In honor of the new Cinderella movie hitting theatres next week, here’s a quick look at a set of fondant cupcake toppers made for a Cinderella themed birthday party last year. Better late than never, right?
Cinderella was one of my favourite Disney cartoons growing up. I had quite a few sick days in my early years, and this flick was always the first to hit the VCR! (Until I got older and graduated to Ferris Bueller’s Day Off, of course!)I may not have had a Princess Party in my childhood, but if I did, I think young Megan would have enjoyed both the look and the taste of these cupcakes!
I have a confession to make: I actually made these cupcakes last summer. Why, you ask, am I only showing them to you now? This set of photos has been one of the most daunting folders on my desktop, for ages…I haven’t known where to start! However, with one midterm under my belt as of today, I am happy to announce that my schedule just freed up a little bit, and I was able to check this post off of my To-Do list once and for all!
I was approached last summer with a request for some gluten free cupcakes for a Dr. Seuss themed baby shower. More specifically, the theme was specific to the One Fish, Two Fish, Red Fish, Blue Fish book, with an adorable New Fish baby shower twist!
The design was left up to me, so after checking out this book thanks to youtube (I confess, I had never read it before) I created this set using fondant, a paint brush, and black gel food colour.
The best part about making these cupcakes, was the painting step! They literally came to life before my eyes, much like the pages of a well-loved Dr. Seuss book! The only downside of this order was duplicating 3 dozen of them!
Quite a long while back I had an order for some girly Hello Kitty cupcakes! I quickly got to work researching how I was going to make the little toppers out of fondant. Right away I found some awesome Hello Kitty cutters on amazon, and I ordered them from Japan without hesitation. I added the bow (which I made using a separate mold that I have), and completed the face details using royal icing. I even steamed these little kitties to make them shiny and extra fabulous 🙂
What made these cupcakes even more fun was unwrapping the liner to reveal the pink confetti cake inside!
There’s nothing I love more than a baking project with a theme! There’s something about duplicating something from print that can be so satisfying if it turns out right!
A while back, I was asked to make some elephant-themed cupcakes for a lovely little lady’s first birthday. Luckily for me, I was provided with some of the party decor for inspiration, and the rest fell into place from there!
For the elephants, I obviously didn’t have the specific cutter I needed, so I cut them out by hand using the small rotary cutter from my gumpaste tool set.I happened to find these floral liners in the exact colours that I needed…it was a pretty exciting day at Michael’s to say the least!
Stay tuned for more themed cakes and cupcakes in the next few weeks!
Have a wonderful weekend!
I promise this is the final post in my 3 day posting binge! I had an extremely jam-packed holiday schedule this year (last year..?) and as a result, haven’t had time to write posts until now…as it is already two weeks into 2014 I figured I would just publish them all at once before it is too late! Don’t worry, knowing me, I probably won’t get around to another post for at least 2 months :).
The night that I finished writing my last exam, I started a baking marathon that involved 14 dozen sugar cookies for my Dad’s work. 14 dozen might not sound so bad (or maybe it does), but I can assure you this was a very time-consuming endeavor! Keep in mind I used a standard sized oven, and decorating was a multi-step process. In the end, the effort was worth it, as everything came together on time, and my “clients” were happy with the result!
On a whim I decided to make some last minute mini cupcakes on Christmas Eve. The flavours were chocolate and gingerbread, and the icing was ginger-cinnamon. Delicious! All of the toppers were made out of fondant and decorated with edible markers.
I also made 3 different kinds of chocolate bark this year: Peppermint, Dark chocolate with pistachio and cranberry, and milk chocolate with mango, papaya and coconut. I failed to temper the chocolate, so the bark was in perfect condition as long as it was in the fridge, but had some unfortunate blooming if left out at room temperature too long. Lesson learned!
Happy New Year!
I may be nearly 2 weeks late with this post, but here’s a treat worthy of any special celebration: champagne cupcakes!
These cupcakes have the most amazing texture! They also have the very distinct taste of champagne. Since I realize that may not appeal to the masses, in the future I am going to try the same recipe using Pellegrino. Wish me luck!
In order to start the new year off on a good note, I feel I must speak the truth here: you can feel free to pop open an actual bottle of Moet & Chandon, OR if you are like me you can just use it for photos (successfully avoiding the wrath of your parents) and “splurge” on a mini bottle of Henkell. The choice is yours! Now you know all of my secrets!
I decorated these cupcakes using vanilla swiss meringue buttercream, gold and white sanding sugar, sugar pearls, and pearl jimmies – a lovely combination if I do say so myself!
Celebratory Champagne Cupcakes
Source: adapted from Sprinkle Bakes
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 3/4 cups AP flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large egg whites
- 1/2 cup plain greek yogurt
- 1/2 cup champagne/prosecco/sparkling white wine
- Preheat the oven to 350 F. Prepare muffin tin with liners
- In the bowl of an electric mixer, cream the butter, sugar high speed until blended and lightened in colour, about 2 minutes.
- In a small bowl, add the dry ingredients and whisk until fully combined.
- Measure the champagne and add the yogurt to it. Set aside
- Add both egg whites to butter mixture and beat on medium just until combined (about 15-20 seconds)
- Scrape down the sides of the bowl with a spatula. Add half of the flour mixture and beat on medium speed just until combined (about 15 seconds)
- Add the champagne/yogurt mixture and beat on medium speed just until combined (about 15 seconds)
- Scrape down the sides of the bowl and add the remainder of the dry ingredients. Beat until fully combined (about 30-60 seconds), scraping down the sides of the bowl as necessary. The batter will be thick.
- Scoop batter into muffin tins using an ice cream scoop.
- Bake for 15-18 minutes, or until cakes spring back when touched. Cool completely before decorating.
class·y [klas-ee, klah-see] adj. of high class, rank, or grade; stylish; admirably smart; elegant.
When you think of class what comes to mind? Chanel, vacationing in the South of France, The Ritz Carlton Hotel, George Clooney? One thing that should be on everyone’s list by default is British Accents. Which is exactly why you should read this post in a British accent. Cupcakes this posh deserve only the classiest Julie Andrews impersonation you can provide. Chivvy up now!
10 days ago, a friend of mine packed her things and boarded a plane for the UK, where she will attend school for the next year. Bloody brilliant! I can’t even begin to contain my jealousy on this one!
I was asked to make some cupcakes for her family farewell dinner and was given free reign on the design…the first thing that came to mind was Tina’s unequivocal love for One Direction, but when I thought of how her Mother might be less than gobsmacked when she came to pick them up I went back to the drawing board (Tina, don’t worry, I will obvs make you 1D cupcakes when you come home).
Instead, I went with all things unmistakably British:
Well that just about does it. What do you think? Are they blinding? Or have I just gone straight mad?
Oh and Tina, please send my regards to my old mates Wills, Kate and little George for me, would you? That would be just brilliant. Cheerio!