Piping Gel

Colored piping gel that they sell at the grocery store is ridiculously expensive for what it is. And if you read this blog at all, you know that if something is somewhat pricey, I find a way to make it myself. This couldn't be easier and is practically foul proof. You can use it as "blood" in the picture above, on cakes, for water, etc...

I have done this both in the microwave and on the stove. I prefer the stove because I have more control over everything. If you choose to do it on the stove just bring it to a boil and boil until the whole thing turns clear. Chucks will start to turn little by little and then all of the sudden, you have piping gel.

Ingredients

¼ cup white corn syrup

¼ cup cold water

1 tbsp cornstarch

½ teaspoon white vanilla

Directions

1. In a microwave bowl, mix cold water and cornstarch together.

2. Add corn syrup and white vanilla. Stir until combined.

3. Microwave on high for 1 min 30 seconds – 2 minutes until mixture boils and turns clear.

4. Remove from microwave and let cool. Whisk occasionally while cooking.

5. Add food dye (gel) to make desired color.

Fondant Spider Tutorial (Halloween Cupcakes Part 2)

The spider cupcake toppers take the longest because each spider has 8 legs but these couldn't be simpler. I love throwing spider toppers into the mix of Halloween cupcakes because I think it adds so much aesthetic value. How can you have Halloween cupcakes without something black? And how great are those legs wrapping around the cupcake's frosting.

Supplies
Black fondant (or white fondant dyed black)
Gum Paste

Directions
Combine about 70% black fondant and 30% gum paste. You may need slightly more black food gel depending on how black you want your spiders. Rip off a piece of your fondant/gum paste mixture and begin to roll it between your hands to start to form an egg shape. Continue shaping with your fingers.

 Slightly press on the top of your egg to "ooze" the fondant/gum paste mixture out slightly.

 Pinch the front end of your egg slightly between your fingers. Begin to smooth out any imperfections and lines with your fingers.

 Rip off another small piece of your fondant/gum paste. Roll between your hands to form a ball. Slightly press that ball to the narrow part of your fondant/gum paste egg. They should stick together. If they do not, use a TINY bit of water as a glue.

 For the legs, roll out some of the fondant between your pointer finger on one hand and palm on the other hand just as you did for your pumpkin swirl here. Cut the legs between 1 1/2 inches to 2 inches (Depending on if they are the front legs or back legs of your spider).

Drape the legs over the frosting, 4 on each side (I like to have the tops of my legs, closest to the spider body, close together. Then I angle the legs apart as they drape down the frosting). Place a TINY drop of frosting on the bottom of your spider and place over the legs. The TINY drop of frosting is the glue that will hold your spider onto its legs. And there you have it. Spider cupcakes. (I forgot to take a picture of just the spider cupcake so the picture of three at the top will have to do).

The knives, I buy. They can be found just about anywhere. I make my red "blood" rather than using the red gel that comes in the tube, and will be posting that recipe on Monday. If you are making these cupcakes before then and need that recipe, please let me know and I would love to email it to you before then.

Fondant Pumpkin Tutorial (Halloween Cupcakes)

I have had a few people ask me to post the tutorial from these Halloween Cupcakes, both in person and in a few comments left on the actual post. They might seem like a lot of work, but, it all honestly, it is VERY simple.

Supplies
Icing Gel
Fondant
Gum Paste
Toothpicks
Scissors

I like to use a combination of gum paste and fondant when making shapes because they hold up better, don't crack, etc... All around, it makes a much better looking topper. You could just do it with fondant, and I have in the past, but now I prefer to use a mixture of gum paste and fondant. I use about 30% gum paste and 70% fondant. Gum paste can be found at JoAnns, Amazon, some Walmarts, etc... You will need to dye some orange fondant/gum paste compound and a TINY bit of brown and green fondant/gum paste compound (I use this gel. Liquid dyes will make your fondant far too runny. The gels can be found at Walmart, JoAnns, Amazon, etc...)

To make the pumpkins, you do NOT need any fancy things. If you do not have one of the mats that you see in many of my pictures, you can use parchment paper or powdered sugar. I do not use any fancy tools. The main tools I used were actually a handful of toothpicks.

Once you have your colored fondant/gum paste compound rip off a chunk of the orange one (depending on the desired size of your pumpkin). Roll it into a ball between your hands. Using your toothpick, roll it top to bottom to create indents. Repeat about 8 times around your pumpkin.

