These cupcake toppers were made by first shaping fondant into a rounded tube of the right shape. (You could also use a rice krispie treat form into the same shape).
Using a Commercial Open Star Tip 862 and icing coloured with Cypress Jayden starts at the base and and in a squeeze and pull movement draws the icing up from the base and finishes at the top. The flower at the top is one of our pressed sugars.
Start with a round ball of fondant about 1.5 in diameter. Using a Open Start Tip #21 and icing coloured with Cypress green Jayden uses a squeeze and pull to create the spikes. After the entire cactus is iced Jayden goes back in with white jimmies and places one on each spike using tweezers (and yes this part is kind of tedius).
Again start with a round ball of fondant about 1.5 in diameter. Using an Open Star Tip # 18 and icing coloured with Forest Green use a squeeze and pull movement to place the spikes. Start at the bottom and work your way around and then up until the entire cactus is covered. Finish with a pretty pressed sugar flower.
Using a Leaf Tip #366 loaded moss green coloured icing Jayden uses a longer squeeze and pull movement to ice the individual leaves.
This is something you can really play with. Jayden made the small round cactus with Open Star Tip #21 using a downward big squeeze, let off the pressure and pull up. The small succulents were also made using leaf tip #352.
A perfect way to celebrate the new bride to be in your life with a simple wedding ring cupcake cake at their bridal shower.
Step 1: Bake and cool 24 cupcakes. Using the picture template provided place the cupcakes in the “ring” formation on the rectangle cake board.
Step 2: Colour 3/4 of the buttercream icing using the Americolor Super Black gel food color to make the grey icing. Reserve the rest of the white buttercream icing for the “ring” portion.
Step 3: Using Tip #1M pipe grey rosettes for the wedding band in a clockwise motion 1 ½ times around. Then pipe white icing using Tip #1M for the white “diamond” part of the cupcake cake.
Step 4: Using Nu Silver Sparkle dust pump on the grey icing to add a fun shine to the wedding band. Then using edible white glitter sprinkle on the “diamond” part of the ring and follow that up with Super Pearl Sparkle Dust.
Step 5: Enjoy the wedding shower for the bride to be!
Step 1: A few days in advance create and mold your corn, hamburger and hot dogs and allow to dry thoroughly. Place on parchment paper and dry for 24 hours on one side, flip over and dry completely. Depending on thickness of the gumpaste this could take another 24 – 48 hours. Dry in the open air and do not put in any containers or it will not dry properly.
Corn on the Cob: Color using Electric Yellow. Place lines in the cob using a small skewer stick.
Hamburger: Color using chocolate brown and add texture with a towel or a small ball tool
Hot Dog: color usingelectric yellow, warm brown and electric red.
Make royal Icing as per the recipe and color about 1 – 2 cups gray using black americolor food coloring. Using the templates provided, place parchment paper over the top and pipe the grill for the cake. Start with tip # 8. Using the template provided and the same technique with tip # 3 for the cupcakes grill. The amount used will depend if you are just doing the cake or cake and cupcakes. Allow a few days for the grills to harden.
Step 2: Once the “grill” and the “food” is hardened you can start shading them for a more realistic look.
Grill: Paint with Edible Art Silver and let dry
Corn on the Cob: Dust and paint with sunflower, cocoa, and midnight petal dust.
Hamburger: Dust and paint with cocoa and midnight petal dust. Add the “BBQ” lines with the black edible writer.
Hot Dogs: Dust with cocoa and cornelian petal dust.
Step 3: Bake and ice a 9” x 4” cake in black buttercream icing. On the top of the cake add some coal chocolate rocks for the briquettes. Mix yellow and orange buttercream icing together for the “flames” and pipe those at random with Tip # 352. Add the grill on top with a bit of icing around the edge to hold it in place. Put the “food” on top of the grill and stick with a bit of icing underneath. Add some more random “flames” amongst the BBQ food. Add a small flame border with coal chocolate rocks and the Father’s Day Cake Topper on the side.
Step 4: Bake and cool your cupcakes. Using Tip # 1M or # 867/8B swirl your icing in a clockwise motion 1 ½ times around. If you are making the grill cupcakes use tip # 349 to pipe the flames and add the rocks before placing the grill on top just like the cake.
Step 5: Decorate with fun sprinkles, pressed sugars or cake pics as mentioned above. With cupcakes there are so many options and so many ways to make a fun celebration treat.
In this blog post, we'll show you how to decorate cupcakes with 5 different (but complimentary designs) for Mother's Day, with tutorials ranging from beginner to intermediate. So let's get started and make this Mother's Day extra special for your mom! We have chosen colours that go together so that you can make a collection of cupcakes that will make a cohesive design but feel free to incorporate your Mom's favourite colours!
This striking cupcake features a double row of purple petals with delicately detailed white and green center.
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Using two separte colours in the piping bag that mix to form a varigated flower make this super easy cupcake design a show stopper.
