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Cuttie Cupcake Cutter Recipe

Cuttie Cupcake Cutter Recipe

43-4859-jungle-animal-cake.jpg
Tools and Ingredients
  • Autumn Carpenter's Jungle Cutie Cupcake Cutter Set
  • Mini Cookie Cutter Set (for accents)
  • Satin Ice Rolled Fondant or Scolpt Modelling Chocolate in the following colours:
    • Orange
    • Blue
    • Baby blue
    • Brown
    • Yellow
    • White
    • Baby pink
  • Piping gel
  • Paint brush
  • Pastry roller
  • Black non-pareils
  • 1 ¼" round cutter
  • Sharp paring knife or flexible poly blade
  • Needle modeling tool
  • Tip 1M
  • Pastry bag
  • Buttercream icing
  1. Roll gum paste or fondant very thin. If using a pasta machine, thin to a #3.
  2. Cut pieces and allow to harden overnight.
    • Elephant: Cut elephant from turquoise blue gum paste or fondant. Roll light blue gum paste or fondant very thin, using the largest teardrop accent cutter, cut elephant ear and attach with piping gel. Place a dot of piping gel in front of the ear and push in a non-pareil for the eye.
    • Monkey: Cut monkey from dark brown gum paste or fondant. Roll light brown gum paste of fondant very thin then cut monkey's mouth with largest football shaped accent cutter. Attach to monkey with piping gel. Use needle modeling tool to make two nostril holes at the top. Place two dots of piping gel above mouth and place non-pareils on top of gel for eyes.
    • Giraffe: Cut giraffe from yellow gum paste or fondant. Use poly blade to cut the yellow ossicones off the top of the giraffes head. Use two small pieces of brown gum paste or fondant to form ossicones and use piping gel to adhere to top of giraffes head. Use orange gum paste or fondant to make varying sizes of dots for giraffe's body; attach to giraffe with piping gel. Use the largest oval accent cutter to cut the giraffes snout out of white gum paste or fondant. Attach snout over yellow gum paste or fondant with piping gel. Place two dots of piping gel ¼" above the snout and place non-pareils for the eyes.
    • Lion: Cut lion from orange and light orange gum paste or fondant. Use the crinkle side of a pastry roller to cut the head off of both pieces. Adhere the orange head to the light orange piece using piping gel. Use the paring knife or poly blade to cut off the tail of the orange lion and attach it to the light orange lion. Using the 1 ¼" round cutter, cut a circle out of the light orange gum paste or fondant. Attach this circle to the center of the dark orange head with piping gel. Use the medium circle accent cutter to cut a circle for the ears. Use the poly blade to cut the circle in half then attach ears to the top of the head. Use the 1 ¼" round cutter to cut a 1/3" of a circle out of white gum paste or fondant. Use paring knife to mark the lion's snout and attach to lions head with piping gel. Roll a tiny piece of light pink gum paste or fondant to attach for the lion's nose. Place two dots of piping gel ¼" above the snout and place non-pareils for the eyes.
  3. Using a pastry bag fitted with the 1M tip, pipe buttercream icing on top of cupcake. Place hardened pieces on top of piped icing.

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