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Crystal Ball
Cupcake
Cake
A crystal ball
cupcake cake brings an air of myster to your party.
It's simple. It's fun. And everyone loves a cupcake.
Items Needed:
18 cupcakes
Lavender frosting, about 1 cup
Purple frosting, about 1 ½ cup
Decorator bag & tip #32, tip #104
White Cake Sprinkles
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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.
- Spread lavender frosting in the circle (the
crystal ball).
- Spread purple frosting over the base of the
crystal ball.
- Smooth the frosting as much as possible. Then
with tip #32, edge the crystal ball and base with purple frosting.
- Use tip #104 to pipe in a white shine spot near
the top of the crystal ball. Sprinkle white cake sprinkles over the
crystal ball.
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- Cover your cake until you serve it at the
party. Everyone will love being able to grab their own piece of the
cake.
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 crystal ball 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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Cupcake Cakes from Crystal Ball Cupcake Cake
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