How to decorate cupcakes like a professional.

First, you have to make cupcakes.  I made mine from a box, because it’s easy.  And I don’t know where half of my baking ingredients are since Aaron put the pantry stuff away in random cabinets when we moved in.  I made strawberry cupcakes.

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After your cupcakes are baked and cooled, you can frost them.  Or, if you’re living on the edge like I am, you can bust out this cupcake decorating kit you picked up for $4 at the store so you can make your baked goods fancy.  Note:  I’ve never used this kind of decorating with a tip and bag stuff before.  I’ve always just slapped frosting on with a butter knife and inhaled the cupcakes.

I noticed the kit came with a “Bismark tip for exciting filled cupcakes” and I just knew I had to fill them with something… but what?  I dug through our cabinets and discovered a box of instant vanilla pudding.  SCORE!

Interesting sidenote: it’s preferable to snip the tip off the icing bag before you fill it.  It’s pretty much impossible to put the tip in after it’s full.

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Despite everything my taste buds were telling me, it apparently IS feasible to have too much filling in a cupcake.
I quickly mastered filling them after that one little disaster.  We’ll just set that one aside…

Next I made my World Famous Cream Cheese Frosting.  I tinted it blue with some gel food coloring, to embrace the patriotic pink, yellow and turquoise holiday that is coming up this weekend.  Don’t know what I’m referring to?  Go ahead and click the link to the frosting recipe.   I obviously have a history of faulty dye jobs.

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I found using a handy dandy huge beer stein that Aaron got on a deployment worked AMAZING for filling the icing bags.  I also discovered that using a Pampered Chef Twixit Clip was perfect for keeping it from squirting back out the top and all over me.  Trial and error is a lovely way to learn stuff.

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The frosting seemed too thin… or perhaps it’s not the right kind for decorating.  Almost as soon as I would swirl it on to the top of the cupcakes, it’d lose the grooves and start sliding off the sides.   I put it in the freezer for 10-15 minutes hoping it would firm up while I ate that overfilled reject cupcake.

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Despite being significantly firmer and harder to squeeze out of the bag, the frosting still lost it’s shape not long after being  piped out.

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To disguise my sliding frosting fail, I did what any professional cake decorator would do.  I added sprinkles and a star shaped marshmallow.

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Ta Da!

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And that is how I became a master at cupcake artistry.

Comments

  1. 1
    Conners says:

    *YOU* complete me…and my cupcake fetish. gawww. i’m kinda glad for once that you DONT live closer. LOL i’d be in cupcake HEAVEN all the time! LOL

    • 2

      I don’t know if it was a sugar high from eating too much cake batter, frosting, and rejected cupcakes while writing this, but the whole time I was putting this post together I was cracking myself up.

      I wish you were my next door neighbor though, we’d have a blast.

      • 3

        we totally would have a blast. i had to come back to this post bc i wanted to see what you used to fill your cupcakes. David wants post-bday cupcakes. yellow cake w/ choco pudding filled. i’m thinking i might try your choco buttercream frosting too. if i don’t get lazy. i bought choco frosting jic cuz that could happen. LOL

        have you baked your cupcakes prefilled with pudding??? my auntie told me to do it that way bc it would be easier to have a dallop baked in the middle…

        do you think that would be better?!?!?

  2. 5

    Holy yum amazingness. Want, now. Please 🙂

  3. 6

    I’m so hungry! This post was not good for me….. 😉

  4. 7

    Awesome! WANT, goopy frosting and all!

  5. 8

    Oh Man! Those look amazing!
    I am making making my parents a 50th wedding anniversary tonight.
    I had to go shopping (again) for all the supplies that I will need to make the
    cake. Had I seen those groovy cupcake icing-er I would have bought them.
    I am going to keep my eyes pealed for the icing-ers! 😉

    Happy 4th!

  6. 10

    Cupcakes (like burgers) taste best the messier they are! Happy pink, yellow, and turquoise holiday to you guys! 🙂

  7. 12

    That was not good to see so early in the morning. Now I want cupcakes for breakfast.

    For runny frosting you can always add powdered sugar, 1/2 tsp at a time until it’s firmed up how you want it. Just make sure to mix it well before adding more. I found that out in culinary in High School when my frosting had the consistency of water. lol

    • 13

      I’d already dumped the entire box in for the icing recipe, ROFL
      I didn’t have any more on hand 🙁
      BUT they taste fab and they firmed up in the fridge over night 🙂

  8. 14

    Jayme, you crack me up! They still came out really cute though. Pink, yellow and turquoise… ROFL

  9. 15

    Oh I so need this! When I was young I use to decorate but I LOVE the filling idea. Nice job!

  10. 16

    I am making 80+ cupcakes for my sister’s wedding shower in September. I am totally going to “borrow” your filling idea!

  11. 17

    You are a hoot! I can totally relate to your ‘mishaps’ but thanks for sharing so I can learn from YOUR mistakes 🙂

  12. 18

    omggggggggosh those look delicious. i think i’m going into the kitchen to make some cupcakes RIGHT NOW. mmmmm!

  13. 19

    YUMMY! You could turn a non-baker like me in to a baker…or at the very least, a thought to give it a “try”…LOL!
    Ginger recently posted..Halfway There 52 Weeks of Me Challenge- BIG Giveaway Event!

  14. 20

    Those sure look yummy! Makes me ALMOST want to try my hand at baking….LOL
    Ginger recently posted..Halfway There 52 Weeks of Me Challenge- BIG Giveaway Event!

  15. 21

    I’m laughing so hard! I have made those cupcakes too! Sprinkles really do fix it all.
    Nicolette recently posted..Don’t be a troll

  16. 22

    the cupcakes look great! The last time I made them, they looked goopy, but the cream cheese frosting started to stiffen up pretty quickly so they didn’t melt totally. Maybe adding a little more powdered sugar would help?

  17. 23

    Wow someone else who bakes like me…I LOVE IT!! Who cares how it looks, as long as it tastes good, am I right?
    Tammy recently posted..Cocoa Puffs Brownie Crunch Giveaway

  18. 24

    Yay someone who bakes like I do. Even though you say the frosting was runny and lost its shape, they still look so yummy. And you say the kit is only $4? I think I want to invest in something like that, even if it does cost a little more around here.
    Venassa recently posted..Moving & Canada Day

  19. 25

    You are so silly! this post made me laugh.. love it!!!!!! you should print all your post out and make a book 🙂

  20. 26

    you are completely hilarious. I don’t think it matters one bit what they look like as long as they taste good!

  21. 27

    This whole post had me laughing! You got that kit for $4? I feel jipped i bought four tips for $3!

  22. 28

    See????? Not just your mother thinks you are a hoot!

  23. 29

    Ohhh very pretty
    Nolie recently posted..Homosexuality Is Wrong Because The Bible Says So

Trackbacks

  1. […] still stuck on the pudding filling like I used for the strawberry cupcakes I made recently, so I decided to try filling a cake with pudding. I really enjoyed the coolness of […]