reposting to get back the pic
A Is for Apple Cupcake
1 mini pretzel stick
1 green gumdrop leaf
1 gummy worm
Unwrap the cupcake and ice it with the red frosting.
Dip the pretzel stick in melted chocolate, allow it to harden, then insert it for the stem.
Add the gumdrop leaf (or make one with green frosting and a leaf tip). Cut a small "bite" out of the cupcake and insert the worm or just half of one!
Ice Cream Castle Cake
1 quart vanilla or coffee ice cream
1 cup sugar
2 tsp. cinnamon
Candy seashells, pebbles and gummy octopuses (available at most candy shops)
A plastic sand castle mold, 5 inches tall and 5 1/4 inches wide (sold in most novelty stores), or a rectangular or cylindrical quart-size Tupperware container
A toy flag
Allow the ice cream to soften for about 15 minutes at room temperature, then spoon it into your castle mold. Be sure to fully pack any crenellations on the bottom of the mold. Tightly cover the top of the mold with plastic wrap and keep it in the freezer overnight, or until solid.
In a mixing bowl, toss together the sugar and cinnamon to make beach sand. If the color looks too light, add a little more cinnamon or a teaspoon of instant hot chocolate mix.
Cover a large tray with aluminum foil. Fold the edges of the foil into a lip for catching excess cinnamon sugar.
At least 3 hours before serving (or up to several days ahead of time), unmold the castle. Fill a 2- to 3-quart pot with hot tap water. Then remove the mold from the freezer. Holding it open-end up, carefully and quickly (for no more than 2 seconds) dip it into the hot water. The object is to warm the mold without melting more than the surface of the ice cream. Immediately top the mold with the foil-covered serving platter, invert onto a flat working surface and lift off the mold.
Working quickly, sprinkle a generous base coating of cinnamon sugar on the sides and top of the castle. Gather and reserve any spilled cinnamon sugar to use later. Immediately return the castle, uncovered, to the freezer until it is frozen solid (at least 3 hours). Then wrap the castle with aluminum foil until serving time.
Shortly before serving, spread the remaining cinnamon sugar on a flat, foil-covered surface. Remove the ice-cream castle from the freezer, unwrap and roll the sides in the cinnamon sugar. Set the castle on a serving plate and sprinkle the top with more cinnamon sugar. Spread the rest of the cinnamon sugar on the plate to resemble a beach. Add the candy shells and pebbles and the gummy octopuses. Finally, top the castle with the toy flag. Makes 8 1/2-cup servings.
Note: If you don't have time to custom build an ice cream sand castle like the one shown above, here's an easy shortcut: Uncover and invert a pint of ice cream on a foil-covered tray. Peel away the cardboard container and sprinkle on plenty of cinnamon sugar. Decorate with a graham cracker drawbridge.
Ultimate Beach Cupcakes
1 box white cake mix
Blue food coloring
Cupcake pan with liners
Small Swedish fish (2 per cupcake)
Graham crackers or shortbread cookies
Small ziplock bag
Blue sugar crystals
Fruit Stripe gum (1 stick per cupcake)
Gumballs (1 per cupcake)
Small drink umbrellas (1 per cupcake, available at party stores)
Prepare the cake mix according to the cupcake directions. Add blue food coloring, drop by drop, until the batter is the desired shade of ocean water. Put liners in the cupcake pan and fill each cup two-thirds full with batter. Submerge 2 Swedish fish in each cup. Bake as directed and let the cupcakes cool.
Scoop half of the frosting into a bowl and add blue food coloring until the color matches the batter. Frost half of each cupcake blue (making waves if you like) and the remaining half white.
Crush graham crackers in the sealed ziplock bag and spread them over the white side of the cupcake to resemble sand. Spread blue sugar crystals onto the blue side of the cupcake.
Bend a third of a stick of Fruit Stripe gum to look like a beach chair and position it.
Add a gumball (as a beach ball) and an umbrella to finish your beach scene.
2 baked 9-inch round cakes
2 to 3 cups chocolate icing
2 green LifeSavers Gummies
2 blue M&Ms
1 piece red shoestring licorice
1 orange gumdrop
New snorkel and diving mask, washed with soap and water
Layer and frost the cakes.
