The document provides instructions for 30 different cupcake designs for a birthday celebration. Each design is given a name and difficulty level and includes a list of necessary ingredients and step-by-step instructions to create intricate designs like robots, princesses, snowmen, and more using items like icing, candy, cookies, and other edible decorations. The designs showcase the publication's 30th birthday celebration and encourage readers to make their own cute cupcakes.
The document is a party pack from Macmillan Publishers celebrating 150 years of Alice's Adventures in Wonderland. It includes materials to host an English tea party such as recipes, games, decorations, and instructions. Teachers are encouraged to share photos of their party on Facebook for a chance to win prizes. The pack aims to help teachers combine celebrating their achievements with having a party for their colleagues or students.
Buttercream icing is recommended for cake decorating due to its taste and workability. Paste food coloring works best when added gradually to icing and mixed thoroughly. Cakes should be leveled and smoothed with icing before decorating. Decorating bags make it easy to apply icing and create decorations using different tips. Buttercream icing is a popular recipe that is light and fluffy when the shortening and sugar are creamed together and liquid is gradually incorporated.
Dokumen tersebut memberikan instruksi lengkap untuk merakit CPU dengan menjelaskan alat dan bahan yang dibutuhkan serta tahapan pemasangan motherboard, processor, heatsink, harddisk, memory, floppy disk drive, CD/DVD drive, kartu grafis, sound card, power supply, casing, keyboard, mouse, dan monitor.
El documento resume la historia del descubrimiento del ARN desde 1868 hasta la actualidad. Se destaca que el ARN fue descubierto junto con el ADN y que cumple funciones diferentes como transportar información genética y catalizar reacciones. Existen tres tipos principales de ARN: ARNm, ARNt y ARNr, cada uno con un papel específico en la síntesis de proteínas. El ARN ha sido objeto de estudios que han llevado a importantes descubrimientos sobre su estructura, función y papel en la expresión genética.
O documento discute equações de 1o grau e a relação com a balança. Explica que uma equação é uma igualdade entre duas expressões com pelo menos uma variável. Uma raiz de uma equação é o valor que a torna verdadeira. A balança é usada como analogia para entender equações, onde os termos com variáveis em um prato equivalem aos termos independentes no outro prato para que a balança esteja em equilíbrio.
Summary of current radiometric calibration coefficients for Landsat MSS, TM, ETM+,
and EO-1 ALI sensors
Gyanesh Chander a,⁎, Brian L. Markham b, Dennis L. Helder c
a SGT, Inc. 1 contractor to the U.S. Geological Survey (USGS) Earth Resources Observation and Science (EROS) Center, Sioux Falls, SD 57198-0001, USA
b National Aeronautics and Space Administration (NASA) Goddard Space Flight Center (GSFC), Greenbelt, MD 20771, USA
c South Dakota State University (SDSU), Brookings, SD 57007, USA
The document is a party pack from Macmillan Publishers celebrating 150 years of Alice's Adventures in Wonderland. It includes materials to host an English tea party such as recipes, games, decorations, and instructions. Teachers are encouraged to share photos of their party on Facebook for a chance to win prizes. The pack aims to help teachers combine celebrating their achievements with having a party for their colleagues or students.
Buttercream icing is recommended for cake decorating due to its taste and workability. Paste food coloring works best when added gradually to icing and mixed thoroughly. Cakes should be leveled and smoothed with icing before decorating. Decorating bags make it easy to apply icing and create decorations using different tips. Buttercream icing is a popular recipe that is light and fluffy when the shortening and sugar are creamed together and liquid is gradually incorporated.
Dokumen tersebut memberikan instruksi lengkap untuk merakit CPU dengan menjelaskan alat dan bahan yang dibutuhkan serta tahapan pemasangan motherboard, processor, heatsink, harddisk, memory, floppy disk drive, CD/DVD drive, kartu grafis, sound card, power supply, casing, keyboard, mouse, dan monitor.
El documento resume la historia del descubrimiento del ARN desde 1868 hasta la actualidad. Se destaca que el ARN fue descubierto junto con el ADN y que cumple funciones diferentes como transportar información genética y catalizar reacciones. Existen tres tipos principales de ARN: ARNm, ARNt y ARNr, cada uno con un papel específico en la síntesis de proteínas. El ARN ha sido objeto de estudios que han llevado a importantes descubrimientos sobre su estructura, función y papel en la expresión genética.
O documento discute equações de 1o grau e a relação com a balança. Explica que uma equação é uma igualdade entre duas expressões com pelo menos uma variável. Uma raiz de uma equação é o valor que a torna verdadeira. A balança é usada como analogia para entender equações, onde os termos com variáveis em um prato equivalem aos termos independentes no outro prato para que a balança esteja em equilíbrio.
