To decorate these gorgeous horse cupcakes you will need:
6 chocolate cupcakes
Small amount of vanilla buttercream
Brown food colouring
Tylose powder (to firm the sugarpaste – not essential)
Two round cutters or rose cutters
Star piping tip
1. Start by making the horses ears as the longer you let these dry the firmer they will be. If you can leave them overnight that would be ideal.
Using the larger cutter cut 12 dark brown circles. Use the smaller cutter to cut 12 light brown circles. Stick the smaller circle onto the larger and carefully fold length ways. Pinch the top slightly and squeeze together the base of the ear.
Here is a video of how I use 2 rose cutters to easily create the ears. For the horse ears I used brown and light brown sugarpaste with tylo to help firm them.
2. Make the horse’s eyes by rolling small equal sized balls of dark sugarpaste.
3. To make the mussle, use a small grape sized ball and slightly flatten to oval. Use a tool or end of a brush to make the nostril dents.
4. Pipe the chocolate buttercream stars all over the cupcake.
5. Pipe the vanilla buttercream where you’d like the horses markings to be.
6. Gently push the ears into the buttercream.
7. Place the mussle on and the eyes.
8. Pipe a fringe in between the ears using the same star tip.
9. You can use a dap of edible white paint or edible glaze to give the eyes a light reflection.
And that’s the cupcakes finished. I hope you found this tutorial helpful and happy baking to you.
You can follow my creations on Facebook and Instagram, just search @littlepeachcakery.
A guide to make a little flower sheep cake in the same style as the Little Peach Cakery hedgehog cake. Ideal for birthdays and baby showers this little cake looks impressive and is straight forward to make.
You will need:
A tall 5 inch cake with domed top
Buttercream (250g butter with 500g icing sugar 1/2 tsp vanilla)
Small amount of white fondant and black fondant
A few tools including knife, rolling pin, ball tool, smoother
A small selection of piping tips, including a nifty nozzle /russian tip. Available from http://www.sugarandcrumbs.com
Pink edible dust
1. Cook a deep 5 inch cake or 2 shallow cakes. Allow to cool.
2. Divide the cake into even layers and fill with buttercream.
3. Crumb coat the cake with a layer of buttercream.
4. Roll out a small amount of fondant and cut an oval face.
5. Stick face to front of the cake. Use a ball tool to mark position of the eyes. Use one edge of a small circle cutter to make a nose shape. Use a knife to mark under the nose. Dust with a little edible pink.
6. Colour several bags of buttercream. Pipe flowers on cake starting with the nifty nozzles and swirls.
7. Pipe small drop flowers to fill all gaps.
8. Roll 4 small sausages for legs and mark the feet with a knife. Dust feet with a little edible pink. Roll two small black eyes.
9. Make small pear shapes for ears.
Finished! I hope you find this tutorial useful. I’m always happy to answer questions. You can find me @littlepeachcakery on Instagram and Facebook.
Follow this step by step tutorial to create your own flower hedgehog cake
How to make a cute Hedgehog Cake with buttercream flowers as spikes.
This is an original cake design by Little Peach Cakery. I hope you enjoy creating your own little hedgehog cake.
You will need:
Sugarcraft tools – rolling pin, knife, cake smoother, ball tool, small rose petal or circle cutters.
A 5 inch round maderia cake, approx 5 inch tall and domed top.
8 inch cake board and ribbon
2 nifty nozzles, 2 drop flower tips
strong piping bags
Buttercream (1:2 butter and icing sugar)
Tylo powder or modelling paste
Food colour gel or paste
Edible glaze (optional)
1. Bake your cake, let it cool. Cut into 4 even layers.
2. To make the face of the hedgehog first add a little tylo to the sugarpaste to make modelling paste. Make a ball into a point and then with the point upwards squash the ball and use a small rolling pin to flatten the eye area. Cut the shape of the face out.
Make two pea sizes balls for the eyes. And a small square for the nose. I like to add a little edible food gloss to these.
The hands and feet are shaped and marked with a small knife.
I use two rose petal cutters for the ears. The larger using white modelling paste and smaller for cutting the pink modelling paste. I cut a few mm off the bottom of the ears where they will be glued onto the cake.
3. Add buttercream between the cake layers and add a thin coat of buttercream over the whole cake. Smoothing over the dome top. This can be natural dome or carved depending on how the cake has risen.
4. Roll out enough sugarpaste to cover half the cake. Smooth this over the front of the cake. Trim off any excess. Carefully transfer the cake onto a sugarpaste covered cake board.
5. Using edible glue attach the face and nose to the cake. You may want to use a cocktail stick to help hold in place.
6. Add the hands and feet using edible glue. Make a little hole as a belly button. Make 2 indents on the face and add the eyes.
7. Place the ears but do not attach yet. Make a note where they will sit and remove them for now.
8. Mix up several different colours of buttercream. You can add more than one colour to the piping bags to give different tones to the flowers. I like to make the smaller drop flowers white like daisies.
Tip: the buttercream needs to be firm but still able to pipe. Strong piping bags are needed. If the buttercream gets too warm whilst piping flowers pop it in the fridge for 5 mins and try again.
9. Start piping the nifty flowers onto the cake randomly. If you run out of buttercream try adding a different colour buttercream to the bag to give variety to the flowers.
10. Next add the drop flowers to any spaces between the larger flowers.
11. Glue the ears onto the cake.
12. Add a ribbon to the cake board.
And done! Of course you can use different nozzles to create the flowers. And use any colour combinations. I also use elderflower flavoured buttercream to add a more floral taste! I hope you enjoy creating your own cake. Thank you