Red & Gold Monogram Mini-Cupcakes

This was a fun little project of mine that was not related to my classes this week. This is a picture filled post :)

A friend of mine (and my wonderful hair stylist!) asked me to make 150 mini cupcakes for a party they were having at the salon. They wanted a "R" on the cupcakes for the name of the salon, and their colors were red and gold. So we decided on red velvet mini cupcakes and she told me to be creative the topper.

One thing I did know that I wanted was a nice gold (luster dust covered) 'R' made out of white chocolate.
So I printed out a paper with a bunch of 'R's on it, each about an inch long. I covered it with wax paper and started using a small parchment bag and melted white chocolate to pipe a bunch of cursive 'R''s.


It took me a while to get the hang of it, because the chocolate is much harder to pipe.

Then I waited for them to dry and dusted them with the 'Old Gold' luster dust.
 
















It worked pretty well as long as you didn't really handle them too much.

Next I had to figure out what I wanted the rest of the topper to look like.

I started with a homemade marshmallow fondant (just marshmallows, a few teaspoons of water in the microwave until it gets warm. Then a ton of powdered sugar until its workable) and rolled it out very thin. Using the bottom of one of my frosting tips, I cut out a few circles of fondant to work with.


I painted the first few with a combo of vodka/luster dust to create gold discs. Not really my favorite look for this project.

Then using some fondant that I dyed red to make a slightly smaller fondant disc to put on top. Then used the vodka/luster dust combo to paint the letter 'R' and other accents.

I also played around with a few white ones. And painting gold luster dust on them.


















And a red disc with a gold 'R' and dots

Then a combo of luster dust and the white chocolate 'R' which really looked a lot better.

So I tried it out with a red fondant disc as the back ground and liked that so much more than the white ones. 

After checking it out with the cupcake papers, I decided to go with this style.

I also decided to spruce it up a little bit and add some Ruby Red disco dust onto the red fondant before adding the gold 'R' on top. It really made the topper look finished.

So I started making 150+ toppers........

Rolling out fondant....

Cutting out so many fondant circles and allowing them to dry for a while.

Covering them with a mixture of corn syrup and water, before dusting them with disco dust so that it adhered and didn't fall off.

The disco dust is much harder to work with than the luster dust but really worth it! The visual impact that you get from the disco dust is just amazing! 

Then covered them all in Disco Dust...

After letting those dry for a while, I added corn syrup to the back of the white chocolate 'R''s and added them on top of the red fondant discs.


















 It was a rather tedious task since the white chocolate 'R''s were very fragile and tended to break.

I did make a whole bunch of extras for this purpose but next time I will definitely make these out of royal icon or something else a little harder than the chocolate. 

After finishing all my toppers, it was time to start the cupcakes.

I gathered my ingredients and began mixing.

I used a extra small ice cream scoop to make sure that all of my cupcakes were the same size and all cooked evenly.



After I had them scooped, I baked them for 18 minutes...

Let them cool for 10....

And placed them in the sheet boxes (with card board on the bottom to help support the cupcakes), and wrapped them with plastic wrap to make sure that they didn't get dry overnight. 

While I was baking the cupcakes I made the frosting. It was equal parts butter an cream cheese, with as much powdered sugar as needed to get the texture you want.



The next morning, I unwrapped the cupcakes and got them ready to frost. 

Using the largest round tip I could find. I added small dollops of frosting on top.

Then carefully added each topper, trying to not get all of the extra disco dust on top of the pretty white frosting.

This is all 150 after they were finished. Really beautiful! I loved them!

And this is a picture my friend sent me afterward to show me how the cupcakes looked on the cupcake stand at the party. Everyone loved them! Yay! Super successful party! :) 

Red Bow Mini-Cupcakes

Last weekend my friend (and wonderful hair stylist! who I made cupcakes for in a previous post) needed a smaller order of 75 cupcakes. 

They loved the red velvet cupcakes I made for them previously, so we decided to do that flavor again. This time she wanted a different topper, but left it up to me as to the actual design. 

I started with the cupcakes first.

And let them cool. I also used Gold cupcake papers this time to change it up. They looked wonderful! 

I placed them in a 1/2 sheet box with cardboard in the bottom to support the cupcakes. 

While the cupcakes were baking and cooling, I used some red fondant, a chocolate mold, and ruby red disco dust to create pretty red hair bows to top the cupcakes. I used a flower former to help give them a more realistic bow look. 

After covering the cupcakes with cream cheese frosting (YUM!) I topped them with the bows. 

And I LOVED them!!!

They turned out wonderfully! They looked fun and glamorous but still clean and simple. Exactly what I was wanting to do! Everyone loved them! And I am so happy with how they turned out! :)

My First 2 Tier Cake!!!

I was both nervous and excited to make a tiered cake! It is very intimidating! But it really is not as hard as one would think, at least for my tiny 2 tier cake.
Due to the complexity of the work this week (and outside factors/stresses that had nothing to do with the cake) I did not take as many pictures as I would've wanted. I stacked my cakes and began decorating before taking many pics. Sorry!!! I feel horrible, but like I said it was just not my week.

I began by baking two 9inch round cakes, and two 5inch rounds (that I actually cut out of a 13x9 cake pan). I filled them with ganache, crumb coated, and frosted them.
I stacked them by placing 4 cut-off dowels under the area I was stacking my 5in round. After sprinkling a little dehydrated coconut between the layers, and placing the 5inch cake on a foil covered cardboard (I could only find a 6inch board, so I had to make sure my frosting covered up the edges so they didn't show), I placed the smaller cake on top. To help secure the cake I sharpened two dowels and hammered (yes, with an actual hammer!) them all the way through both layers of cake/cardboard. This really helps make sure the cake does not shift in transport.
After they got stacked, we have free reign to do whatever designs we wanted for our class final. One of my favorite design techniques is the Corneille Lace so I had fun and played around with it.
I decided to use a large, dark purple ruffle as a border to help cover the cardboard. And even though it looks kind of blue in the picture it was a awesome royal blue color.

I had a lot of left over flowers from my projects a week or so ago. So I decided to turn this into a Cascading Flower cake! I have been obsessed with them lately and thought this was a good opportunity to learn how to make that work well (with great instruction from my teacher!!!)
I started by figuring out exactly where I wanted the flowers placed. Using a 'S' shape to help them look more natural as the fall down the side, I was able to find flowers that worked and fit onto the cake well. I also placed a big glob of green frosting on the top of the cake and stacked some of my buttercream roses.

After getting the bulk of the flowers on, my teacher helped me make it more natural looking by continuing the flowers onto the border and adding leaves in a few select places.

I think it looks great! The colors are not really what I would use for a wedding cake but this was more inspired by my daughter than a wedding. Maybe it's a classy birthday cake or something. I don't know but this week I was more focused on the techniques used than the styling of the cake. Using my last class as a opportunity to get as much knowledge out of my teacher as possible :)

Gluten-free, Sugar-free Chocolate cupcakes

In an attempt to make a yummy treat for my in-laws I discovered a new gluten and sugar free cupcake recipe. They taste okay, not great but just okay. Absolutely need to perfect my recipe but for a first attempt they are pretty great. I also got to use the hearts and flowers I made last night.

The flourless dough:

Baked cupcakes actually looked better than I expected:

I whipped up some SugarFree vanilla buttercream to go ontop:

 

I topped the cupcakes with the buttercream and added the toppers I had made a few nights before (http://sherilynncakes.blogspot.com/2013/02/hearts-flowers.html) 

For Sugar Free and Gluten Free cupcakes...they look pretty cute! Haha! :)