princess cupcake castle

 

Princess Cupcake CastleToday on Daytime Columbus I’ll be creating a princess cupcake castle. For all you moms who want to bake and decorate the birthday cake of your little girl’s dreams, this is for you. Here’s what you’ll need in addition to your cupcakes:

  • 3 cake plate sizes (these are 12″, 10″ and 8″)
  • Craft paper
  • Lollipop sticks
  • Sugar cones
  • Pink melting chocolate
  • Tooth picks
  • Curling ribbon
  • Cloth ribbon
  • Glue gun
  • Silicone brush

Simple steps:

  1. Cake plate embellishing:
    • For the bottom tier, using a scallop ruler cut out the design on thick craft paper (DCWV green embossed polka dots shown). Apply to the cake plate with a glue gun and then trim with a fuchsia ribbon. (NOTE: Apply the glue to the paper, not the plate. To clean up, simply pull it away.)
    • For the top tier, apply the same ribbon as the bottom tier using hot glue.
  2. Castle towers – melt pink chocolate (available in the baking section of craft stores) in a double boiler and apply to sugar ice cream cones using a silicone brush. (TIP: Place the cone on a lollipop stick so that you can ice all the way to the bottom of the cone.)
  3. Castle flag – using the same craft paper as the scallop, cut two rectangles (1 ¾” x 5/8″) and then trim a triangle out of one end. Pipe hot glue to the inside of the paper; insert a toothpick and then top with the second rectangle.
  4. Princess scepter/wand – take a lollipop stick and apply a dot of (non-toxic) glue about 1 ½” from one end. Apply an end of green curling ribbon and then roll the stick in your fingers to stripe it like a candy cane to the top of the stick. Apply another dot of glue to secure the ribbon. Curl 6″ strands of green, blue and pink curling ribbon with a pair of scissors. Starting with the green and ending with the pink, layer the curling ribbon on top of the stick.
  5. Embellishing cupcakes – ice each cupcake with pink icing and sprinkle sugar around the edges of each. For the cupcakes in the middle tier, tie them with the fuchsia ribbon. (TIP: Apply the ribbon before icing.) Insert your princess scepters in every other cupcake on the bottom and middle tier, alternating positions. (Do not insert scepters in the front facing side of your tier.)

Rather watch a video of how to pull this one off? Here you go!

You can find the cupcake tins, crown cookie cutter, princess invitations and so much more in our shoppe. Happy crafting!

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garden party cupcake tier

Garden party cupcake tierSo I guess it is obvious that I have Spring fever. I absolutely love this idea, not necessarily the cupcake design though. Here’s a much cooler sunflower cupcake, but what I wanted to show you was the display. This idea is fabulous (courtesy domestic diva Martha Stewart) for our bugs and butterflies birthday theme. You’ll need:

  • Three white cake plates, each slightly smaller than the other
  • Small clear glass (tubular is best)
  • Green crepe paper
  • Small watering can
  • Craft paper for the flower petals
  • Suckers

And here’s how you do it:

  1. First cut leaf shapes out of the green crepe paper; you’re going to need 50 to 60 so that they overlap.
  2. Next stack your cake plates and using double stick tape apply your leaves so that they overlap slightly and hang off the edge.
  3. Taking the craft paper, a thick card stock would be best, cut out a flower petal shape with five petals. Using a bone folder, crease each petal, and with a hole punch, place a hole in the center of the petal and insert your sucker. (You may need to use a small dab of glue or tape to hold the petal in place on the sucker stick. Just make sure it is non-toxic.) Finally place your sucker flowers in the small watering can.
  4. Arrange your flower cupcakes and top with your fun watering can. DONE!

Happy crafting!