Summary of current radiometric calibration coefficients for Landsat MSS, TM, ETM+,
and EO-1 ALI sensors
Gyanesh Chander a,⁎, Brian L. Markham b, Dennis L. Helder c
a SGT, Inc. 1 contractor to the U.S. Geological Survey (USGS) Earth Resources Observation and Science (EROS) Center, Sioux Falls, SD 57198-0001, USA
b National Aeronautics and Space Administration (NASA) Goddard Space Flight Center (GSFC), Greenbelt, MD 20771, USA
c South Dakota State University (SDSU), Brookings, SD 57007, USA
This document contains recipes for Halloween-themed foods, including dead man's finger sandwiches made with bread, cream cheese, almonds and jam to look like severed fingers; freaky hot dog fingers made by wrapping hot dogs in crescent roll dough; and fizzy jack-o-lantern milkshakes made with orange sherbet, milk, sparkling water and Halloween sprinkles and served in a glass with a jack-o-lantern face cutout.
The document promotes various baked goods from a company called Best Brands Corp, including strudels, muffins, croissants, cupcakes and cookies that are loaded with fillings and made with ingredients like apples, carrots, oats, cranberries and whole grains. It provides contact information for Mike Tabacsko and describes decorating ideas for cupcakes involving piping different icing colors and toppings.
This recipe provides instructions for making a dragon-shaped cake for a medieval birthday party. The cake is formed by cutting and assembling pieces of two round cakes to resemble a dragon's body and tail. Graham crackers are inserted into the frosting along the back to create a ridged spine and gumdrops and other candies are used to add eyes, claws, nostrils and other details. Fruit Roll-Ups are trimmed and attached to skewers to create wings that can be inserted just before serving to prevent sagging.
This recipe provides instructions for making an Easter bunny cake that can serve 12-14 people, involving cutting and shaping two baked cake layers into a bunny shape and decorating it with frosting, coconut, jelly beans, marshmallows, and licorice to resemble a bunny face and features. The detailed 10 step procedure guides the baker on frosting, shaping, and decorating the cake bunny, noting that it takes approximately one hour to complete.
Cool the cake thoroughly before decorating. Remove crumbs and level the cake by placing the bottom layer on top. Insert strips of paper under the cake to prevent mess and remove before decorating. Spread icing smoothly over the cake layers and fill between layers to add height and flavor. Ice the cake on a platter before decorating to prevent accidents. Common decorations include icing, glazes, jellies, chocolates, sprinkles, fruits, nuts, and colored sugars.
This document provides recipes and instructions for decorating cupcakes to look like smiley faces, snowflakes, wild lions, and sailboats. For the smiley face cupcakes, yellow icing is used for the base and brown icing is used to pipe eyes, mouth, and eyebrows. For the snowflake cupcakes, half are iced red and half green with white icing piped in a snowflake pattern. The lion cupcakes use marzipan for the face and various icing colors to pipe hair, eyes, mouth and nose. The sailboat cupcakes are iced white with red, blue, yellow and brown icing used to pipe sailboats, water
This document provides instructions for making a Steamy Romance Wedding Cake over 24 steps. It requires various cake and board sizes, as well as modeling pastes, sugarpaste, ribbon, and other decorating materials. Steps include covering cakes with marzipan and fondant, making wooden panels and gears to attach, piping details, and painting accents like butterflies and a clock with metallic powders. The finished cake features striped fabric, laces, and woodwork around a domed top tier.
This summary provides instructions for making a crocodile cake that is simple and fun. The cake is made from a 10-inch ring or bundt cake cut into pieces and arranged to resemble a crocodile. It is frosted green and decorated with malted milk balls for eyes and nostrils, gummy spearmint leaves for scales, and pretzels for teeth. Explorers and kids alike will enjoy this creative dessert.
Alessio Workshop: Sweet Treats Recipes and Booklist - Handout 4ALATechSource
This document provides a list of romance novels, cookbooks, and recipes that pair well with romance themes. Some of the notable sections include classics by Jane Austen and the Brontë sisters, Debbie Macomber's and Susan Mallery's romance novel cookbooks, ideas for cupcakes and other desserts like pink checkerboard cake and homemade Twinkies, as well as recipes for petit fours and royal icing decorating techniques for cookies. The document aims to bring together romance genres with food and baking ideas for a sweet reading and cooking experience.
This document provides instructions for decorating cupcakes. It outlines the necessary materials, which include plain cupcakes, frosting, paper plates, napkins, and various toppings. The steps are then described, beginning with frosting the cupcakes and adding toppings. Creative designs can be made using different frostings and toppings. The document emphasizes cleaning up and concludes by enjoying the decorated cupcakes.
