My youngest nephew, and his friends, often refer to me as “Annie the cake maker,” and for baby Johanna’s first birthday, I didn’t want to disappoint! The only request was that the cupcakes be delicious and somewhat incorporate baby Johanna’s adorable pink corduroy dress.
I learned a few great tricks during this cupcake/cake adventure!
- Cake Flour is amazing!
- Lemon Sugar & Vanilla Sugar are phenomenal!
- Large decorating tips for icing cupcakes really do make all the difference in the world.
- Refrigerating a cake for a few minutes, after you apply the crumb coat, is definitely worth the 20 minute wait!
- Wilton Candy Melts can make some pretty fun decorations!
- Allen’s new camera will now be Annie & Allen’s new camera.
I was antsy to test a new trick I read about on a cookie decorating blog (I forgot to bookmark the site… please forgive me, I’m a newbie, and I promise it won’t happen again!), using Wilton Candy Melts and sprinkles!
- Melt the Wilton Candy Melts in the microwave (at 30 second intervals)
- Add the melted candy to a piping bag
- Pipe your shape or letter onto waxed paper
- Quickly cover with your piped image with sprinkles
- Refrigerate the decoration for just a few minutes and it should pop right off the waxed paper!
I had a great time making these cupcakes and was so excited with the final product!
Confession of a *wannabe* foodie… Sometimes… spending more time on the decorations than the cupcake is totally worth it! (these lemon and vanilla cupcakes, inspired by a Dorie Greenspan recipe, however, are fabulous!… recipe to come soon!)