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.
Learn how to bake your own cake pizza by following this easy guide. The flavour and decoration is up to you! Here I have decorated with a buttercream flowers including using nifty nozzles (russian piping tips). The cake pizza idea is by @cakes.n.sprinkles on Instagram.
10 hole silicon cake pizza mould
1 cupcake case
Cake release spray (ideally)
Piping tips and bags
11 inch or larger cake board
350g butter or stork baking block
350g self raising flour
7 medium eggs
1.5 tsp vanilla
2 tbs milk
(for chocolate cake add 35g cocoa powder)
*you may need more depending on your design
250g unsalted butter
500g icing sugar
1 – 2 tsp of milk or cooled boiled water
(for chocolate buttercream add 20g cocoa powder)
1. Preheat oven to 140°C (fan oven).
2. Mix the butter and sugar.
3. Add eggs and vanilla.
4. Add flour and mix well.
5. Add the milk and mix until all combined and smooth.
6. Grease the cake mould, I use cake release spray but you could use butter to grease.
7. Fill a piping bag with the cake batter and cut the end off the bag. This will allow you to fill the sections of the mould much easier then with a spoon. Try to fill evenly.
8. Don’t forget to half fill the cupcake case.
9. Bake the cupcake for approx 30 minutes and the cake pizza slices for approx 50 – 60 minutes. All ovens vary so keep an eye on the cakes. You want them to bounce back when pressed on top and a skewer to come out clean when poked into the cake.
10. Allow the cakes to completely cool in the mould.
11. Using a knife carefully trim any excess from the tops of the cakes so that they are level with the cake mould.
12. Gently separate the cakes from the mould and push them out from the bottom.
13. Cut the individual cakes in half and pipe in the buttercream filling. Use a dab of buttercream to secure the cake to the board if needed. With the cupcake in the centre.
14. Add the buttercream or decorations as desired to the top of the cake. I used piped flowers and leaves.
This cake will be best eaten within 1-2 days of baking. Store at cool room temperature.
I hope you found this guide helpful. I will be making a chocolate overload version of the cake pizza soon. I’ll pop a pic on here once it’s finished.
How to make this cute sitting unicorn cake with a standard round cake tin and very little carving – if any!
This is a 4 layer 6 inch round cake. I cooked 2 6 inch cakes using a vanilla maderia sponge recipe. This cake was dairy free. You need a domed top but this could be a natural dome from the cake rising or you can trim a little off the top edges.
2 x 6 inch cakes
Small amount of coloured fondants including pink and black
Rolling pin, cake smoothers, knife, ball tool
Edible gold paint
Edible Pink dust
Piping tips (nifty nozzles for this design) and bags
Buttercream (250g butter, 500g icing sugar)
Fill the buttercream layers and coat the cake with a thin layer of buttercream. Then cover with white fondant.
The legs are fondant, roll 4 equal sausages of fondant and taper one end. Mark the hoof area’s with a modeling tool or knife. Attach with edible glue.
Make a thick circle for the muzzle and use a ball tool to intent the nostrils. Also mark on a smile and use the ball tool to mark where the eyes will go.
Roll 2 equal small black fondant balls for eyes. For eyelashes use a thin sausage of black fondant.
Use a petal cutter or freehand cut the ear shapes in white and then slightly smaller in pink, attach together. Pinch the bottom of the ear together slightly to give them shape.
The horn is two thin sausages of fondant twisted around a cocktail stick or wooden skewer. Paint the horn and hooves with edible gold.
Pipe the mane. For this unicorn cake I piped buttercream flowers using nifty nozzles but equally you could pipe swirls, drop flowers or stars, any combination. Using several different colours of buttercream together.
The tail is made from coloured fondant using an extruder. This could be achieved by hand rolling the fondant into long sections too.
Add a little pink colour dust to the nose and mouth.
And so there you have a cute sitting unicorn cake that does not require lots of carving or difficult piping but looks adorable.
This hamster cake possibly one of cutest cakes I’ve ever made!
The first week of January was time off from baking for me however I couldn’t keep myself completely away. So when my little boy suggested I made a hamster cake (including a wheel – no way I was attempting a hamster wheel!) I couldn’t say no.
I like to use both buttercream and fondant icing on my animal cakes so here’s how to make a cute Little Peach Cakery Hamster Cake.
You will need:
Sugarcraft tools – rolling pin, knife, cake smoother, small rose petal or circle cutters.
A 5 inch round cake, approx 5 inch tall and domed top.
10 inch cake board and ribbon
Piping tips – Wilton 6B, star and drop flower
Buttercream (250g butter and 500g icing sugar)
Sugarpaste – white, pink and black
Food colour – rose
Edible glaze (optional)
1. Bake your cake, let it cool. Cut into 3 or 4 even layers.
2. Fill layers with buttercream and cover cake in thin layer of buttercream.
3. Roll out enough fondant to cover the front of the cake.
4. For the cheeks, make a sausage long enough to reach horizontally across the front of the face area. Make a long dip across the middle of one side only.
5. Roll 2 little sausages of fondant, narrower at one end for the arms. Make 2 small pink balls for hands and mark lines on for fingers. Attach together with edible glue.
6. For the feet, use 2 equal sized balls of white fondant. Make 2 little pink feet and mark toes. Attach together with edible glue.
7. The nose is a small ball of pink fondant. Add a touch of edible glaze if desired.
8. Make the ears with small rose or circle cutters. Cut 2 white circles and 2 pink circles. Attach the pink ontop of the white to make 2 ears. Leave to hardern at room temp.
