RED, WHITE AND SPOON?!
Why do I keep saying “spoon” over and over again?! Because I am desperately trying to show yall cake decorating techniques that are simple, and use things that you already have in your home! Enter the good ‘ole plastic spoon 🙂 Yes, this entire cake was decorated using a plastic spoon! Don’t believe me?! Follow along…
This technique isn’t new, and as a matter of fact, here’s a wedding cake I made (back in the day) with this technique!
This one, although bigger, went very quickly because it was all one color, and I could pipe in a whole row, and then use the spoon technique! You’ll understand what I mean in a sec!
Back to the red, white and blue cake though! To start, you’ll need buttercream…white, red and blue. Now, keep in mind it takes A LOT of food dye to make a true RED buttercream, so get the gel red color, not the stuff you use to dye Easter eggs. And the red will darken as it sits, so make it a day or two in advance if you want! I used royal blue to get the blue color on the cake, and you don’t need nearly as much dye as you did to make the red, but still use gel for best results!
You can find my buttercream recipe in THIS post…just scroll til you find it! If you don’t want to make buttercream, ask your local grocery store if you can buy a couple of pounds from them (and then tint)?! You may even find pre-tinted buttercream near the cookie cakes in your store! However, if you do want to make your own, I will link the products I used at the bottom of this post!
The piping tips I used are Wilton 1A, and you can buy them for less than $2 each at your local craft store! However, they can be hard to find/out of stock, and thus I’m including the Amazon link at the end of post!
Here’s a quick video to show you how to fill a piping bag!
Once you have your piping bags ready to go, all you need is your three plastic spoons, and your cake! I’d also have three wet paper towels ready to go near your cake, so you can wipe off the backs of the spoons often! You will need to wipe off the spoons each and every time to keep the icing pretty!
Pro tip:Having separate paper towels will keep the colors from bleeding!
Are you ready to see how it’s done?! I used a styrofoam dummy in this video because I had ZERO time to make a cake! If you want to buy one to practice techniques on, do it (link at bottom)!
Check out the video:
If you are making your own cake…fill and stack it, crumb coat it, and put it in the fridge to harden the crumb coat layer (to see how to fill and stack, click HERE and scroll down). Pull it out whenever you’re ready to decorate it, and follow the video tutorial! If you want to buy a stacked and fully-iced cake, then do that! Just call your favorite grocery store/bakery and ask for a double (or triple) layer, smooth buttercream cake, with no borders on the bottom or the top of the cake. Chill it, and then follow the video’s instructions when you’re ready to decorate!
So there ya go! Every bit of decoration is done with a plastic spoon! Feel free add anything else on top of the cake that you want…but might I suggest to NOT do sparklers?! 🙂
HAPPY 4TH OF JULY EVERYONE!
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Links for products used:
Okay, so maybe the title is a *bit* much, because there are a few tools you need to cake properly and efficiently! But there is one tool that I have probably used more than any other in the last ten years!!! AND IT’S LESS THAN FIVE DOLLARS YALL.
My friend Jenn recently said to me, “I’ve always wanted to know HOW to make the cakes flat…over time, I cut off the top, but it’s lopsided. How do you cut them straight?”
Well, you can certainly use a ruler and mark the sides of the cake and then use a serrated knife to cut around and take off the top. However, when I was running a cakery full time, and leveling dozens of layers a day, you find a tool that will help you! Enter the Wilton cake leveler!
This little piece of metal and wire was a lifesaver for me throughout the years, and as I mentioned above, is $5! And it couldn’t be easier to use either!
Of course, there are a few extra tips to helping get a level cake…like baking it at the right temperature, mixing it correctly, rotating the pans in the oven, having the oven preheated properly, etc. But, even if all else fails, this tool will help you get a level top, with very little guesswork!
Let me show you how it works…
Told ya it was easy! I wasn’t kidding! This size leveler works on cakes up to 10 inches square, and up to 11 inches round! And for the home baker, DIY-er, this is most likely as large of a leveler as you’ll need! But even if you have a larger cake, you can still use this to mark the cake, and then use the serrated knife!
If you’d like to purchase one, here is a direct link to Amazon for you! If you want to also purchase the pans I use, they’re the Wilton 6 inch x 2 inch pans, and I use three (to give me three layers of cake and two layers of filling)!
Make sure to check out my other “In the Kitchen” posts to see more caking tips and tricks, and I even include my carrot cake, cream cheese filling, and buttercream recipe in THIS post!
