Saturday, June 9, 2012

Fourth Of July Cupcakes






Fourth of July Cupcakes

Ingredients: 
Cupcakes
White frosting
white fondant


Supplies:
Wilton piping bags
couplers
decorating tip
star shaped cookie cutters
silver edible glitter
paint brush


Bake cupcakes; allow them to cool completely. Separate your frosting into 3 bowls. Dye one red, one blue, and leave one white. Place each frosting into it's own piping bag. Do not overfill. Twist the tops of each of the three bags closed; trim the bottom of each pipping bag off with scissors. Place all three bags into a fourth bag fitted with a decorating tip at the end. Make sure all three colors are placed evenly in the bag, and twist the bag closed at the top. Test your frosting until the appropriate color combination comes out. It is best to use a bigger decorating tip for this, so that the colors can all be visible and don't get mixed together. Squeeze your decorating bag to frost your cupcakes, moving in a circular pattern  around the cupcake.



For Fondant Stars: Roll out fondant with a lightly flour dusted rolling pin. Cut out shapes with star cookie cutters and decorate with silver edible glitter.





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