Cheers to my first try at chocolate transfers!! After a slight panic over some minor smudging and cracking, all in all, I am fairly proud.
For the cupcake, I adapted flavors of an Almond Joy candy. I was looking for something to contribute to my pair of chocolate and coconut cream. Thanks to my creative mother, a hint of marzipan sounded like a perfect component to complete her idea of an Almond Joy cupcake.
I filled and frosted basic chocolate butter cupcakes with delicious coconut cream cheese icing. For the hint of almond, I rolled and cut out disks of marzipan and capped the cakes under the icing. My experimental, heart-shaped decorations accessorized their tops.
3 comments:
your cupcakes look gorgeous. can I ask you what size are your cases? In the UK you get 2 sizes, one for "fairy" cakes and a larger size for muffins. Thank you!
CRAFTYCLAIRE-
Thanks!
The standard size baking cup in the U.S. is a 2 inch diameter bottom and 1 1/2 inch high wall. The pink stripe cup used with the almond joy cupcake was a 2 1/4 bottom and a 1.9 inch wall. These cups were made in Sweden and purchased on-line from Fancyflours.com.
Thank you for getting back to me with that. I have the confetti cakes book, and today I plan on baking some cupcakes, but then realised I didn't know the size of cupcake cases to use!!!
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