When I had my cakery, I was known as an “expensive” cake decorator. I wasn’t; I can assure you of that.
Because if I was, I’d probably:
- Still be in business
- Vacationing in Tahiti
- Pay myself more than $6,000/year (no I didn’t forget a zero)
- Have taken a day off at some point
Anyways, I completely DID understand that my prices for custom cakes weren’t in everyone’s budgets. (PS, just say that to your caker, instead of calling them expensive.) If you don’t know the expenses that go into running a business, then you probably don’t know if said product is expensive. The truth is either: it’s not in your budget, or it’s not worth the price to you. Both reasonable and truthful answers. Dangit. I digressed again. 😉
In saying that, I WANT TO HELP YOU! But we’re going to start simple and small. The goal of these cakes is to show you a similar way to decorate a variety of cakes using THREE THINGS…a topper, sixlets candies, and ribbon. And everything can be bought at Walmart, for LESS THAN $20 per cake INCLUDING the cake, so it’s a one stop shop! Oh, and each cake will take you LESS THAN 10 minutes to decorate…REALLY!
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And listen, you can bake, fill and ice a cake til your hearts content if you want! Feel free to check out THIS post I did on my carrot cake (you do whatever flavor you want)! But the basics for those three things (bake, fill, ice) can be found there to help you along the way!
However, I promised simple, so I simply ordered the cake 🙂
Yep! I asked for a 9 inch round, double layer cake (so it would be as tall as possible), covered in smooth white buttercream (knowing it wouldn’t be perfectly smooth was fine with me), and a piped round/pearl border (instead of a shell border), no decorations on top or anywhere else. Keep in mind, you can order this kind of cake from any grocery store/bakery you love, but the price may be different!
Then head to your nearest Walmart and pick up three things…ribbon to go with your theme, sixlets candies, and whatever you need for your topper! For the ribbon, the width depends on the height of your cake, but I used 7/8 and 1 1/2 inch ribbons, and both worked great! You can put wax paper under the ribbon if you are concerned about ribbon touching icing (I wasn’t). I bought three bags of sixlets ($4.97 each) to go on the five different cakes, and I think they’re worth the investment to have every color in pastel, primary, and black. And since there are so many in each bag, you’ll be able to use the bag again and again for future cakes! But obviously, you can do your cake with just one singular bag! I did the math, and it’s essentially ONE PENNY per sixlet!
The toppers totally depend on the theme of your cake as well! Many people go to the party supply section, and there’s nothing wrong with that, but I think it’s cuter to look around the rest of the store to find something a bit more unique, and often times, they’re less expensive! You’ll see below what I decided on for the themes I chose, but I’ll also give you some additional ideas as they come to me!
Basically, each cake is made the same way. Ribbon around the side, candies around the base, and the toppers on top, obvi. 😉 But each video has a cake tip or trick you may need to know about, depending on what you want to put on your cake! So check out each one…
Let’s start with the Frozen cake! I KNOW your kids are obsessed with some sort of cartoon character/movie right now, and want a cake in that theme. You may run in to a little bit of push back from a custom cakery about this because technically we weren’t allowed to do licensed character cakes. Why? Because copyright infringement is very real, and very costly. The reason why grocery/chain stores can do the cakes, is because they buy the rights from the company, and the company sends them decorating “packs” in the themes of what they can do. That’s all good and well, except all of the cakes look the exact same because they have to. That’s why I’m going to show you how to make a Frozen cake that you won’t see replicated at every birthday party.
In this case, the cake was $9.99, the tiara was $4.94, sprinkles $2.47 but I used half, ribbon was $2.97 but I used 1/4 of it, and a handful of sixlets was $.25! The tiara can be a gift to the birthday girl, so that won’t go to waste at all, and it even lights up 🙂 I love when a topper does double duty! Other ideas…Lightening McQueen car on top, black and white checkered ribbon around the side, and black, orange, and red sixlets; Construction toy on top with crushed oreo dirt pile, caution ribbon around the side, yellow and black sixlets; Doc McStuffins toy on top, purple ribbon around side, pastel pink and purple sixlets. The possibilities are ENDLESS!
Next up is a sports-themed cake! Obviously, you’re going to customize this to your favorite team/sport, but since I’m a huge Carolina Panther’s fan, that’s what you’re going to see on my blog 😉 I found these car decals/stickers in the Panther’s section of our local Walmart, and I thought they’d make the best toppers!
