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Cauldron
Cupcake
Cake
Stir up the fun
with a cauldron
cupcake cake at your party. It's simple. It's fun. And
everyone loves a cupcake.
Items Needed:
19 cupcakes
Black frosting, about 2 ½ cups
Decorator bag & tip #32
Candy to fill cauldron
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- Lay out cupcakes as shown in the pattern
below
(way below). Gently squish
together. Mix frosting to be sure it is soft and will spread easily,
then
spread it on the cupcakes.
- Put ½ cup black frosting in decorator bag
with
tip and edge
the cauldron. Try to make a straight line instead of following the
bumps of the
cupcakes. Include the bottom lip of the opening of the cauldron. Fill
the top with
candy for a fun brew.
- Cover your cake until you serve it at the
party. Everyone
will love being able to grab their own piece of the cake.
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Tips:
- To make full cupcakes, instead of flat ones,
either use a
Duncan Hines cake mix or fill the cups more full and make 18-22
cupcakes
instead of 24.
- Use canned frosting or homemade frosting. Use
my recipe
or get
two cans of the store bought stuff, just to be sure you have enough.
- Use gel food coloring because it won’t thin the
icing and
make it runny.
- If the icing is too thick, spreading it over
the top of the
cupcakes will pull the tops of the cupcakes off. Thin with half and
half or
milk.
- If the icing is too thin, it will run between
the cupcakes
and make a gooey mess. Thicken with powdered sugar.
- I generally use larger, more open tips for
decorating the
cupcake cakes. They give a more definitive edge to the cake and the
larger
pieces of frosting won’t fall down the small cracks between the
cupcakes.
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| Yummy
Frosting (enough for a cauldron cupcake cake) |
½
butter or margarine, softened
½ cup shortening
1 tsp. vanilla
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4
cups powdered sugar
2 Tbsp. half and half or milk
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Cream butter and
shortening. Add vanilla and mix. Add sugar,
one cup at a time and continue mixing. Scrape sides as needed. Add half
and
half. The frosting should be easy to spread, and still firm so it won’t
slide
down between the cupcakes. Add more powdered sugar to thicken or more
half and
half to thin the frosting—but add in very small increments.
Keep frosting refrigerated when not using. Mix well before
use because it spreads
easier when it’s warm.
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to
Cupcake Cakes from Cauldron Cupcake Cake
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