Frosting is not just for taste, but also as a way of
expressing your inner creativity.
Each decoration should be unique and signify the
importance of the particular event. Professional
bakers use frosting to not only to enhance their
creation but also to represent it.
Decorating a cake requires multiple steps. In fact,
depending on the level of skill of the baker, it can be
an incredibly lengthy process.
If a cake is not leveled properly, the overall
appearance of the cake will never be as attractive or
garner as much attention as it deserves. This guide offers information on various techniques, as
well as different methods that can be used to achieve
the same results for those wish to experiment with
various techniques.
In addition this guide is separated into two main
sections, one focused on beginners and one for more
advanced users. Since it is a resource book, the techniques are in no
particular order. Therefore whenever you need
information or want to look up a specific technique,
simply scroll through the book until you find the topic
you are looking for.
If you have any questions please do not hesitate to
contact me, I am only an email away.
To your frosting success!
The document provides instructions for making cake pops in 8 steps: 1) Gather ingredients including cake mix, frosting, candy melts, and lollipop sticks. 2) Bake and cool the cake. 3) Crumble the cake into fine crumbs. 4) Add small amounts of frosting to the crumbs and mix until clay-like. 5) Roll into 1.25" balls and chill. 6) Melt candy melts for coating. 7) Insert sticks into balls and dip in melted candy. 8) Decorate with sprinkles while coating is wet or let harden on a stand.
The document provides instructions for several recipes that use dry ice to create unique cooking effects. It includes recipes for a fruit volcano dessert where dry ice creates "eruptions" in cut kiwi cylinders, chocolate ice cream made with a blender and dry ice, a summer milkshake made with blended fruit and dry ice, steam coming out of a cake "train" set with dry ice and water, and "penguins" made of olives, carrots and cheese standing on bread "islands" surrounded by mist created with dry ice and water. Safety warnings are provided to handle dry ice safely. The activities were developed to promote scientific culture and innovation in Spain.
This document provides an introduction and overview of 500 Cupcakes. It discusses the basic components of cupcakes including batter, frosting, decorating, and equipment needed. It also summarizes different types of cupcakes from around the world and the basic ingredients commonly used in cupcake recipes such as eggs, butter, flour, sugar and other flavorings. The document serves as a guide to the variety of cupcakes covered in the book.
1. The document discusses drop cookies, which are cookies formed by dropping spoonfuls of dough onto a baking sheet. Common examples are chocolate chip cookies, peanut butter cookies, and oatmeal cookies.
2. Drop cookies are less work than rolled cookies since there is no need for cookie cutters, rolling pins, or shaping the dough.
3. The document provides a recipe for chocolate chip cookies and instructions for making drop cookies, including baking them at 325°F for 15-18 minutes.
This document provides instructions for making a creamed layer cake in 15 steps. It begins by choosing a recipe and baking pans, then preparing ingredients like bringing them to room temperature. The instructions describe mixing dry and wet ingredients separately before combining batter and baking. It emphasizes allowing the cake to fully cool before frosting. The final steps cover assembling layers, applying a crumb coat then finishing coat of frosting.
This document provides instructions for making an ice cream cake. It is a 3-layer cake with ice cream sandwiched between layers of cake. The bottom layer is a crust of crushed cookies and fudge. Vanilla ice cream is spread over this and frozen. Then a middle layer of chocolate ice cream is added and frozen overnight. Finally, the cake is frosted with whipped cream before decorating with sprinkles, cherries and serving.
This document provides instructions for tempering chocolate using the table method and for making hand-dipped pralines. It outlines 15 steps for tempering chocolate, including sanitizing the table, describing the chocolate, pouring and spreading it, scraping it towards the center, and checking the temperature and viscosity. It then outlines 13 steps for making pralines, including setting up a frame, spreading the filling, pre-coating it with chocolate, cutting it, dipping pieces in chocolate, and decorating the finished pralines. Tips are provided for properly pouring the chocolate and scraping it during tempering.
FamilyFun & VolunteerSpot are sharing TONS of great craft, snack and story ideas for your Thanksgiving class party! PLUS bonus gratitude activity ideas and free class party sign-up sheets!
This document contains recipes for Halloween-themed foods, including dead man's finger sandwiches made with bread, cream cheese, almonds and jam to look like severed fingers; freaky hot dog fingers made by wrapping hot dogs in crescent roll dough; and fizzy jack-o-lantern milkshakes made with orange sherbet, milk, sparkling water and Halloween sprinkles and served in a glass with a jack-o-lantern face cutout.