DO NOT WORRY if your pumpkin is totally lopsided. This is normal. Reshape with your fingers. This will mush all your perfect lines together slightly. Once again, do not worry. Go around your pumpkin one more time with your toothpick. Following the same steps as the first time around, you will rock the toothpick from top to bottom (this time in the same track that is already there) to make nice defined groves.

By this time, your pumpkin should be nicely shaped with distinct and defined grooves. Remember, pumpkins are not perfect and every pumpkin will be slightly different. Next, you are going to make the green swirls. Roll out a small ball of the green fondant/gum paste compound between your hand and pointer finger as shown below. Make sure that it stays even throughout.

Cut the end off with a knife (or pizza cuter or fondant cuter) to make a straight edge then cut each piece about 1 inch long (I have these nifty 1-inch squares on my work surface but you can just estimate). Wrap the green "rope" around your toothpick. I fit 2-3 green swirls around each toothpick. Do not press the green swirl too tightly to the toothpick or it will stick. Just loosely wrap it and allow to dry.

 Roll a small ball of the brown fondant/gum paste using the same technique as you did with the green fondant/gum paste compound but much thicker. Press one end onto your finger to make it slightly thicker. Set aside. Gently press down the tops of all the pumpkins to create a base for your green swirl and stem. Mix water and gum tex (if you have it, if not just use water) and paint (or just use your finger) a TINY drop onto the top center. Place one end of your green swirl on the top of the pumpkin. Press in slightly.

Just as you painted (or used your finger) a TINY drop of your water mixture onto the top of your pumpkins, do the same thing but now on top of the edge of your green swirl.

Place the fat part of the stem onto the edge of the green swirl. Gently press down around the edges. Cut off the top of the stem based on your desired length (I prefer short stems and I like the look that the cut gives).

Fix any indents that you see and there you have it! You're very own fondant/gum paste pumpkin!

I like my green swirls to free stand (not be resting on the pumpkin), so I prop the droopy ones up with toothpicks for a little bit while they dry (another benefit of using some gum paste with your fondant is that your green swirls, and everything for that matter, dry very quickly and are much less brittle).

 Random Tips:
1. Do not use too much water. It will make your fondant sticky and your green swirls could break.
2. If you do not like what you see, just make another one. I usually 20% more than I will need so I can pick the best ones.
3. As my mom always tells me (and I don't really believe but am working on), perfect isn't pretty. The pumpkins look best with a little "character."
4. Making things out of fondant is just a glorified version of kids playing with play dough.
5. A little pressure goes a long ways. You don't have to hold your pumpkins with much force. In addition, slight pressure can reshape your entire pumpkin, for the good or bad.
6. Make a few extra green swirls. At least one is bound to break.
7. I think deeper grooves look better. Don't be afraid to make deep/defined grooves with your toothpick. They also photograph better as well.
8. Leave comments with your thoughts and questions. I will answer them as quickly as I can.

LATER THIS WEEK:
Special post with the Spiders from these Halloween Cupcakes.

Photographs
Guess what? I FINALLY got a nice real deal camera. This is the first post that I have tried using it. It is safe to say that I am HORRIBLE at taking photos with it. Fear not, I will get better. If any of you have any good tips, please pass them along. I need all the help that I can get. Anyone know how to get rid of the graininess in my pictures? I read somewhere that it is from having your iOS too high? I have been only shooting in Manual and Raw because that is what everyone tells me I should do. I'm hoping that will pay off in the long run. Ha! But really, I will improve! Thanks for bearing with me in the meantime.

Halloween Cupcakes

Halloween cupcakes

Poisonous spider cupcakes (because that is scarier and grosser than regular spiders)

Pumpkin cupcakes

Ghost cupcakes

Pumpkin, Spider, and bloody knife cupcakes

I just made some halloween cupcakes that I had to share with you all. I LOVE making cute little decorations out of fondant and such for cupcakes. I know Halloween is fast approaching, and if you are like me, sometimes you just need a little inspiration. 

If I have enough people interested, I can post a tutorial (of some sort) for how I made my decorations. Once you get a decoration down, it is quite easy to replicate them quickly. It always seems to take me the longest to figure out exactly how I am going to make something.

These make GREAT gifts to spread the holiday cheer to friends as well.

Happy baking and Happy Halloween!