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“all the buzz” cupcakes

Beehive cupcakeI know we’re only a few days off Christmas, but I’m already starting to have Spring fever… which is not good since I live in Ohio and will have at least four more months of cold. Regardless of the weather, these beautiful beehive cupcakes from brightideas.com will make any girls luncheon or birthday party all the buzz. Here’s what you’ll need:

  • 2 cups SNICKERS® Brand Miniatures
  • 1 box (18 oz.) your favorite cake mix
  • 2 cans (16 oz. each) vanilla frosting
  • Yellow food coloring
  • 1 cup orange STARBURST® Brand Jellybeans
  • 1 tube chocolate decorative frosting, with plain tip
  • ¼ cup sliced almonds
  • 2 cups M&M’S® Brand Chocolate Candies
  • Resealable plastic bag
  • 24 paper cupcake liners classic
  • 2 12-cup muffin tins
  • 3 pieces construction paper, in bright, spring colors (orange, pink, green, etc.)
  • Serving tray, optional

Detailed instructions:

  1. Set 24 SNICKERS® Brand Miniatures aside. Chop the remaining candy and set aside.
  2. Line the 2 muffin tins with the paper cupcake liners. Prepare the cake mix, fold in the chopped candy, and bake according to the package directions.
  3. Let the cupcakes cool to room temperature.
  4. In the meantime, tint the frosting with yellow food coloring to the desired shade. Dab a teaspoon of frosting on the bottom of each reserved SNICKERS® Brand Miniatures and place one on top of each cupcake.
  5. Frost the top of the cupcake, covering both the cupcake and candy. This will help support the frosting beehive.
  6. Spoon the remaining frosting into a resealable plastic bag. Using scissors, snip a small corner of the bag. Pipe the frosting in a spiral fashion, starting at the bottom of the hive and working your way up to the top.
  7. Place jellybeans randomly around the cupcake hives, and gently squeeze the chocolate frosting in a zigzag pattern on top of them.
  8. For the bee’s wings, place an almond slice on both sides of each jellybean.
  9. To serve, create flower cut-outs from the construction paper. Place the flowers on a table or serving tray, put a hive on each flower, and sprinkle with M&M’S® Brand Chocolate Candies.

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cookie decorating frenzy

Gingerbread houseWe hosted our annual cookie decorating party yesterday and I have to say it was a hit. Not only did the kids have fun with the sprinkles, but the moms got to catch up over a glass of wine. In the end I think Santa will be quite pleased with his assortment and the creativity that went into his goodies on Christmas Eve. Was wonderful seeing you girls!

And for those of you who are a little more serious when it comes to decorating for Santa, check out how to make a beautifully shaped cookie and flood it with icing.

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brrr… brilliant treats

Snowman cupcakesThese cool treats are great for the holidays and for winter birthdays. (Check out our brrr… brilliant birthday invitation.) Here’s what you’ll need:

  • 1 box yellow cake mix
  • 1 can vanilla frosting
  • 1 tube black decorating frosting
  • 1 tube orange decorating frosting
  • 1 14-oz. bag shredded coconut, optional
  • 16 pieces DOVE® Brand Milk Chocolate
  • 16 pieces chocolate malted milk balls
  • 1/2 cup M&M’S
  • Standard cupcake pan
  • Mini cupcake pan
  • 16 standard paper cupcake liners
  • 16 mini paper cupcake liners
  • Resealable plastic bag

Follow these easy steps from brightideas.com:

  1. Preheat oven to 350°F. Line 16 standard cupcake cups and 16 mini cupcake cups with the paper cupcake liners.
  2. repare the cake mix according to the package instructions. Transfer the batter into each cupcake pan and bake minis for 12-15 minutes and the standard cupcakes for 18-21 minutes.
  3. Remove cupcakes from the oven, transfer to a wire rack, and let cool completely.
  4. Put 1/4 cup of vanilla frosting in a resealable plastic bag; set aside.
  5. Frost all the cupcakes’ tops with the remaining vanilla frosting, and then sprinkle with the shredded coconut, if desired.
  6. Place a frosted mini cupcake on its side on top of each frosted standard cupcake, using the vanilla frosting to attach it.
  7. Make the hats by using the vanilla frosting to secure a DOVE® Chocolate on top of each mini cupcake. Pipe a dot of frosting on top of each chocolate and attach a malted milk ball.
  8. Add details by using vanilla frosting to attach M&M’S® Brand Chocolate Candies as buttons. Pipe the eyes with the black decorating frosting and the noses with the orange decorating frosting.