The document promotes various baked goods from a company called Best Brands Corp, including strudels, muffins, croissants, cupcakes and cookies that are loaded with fillings and made with ingredients like apples, carrots, oats, cranberries and whole grains. It provides contact information for Mike Tabacsko and describes decorating ideas for cupcakes involving piping different icing colors and toppings.
This recipe provides instructions for making a dragon-shaped cake for a medieval birthday party. The cake is formed by cutting and assembling pieces of two round cakes to resemble a dragon's body and tail. Graham crackers are inserted into the frosting along the back to create a ridged spine and gumdrops and other candies are used to add eyes, claws, nostrils and other details. Fruit Roll-Ups are trimmed and attached to skewers to create wings that can be inserted just before serving to prevent sagging.
This recipe provides instructions for making an Easter bunny cake that can serve 12-14 people, involving cutting and shaping two baked cake layers into a bunny shape and decorating it with frosting, coconut, jelly beans, marshmallows, and licorice to resemble a bunny face and features. The detailed 10 step procedure guides the baker on frosting, shaping, and decorating the cake bunny, noting that it takes approximately one hour to complete.
Cool the cake thoroughly before decorating. Remove crumbs and level the cake by placing the bottom layer on top. Insert strips of paper under the cake to prevent mess and remove before decorating. Spread icing smoothly over the cake layers and fill between layers to add height and flavor. Ice the cake on a platter before decorating to prevent accidents. Common decorations include icing, glazes, jellies, chocolates, sprinkles, fruits, nuts, and colored sugars.
This document provides recipes and instructions for decorating cupcakes to look like smiley faces, snowflakes, wild lions, and sailboats. For the smiley face cupcakes, yellow icing is used for the base and brown icing is used to pipe eyes, mouth, and eyebrows. For the snowflake cupcakes, half are iced red and half green with white icing piped in a snowflake pattern. The lion cupcakes use marzipan for the face and various icing colors to pipe hair, eyes, mouth and nose. The sailboat cupcakes are iced white with red, blue, yellow and brown icing used to pipe sailboats, water
This document provides instructions for making a Steamy Romance Wedding Cake over 24 steps. It requires various cake and board sizes, as well as modeling pastes, sugarpaste, ribbon, and other decorating materials. Steps include covering cakes with marzipan and fondant, making wooden panels and gears to attach, piping details, and painting accents like butterflies and a clock with metallic powders. The finished cake features striped fabric, laces, and woodwork around a domed top tier.
This summary provides instructions for making a crocodile cake that is simple and fun. The cake is made from a 10-inch ring or bundt cake cut into pieces and arranged to resemble a crocodile. It is frosted green and decorated with malted milk balls for eyes and nostrils, gummy spearmint leaves for scales, and pretzels for teeth. Explorers and kids alike will enjoy this creative dessert.
Alessio Workshop: Sweet Treats Recipes and Booklist - Handout 4ALATechSource
This document provides a list of romance novels, cookbooks, and recipes that pair well with romance themes. Some of the notable sections include classics by Jane Austen and the Brontë sisters, Debbie Macomber's and Susan Mallery's romance novel cookbooks, ideas for cupcakes and other desserts like pink checkerboard cake and homemade Twinkies, as well as recipes for petit fours and royal icing decorating techniques for cookies. The document aims to bring together romance genres with food and baking ideas for a sweet reading and cooking experience.
This document provides instructions for decorating cupcakes. It outlines the necessary materials, which include plain cupcakes, frosting, paper plates, napkins, and various toppings. The steps are then described, beginning with frosting the cupcakes and adding toppings. Creative designs can be made using different frostings and toppings. The document emphasizes cleaning up and concludes by enjoying the decorated cupcakes.
Frosting is not just for taste, but also as a way of
expressing your inner creativity.
Each decoration should be unique and signify the
importance of the particular event. Professional
bakers use frosting to not only to enhance their
creation but also to represent it.
Decorating a cake requires multiple steps. In fact,
depending on the level of skill of the baker, it can be
an incredibly lengthy process.
If a cake is not leveled properly, the overall
appearance of the cake will never be as attractive or
garner as much attention as it deserves. This guide offers information on various techniques, as
well as different methods that can be used to achieve
the same results for those wish to experiment with
various techniques.
In addition this guide is separated into two main
sections, one focused on beginners and one for more
advanced users. Since it is a resource book, the techniques are in no
particular order. Therefore whenever you need
information or want to look up a specific technique,
simply scroll through the book until you find the topic
you are looking for.
If you have any questions please do not hesitate to
contact me, I am only an email away.
To your frosting success!
