soda

1/2 tsp salt

2 Tbsp cocoa powder

Black food coloring

Preheat oven to 350 degrees. Line a cupcake tray with paper or aluminum cups.

In a mixer combine sugar and butter until creamy.

Add in the egg, and then the vanilla, buttermilk and vinegar and mix until well combined.

In a separate bowl, combine the dry ingredients: flour, salt, baking soda and cocoa powder.

Turn the mixer to low, and slowly add in the flour mixture, mixing until well combined.

Add food coloring until desired color is reached. (Mine took approx 1 1/2 teaspoons but as you can see it's not completely black. It's up to your discretion)

Fill cupcake liners and bake 20-25 minutes or until a toothpick inserted into the center of one comes out completely clean.

Remove and let cool before coring and inserting strawberries.

Inserting your strawberries

1. Make sure strawberries are washed and hulled.

"Hulling" just means you cut off the stem part and cut some of the middle out of the strawberry so it's hollow.

2. Core big enough holes into the cupcakes so that the strawberries will fit. Save the cut-out cake pieces.

3. Once the strawberry is in place, put the cut-out cake piece back into the strawberry so that it fills that empty space.

Basic Cream Cheese Frosting (courtesy of same website)

This recipe makes a LOT so you may want to cut down.

1/2 cup (1 stick) unsalted butter, softened

8 oz cream cheese, softened

1 tsp vanilla

Approx. 2-3 cups powdered sugar

1. Cream butter, cream cheese and vanilla together until smooth.

2. Gradually add powdered sugar by 1/2 cup intervals until desired consistency is reached.

If you have leftovers I suggest putting it in the fridge. Also, when you're coring your cupcake try to be as careful as possible! For me, the Black Velvet cake turned out rather delicate. And in case you weren't aware, Black Velvet cake is basically Red Velvet...just black! It looks like chocolate (and there is a little bit inside) but don't be fooled!

And my strawberries aren't very pretty :/ guess it's because they're not in season. Oh well!

Now go and make more cupcakes based on our favorite bias ruiner ;)

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AFFILIATES

How many kpop baking blogs do you know? I actually haven't seen any other ones...until now! My good friend who also dabbles in baking is home from college for the winter break and just started her own kpop bakery for BAP! So now naturally, we are affiliates and if you are into BAP, baking or kpop (which should be all of you) go check out her site! 

BAPBakery!

We discussed this venture together and she'll be doing a lot of different stuff, probably much different than me. SO GO!

In other news, I'll hopefully get to bake tomorrow, so expect new things! 

:D

[bigbangbakery]

The VIP Cupcake

OH HOW LONG IT HAS BEEN.

I hope you've all had a good holiday season so far, only a little more than a week until Christmas! Yay!

Now that all the boys have their own cupcakes, why not one for us, eh? And this was relatively easy for me. Black & yellow! So I considered yellow cake/black frosting (but ew, black frosting...tried to do that and FAILED) and decided on dark chocolate cupcakes with yellow frosting. I gave a bite to my mom and she said it was good...but it needed something more. What possibly could I come up with?

Then...my favorite...ganache.

Now I was in a conundrum before because what possibly could ganache represent about us?

It came to me while I was filling the cupcake.

WE ARE OVERFLOWING WITH LOVE AND FEELS

Dark Chocolate Cupcakes (courtesy of this website)

1 1/2 cups all-purpose flour

1 1/2 cups sugar

1 1/2 teaspoons baking soda

3/4 teaspoons baking powder

1/4 teaspoon salt

3/4 cup Hershey's Special Dark Cocoa

3/4 cup hot water

2 large eggs

3/4 cup low-fat buttermilk

3 tablespoons vegetable oil

1 teaspoon vanilla extract

1. Preheat oven to 350°F and line cupcake tray with paper cups.

2. In a large bowl whisk together the flour, sugar, baking soda, baking powder, and salt until combined; set aside.

3. In another large bowl combine the cocoa and the hot water; add the eggs, buttermilk, oil and vanilla and beat until combined.

4. Add the dry ingredients into the wet ingredients and mix until smooth.

5. Scoop batter into prepared pans and bake for 20-22 minutes or until tops spring back when touched; remove from pans and allow to cool completely before frosting.

Chocolate Ganache (the easy version)

1/2 cup heavy cream

4~5 oz bittersweet chocolate (chopped, or if using chocolate chips, just leave them)

1. Put heavy cream in a saucepan; heat until just about boiling.

2. Remove from heat, add chocolate and whisk until smooth.

3. Allow to cool before filling cupcakes.

How I Filled My Cupcakes

K so here's the story: I just made the cupcakes sans ganache and then frosted, so i had to cut a hole in the bottom of the cupcake and fill that way. I just filled it and then put the cut-out piece back in place. This is a lot easier if you just do it from the top.

SO

1. Cut a hole in the top and dig out that piece so there's a gaping hole there. (You can get cupcake or apple corers if you like evenness...if you don't really care that much, do it with a knife)

2. Fill the hole with ganache

3. Put the cut-out cake piece back into the cupcake.

Yellow Icing (courtesy of Martha Stewart)

1 1/2 sticks unsalted butter, softened

1 pound (3 2/3 cups) confectioners' sugar

1 to 2 tablespoons milk (optional)

Yellow Icing Gel/Yellow Food coloring

In a mixing bowl, cream butter until smooth.

Gradually add powdered sugar, beat until smooth. Add milk if consistency is too thick.

Add yellow color.

**Remember how before I suggested not to use liquid food coloring? You can actually use it here with very little effect on the consistency of the icing. I used approximately 15 drops (though the reason for this is because I didn't have any yellow icing gel, but I had orange, so I used a little bit of that...which you can kind of tell in the pictures.)**

I just love chocolate. It goes so well with my feels.