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.
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!
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!