The document provides instructions for making cake pops in 8 steps: 1) Gather ingredients including cake mix, frosting, candy melts, and lollipop sticks. 2) Bake and cool the cake. 3) Crumble the cake into fine crumbs. 4) Add small amounts of frosting to the crumbs and mix until clay-like. 5) Roll into 1.25" balls and chill. 6) Melt candy melts for coating. 7) Insert sticks into balls and dip in melted candy. 8) Decorate with sprinkles while coating is wet or let harden on a stand.
The document provides instructions for several recipes that use dry ice to create unique cooking effects. It includes recipes for a fruit volcano dessert where dry ice creates "eruptions" in cut kiwi cylinders, chocolate ice cream made with a blender and dry ice, a summer milkshake made with blended fruit and dry ice, steam coming out of a cake "train" set with dry ice and water, and "penguins" made of olives, carrots and cheese standing on bread "islands" surrounded by mist created with dry ice and water. Safety warnings are provided to handle dry ice safely. The activities were developed to promote scientific culture and innovation in Spain.
This document provides an introduction and overview of 500 Cupcakes. It discusses the basic components of cupcakes including batter, frosting, decorating, and equipment needed. It also summarizes different types of cupcakes from around the world and the basic ingredients commonly used in cupcake recipes such as eggs, butter, flour, sugar and other flavorings. The document serves as a guide to the variety of cupcakes covered in the book.
1. The document discusses drop cookies, which are cookies formed by dropping spoonfuls of dough onto a baking sheet. Common examples are chocolate chip cookies, peanut butter cookies, and oatmeal cookies.
2. Drop cookies are less work than rolled cookies since there is no need for cookie cutters, rolling pins, or shaping the dough.
3. The document provides a recipe for chocolate chip cookies and instructions for making drop cookies, including baking them at 325°F for 15-18 minutes.
This document provides instructions for making a creamed layer cake in 15 steps. It begins by choosing a recipe and baking pans, then preparing ingredients like bringing them to room temperature. The instructions describe mixing dry and wet ingredients separately before combining batter and baking. It emphasizes allowing the cake to fully cool before frosting. The final steps cover assembling layers, applying a crumb coat then finishing coat of frosting.
This document provides instructions for making an ice cream cake. It is a 3-layer cake with ice cream sandwiched between layers of cake. The bottom layer is a crust of crushed cookies and fudge. Vanilla ice cream is spread over this and frozen. Then a middle layer of chocolate ice cream is added and frozen overnight. Finally, the cake is frosted with whipped cream before decorating with sprinkles, cherries and serving.
This document provides instructions for tempering chocolate using the table method and for making hand-dipped pralines. It outlines 15 steps for tempering chocolate, including sanitizing the table, describing the chocolate, pouring and spreading it, scraping it towards the center, and checking the temperature and viscosity. It then outlines 13 steps for making pralines, including setting up a frame, spreading the filling, pre-coating it with chocolate, cutting it, dipping pieces in chocolate, and decorating the finished pralines. Tips are provided for properly pouring the chocolate and scraping it during tempering.
FamilyFun & VolunteerSpot are sharing TONS of great craft, snack and story ideas for your Thanksgiving class party! PLUS bonus gratitude activity ideas and free class party sign-up sheets!
2. NO. 07
CLEAR SAILING
DIFFICULTY: INTERMEDIATE
Using a large star tip, pipe a blue icing swirl on
cupcake, then sprinkle with blue-coloured sugar.
Use a toothpick to poke a hole in the thin edge of
a lemon wedge candy, and insert a 2-in.-thin biscuit
stick. Roll a piece of white taffy candy flat between
parchment paper, and cut into a triangle sail.
Using food colouring pens, draw lines on sail and
use a dab of icing to affix to biscuit stick.
Place boat on cupcake.
NO. 08
BROWN BEAR
DIFFICULTY: INTERMEDIATE
Fit a piping bag with a small star tip and fill with
chocolate icing. Working from the outside in, pipe
little stars all over top of cupcake. Stick two brown
M&Ms on top edge of cupcake for ears. Use a dab
of icing to attach a pink heart sprinkle to the top of
a white-chocolate button candy. Using a black food
colouring pen, draw a mouth under the heart. Place
white button candy on cupcake. Cut a black licorice
pellet in half. Place above white button for eyes.
NO. 06
HOCKEY NIGHT
DIFFICULTY: INTERMEDIATE
Warm up a Tootsie Roll for 5 to 7 seconds in the
microwave and roll into a thin log. Bend the end
of roll to make a hockey stick shape. Flatten stick
slightly. Roll a piece of white taffy candy flat
between two pieces of parchment. Cut into thin
strips. Wrap strips around top and bottom of hockey
stick handle. Cover cupcake with white glaze
icing. Place hockey stick and black licorice
gummy “puck” on top of cupcake.
