Wednesday, January 27, 2010
Birthday: Round Two
Well, I loved how the cupcakes turned out! I frosted some standard-size cupcakes, placed some unwrapped, mini-cupcakes upside-down on top of them, and then used some more frosting to attach donut holes to the very top. I let them firm up in the fridge for a bit and then iced lightly over the whole thing. Then I used a pastry bag with a #16 star tip to cover the cakes evenly. The stripes and triangles were cut from strawberry Fruit by the Foot. In the book, the author melts canned frosting and dips the cupcakes, which gives a nice, smooth finish. I like to make my own frosting and wasn't sure how it would melt, so I went with piping.
The ball cake turned out to be slightly difficult. Next time, I will fill the pans a bit more full of batter and then trim the cake edges down to make a more rounded, as opposed to oblong, shape. Also, I will ice one side, let it firm up, then flip it onto the serving board and ice the other side. Sugarbear was more than pleased, so I won't beat myself up about it.