Halloween Mini Cupcakes. Dark chocolate cake filled with raspberry buttercream or yellow cake filled with lemoncurd buttercream and topped with either vanilla or chocolate buttercream and fondant decorations.
This week brings Halloween! This is a major holiday in our house and we are big party people so Halloween is the perfect excuse to have a big party! As an event planner as well as a caker I always feel the pressure to make the party even better than the one before so when it came time for dessert I knew we had to have some form of cake but we were also going to have a chocolate fountain so it couldn't be alot of cake. This is what makes the mini cupcake so perfect. You can have just a bite of cake on the plate along with the other treats on a dessert table or for a dessert bar.
The secret this week is the little decorations that go on the cupcakes. Every year you see the mini cookie cutter sets. These are perfect for tiny decor like these little fondant bats, skulls, pumkins and ghosts. All you do is cut the shapes from different colored fondant and then add the tiny details such as eyes or stems with edible markers! This is especially easy to do with the new cupcake wrappers that are popping up everywhere. No longer are you stuck with blue, pink, green, yellow or white...now you can have bats or spiders or Christmas trees and holly for cupcake wrappers! When you pair the fancy wrappers with the little edible cutout shapes on top you get a wonderfully special effect.
This upcoming week brings more sugar flowers. I will be making a few very large peonies for a wedding cake due mid month. I'll share the results next Sunday. Happy Halloween!