NO. 05
OVER THE RAINBOW
DIFFICULTY: INTERMEDIATE
Cover cupcake with blue glaze icing. Cut a piece
of rainbow ribbon candy. Curve candy into an arch
and place on cupcake. Using a small round tip,
pipe white icing clouds around rainbow.
Dip a finger into water and gently press
down peaks of cloud icing.
NO. 04
POLKA TIME
DIFFICULTY: EASY
Cover cupcake with white glaze icing.
Press an assortment of coloured M&Ms
lightly into glaze.
NO. 10
DIP DYE
DIFFICULTY: ADVANCED
Divide white cake batter into two portions. Colour
one portion with red gel food colouring. Scoop red
batter into cupcake liners, then carefully top with
white batter. Bake as per recipe directions. Using
a large round tip, pipe a white icing swirl on top of
cupcake. Dip icing peak halfway into red glaze icing,
letting excess drip off. Set on a rack until glaze firms.
NO. 09
ICE CREAM SUNDAE
DIFFICULTY: INTERMEDIATE
Fill a small piping bag with white icing. Fill another
piping bag with pink icing. Cut off tips from piping
bags and place both piping bags, side by side,
into a larger piping bag fitted with a large star tip.
Pipe a swirl on top of cupcake. Add coloured
sprinkles and top with a maraschino cherry.
WE’VEWHIPPEDUPAMONTH’SWORTHOF
DECORATINGIDEASFOROUR30THBIRTHDAY,BECAUSE
WETHINKEVERYDAYCALLSFORADORABLEDESSERTS!
CupcakedesignandstylingbyIRENENGOPhotographybyERIKPUTZChalkdrawingsbyERINMCPHEE
NO. 01
MONSTER MASH
DIFFICULTY: EASY
Cover cupcake with red glaze icing, then dip into
red-coloured sugar to coat. Cut two short pieces of
black licorice lace, then attach pea–sized balls of red
taffy candy to one end of each. Stick the other ends
into top of cupcake. Attach a brown mini M&M
onto a white Necco wafer with a dab of icing.
Place in centre of cupcake. Use a small piece
of black licorice lace for the mouth.
NO. 03
PRETTY PRINCESS
DIFFICULTY: ADVANCED
Roll flat one or two pieces of pink taffy candy
between two pieces of parchment. Cut into a 1x4-in.
rectangle. Cut a zigzag along one edge with scissors.
Wrap around to form a crown. Use a dab of icing
to attach heart–shaped sprinkles. Using a large
star tip, pipe a pink icing swirl on cupcake.
Top with crown, then sprinkle with pink
sugar pearls and silver dragées.
30AWESOMECUPCAKES
NO. 02
GARDEN PARTY
DIFFICULTY: EASY
Ice cupcake with chocolate icing, then sprinkle
with chocolate-cookie crumbs. Insert a sprig
of fresh mint into centre of cupcake.
63
3. NO. 17
CIRCUS CIRCUS
DIFFICULTY: ADVANCED
Cover cupcake with white glaze icing. Place a red
M&M in centre of cupcake. Cut a piece of red fruit
leather into a smiling mouth shape. Place under
nose. Stick a piece of black licorice lace on mouth.
Arrange small pieces licorice lace into X-shaped
eyes. Cut a mini ice cream cone in half
lengthwise and place at top edge of cupcake.
Press cotton candy “hair” into icing on either
side of cone and on tip of hat.
NO. 18
GO FISH
DIFFICULTY: ADVANCED
Brush one side of a goldfish cracker with corn syrup,
and coat with orange-coloured sugar. Pipe two thin
lines of white glaze icing on goldfish and add a black
gel icing dot for the eye. Pipe a thin border of
chocolate icing around edge of cupcake. Dip edges
into chocolate-cookie crumbs. Fill centre with blue
sparkle gel icing. Stick green sprinkles around
blue “pond.” Press the tail of goldfish into pond.
NO. 22
RAINBOW LOOM
DIFFICULTY: ADVANCED
Ice cupcakes with white icing. Follow the tutorial
to create a flower with a toothpick mini-loom and red
and yellow licorice laces. Remove flower from
loom and place on top of cupcake.
NO. 19
COOL CAT
DIFFICULTY: INTERMEDIATE
Cover cupcake with orange glaze icing. Cut an
orange Warhead candy in half, and then diagonally to
make triangles. Place at top edge of cupcake for ears.
Draw eyes on two yellow mini M&Ms with a black
food colouring pen. Arrange on top half of cupcake.
Pipe two white icing rounds on centre of
cupcake. Poke three licorice string whiskers into
each side and add a heart-shaped spinkle for a nose.