Watch the video to see how I made the stickers into toppers for the cake (don’t peel off the backing), and how I assembled everything else…
In this case, the cake was $9.99, the stickers were $3.88, lollipop sticks were $1.99 for 50 (I used 3), ribbon was $2.97 but I used 1/4 of it, and a handful of sixlets was $.25! And the best part is the stickers can be used afterwards to go on a car, a cooler, a skateboard, journal, whatever! Again, always looking to reuse stuff. Other options: Golf ball on a tee (glue them together) on top, plaid ribbon around the side, green and blue sixlets; small plastic soccer ball on top, soccer-themed ribbon, black and green sixlets. But this is also a great time to tie in school sports/colors!
The next cake I made is great for any patriotic day (Memorial Day, 4th of July, Labor Day), a ‘welcome to America’ adoption/au pair/exchange student cake, or even a ‘congrats on becoming an American citizen’ cake (which I’ve totally made before)! In this video, I show you how to protect a cake from an object that’s not technically “food safe.” Watch to see how..
In this case, the cake was $9.99, the HOME decor was $2.98, the flags were $1.97 but used two, ribbon was $2.97 but I used 1/4 of it, and a handful of sixlets was $.25! And the HOME box has a hook to hang it on a wall after the party is over, and the flags can be reused in the yard even! Other options: Do this idea for any holiday! Tiny christmas tree on top, green and red plaid ribbon, green and red sixlets; little black hat on top, shamrock ribbon, green and black sixlets; plastic easter egg on top, pastel ribbon, pastel sixlets.
The next cake is what I prepared for my Mom’s birthday! Her favorite color is green, and she LOVES to garden, tend to her flowers, etc. So in this video, I show you how to put fresh flowers in to a cake, because believe or not, they shouldn’t just be stuck in to the icing! They are kept in dirty water, may have bugs on them, and grow in the ground. That’s not exactly what you want to stick in to cake! Watch the video to see how to protect the cake from the stems!
In this case, the cake was $9.99, the lantern was $1.98, the flowers were cut off of a bush but you can buy them from Walmart for $4 (or get silk ones), ribbon was $2.97 but I used 1/4 of it, and a handful of sixlets was $.25! I already had the straws, but you can grab/save a few from your next drive thru! If your flowers have thick stems, look for boba tea straws or milkshake straws in the freezer/ice cream section! The lantern can be decor after the party is done, but my favorite part about it, is I used the tea light that goes inside of it as the “candle” to blow out! This cake is perfect for anyone, at anytime, for any occasion…just grab their favorite color of lantern, ribbon and flowers, and voila!
I know everyone knows someone graduating in the next few weeks, and this cake is perfect, no matter the age of your graduate! I found the photo cap cube in the graduation section of Walmart, and you can personalize it with your own pictures and quotes obviously! There aren’t any new techniques to learn in this video per se, but just a re-CAP (pun intended) of the things we did in the other videos!
In this case, the cake was $9.99, the photo cube was $4.98, ribbon was $2.97 but I used 1/4 of it, and a handful of sixlets was $.25! This cube can be used again and again for future graduates…just switch out the pics! This also might be the only cake that goes over the $20 budget, because you can lift up the top part and store extra gifts inside…in this case, I put in $20! The option, I’d tell you for this cake, is to use the graduate’s school colors to personalize the cake! Although I love this arrow ribbon I found, tying the school’s colors together in through the ribbon and sixlets, would be super cute!
Let’s talk about cake stands for a hot second! Every person should have one at the very least! I have waaaaaaaaaaaaaay too many to count, but that’s because I owned a bakery. If you are looking for a cake stand that goes with everything, I would buy a plain white one. If you’re looking to get two cake stands, then a white and a silver one should do the trick, no matter what kind of cake you’re going to display on it! It really does make a visual difference to have the cake elevated off of the table. Walmart sells stands, at a great price, so check them out!
Shop some of the products used:
The only thing better than regular tacos, is sugar tacos!
If you’re looking for a fun dessert for a Cinco de Mayo dinner or party, look no further than these sugar cookie tacos! This isn’t the hardest dessert I’ve showed yall, but I’m not gonna lie and say it’s the easiest either! The toppings are a piece of cake, err, cookie, but the taco shells are a little tricky! Follow my tips and tricks though, and you’ll be just fine!
- Sugar cookie dough (I used refrigerated Pillsbury)
- Chocolate ice cream (or chocolate buttercream)
- Coconut (shredded)
- Green food dye
- Orange chocolate candy melts (or white chocolate chips with orange food dye)
- Swedish fish (or strawberries)
- Cool whip
The great thing about this dessert is you can make everything ahead of time, and then assemble them right before serving…that way the ice cream doesn’t melt!