Note: If you can do anything crafty, you can probably do things with fondant. It is just like big kid playdough. Half the battle is having the right tools and knowing how to utilize them (like different size cups or different size toothpicks, not the fancy super expensive wilton stuff although those work great too). All it takes is a little practice :)! When I was in college I had the pleasure of working for The Sweet Tooth Fairy (back when they were first getting started and now they were featured and won their episode of Cupcake Wars on Food Network), and learned SO much there. Easily the best job I have ever had! If you live near one, go apply. I couldn't do a thing before working there either, don't worry.

Carrot Cake Cupcakes

I made this for Easter (obviously in ramekins instead of cupcake holders) and am just getting around to posting it. This carrot cake was moist and delicious without those nasty pineapple chunks. To add to the greatness of this recipe, it is made using a cake mix. Fast, easy, heavenly!

Ingredients for the Cake
1 (18.25 oz) yellow cake mix (I use Duncan Hines always)
1 (3.4 oz) vanilla instant pudding mix
2/3 cup fresh orange juice
1/2 cup vegetable oil
4 large eggs
2 teaspoons ground cinnamon (I usually do heaping teaspoons)
3 cups grated carrots (I like mine super fine)
1/2 cup pecans, chopped, if desired

Directions for the Cake
1. Preheat oven to 350 degrees. Place cupcake liners in cupcake pans.
2. Place all ingredients except carrots and pecans in a mixing bowl and mix on medium speed for 2 minutes (scraping down the bowl about 30 seconds in). Fold in the pecans and carrots.
3. Fill the cupcakes holders. Reduce oven temperature to 325 degrees and immediately place the cupcakes into the oven. Bake for about 20 minutes, or until a toothpick comes out clean.
4. Cool and frost with this cream cheese frosting.

Cake Batter Ice Cream

If you like Cold Stone's cake batter ice cream, you will LOVE this ice cream! It is seriously SO good! Adults and kids alike cannot get enough of this cake batter ice cream! YUM!!!

Ingredients
1 cup half and half
3/4 cup sugar
2 cups heavy cream
1 teaspoon pure vanilla extract
1 cup cake mix (I used yellow)

Directions
1. Whisk the half and half and granulated sugar until the sugar is dissolved. Stir in the heavy cream and vanilla. Then stir in the cake mix (to avoid lumps, sift cake mix in).
2. Pour mixture into the freezer bowl and churn as directed by your machine. Remove ice cream from freezer bowl and place into a freezer proof container and freeze for 8-10 hours.

Raspberry Heart Cheesecake Cupcakes

My husband LOVES cheesecake but I hate it! Seriously, who wants to eat a block of cream cheese? Anyways, going along with the heart theme, I decided to make these cheesecake cupcakes with a freehanded heart on the top. If I were to do them again, I would do much less puree because it makes the cheesecake crack.

My husband said that these were really good. Truthfully, I cannot attest to it because I didn't even try them but my husband has no problem telling me something I make sucks. For him to eat three and say that he really liked them must mean that they were great.

If you believe that making cheesecake is difficult, this will definitely change your mind. They are just as easy as making a normal cupcake.

Ingredients for the Crust
1 1/2 cups graham cracker crumbs
4 tablespoons butter, melted
3 tablespoons sugar

Ingredients for the Topping
6 ounce fresh raspberries (or frozen as long as you defrost them)
2 tablespoons sugar

For the Filling
2 pounds cream cheese, at room temperature
1 1/2 cups sugar
Pinch of salt
1 teaspoon vanilla extract
4 large eggs, at room temperature

Directions for the Crust
1. Preheat oven to 325 degrees. Line cupcake pans with paper liners.
2. In a small bowl, combine the ingredients for the crust. Stir together with a fork until well blended and all the dry ingredients are moistened.
3. Press 1 tablespoons of the mixture into the bottom of each cupcake liner.
4. Bake until just set (about 5 minutes). Transfer to a cooling rack.

Directions for the Topping
1. Combine the raspberries and sugar in a blender or food processor until smooth.
2. Pour through a fine mesh sieve to remove the seeds. Set aside.

Directions for the Cheesecake
1. Beat the cream cheese on medium-high speed until light and fluffy.
2. Add in the sugar until smooth.
3. Mix in the salt and vanilla. Beat in the eggs, one at a time, mixing well after each addition.
4. Spoon the mixture into the cupcake liners. Drizzle the top with the raspberry puree (making any design that you want).
5. Bake for 22 minutes or until the filling is set. They are puffy like a cupcake when they first are removed form the oven but will look more normal as they cool. Let cool to room temperature on a cooling rack. Refrigerate for at least 4 hours before serving.

