In this cake decorating tutorial, I demonstrate how to create delicious macarons WITHOUT almonds. The recipe for these little guys is listed below:

135 grams egg white (pinch of salt added)
4 tablespoons of sugar
a teaspoon of flavouring (I used vanilla bean paste)
230 grams icing sugar
120 grams ground sunflower seeds (you can find this at your health food store or grind them yourself in a food processor or grinder)
gel food colouring of your choice

Bake at 140 degrees Celsius for 18 minutes, rotating the tray half way for even colour.

For a size guide with corresponding temperature and baking time, see this video: https://www.youtube.com/watch?v=Q5636TRx48I

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In these video tutorials, I normally use Bakels Premixes to save on time.
 (Bakels is a bakery grade cake premix. Another great one is Allied Mills)

If you prefer to bake from scratch, I do have a range of awesome cake recipes here which convert to cupcake recipes very nicely too.

MUD CAKE:
https://www.youtube.com/watch?v=vtwQGuukPdQ&t=3s

WHITE CHOCOLATE MUD:
https://www.youtube.com/watch?v=D383Zj_9uE0&t=11s

CHOCOLATE BUTTER BASED CAKE:
https://www.youtube.com/watch?v=FV47F4qtBeE&t=4s

RED VELVET BUTTER BASED CAKE:
https://www.youtube.com/watch?v=BwXparFWFpw&t=401s

VANILLA BUTTER BASED CAKE:
https://www.youtube.com/watch?v=mb7dzqxnl0k&t=6s

I use these butter based cakes above because they are sturdy under fondant and stable at room temperature, as are the muds.

SOFT SPONGE CAKE:
https://www.youtube.com/watch?v=tDhEe8Z_SwI&t=17s

AMERICAN BUTTERCREAM RECIPE (great under fondant):
https://www.youtube.com/watch?v=nLFQmnNtc8k

HYBRID BUTTERCREAM / SHORTENING AND BUTTER BASED BUTTERCREAM (not ideal under fondant, but great for warmer conditions):
https://www.youtube.com/watch?v=elxRoPGOBPQ

SWISS MERINGUE BUTTERCREAM:
https://youtu.be/myl54i--mJE

ULTIMATE GANACHE RECIPES:
https://www.youtube.com/watch?v=0PCyaBqAzTk



With love,
Rosie

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