Let’s start with the taco toppings! The video shows you how to make the green shredded lettuce, the orange shredded cheese, and diced tomatoes. A few notes: You can use gel or liquid food dye for the lettuce! For the cheese, if you don’t buy orange chocolate candy melts, use white chocolate chips with food dye (you may need a bit of vegetable oil if it gets too thick). With the tomatoes, I think Swedish fish look more authentic, but strawberries are fine too! Cool whip makes the perfect dollop of sour cream!
Once you have the toppings made, you can set them aside for a while…even days!
Now, the hardest part of this dessert is the taco shells. I’m not gonna lie to you because I love you. You have options though! I did the shells two ways: I dyed the sugar cookie dough with a bit of yellow food dye (just kneaded it in), and popped it back in the fridge to chill again. I wanted it to look like a corn tortilla shell!
But this step can certainly be skipped, and you can bake the dough just as it comes in the ivory color, because then it will look like a flour tortilla too! You’ll see in my pics that one is the yellow tortilla, and one is the plain tortilla…either is fine! The trick is press the cookies very thin before baking…this is not the time for a thick and chewy cookies (even though they’re my fave)!
Bake at 325 until the edges barely start to turn golden! Once you pull them out of the oven, press them down to flatten them, and then it’s time to work fast to shape them! Oh, and they were 3 1/2 inches after baking! Follow the instructions on the video:
The trick is to have multiple “shaping” systems set up! You can see my very high-end solo cup/tart shaper, and batman cup/spatula contraptions! LOL! I only baked three cookies at a time, and it is a process for sure, but you can be shaping 3, while baking three, and then continue to rotate til you’re done! I trimmed the edges of the cookies with a cup to make them perfectly round. And the reason you keep them on the parchment is so they don’t fall apart when draped over the rod!
Once the shells are all done, you can put them aside til you’re ready to fill!
I used chocolate ice cream to be my “meat” for my tacos, but you have to work extremely fast because it will melt (as you’ll see in the this video)! If you are wanting to have these desserts on display the whole time, just use chocolate icing/buttercream! The look will be the same, but a lot less mess, and you can have everything done ahead of time! Pipe it in the same way I did the ice cream, using a ziploc bag!
And this is the perfect time to get the kids involved! Make a “taco bar” full of the toppings, and have them add what they want and like! And find other kinds of toppings that you like on your tacos…black licorice could make a great black olive!!!
That’s it! The cutest tacos you ever did see!
A Got What It Cakes first…top-secret cakery recipes, included in this post, for the first time ever!
I owned a cake business for almost ten years, and closed it up about a year ago. It was one of the hardest (and easiest) decisions of my life. That blog post is for another day though! Today, I’m doing something I never did in those ten years…sharing some of Got what it Cakes’ recipes!!! I figured it’s time to give the people what they want, and apparently that’s insider secrets, tips, tricks, and recipes 😉
I know, I know. Yall actually just want me to reopen the cakery, but that’s not gonna happen. #sorrynotsorry 😉
But sharing a recipe is waaaaaaaaaaay out of my comfort zone, let alone THREE, so let’s just celebrate the small victories, mkay? And when I had the cakery, we always offered carrot cake for Easter, because bunnies, obvi, so that’s the cake recipe I’m sharing!!! And we always paired it with our cream cheese filling, and buttercream icing, and you’re getting those recipes too!
It’s like Christmas, err, Easter!!!
So let’s start with the carrot cake, shall we?! First, let me say this…baking is a science. It’s very precise. Use measuring cups for dry ingredients. Use a liquid measuring cup (hint: it’s usually the glass kind) for wet ingredients. Have eggs and butter ready to go at room temperature! Preheat your oven to the correct temp, and use a calibrator if you aren’t sure if your oven is heating correctly. Also, cake pans do make all the difference, and you want them to have straight edges. You can get Wilton ones at a hobby store, and they’ll work just fine! Get a turntable or lazy susan (IKEA sells them for $4 no joke), an offset spatula, and a bench scraper. Now that we’ve covered the basics…on to the hard work!
