So after a looooooooong all nighter, i am finally finished with the Minnie Mouse cake and cupcakes. There are lots of pics so i will separate them into two posts. the cupcakes are really simple...the cake not so much, haha.
Fist thing's first, if you're not adding batter to your cupcakes this way, you're doing it wrong. This is the easiest/cheapest/mess free way to do it without buying one of those $30 batter dispensers. All you need is a big zip lock bag.
red velvet cupcakes (with chocolate chips added for extra yum) are ready for the oven
ready for icing! they were much red-er in person i'm gonna have to blame my iphone camera on that, i couldn't find my camera at the time.
for the polka dots i rolled out some white fondant and used a straw to cut them out, and click here to see how i made the little bows
easy easy easy, try them out and let me know how you did :)
***got a question about the cupcake/icing recipe
Since this was a large scale baking job, and the customer required 2 different cake flavors and 2 different icing flavors i used edited box cakes to save time. I did make both icings from scratch though...always make your own icing, it makes a HUGE difference.
I bought Duncan Hines red velvet cake mix and added french vanilla pudding for flavor and added moistness, i added some brown sugar, vanilla extract and chocolate chips to bump it up a notch too.
the icing is a barefoot contessa recipe that i'm OBSESSED with. everyone that tries it is obsessed too! it makes a lot of icing so cut in half if you want to. i made full recipe for this job
* 1 pound original cream cheese (2 blocks)
* 2 sticks unsalted butter
* 3/4 teaspoon vanilla extract
* 1/4 teaspoon pure almond extract (this makes the recipe, dont take it out!)
* 1 pound confectioners sugar