9. Make 2 equal pea sized balls from black fondant for eyes. Add edible glaze or a touch of white for a more realistic look. Do not attach to cake yet!
10. Colour the buttercream into 3 shades. Divide into 3 piping bags.
11. Start piping the largest tip first. Then go back and fill in the gaps with the smaller tips. Pip up to the cheeks on the face.
12. Add the ears into the buttercream.
13. Add the eyes onto the buttercream on the face.
14. I like to use Sweet Stamps letter’s to finish off the cake board. Painted with edible gold.
You’re finished, admire the cute little cake you have made!
I had been given a Molly’s creature creator mould for my birthday in October and I now had the chance to use it!
Making cute animal cakes using buttercream flowers is something I love to do… See my flower hedgehog cake here.
So I thought I’d go along the same lines but using the cake mould.
I chose to make a Koala, they have had an awful time recently and I wanted to celebrate these gentle creatures.
Below are photo’s of baking and making this cute cake. If you want to create your own I give a list of some of the tools needed.
What you’ll need:
Cake batter (400g self raising flour, 150g flour, 400g butter, 400g sugar, 8 eggs, 2tsp vanilla)
Molly’s creature creator standing mould
2 or 3 nifty nozzles
Some standard size piping tips and piping bags
Buttercream (500g butter + 1kg icing sugar)
Sweet Stamps if you want to use similar writing
Rice krispie treats for arms and legs (85g rice krispies, 110g melted marshmellow)
Grease your mould or use cake release spray. Fill with cake batter and cook at 140C. It took 1hr 40 mins to cook in my oven.
Allow to cool then trim off excess. Turn out of mould.
Use buttercream to stick the halves together and crumb coat.
Make rice krispie treats and mould into arms and legs. Cover with buttercream.
Use a circle cutter to cut ears from 5mm thick rolled out sugarpaste. Cut in half moon shape. Stick a cocktail stick or dry spaghetti stick into ear so it can be fixed to cake. Allow some time to dry.
Colour your buttercream and put into bags. Start piping large tips first randomly but fairly evenly over cake. Then stset to fill areas with smaller buttercream flowers.
Add the ears and cover with buttercream.
Finally add the fondant nose and eyes.
I usually cover my cake boards in fondant and use sweet stamps acrylic letters to emboss and paint name.
Here’s how to make these stunning sloth cupcakes with their buttercream flowers and leaves.
They may look complicated but they are relatively straight forward to make with no need for special equipment, just some piping tips.
You will need a set of baked and cooled cupcakes and buttercream.
Make the fondant faces
Making these first gives the fondant time to harden a little before you transfer them onto the buttercream.
1. Use an oval shape cutter or cut free hand the face shape from 3mm thick white fondant.
2. Cut stripes of dark grey fondant and cut to size for the eye patches.
3. Use a small ball tool or tip of tool handle to make a dent for eyes.
4. Roll equal sized black fondant balls for eyes. Attach with edible glue.
5. Create a nose by using a small amount of black fondant and pressing into an oval shape.
6. Make a smile mark on fondant. I snipped a hollow cake dowel to make a tool for this. (Pic 3)
Colour the buttercream into 3 or 4 different colours making sure to include a green for the leaves.
Use a drop flower tip, star tip and leaf tip. If you do not have a leaf tip you can cut a small triangle into the tip of the piping bag.
1. Pipe 3 small swirls with the star tip onto each cupcake.
2. Add the drop flowers.
3. Gently press on the fondant face.
4. Fill any gaps with drop flowers and piped leaves.
There you have it!
Here I share tips to create a unique and impressive giant cupcake.
You’ll need a few things to follow this tutorial:
Silicon cupcake baking mould set
Selection of piping tips including size 1, drop flowers, 2D and leaf tip.
Cake batter (sponge cake approx 5 eggs worth)
Cake release spray
Stage 1 make the chocolate case.
You’ll need approx 300g chocolate. I have found dark chocolate is the easiest to work with.
1. Melt the chocolate slowly.
2. Pour into the cupcake case and tilt the case to pour the chocolate on to the sides. Turn the case whilst tilted to cover all of the inside. You might need to gently shake it forward to reach the final areas.
3. Now put the case in the fridge for about 20mins.
4. To remove chocolate case, hold both sides of silicon mould firmly and pull directly down.
Stage 2 Mix the cake batter and bake.
1. Spray silicon tins with cake release.
2. Fill the cases to approx 3/4 with the cake batter. I bake at 140°C fan oven for about 1hr 30m.
3. Allow to cool completely.
Stage 3 cake into case
1. The sides of the cake will need a trim to allow it to fit into the chocolate case. I also cut the base cake into 2 layers and fill.
2. Cover the cake in buttercream.
3. Gently drop the cake into the chocolate case.
Stage 4 buttercream flowers
1. Using a petal tip pipe 4 or 5 petals onto a flower nail. Repeat 5 times and leave to set. Or refridgerate.
2. Fill a piping bag with blue and white buttercream and pipe drop flowers using 2D tip.
3. Use a rose colour buttercream and pipe swirls with 2D tip. Starting on the inside and swirl out. Maybe 3 or 4 of these around the cake.
4. Use smaller drop flowers to create bunches of flowers around the cake. Fill as much as possible.
5. Pipe leaves around the cake and flowers.
6. Add the first piped flowers that are now cool and set. Carefully stick them to the cake with buttercream. Using a 1 tip add stamen to the flowers.
Try different colour combinations to match your theme.
Thanks for visiting!