Carrot Cake Ingredients:
- 3 1/2 cups all purpose flour
- 1 1/2 tsp ground cinnamon
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 4 eggs
- 1 1/2 cups sugar
- 1/2 cup packed light brown sugar
- 1/2 cup orange juice
- 1 cup sour cream
- 1 1/4 cups vegetable oil
- 1 tsp vanilla extract
- 3 cups grated carrots
- Preheat the oven to 325 degrees and prepare cake pans with pan spray (or cake release)
- In a mixing bowl, combine flour, cinnamon, baking soda and powder, and salt with a whisk.
- In the bowl of a stand mixer fitted with a paddle attachment, mix eggs, sugar, OJ, sour cream, oil and extract. Scrape the side and bottom of the bowl.
- Gradually add in the dry ingredients and mix until combined. Again, scrape the side and bottom of the bowl.
- Fold in grated carrots. (Use a food processor to grate the carrots and save yourself time and energy!)
- Pour a third of the batter (a little over 2 cups) in each 6 inch pan and bake until a toothpick comes out clean. Every oven is different, so check every five minutes after 30 minutes, but don’t be alarmed if it takes a while to bake…carrot cake is very dense!
Be generous with the batter, as carrot cake doesn’t rise as much as other flavors!
While they bake, can we take a minute to discuss terminology?!
Typical bakery phone conversation:
Customer: “I need a three tier cake for a birthday today!”
Me: “How many people do you need to feed?”
Customer: “Just a small family gathering, so maybe 8-10 people.”
Me: “Oh, you mean a three layer cake?!”
Customer: “Yes. That’s what I said.”
Me: “You said three tier, and that’s why I asked how many people, because our smallest three tier cake feeds 53 people, and we can’t do it with such little notice. But we can do a one tier cake no problem for same day!”
Customer: “Well yeah, I don’t want a single layer. I want it to be taller.”
Me: “Right. Our one tier cakes are three layers of cake and two layers of filling.”
Customer: “Okay, that’s what I need then.”
Now have that conversation 387432204754 times a day 🙂
To recap, each cake TIER is made up of LAYERS of cake and filling. Some bakeries do two LAYERS of cake with one filling in between. Other bakeries do four LAYERS of cake and three layers of filling. We did three LAYERS of cake with two layers of filling, simply because I like that ratio best, and it was my cakery 🙂 The Easter cake in this post is a single TIER.
A multi-TIERED cake is when we have more than one tier of cake, and they typically graduate in size. This is a three-TIERED cake…see, three levels essentially. Shall we do some math?! If each tier has three layers of cake, then how many layers of cake are there?! If you said NINE, you win!!!
(You win nothing actually, but I’m appreciative you finally understand me, and that’s a win for every caker in the world)
I need to stay focused! While the layers are baking, make the cream cheese filling and buttercream!
Cream Cheese filling:
- 8oz block of softened cream cheese
- small jar of marshmallow fluff (around 7oz depending on brand)
- 1/2 tsp vanilla extract
Mix all together until completely smooth. It’s vital that the cream cheese is SOFT, or you will have chunks. Use any leftover filling for fruit dip…the BEST!
Onto the buttercream! I always used American buttercream for my cakes, not because I love it…the truth is, I don’t like icing at all…except rainbow chip 😉 Shhhhh, don’t tell anyone. But I used American buttercream because it crusted, I was able to get it super smooth, and because it held up to warmer weather, like we have in the South. Only four people know this recipe, and I would bet only Kelley (my head baker) remembers it by heart! So the fact that I’m putting it out there for everyone to see, is MAJ.
- 2 sticks of softened unsalted butter
- 1 cup of shortening
- 1/2 tablespoon clear vanilla extract
- 1/4 teaspoon almond extract
- pinch of salt
- 2 lbs powdered sugar
- 3 tablespoons milk
In the bowl of an electric mixer fitted with a paddle attachment, beat butter and shortening on high speed until completely combined. Add extracts and pinch of salt. Beat again. Gradually add powdered sugar, and milk in stages until you like the consistency. Then beat on medium/high speed until light and fluffy! The whole process should take about ten minutes (obvi, sped up below). Here’s a video to help guide you:
Back to the baked cakes! Let them cool in the pans for 20-30 minutes, and then flip them out, cut off the tops so they’re level, and wrap them in saran wrap.
bottom of cake goes on sarah wrap
use a serrated knife to cut off the hump
don’t pull on the sides of the layers when you wrap them!
The trick is to wrap them when they’re still warm, and that way when you put them in the freezer, the condensation is trapped in the cake layers. YES, I said freezer!!! Let’s dispel this rumor real quick that freezing cakes dries them out. It’s simply NOT TRUE. 1. Dry cakes are dry no matter what you do with them. The recipe sucks, or you baked it too long. Don’t blame the freezer. 2. Microbiology proves that steam helps keep moisture in things. 3. This is why food commercials say “flash frozen to lock in moisture/freshness.” 4. I promise I know what I’m talking about.