NO. 20
RAD ROBOT
DIFFICULTY: ADVANCED
Cover cupcake with white glaze icing. Roll blue
fondant to ½-in. thick and cut into two small cubes.
Using little dabs of icing, decorate the head with a
licorice pellet antenna, confetti eyes, candy button
ears and a licorice lace mouth. Decorate the body
with licorice pellet arms and legs, mini M&M feet,
silver dragées and Warhead body parts. Attach
head to body using a piece of taffy candy.
NO. 21
TIE-DYE
DIFFICULTY: EASY
Fit a piping bag with a large star tip. Rest empty piping
bag, tip down, in a tall glass. Fold the top edges of
the bag halfway down around outside of glass. Paint
thick lines of red, orange, yellow, green, blue and
purple gel food colouring from the tip to the top of
the bag. Fill with white icing. Pipe a swirl on cupcake.
NO. 12
LADYBUG PICNIC
DIFFICULTY: EASY
Fit a piping bag with a small grass tip and fill with
green icing. Pipe grass all over top of cupcake. Using
a black food colouring pen, draw a line down the
middle of a red M&M. Colour one end with pen for
ladybug’s head. Draw symmetrical dots on either
side of lines. Place ladybugs on cupcake.
NO. 14
MOVIE NIGHT
DIFFICULTY: EASY
Ice cupcake with white icing. Wrap a red-and-white
striped cupcake liner around cupcake.
Top with caramel popcorn.
NO. 16
MINECRAFTTM
DIFFICULTY: ADVANCED
Cut a crispy rice treat into a square. Roll out white
fondant to ⅛-in. thick and cut into a square just
larger than the rice treat. Cut a rampart pattern
from each edge. Drape fondant over treat. Cut small
squares from red fruit leather and lightly press onto
top of fondant. Ice cupcake with green icing
and top with crispy rice treat.
NO. 15
THE NINJA
DIFFICULTY: EASY
Ice cupakes with white icing. Roll out a piece of
cream-coloured taffy candy between parchment and
place on cupcake. Roll out black fondant to ⅛-in.
thick. Cut a 1x3-in. piece for the hood and place on
top of cupcake. Cut a 3x3-in. piece for the mask.
Leaving space for the eyes, drape mask fondant over
bottom half of cupcake, creating folds of fondant.
Trim off excess from cupcake edges. Draw eyes
using a black food colouring pen.
NO. 11
FLOWER POWER
DIFFICULTY: EASY
Cut mini marshmallows in half on the diagonal.
Dip the cut side of each marshmallow into purple-
coloured sugar. Ice cupcakes with white icing. Press
three purple licorice pellets into centre of cupcake.
Working from the inside out, carefully place
marshmallow petals around licorice,
with pointed edges facing out.
TABLET EXTRA
Find out how to make
this licorice-lace flower.
NO. 13
MAKING TRACKS
DIFFICULTY: ADVANCED
Cover cupcake with white glaze icing. Lay black
licorice lace “tracks.” Fit a piping bag with a small
grass tip, fill with green icing and pipe grass on
outside of tracks. Cut a vanilla wafer cookie to be
2-in. long. Place a chocolate wafer roll on top, using
a dab of icing to secure. Cut another wafer cookie
into a 1-in. square and stack on top of wafer roll. Stick
a yellow mini M&M to the front of wafer roll. Place
train on tracks and add round black licorice gummies
for wheels. Cut a chocolate-covered biscuit stick
to be ¾-in. long, top with a small licorice
gummy and attach to top of wafer roll.
64
4. NO. 29
SNOW CONE
DIFFICULTY: EASY
Mound cupcake with white icing, then smooth
into a rounded shape with a palette knife. Dip gently
into orange-coloured sugar to coat. Cut a striped
straw to 3-in. length and stick into icing.
NO. 30
ELE-FUN
DIFFICULTY: INTERMEDIATE
Roll out licorice chew or grey fondant to ⅛-in. thick.
Using an elephant cookie cutter, cut out shape.
Cut ear with a teardrop-shaped cookie cutter.
Attach ear to elephant with a dab of icing. Pipe
a black gel eye. Fit a piping bag with a small
grass tip and fill with green icing. Pipe grass all
over top of cupcake. Top with elephant.
NO. 28
STAR WARSTM
DIFFICULTY: INTERMEDIATE
Cover cupcake with chocolate icing, then dip into
black-coloured sugar to coat. Roll out licorice chew
or grey fondant to ⅛-in. thick. Cut into a 1-in. square
and wrap around one end of a thin biscuit stick.
Wrap the “lightsaber” end of stick with fruit leather.
Trim edges and place on top of cupcake.
