Time: An hour +/-
Using white and chocolate cake mixes, make 28 cupcakes... Feel free to eat any extra!
Arrange cupcakes onto a sturdy form like this:
Now I use homemade frosting because I love making frosting! So easy and so much cheaper than anything in a can! And those all taste like chemical waste anyway, and while I love a Slurpee that tastes like chemicals, I want my frosting to be DELICIOSA!!!!
Frosting recipe is below.
Fill frosting bag. Use large star tip. Starting at outside edge of the cupcake, swirl the top with frosting just the same way you see them do it in an ice cream shop. Your swirl should "end" in the middle of the cupcake in a little peak.
Frost each cupcake the same way, letting frosting fill in the tiny spaces between the cakes. (This is a great cake idea to practice on because swirling frosting through the tube is the easiest move of all...)
Once done, we added pearls (From JoAnne's or A.C.Moore or Michaels) and then I did a frosting ribbon at the waist with a rose petal tube, #104.
BUT if making the "sash" seems difficult, you can just use a pretty little fabric ribbon to do the same thing. Here's the "dress" before I put the sash on....
And here it is with the pearls and ribbon around the waist:
Ruthy's Decorator Buttercream Icing:
2 sticks soft butter
2 cups Crisco
7.5 cups of powdered sugar
1/4 cup milk
4 teaspoons flavoring (either vanilla, almond or blend of both)
Beat until well mixed, then whip on high speed for 6-8 minutes. Frosting will turn very light and fluffy, perfect for decorating cakes.
I love new cake ideas, so if you guys have any you want to share, give us a shout. Cakes are such a fun experiment in the kitchen!
Because even if you crash and burn, it's no big hardship to eat the remains!