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!
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!
Can you believe it? I can’t either: summer has come and gone, and the first week of school has already ended! Where did the time go? The onset of fall not only brings many of us back to school and work, but it also takes the warm weather, daylight, and beautiful flowers with it!
I’ve seen many ideas for hydrangea cupcakes on Pinterest in the last few months and have wanted to make them all summer. Luckily, I found the time, just as the hydrangea bush in my backyard was starting to die. Phew!
For these cupcakes I used the Wilton 2D tip, and filled an icing bag half-and-half with blue and purple. I don’t like using too much food colouring becuase I find that even the pastes can change the texture of the icing (not to mention the copious amounts of chemicals!). I have also found that the icing colour darkens over time anyways (well, usually, but apparently not in this case). With that said, I wish I had added more food colouring this time; the colours look so muted in these pictures. Oh well, lesson learned!
I know my posts have been scarce lately, and now that school is back they will probably continue to be this way, but don’t forget about me! I’ll be back! 🙂