Unwrap the Kisses and place them around the top for hair.
Add the LifeSavers and M&Ms for eyes, a licorice mouth, and a gumdrop nose.
Remove or unfasten the strap on the diving mask, then place it over the face and lay the snorkel next to the cake.
reposting to get back the pics
Space Shuttle Cake
from the Betty Crocker site
1 box Betty Crocker® SuperMoist® yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
Tray or foil-covered cardboard (17x12 inches)
Frosting and Decorations
1 1/2 containers (1 lb each) Betty Crocker® Rich & Creamy vanilla frosting
Red string licorice
Red and blue miniature candy-coated chocolate baking bits
2 red gumdrop stars
3 small candy stars
6 soft red round candies
1 tube (0.68 oz) Betty Crocker® black decorating gel
Heat oven to 350°F (or 325°F for dark or nonstick pan). Make and cool cake as directed on box for 13x9-inch pan.
Cut cake as shown in diagram below. If desired, freeze cake pieces uncovered about 1 hour for easier frosting.
On tray, place cake piece 1. Frost with about 1 1/4 cups frosting. Arrange pieces 2, 3 and 4 as shown in diagram, trimming to fit, standing up piece 3 for top fin. Trim point of piece 2 for nose of shuttle. Frost cake with remaining frosting.
Use licorice to make diagonal lines across nose of shuttle and to outline top fin. Use baking bits to outline tip, wings and back of shuttle. Add large and small stars to wings and back; add round candies to both sides of fin. Write "USA" or another message on top of fin with decorating gel. Insert candles at end of shuttle. If desired, just before serving, light candles for "liftoff."
High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box for 13x9-inch pan.
Campfire S'mores Cupcakes
2 cups all-purpose flour
1-1/4 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1 cup water, hot
2/3 cup unsweetened baking cocoa
3/4 cup shortening
1-1/2 cups sugar
1 teaspoon vanilla
20 individually wrapped red cinnamon hard candy disks (from 7-oz bag), unwrapped
20 individually wrapped yellow butterscotch hard candy disks (from 7-oz bag), unwrapped
60 pretzel sticks, broken in half
48 miniature marshmallows, toasted, if desired
7 ounces marshmallow creme
1 cup butter or margarine, softened
2 cups powdered sugar
1/8 teaspoon lemon-yellow gel food color
Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
In medium bowl, mix flour, baking soda, salt and baking powder; set aside. In small bowl, mix hot water and cocoa until dissolved; set aside.
In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
On low speed, alternately add flour mixture, about 1/3 of mixture at a time, and cocoa mixture, about 1/2 at a time, beating just until blended.
Divide batter evenly among muffin cups, filling each about 2/3 full.
Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove cupcakes from pans; place on cooling racks to cool.
Line 15 × 10 × 1-inch pan with foil; spray foil with cooking spray. Place unwrapped cinnamon and butterscotch candies in freezer plastic bag; with hammer or meat mallet, finely crush candies. Pour crushed candies into foil lined pan; spread in thin layer. Bake at 350°F 6 to 8 minutes or until completely melted. Cool completely before handling.
Remove lid and foil seal from jar of marshmallow creme. Microwave uncovered on High 15 to 20 seconds to soften. In large bowl, beat marshmallow creme and butter with electric mixer on medium speed until smooth. Gradually beat in powdered sugar until smooth. Tint frosting with yellow food color. Frost cupcakes.
On each cupcake, arrange 5 pretzel pieces to look like logs of campfire. Break cooled sheets of melted candies into pointed shards. Insert candy pieces in tops of cupcakes around pretzels to look like flames.
Place 2 marshmallows on one end of each toothpick. Insert other end of toothpick into each cupcake.
Yields: 24 Cupcakes
If using a Cake Mix:
Substitute 1 box devil’s food cake mix for the Chocolate Cupcakes. Make cake mix as directed on box for cupcakes. Continue as directed in recipe.
I decided to start this topic when I was going to post a "creative" cake. Please post your creative cakery here (that includes cupcakes)!
If you have any requests, post them at the Recipe Requests topic. If you have an answer for someone post it here (don't worry, if you forget, I'll fix it).