What a better way to say happy birthday than surprising that special someone with a couture cake!
The Superbowl is coming up very soon and I thought what better than to do some football party cupcakes! So I grabbed my mom and we did a D.I.Y. tutorial on these delicious treats. We had so much fun making these.
We also made football marshmallow pops which you can find in the video tutorial above. By the way, if you haven't experienced a chocolate covered marshmallow, I think now is the time.
Cupcakes (Baked & Cooled)
Frosting: White, Black, Green & Chocolate Frosting
Piping Tips- Ateco Tip #2, Wilton Tip #233, Wilton Tip #5
Start by spreading an even layer of black buttercream over the cupcake. Make sure that the entire cupcake is covered.
Using Ateco tip #2 and white frosting, pipe your "play" onto the cupcake. To do so, pipe a few x's, o's and arrows.
Lastly, using the green buttercream and Wilton tip #233, pipe a grass border around the edge of the cupcake.
Cut off the dome top of the cupcake to create a flat surface. Using Wilton tip #5 and the white frosting. Pipe one line in the center of the cupcake. Once again with the "grass" tip and green buttercream, pipe grass on both sides of the line. Fill in the cupcake completely with grass to make sure none of the cake shows.
Decide how many yards you'd like to pipe onto your cupcake. If these are for a birthday party, consider piping an age on the cupcake. Whatever yard line you choose, remember to pipe one number on the left and one on the right side of the line. As seen in the picture.
Remove the tootsie rolls from the wrapper and place on a microwave safe plate. Melt the tootsies in the microwave for a few seconds (about 10) until soft. Carefully (it will be hot) knead the tootsie roll into a ball, then pinch two sides to form into a football. Place on the cupcake and pipe football lines onto the mini football.
This one is super easy. Spread an even layer of chocolate frosting onto your cupcake. Using the white frosting and Wilton tip #5, pipe the football lines onto the cupcake. I started with the long line going down the center, then a few cross-over lines. End with the two curved corner lines and VOILA!
Watch the tutorial for the bonus marshmallow pops seen in the pictures. Enjoy!!
*Couture in a Cupcake*
1:01 AM No comments
Hey guys! Happy New Year! I'm late, I know but I've been keeping myself busy. I've dedicated this new year to be filled with new things which I'll write more about in an upcoming post. For now, I've got to share one of my favorite cake ball recipes with you....
This is one dessert that represents the winter in all it's glory. Snow Ball Cake Balls. I first made these last year, and they were a hit.
When a few of my chocolate cupcakes got ruined during transportation, I thought what better to do with them than recreate them into snow balls. This recipe is great for leftover cakes or cupcakes that you would like to transform.
I was asked to make a spur of the moment mini birthday cake and was in need of the perfect edible cake toppers. I had plenty of the snow balls made and decided to use them as toppers for an extra treat. The next batch that I made was lemon strawberry cake with white chocolate. The flavor combination was thebomb.com
Baked, cooled & frosted cupcakes
White candy melt or white chocolate
toothpicks or a fork
Mini cupcake liners
- I used 4 chocolate cupcakes with vanilla buttercream. This part can be done by hand. Simply add to a bowl (or food processor) and begin to mash with a fork or blend. After about 5 minutes (if by hand) the crumbs should start to form and come together into a dough like consistency.
- Next we're going to form the balls. Do this by taking a small amount of cake dough and giving it a squeeze to remove air. Then, form that into a small ball. My cake balls were about the size of a golf ball. Allow the balls to freeze for 30 minutes or longer.
- This step is optional but definitely noticeable. Add about a cup of coconut flakes to a food processor and give it a few pulses. Just enough to cut these coconut flakes into smaller bits.
- In a microwave safe bowl, melt down white candy melts (or white chocolate) for 30 second intervals until melted. Remember to stir between intervals to avoid burning.
- Using toothpicks or a fork, carefully stick into the cake ball. Gently place in the candy melt and give it a nice drench in the candy melt. After it's fully coated, give it a light tap to remove any excess.
- Immediately after dipping in chocolate, roll into the coconut. When fully covered in coconut, gently remove the toothpick or fork and place into a mini cupcake wrapper. Store in an airtight container and refrigerate or freeze. These treats are tasty frozen as well!.