You can let them freeze for as long as you want, but I’d suggest at least 4 hours. If you’re going to keep them in there for a few days, also wrap them in aluminum foil, on top of the saran wrap.
Freezing will not only trap in the moisture, but they will be easier to fill and ice the layers! Here’s the video on how to do that:
Notice in the video I said “crumb coated” the cake. Can we agree to stop saying “dirty ice?” like Buddy the Cake Boss says?! Crumb coating is exactly what it says…coating the crumb. Nothing “dirty” about it. Kthanks. Put your crumb coated cake in the fridge for 20-30 minutes and then it’s time to ice it!!! Here’s the video on how to do that:
To make the buttercream that robin’s egg blue color, add a tiny bit of royal blue food gel, or a few drops of blue food dye will do the trick too! Less is more here! Once you’ve iced the cake, put it back in the fridge, and prep the “splatter” mixture of 1/4 cup of water and 1 tablespoon of cocoa powder. Whisk it together until there aren’t any lumps! i learned that concoction from I am Baker. Check out the video to see how to splatter!
Once you’ve finished splattering the cake, put toasted coconut (350 degrees for 10ish minutes) around the bottom edge of the cake (use a bit of icing to help it stick), and then a nest of coconut on top. Place some mini cadbury eggs in the nest, and voila!!!
The sweetest Easter cake you ever did see…
DON’T FORGET TO PIN THIS!!!
Check out the other Easter posts I did this week, HERE and HERE!
HAPPY EASTER EVERYONE!
Yesterday, I showed you how to make THESE for an Easter breakfast or brunch idea! But if you’re looking for an easy, and ADORABLE, Easter-themed cupcake treat for your table this year, look no further!!! I’m going to show you how to make a cupcake garden of sorts with chocolate-covered strawberry carrots as the decoration!
- Chocolate cake (either from a box, or scratch…whatever you have time for)
- Chocolate icing (again, from a can, or scratch…up to you)
- Oreos (filling removed and crushed)
- Wilton Orange melting chocolate
- Piping bag or Ziploc bag
- Muffin tin and cupcake liners
Let’s start with the cupcakes. Honestly, you could make any flavor you wanted to for the cupcakes, but since I’m going for a “garden of dirt,” I did chocolate cupcakes. You can use your favorite scratch recipe, or a box mix is FINE. Yes, I promise you it is. Same goes for the chocolate icing. Canned frosting is okay yall! Just because we made everything from scratch at the cakery, doesn’t mean that I don’t use boxes and cans at home when needed!
While the cupcakes are baking, you can do the strawberries! Try to find a package of smaller sized strawberries, versus the gigantic ones! Wash and completely dry them. If they are wet AT ALL, the chocolate won’t stick. To make them into carrots, you’ll need to melt the orange chocolate in a microwave-safe container (I use tupperware so I can put a lid on it and save the leftover chocolate). Start with 30 seconds, and keep going, stirring every 30 seconds until it’s melted all the way. If for some reason, it seems too thick, add a bit of vegetable oil.
I made a video to show you how I dip/decorate my strawberries the easiest way. Check it out:
When the cupcakes have cooled completely, it’s time to ice them. Once you’ve iced the cupcakes, you’re going to roll the edges of them in crushed oreos (I remove the filling from the oreos before I throw them in the ziploc bag, and crush them). IMPORTANT NOTE: Ice a cupcake. Roll a cupcake. And continue. If you ice all of the cupcakes, and then try to roll them in the oreos, the icing may be “crusted,” and the oreos won’t stick. ANOTHER IMPORTANT NOTE: Leave the middle of the icing exposed so the strawberry can “stick” to it, like the pic below:
Place your “carrots” in the “dirt” and you’re all done!
I found these gorgeous cupcake wraps at Home Goods, as well as these miniature floral cake stands. You don’t have to use either of these to make the cupcakes the cutest things ever. But I’m obsessed with cake stands, so I just HAD to get them 😉
These cupcakes would be SUPER cute if you had a square or rectangular platter, lined it with a piece of turf (bought at a home improvement store) and placed the cupcakes (sans the bunny wraps) in rows to look like a garden!
As always, tag me @mirandainclt or use the hashtag #mirandainclt if you make these!!!