Fabulous Party Cakes and Cupcakes: Matching Cakes and Cupcakes for Every Occasion
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Fabulous Party Cakes and Cupcakes, by award-winning cake decorator Carol Deacon, is a perfect beginner's introduction to the often intimidating world of cake decorating, sugarcraft and fondant. Carol provides simple step-by-step instructions that anyone can use regardless of experience level. Whether it's an elegant Chocolate Butterfly cake, a Silly Soccer cake or colorful racing cars on frosted cupcakes, Deacon has a cake or cupcake for any occasion. Birthdays, baby showers, anniversary celebrations or any opportunity for a party will be transformed by a fabulously decorated cake or cupcake. Deacon includes her secrets and tips for baking delicious, moist cakes and cupcakes and then details the process for combining frosting with imagination to create a feast for the eyes and the taste buds.
clothing-red for example-and take a 1/3-ounce (10 g) lump of that color fondant. Roll three quarters of it into a ball for the body. Squash the ball slightly and stick inside the car. Keep the leftover bit of fondant for the arms. 9 Make a 1/3-ounce (10 g) ball of flesh-colored fondant for the head and stick it on top of the body and make a mouth. (See “Hair and Expressions” below) 10 Make two small flesh-colored balls for the hands and stick one on either side of the wheel. Also, make a tiny
g) brown fondant 1 strand raw, uncooked spaghetti Black and green food color gels Equipment 10 in (25 cm) round cake board Carving knife Palette knife Rolling pin Cake smoother (optional) Small, sharp, non-serrated knife Fine and medium paintbrushes 2¼ in (5.5 cm) circle cutter or lid or template 24 in (61 cm) ribbon Scissors Clear sticky tape Football Cupcakes Cover the top of the cupcake with green buttercream. Rough it up with a fork to make it look like grass. Make
it in the “Water.” Pony Rider Cake Although she may look like a complicated model, the rider is made out of simple shapes that are easy to create. If you want to allow yourself time to put her together, make her a week or so in advance and pop the figure onto the cake when you’re ready. Ingredients 7 in (18 cm) round sponge cake 1 quantity buttercream (see page 22) Confectioners’ sugar for rolling out fondant on Water, boiled and cooled, for sticking 7 oz (200g) brown fondant
fondant into an oval for the sneaker. Press a hollow into the top of the shoe using the end of a wooden spoon or bone tool. Press two lines down the front of the sneaker with the back of your knife and a few lines across for laces. Press a line just above the base of the shoe to make the sole. Stick a small disc of black fondant inside the top of the sneaker. To Make Your Smelly Sneaker Cake 1 Level the top of the cake and turn it upside down so the widest part of the cake forms the base.
piping nozzle (tip), press a semicircle into the pointed end of the shell. Add another four lines using the back of your knife to finish. Make about 10 of these shells and stick them around the cake with dabs of water. 12 To make the rocks, partially knead about 1 ounce (30 g) of both white and gray fondant together. Break off bits and roll into “rocks” and stick around the cake between the shells. 13 Lightly moisten the cake board and, using a teaspoon, spoon a little light brown sugar “sand”