Chocolate Cupcakes with Peanut Butter Frosting

I warn you, this will be a LONG blog because of multiple recipes and that everything (including the homemade fondant pumpkins) is made from scratch! I also like to explain how to do things. Who wants to read a blog and think something is cute and not have any idea how it was made? NOT ME! If you give this a try, it will be worth your time and a definite show stopper.

My husband trains basketball and asked that I make the kids some sweets. It is almost Thanksgiving, so I figured why not be festive? I don't know if you can believe it, but these cupcakes taste even better than they look! Who doesn't like the peanut butter chocolate combination (for you guys who don't, just make a cream cheese frosting)? So ... I bring you the most decadent peanut butter frosting EVER ... I hope you enjoy it as much as I do!


Ingredients for the Frosting
1 cup confectioners' sugar
1 cup creamy peanut butter
5 tablespoons butter, at room temperature
3/4 teaspoon pure vanilla extract
1/3 cup evaporated milk


Ingredients for the Fondant (I only made 1/4 of this recipe)
1 package (16-ounces) white mini marshmallows
2-5 tablespoons water
2 pounds (about 8 cups) sifted confectioners' sugar
1/2 cup solid vegetable shortening


Ingredients/Accessories for Assembly
1 pastry bag
Wilton 1M tip
Thanksgiving sprinkles
Orange and brown food coloring
Luster dust
Pastry brush

Directions for Frosting
1. Combine sugar, peanut butter, butter, and vanilla to a stand mixer. Mix well.
2. Add evaporated milk until you get your desired consistency (I added a little bit extra powdered sugar because I like my frosting much more firm).

Directions for Fondant
1. Place marshmallows and 2 tablespoons of water in a microwave-safe bowl (a BIG bowl, the marshmallows will expand). Microwave 30 seconds on high; stir until mixed well. Continue microwaving 30 seconds more; stir again. Continue until melted (about 2 1/2 minutes).
2. Place 3/4 of the confectioners' sugar on top of the melted marshmallow mixture. Fold sugar into marshmallow mixture. Flavoring can be added at this point if desired (I didn't flavor it and it turned out just fine). Place solid vegetable shortening in easily accessed bowl so you can reach into it with fingers as you are working. 
3. Grease hands and counter GENEROUSLY; turn marshmallow mixture onto counter. Start kneading like you would dough. Continue kneading, adding additional confectioners' sugar and re-greasing hands and counter so the fondant doesn't stick. Fondant should form a firm, smooth elastic ball that will stretch without tearing; about 8 minutes of kneading.


Note: If the marshmallow fondant is tearing easily, it is too dry; add water (about 1/2 tablespoon at a time).


Directions for Fondant Pumpkin
1. Dye the majority of your fondant orange and a TINY amount of the fondant brown (I use gel dyes).
2. Use a tablespoon measuring spoon to separate the orange fondant into equal parts. Roll each part into a ball.
3. After each orange ball is formed, quickly take the back of a knife and roll it along the side (do not drag the knife) of forming a pumpkin affect. Repeat until the entire orange ball looks like a pumpkin.

4. Set aside on parchment paper to allow to harden.
5. Roll the brown fondant into miniature pumpkin stems. Set aside and allow to harden.
6. Once the fondant is harder, add a LITTLE bit of water to the base of the stem and place on the top of the pumpkin (this picture was before i trimmed the stems; you will notice the final product stems look MUCH better than these).

7. If desired, use a brush to add some luster dust to the creases of the pumpkin to add some depth.

Directions for Assembly
1. Place the piping tip in the bottom of a pastry bag and fill with the prepared frosting.
2. Begin frosting the cooled cupcake (you can do this however you want but I chose to pipe tons of flowers by holding the tip in one spot until the desired height of frosting is released; continue this process until the entire cupcake is covered with frosting).
3. Immediately add the sprinkles to the outer edge of the frosting (if the frosting is too dry, the sprinkles will not stick).
4. Place the hardened fondant pumpkin in the center and admire your hard work!

Churro Cupcakes

New Rule = eat as much as you want without feeling guilty on any holiday! Cinco de Mayo was our first holiday that this WONDERFUL rule was implemented! We wanted to make a mexican dessert but we are not too fond of your traditional flan, tres leches, etc.. We LOVE churros but only when they are hot, so we decided to try a churro cupcake. Lets just say that we applied this rule to the fullest because these cupcakes were OUT OF THIS WORLD!

