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Bunny Cupcakes

March 21, 2012 by girlinspired 11 Comments

The bunny cupcakes in the Silk and Chocolate Easter Collection are classy and simple.  The white fondant toppers are made using a mold and a fluted circle cutter.  I snagged a Springerle replica mold from another of my favorite baking supply stores, Fancy Flours.  The mold had been on my want list for at least a couple years, since I saw it used in “Martha Stewart’s Cupcakes.”  I keep hoping to stumble on a dusty box of vintage wood molds when I’m out thrifting, but no such luck yet!!  
Anyhow, you can mold and cut out your cupcake toppers in a snap.  I used pre-made white fondant for this batch of cupcakes – I like the Satin Ice brand; you can also make your own fondant from marshmallows and powdered sugar (a quick online search will yield plenty of recipes, or try here).
Take a little ball of fondant and roll it out to your preferred thickness – shoot for 1/8 inch.  Use cornstarch to prevent sticking, not powdered sugar!  Be sure that you also dust the mold with cornstarch and tap out any excess.

Gently lift the rolled fondant and press it into the mold.  Press your finger around the entire molding area.  If the fondant tears, try rolling a thicker piece or pressing more gently.

Flip it out and smooth any unwanted lines with your finger.  Center your fluted circle cutter over the bunny; cut.  Set aside.  Repeat!  
When your cupcakes are completely cooled, top them with a dollop of your preferred icing and set the fondant circle on top.  That’ll do it!  
You can make the fondant toppers ahead of time and leave them to dry on waxed paper.  You can also add gel food coloring to tint the fondant.  
Happy Cupcakes!

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Filed Under: Desserts, Easter, Food and Recipes, Holiday Inspiration Tagged With: bunny, candy mold, cupcakes, Easter, fondant

The Secret Garden Cake

June 23, 2011 by girlinspired 32 Comments

I’m calling this the Secret Garden Cake because that’s what kept running through my mind as I was decorating it. It was so, so beautiful, I just want to have it on display in my craft room. 
The light pink and lavender flowers were made from homemade marshmallow fondant, which was rolled and cut out with flower cutters in a variety of shapes and sizes.  Olivia had such a great time cutting out the flowers with me; all of the lavender flowers on the cake were hers.  The raspberry-colored flowers are simple twist flowers made from royal icing.  Here’s a little visual tutorial:
If you’re looking for a good beginning piped flower to make, this is the one! The tip does all the work and you can find it in a variety of sizes. 
Just wait for your flowers to dry, pop them off the wax paper, and stick them on to your iced cake.  I first piped the stems, then placed clusters of the fondant and piped flowers, then filled in with leaves. 
The finished cake looks stunning and really, it’s so simple!!

 

 
 

 

Filed Under: Cake Decorating, Parties, Popular Posts, Tips and Tutorials Tagged With: cake, flowers, fondant, royal icing, tea party desserts

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It is my hope that you will find inspiration on the Girl. Inspired. blog. All photos are copyright protected by Girl. Inspired. If you wish to share something that you have seen here, I am absolutely thrilled! Please use only one picture with a direct link back to the project you are referencing. Thank you so much for your understanding!

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