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owl cupcakes

Owl cupcakesThese owls were so much fun to make and easy enough for little helpers. Here’s what you need:

  • Brownie mix (we used puree apricots in the place of egg and filled the cups ¾ full)
  • Oreo cookies
  • M&Ms (replace with Skittles for egg and dairy free)
  • Cashews
  • Chocolate sprinkles
  • Cream cheese icing

While your brownie cupcakes are cooling, tint your cream cheese icing orange and divide your Oreo cookies (we removed the white filling, but you could leave it). Next, ice each cupcake, apply your cookies face up, sprinkle the top of the cupcake with chocolate sprinkles to resemble feathers and add the cashew as the hooked nose. Finally, using a toothpick, place a small amount of icing on the back of the M&Ms and apply as the owls eyes.

(Tip: Oreos tend to get soggy when not kept in airtight containers. Plan to ice and decorate within an hour or two of serving.)

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Bundt cake a la pumpkin

Pumpkin Bunt CakeKeeping with our theme from last week, there are lots of fun baking ideas for the fall season. This is a wonderful idea and really very easy. This cake is simply two cakes cooked in the traditional bunt cake pan. Bake according to the box directions and allow both cakes to cook completely. Once cool, turn one cake upside down on your cake plate and ice the bottom of the cake with caramel icing (almost one container for the full effect). Next, place the second cake on top. The icing will bulge out a little. If necessary scrape off any excess. Now melt (microwave for 15 to 20 seconds) the remaining icing (three to four tbsp) and pour it over the top of the cake allowing it to drip down the edges. For the finishing touches, insert a ice cream cone, upside down, in the top of your cake for the pumpkins stem and dress the outside of the cake plate with faux fall leaves. The cake is very tasty and a great centerpiece for any fall gathering. Enjoy!

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acorn cake

acorn-cake

This season isn’t all about Halloween; there are beautiful fall colors and shapes we can celebrate too. I came across this acorn cake from Bright Ideas and just had to share it. It’s actually pretty easy. The recipe makes two cakes and each serves about eight people. Here’s what you need:

  • Snickers and Twix fun size candy bars (1 bag KID’S FAVORITE MIX FUN SIZE® 48 count Variety Bag)
  • 1 can (16 oz.) chocolate frosting
  • 2 (18.5 oz.) boxes Devil’s Food Cake mix
  • 1 (16 oz.) can vanilla or cream cheese frosting
  • brown food coloring (or green and red to make brown)
  • 1 1/2 quart oven safe glass bowl
  • 1 (9″x13″) cake pan
  • wax paper

steps:

  1. Prepare both cake mixes according to the box directions and divide the batter between a buttered oven safe glass bowl and a buttered and waxed paper lined oblong cake pan.
  2. Bake both cakes in a preheated 350-degree oven for approximately 40 to 50 minutes or until an inserted toothpick comes out clean. Cool cakes in their pans for 10 minutes, then remove them and place them on a cooling rack to cool completely before decorating.
  3. Cut both cakes in half using a serrated knife and using the photo as guide, cut the flat cake into the bottom portion of the acorn. Use the half moon shaped cake as acorn top. Push the half moon shape cake against the straight edge of flat cake to form the acorn.
  4. Tint the frosting beige with several drops of brown food coloring and apply a thin crumb coat to the bottom of the acorn. Let it dry for a 5-10 minutes and then apply a generous coat with a cake spatula (or butter knife) pulling the icing to you in straight lines.
  5. Cover the acorn tops with chocolate frosting, arrange Snickers Bars around the acorn using a Twix Bar for the stem and place M&Ms as seen in the photo.

Enjoy fall!

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