NO. 24
BEACH PARTY
DIFFICULTY: ADVANCED
Ice cupcake with white icing, then dip into brown
sugar or graham-cracker crumbs to coat. Mould
pieces of crispy rice treats into one square and four
turrets. Coat with brown sugar or graham crumbs.
Wrap a piece of crispy rice treat around the middle
of a pretzel stick. Poke pretzel into square, then into
centre of cupcake. Press turrets into icing on each
corner. Cut red fruit leather into a flag. Use
a dab of icing to attach to top of pretzel stick.
Sprinkle chopped chocolate rocks around edges.
NO. 25
OUR HERO
DIFFICULTY: ADVANCED
Pipe a blue icing swirl on cupcake with a large star tip.
Roll out red and yellow fondant to ⅛-in. thick. Cut out
one 2½-in. red circle and one 2-in. yellow circle. Using
a small round cutter, cut a wave pattern from edges of
circles. Use a dab of icing to affix yellow fondant on top
of red fondant. Using a red food colouring pen, draw
dots all over yellow fondant. Cut the letters P, O and
W from red fondant and colour edges with black food
colouring pen. Place letters on yellow fondant,
using icing to secure, then place disc on top of cupcake.
PRINCESS -
RUBBER
DUCKS
BATH
BRUSH
SHOWER
CAP
+
WHITE
BALLOONS
++
NO. 26
TINY DINO
DIFFICULTY: ADVANCED
Roll out orange taffy candy or fondant into a
2-in.-long rope. Pinch one end into a tail. Round the
other end into a head. Roll out yellow taffy candy or
fondant to ¼-in. thick. Cut a thin strip, then cut a
wave or spiky pattern along edge of strip. Press gently
to affix to top of dinosaur body. Ice cupcakes with
chocolate icing, then sprinkle with chocolate-cookie
crumbs. Top with dinosaur and chocolate rocks.
NO. 27
BUILDING BLOCKS
DIFFICULTY: EASY
Cover cupcake with white glaze icing.
Stack blocks of Warhead candy into a pyramid
using dabs of icing to secure in place.
NO. 23
LEGOTM
DIFFICULTY: INTERMEDIATE
Cover cupcake with green glaze icing. Stick nine
green mini M&Ms on cupcake, forming a square.
Warm yellow taffy for 5 to 7 seconds in the micro-
wave. Roll taffy into a ball, then flatten ends to
create a cylinder. Attach two pea-sized pieces of
flattened yellow taffy on top and bottom of cylinder.
Using a black food colouring pen, draw eyes and
mouth on head. Place in centre of cupcake.
GLOSSARY
Find these supplies at a bulk food or grocery store.
For classic cupcake and
icing recipes, go to
todaysparent.com/
cupcakerecipes
.COM
GLOSSARYPHOTOS:TONYLANZANDERIKPUTZ
66
CITRUS WEDGE
CANDY
CHOCOLATE
ROCKS
CHOCOLATE
TOOTSIE ROLLS
COLOURED
LICORICE
LACES
COLOURED
TOOTSIEROLLS
LARGE LICORICE
GUMMIES
LICORICE
CHEWS
LICORICE
PELLETS
M&MS
MINI M&MS NECCO
WAFERS
RAINBOW
RIBBON CANDY
RED FRUIT
LEATHER
SMALL LICORICE
GUMMIES
STRIPED FRUIT
LEATHER
WARHEADS WHITE-
CHOCOLATE
BUTTONS
BLACK-
COLOURED
SUGAR
BLUE-
COLOURED
SUGAR
CANDY
BUTTONS
CHOCOLATE-
COOKIE
CRUMBS
HEART
SPRINKLES
LARGE
CONFETTI
SPRINKLES
ORANGE-
COLOURED
SUGAR
PINK SUGAR
PEARLS
PURPLE-
COLOURED
SUGAR
RED-
COLOURED
SUGAR
SILVER
DRAGÉES
CARAMEL
POPCORN
CHOCOLATE
BISCUIT STICK
PRETZEL
STICKS
VANILLA WAFER
COOKIE
GRAHAM
CRUMBS
MINI ICE
CREAM CONE
PLAIN
BISCUIT STICKS
SMALL
CONFETTI
SPRINKLES
GOLDFISH
CRACKERS
CHOCOLATE
WAFER ROLL
CRISPY RICE
TREAT
RED & WHITE
TAFFY
BLACK & WHITE
FONDANT
BLACK GEL
ICING
BLUE
SPARKLE GEL
COLOURED
FONDANT
COTTON
CANDY
CUPCAKE LINER
GEL FOOD
COLOURING
FOOD
COLOURING
PENS
MINI
MARSHMALLOWS
ACCESSORIES
CANDY
MISCELLANEOUS
SPRINKLES