I have received a few requests for instructions on how to make the fondant ghosts that are on the Halloween cupcakes. Step-by-step instructions are below. Enjoy!
1. You will need 2 mini peanut butter cups and 1 Whopper candy.
2. Put a small amout of frosting on each peanut butter cup (peanut butter cups should be upside down). If you don't have frosting, you can use very small dots of fondant that have been softened with water. You could even use peanut butter.
3. Stack the peanut butter cups and the Whopper.
4. Roll the fondant into a small ball. I only made 1 ghost, so the ball was pretty small. If you are making multiple ghosts you may want to roll out a larger portion and cut as many ghosts at one time as you can. I used marshmallow fondant.
5. Roll the fondant pretty thin, about 1/8" thickness.
5. Cut a circle that is just over 4" in diameter. A round plastic container was the perfect size.
6. Drape the fondant circle over the stacked candy.
7. I used a #4 frosting tip to cut out the eyes and mouth. You can also use dots of frosting or cut the eyes and mouth out with a toothpick.
The 2 pictures below were for a baby shower. The invitation had a wagon with various sports balls in it, so the cake was made to complement the invitation. All of sports balls and the wagon were made from fondant. All are techically edible, although they wouldn't taste very good!
These were mini cakes made for a baby shower. The flowers were cut out and hand-painted. The guest list was small, so the mini cakes worked out well. They were, however, a giant pain to make!
This cake was for a friend's baby shower. It was made to match the bedding that you see below.
This cake was also based off of the shower invitation.
This cake was for a baby shower with a sports theme and included mom and dad's favorite sports team logos.
This was the "final" cake from my cake class. We had to do one that was out of a specific book, so we weren't really able to be very creative. This cake isn't really my style, but it still turned out well.
My adventures in cakes started a long time ago when I worked at Baskin-Robbins as a teenager. I have always loved to bake and decorate cakes, so in early 2009 I took a class to learn some new things. I found that my only artistic ability seems to come from a frosting bag or ball of fondant!
Now if someone could only tell me the secret to resisting cake scraps, all would be right in the world!
Please email me at email@example.com if you have any questions.