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This easy design gives the impression of a bouquet of roses and is a great for beginner decorators.
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These elegant cupcakes use an outboss stamp to add a Happy Mother's Day message and are surprisingly easy to put together.
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This cupcake tutorial is a bit more advanced but totally worth the effort to get this glorious bouquet of blossoms.
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Make the Flowers:
You have 2 options for the flowers - you can either make them out of buttercream and then put them in the freezer to harden so you can handle them or you can make the flowers out of royal icing and let them dry for an hour before placing them on the cupcake. Otherwise the process is the same reguardless of the icing type you use.
Decorating the Cupcake:
Check out this fun Easter Basket Cake our resident cake decorator, Jayden, made. This is an relatively easy project and that someone with a bit of piping experience could undertake.
The basketweave piping tip (1D)was made for projects like this, literally. What the video below to see how Jayden puts it together. She says the hardest part in doing this cake is getting the spacing even.
For the purposes of this demo we are going to assume that you have already baked your cake, trimmed to level the tiers and stacked and ice and crumb-coated so the basketweave decoration has something to stick to.
Start by laying in the long vertical strip up the side of the cake (and slightly above - you don't want a gap to show at the top). Then do short horizontal cross strips with about 1 tip width of space in between. The horizontal strips will over lap about 1/2 the width of the tip. And the top horizontal strip will actually be partially above the cake. Pipe your second vertical strip and then pipe in the horizontal strips in the gaps from the first. Rinse and repeat.
In the second video you will see Jayden using the 6B Open / French Star Tip to pipe the edge at the top of the cake. The cake is finished off with some fun sprinkles and some Easter chocolates.
The tops of the carrots are made by free-hand cutting "leafy" shapes out of fondant using our PenBlade #10 and then letting the shapes dry for about 12 hours so they become hardened enough to stand up on their own. Once you cut the shapes out place on a parchment paper lined cookie sheet or cake board. Let "air" dry for about 6 hours and then gently flip them over to dry the back side of the carrot tops. Place on the cupcakes once they are decorated. **If you are making the carrot tops ahead of time place in a card board box layered between parchment. Don't place them in a sealed container or the humidity will cause them to soften and unable to stand up**
Using Chocolate Brown icing, pipe a big swirl on top of the cupcake ( one and a half times around ) with Commercial Open Round Tip 809 keeping the center open for the "carrot" to be piped in. Then gently roll the icing on the cupcake in some brown crystal sugar to make the top look like dirt and add texture.
Using orange buttercream icing (colored with Americolor Electric Orange) and Tip # 809 Commercial Open Round Tip 809 pipe the carrot: squeeze with consistent pressure while slowly moving up. If you vary the pressure and push down slightly and then up again while squeezing you will create little ridges in the carrot to add a more realistic texture. When the carrot is at the desired height stop squeezing, push slightly into the icing and move the piping bag away at an angle. If the icing peaks dip your finger in a bit of cornstarch to prevent sticking and dab the icing down.
Add the final touch with your pre-made carrot tops and enjoy a fun festive Easter treat with family and friends!
Jayden Sepe, owner of Scoop-n-Save, professional cake artist and sprinkle aficionado enjoys helping people develop their cake decorating super powers. Jayden studied culinary arts with a specialty in baking and pastry at the Pacific Institute of Culinary Arts and went on to open Forbbiden Sweets where she wowed supplying creative cakes, cupcakes and cookies. Since taking over at the Scoop, Jayden has indulged her shopping addiction to bring new and trending decorating products into the store.
Watch the video to learn how to pipe a rosette and add simple fondant leaves to make a cute Valentines rose cupcake. Arrange the cupcakes on a silver cake board and add a some rolled fondant stems and a fondant bow and voila! you have a simple rose cupcake bouquet to share with your Valentines.
In our videos we demonstrate the piping technique on styrofoam "cupcakes". Jayden uses a simple swirl technique that starts in the center and circles around till the cupcake is covered.
Piped with Tip # 1M and using the easy fondant leaf cutter
Jayden Sepe, owner of Scoop-n-Save, professional cake artist and sprinkle aficionado enjoys helping people develop their cake decorating super powers. Jayden studied culinary arts with a specialty in baking and pastry at the Pacific Institute of Culinary Arts and went on to open Forbbiden Sweets where she wowed supplying creative cakes, cupcakes and cookies. Since taking over at the Scoop, Jayden has indulged her shopping addiction to bring new and trending decorating products into the store.
On this cake the top tier is the Trinity pattern, the 2 and bottom tiers are the Rib and Cable knit pattern and the 3rd is the Classic knit pattern.
Jayden whipped up this fun cake to show off some of the neat Christmas products we have in this year. Many of these are old stand bys and create a nostalgic feel for your Christmas baking projects.
Enjoy these fun poinsettia themed cupcakes this Christmas with family and friends.
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