Hello,Cupcake!Club Challenge
Today is the day for all of us to post our first cupcake challenge to Flickr. Karen and I posted ours this morning and we saw some other challenges starting to come in. Can't wait to see what you have done with the flower challenge. Be sure to post and take a look at all the other designs. If you want to join the club go to our web site and join on the Hello,Cupcake!Club page.
Keep on cupcaking!
Alan and Karen
This is our challenge. We turned the sunflowers from Hello, Cupcake! into Zinnias. We used Golden Oreos insyead of chocolate and made the petals hot pink, yellow, and orange. The leaves are fruit jellies rolled out thin and cut to make leaf shapes, and we even made an inch worm out of mini M&Ms, but we forgot to turn the basket around, the inch worm is on the other side. We better hire a professional photographer next time.
Hope you enjoy it and we hope you send us flowers too!
Keep on cupcaking!
Alan and Karen
This is our challenge. We turned the sunflowers from Hello, Cupcake! into Zinnias. We used Golden Oreos insyead of chocolate and made the petals hot pink, yellow, and orange. The leaves are fruit jellies rolled out thin and cut to make leaf shapes, and we even made an inch worm out of mini M&Ms, but we forgot to turn the basket around, the inch worm is on the other side. We better hire a professional photographer next time.
Hope you enjoy it and we hope you send us flowers too!
Fabulous!!! But please share just HOW you got them in the basket like that without them spilling out! (I wanna try making these!)
Tracey
Hi Tracey,
We put a green styrofoam ball that just fit inside the basket and then studded the styrofoam with bamboo skewers pushed deep into the foam leaving about 1 to 1 1/2 inches of skewer exposed. Then we placed a cupcake on each skewer making it easy to lift right off for serving.
Have fun and...
Keep on cupcaking!
Alan and Karen
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This is beautiful! But, how do you keep the icing from running together? Do you freeze the cupcake after icing?
I find that canned icing is challenging to work with as it is not stiff enough to set in place. Is there a good buttercream icing recipe that is creamy enough to support candy garnishes (e.g. dog cupcakes)but sets up just enough so it doesn't run? Also, white canned icing seems to have an "off" taste. Thanks for any tips!
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Oh my gosh, we are getting so many comments about the canned frosting see our note we sent to another reader. Thanks for writing
Alan and Karen
We have been having a really bad time with some of the canned frosting on the market. We have noticed a lot of the batches are very thin. They melt and run once you frost with them. We have been in touch with the manufacturers and hopefully they can fix it. Meanwhile try the Almost-Homemade Buttercream Frosting on page 227 of Hello, Cupcake!. It is made from marshmallow fluff and butter with vanilla extract and confectioner's sugar. It is really simple to make, tastes great, and has the body and texture you need to hold your candies in place for all of the designs. Thanks for writing and as always...
Keep on cupcaking!
Alan and Karen
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