We were trimming our Candy Lab tree, complete with all the various cupcake-shaped ormaments we've gotten from friends and family over the years. And we had a warm memory of the ornaments we made that ACTUALLY WERE CUPCAKES.
It was one of our very first cupcake projects, back before anyone had ever even heard of HELLO, CUPCAKE!
Whenever we look at Pinterest under "Christmas Ornament Cupcakes," we see loads of your own excellent versions of this project.
We guess, over the years, it's become something of a cupcake classic. And nothing puts us in a better holiday spirit!!
You can find the entire project in our original HELLO, CUPCAKE book.
We haven't posted one of our SweetWorks decorating ideas for a while. And the timing couldn't be better for the project below.
This is the perfect cake to kick off Christmas. In one word, it captures our fondest wish for you this holiday season.
Best of all, our Ode to Joy is very easy to make.
We began with a chocolate sheet cake--which we covered in chocolate frosting.
Then we placed chocolate Ovation Sticks around the border, because they looked good--and because they helped hold the red and green Sixlets in place.
We used the red and green Sixlets to make some holiday stripes along the top of the cake. Then we spelled out JOY using SweetWorks' Celebration Doves. (We used a dot of frosting to hold each Dove in place.)
We finished up by putting a white Sixlet in each corner, and more white Sixlets around the base.
We've always been big fans of Victoria Kann's PINKALICIOUS books. So we were really excited to learn she was doing a Pinkalicious cupcake book. It's available now, and it's every bit as charming as we expected.
For those who don't know, Pinkalicious is the star of many storybooks (and early reader books). She's a precocious young girl who's a little--shall we say--pink-centric. Indeed, she lives for the pursuit of pinkness.
This is her (and Victoria Kann's) first cupcake cookbook. And it's full of fun recipes, sweet tips and whimsical party ideas.
Here's one of the book's most "pinktastic" spreads:
If it's pink, it's fun: that's what we always say. And WE KNOW Pinkalicious would agree.
Turkey Day is almost here. So we thought we'd remind you of two of our favorite Thanksgiving projects. They're guaranteed to make your holiday company happy--and thankful!!
First up is a turkey, of course. BIG TOM--as we've named him--is basically
a chocolate cake. The tail feathers are made from three flavors of candy clay: chocolate, white chocolate and
caramel. The head is a cupcake frosted pale blue.
You can find the complete succulent recipe on page 199 of CUPCAKES, COOKIES & PIE, OH MY!
Next we have a pumpkin pie. And it is an honest-to-goodness pumpkin pie--not an attempt to fool your eye. But look twice at those autumn leaves--they're actually made from pie crust!
We painted them with an egg wash tinted with food coloring before baking. The rake is made from a bread stick and Fruit Roll-Ups. The tines are cut from pie crust too.
The full recipe can also be found in OH MY!--on pages 191-193.
We'll try to get back to you with more suggestions. But just in case we get swamped with our own holiday cooking--
Nothing is more annoying than getting cake crumbs ALL MIXED UP in your frosting. They can leave your otherwise yummy cake looking bumpy and gritty.
So if you've ever asked yourself: WHAT WOULD HELLO CUPCAKE DO?--here's the answer:
We apply a THIN layer of frosting first, sort of like applying a primer before you paint. This layer is called a CRUMB COAT.
After the crumb coat, we refrigerate the cake for 10-15 minutes. The crumb coat acts like glue, holding the crumbs in place. So when we remove the cake from the refrigerator, it's ready for a beautiful surface frosting.
This is ESPECIALLY IMPORTANT when you're FROSTING THE EDGES of a cake, where crumbs are more likely to get mixed in.
And there you have it: Smoothness--and your baker's rep--restored!!