We know this recipe may seem a bit long and a little intimidating but trust us, it will DEFINITELY be worth it!

Ingredients for Cupcakes
3 cups cake flour, sifted then measured
2-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
11 Tablespoons unsalted butter, softened
1-1/2 cups light brown sugar packed
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1-1/4 cups whole milk, room temperature
1-13.4 ounces can Dulce de Leche (for filling)

Ingredients for Frosting
1 cup butter
4 ounces cream cheese
2 pounds powdered sugar (32 ounce bag)
2 1/2 tablespoons vanilla
1/4 cup evaporated milk

Ingredients for Topping
Vegetable oil, for frying
One (10-inch) flour tortilla
1/4 cup granulated sugar
1/4 teaspoon cinnamon


Directions for Cupcakes
1. Preheat oven to 350°F. Line muffin pans with baking cups.
2. Sift together flour, baking powder and salt; set aside.
3. In large bowl, cream butter, cinnamon, and sugar with electric mixer until light and fluffy. Add eggs and vanilla; mixing well after each addition.
4. Add flour mixture in 3 additions alternately with milk in 2 additions, beating batter just to combine between additions. Do not overmix. Continue beating one minute. Divide batter evenly among lined cups, filling each about two-thirds full.
5. Bake 20 to 25 minutes or until cake tester or wooden skewer inserted into center of cupcake comes out clean. Cool 10 minutes. Turn out onto cooling rack; cool completely. Cupcakes will keep, covered, for up to 3 days at room temperature.

Directions for Frosting
1. Cream together the butter and cream cheese with an electric hand mixer.
2. Add 1 pound of powdered sugar, evaporated milk, and vanilla. Mix until well incorporated.
3. Add the remaining pound of powdered sugar until smooth and creamy. Add more milk, vanilla, or powdered sugar based on the desired thickness.

Directions for Topping
1. Put the cinnamon and sugar in a large zip lock bag and mix together.
2. Warm the tortilla. Cut the tortilla in strips, about 1/4-inch thick to 1-inches long. Separate the strips and fry in hot oil until golden brown.


3. Place fried tortilla on paper towels to drain.


4. Put the fried pieces into the bag of cinnamon-sugar mixture and shake until all pieces are coated.


5. Once oil is cooled, place the excess into a the dulce de leche can. DO NOT put the excess oil down the sink!



Directions for Assembly
1. Place the Dulce de Leche into a pastry bag with a long skinny tip. Scrap down the sides of the bag and twist the top as shown in the picture.


2. Put the tip inside the cooled cupcake and fill with Dulce de Leche; set aside.


3. Fill a pastry bag fitted with a large plain tip with the frosting. Pipe frosting onto each cupcake. Garnish with cinnamon-sugar crunchies.

Easter Basket Cupcakes

Ingredients
1 box of your favorite cake mix (mix ingredients together as directed on the box)
1 package of cupcake liners
1 container of your favorite frosting (dyed if desired)
1 bag of Robin Easter Eggs
1 package of bird Peeps (in your favorite color)
1 package of bunny Peeps (in your favorite color)
1 package of Sour Punch Straws (in your favorite color)
1 container of sanding sugar (in your favorite color)
1 package of Jolly Rancher or Starburst Jelly Beans

Directions
1. Preheat oven and make cake batter as directed on the box. Line a cupcake pan with any color liners. Fill the lined cupcake pan with the cake batter (1/2 - 3/4 full) and bake as directed on the box. Cool completely.
2. Put some sanding sugar on a small plate. Frost the cupcakes with your container of frosting (dyed or not). Dip the edges of the frosting into the sanding sugar.
3. Decorate the cupcake with the peeps and eggs. Top the cupcake off with the sour punch straws. Place one end of the straw near the edge of the cupcake (make sure it actually goes into the cake) and the other end of the straw on the opposite edge (making a basket handle).

Anyone can do this ... even your kids! They will have a blast decorating these delicious Easter treats. Use your creativity and make these cupcakes your own.

Suggestions: Do not use a super moist cake because it makes it harder for the sour punch straws to stay upright and looking great. In fact, the straws will bulge out the sides of your cupcake. Firmer cupcakes are a much better choice!