How to make a coffee cake recipe using a cake decorating brush

I have to admit, I have never made a cake that way before. 

I’m not sure why I was so enamored of the technique that would turn my kitchen into a cozy, colorful, and fluffy gathering place for friends and family. 

But that’s the beauty of cake decorbing: You can create an elegant, whimsical, and delicious cake to take home and enjoy with friends and loved ones, or it can be an incredible way to show off your cake decorate skills. 

This tutorial is a great starting point for anyone who is looking to make their own cupcakes, cupcakes with a little extra spice, and even chocolate cupcakes. 

Before you begin, you’ll need to know a few basic techniques. 

To get started, I’m going to show you how to make your own cupcake. 

First, you need to gather up your ingredients, such as chocolate chips, flour, and milk. 

Next, you will need to assemble your cupcakes using the ingredients that you gathered up. 

If you don’t have the ingredients listed below, you can use some of these recipes as a starting point. 

For more detailed instructions on how to assemble a cupcake, read on!1 cupcake flour1 cupcakes flour, softened1 cupblanched cocoa powder1 cupmelt butter1 tsp.

baking powder1/2 tsp.

salt1/4 tsp.

ground cinnamon1/8 tsp.

nutmeg1/16 tsp.

vanilla1/6 cupcream1/3 cupmilk chocolate chips1/10 cupmixed dried cranberries1/20 cupcream chocolate chipsYou can also make your cupcake with a recipe from our book, “Cupcakes Made Easy.” 

The recipe below includes some of the same basic ingredients and techniques, but you will also need to use a different amount of flour and cocoa powder and a different cupcake dough. 

You can find this recipe here: Recipe from The Ultimate Cupcake Book.2 cupscake flour 1 cupcake milk chocolate chips 1/3cup cream1 cupcreammixed cranberries2 cupsflour1 cupmelted chocolate 1/2 cupCookie Crust recipe1 cupsugar1/12 cupwater1 tsp ground cinnamon2 tsp nutmeg 1/4 cupmashed vanilla2 tsp ground ginger1/1 cupflavored bittersweet chocolateFor the frosting, I used a light chocolate flavor. 

 I like to use cocoa powder because it’s much less likely to stick to your hands than regular chocolate. 

Once you have all of the ingredients, you have to pour them into your mixer, which is a bowl that you insert a wooden spoon into. 

The mixer will run, and it will vibrate. 

Press down on the paddle so that the mixture will form a ball, which should look like a doughnut. 

When the mixer is finished spinning, it will be a doughy, crumbly ball. 

It will be sticky, and when you shake it out, you should see a nice sticky-looking doughnut that looks like it has been kneaded with your hands. 

Mix the dough for about a minute, until it’s smooth and elastic. 

After about a half hour or so, the dough will be smooth enough to turn into a ball.

If it’s still sticky, just press down on it to turn it smooth again. 

While the dough is rolling, place the butter into a bowl and stir it into the flour. 

Add the cocoa powder, baking powder, salt, and cinnamon. 

With a rubber spatula, swirl the mixture together to mix it into a dough, then flatten the dough into a log. 

Repeat the dough rolling with the butter mixture until the dough has the consistency of a pancake. 

Tip the log onto a clean surface and gently roll it in the flour until it is about the size of a tennis ball.

You should now have a dough that is about 4 to 6 inches wide. 

Fill your cup cake bowl with about 1/8 of the dough, and add the milk chocolate chip mixture and stir. 

Make sure that the bowl is completely filled, and you can’t shake the bowl too much. 

Place the bowl on a wire rack to cool completely, and then roll out the rest of the cupcake into a 1/6-inch-thick round. 

Flatten the round and transfer it to a baking sheet. 

Cover the baking sheet with foil and set aside.2.

Place a baking tray over the bowl and place the cake inside. 

Pour the milk mixture into the bowl. 

Spread the melted chocolate over the top of the chocolate, and press down so that it is evenly coated. 

Let it set for a minute. 

Stir in the cranberries. 

Remove the foil from the baking tray, and pour the cooled milk chocolate over