New to my range are the beautiful floral cupcakes presented in a bouquet!

They come in bunches of 7, 12, 19, 24 or 30. For a price on these little beauties, drop me an email with your requirements, colour palette and cupcake flavours (vanilla, chocolate, red velvet or carrot cake) to my email address: lulubellesbakes@gmail



Softened wooden spoon margarine or butter or 50/50 mix grams 250
Icing sugar kg 1
Milk powder ml 100
Warm water ml 80
Salt if using margarine   pinch
Vanilla Essence ml 5
Few drops extra Flavouring if required


  1. Beat butter, milk powder, warm water and vanilla essence together with 500g icing sugar – mix well
  2. Add remaining 500g icing sugar and mix well
  3. Add colour and flavouring if required.
  4. Cover with a clean damp cloth direclty onto the icing. Place clingfoil or lid onto container until ready to use..
  5. Icing can be frozen for up to a month. Defrost throughly and allow icing to reach room temperature before using. You may need to beat it to soften a little bit before use.


You can add the sugar syrup on to cakes and cupcakes which will add moisture and flavour.  Brush the syrup on the cupcakes/cake as soon as you take it out of the oven as this will help the syrup to soak into the cake.   If you feel the cake is a bit dry you can pour most of the syrup onto the cake, likewise, if the cake is softer and more moist, then just pour a smaller amount over the cake.  Don’t pour all the syrup on the cake otherwise it will become too soft and unstable.


FOR 4 – 6 CAKES:

1 cup water, 1 cup castor sugar, juice of 2 – 3 lemons or oranges


  1. Put the water into a microwave jug and cook on high for 1 minute and stir
  2. Add any flavouring and allow to cool
  3. Store in airtight container in the fridge for up to one month

Check out my YouTube video to see how much I use on my cakes: