So, there's this thing called CookieCon. It's pretty much the coolest thing that ever happened to my cookie world. It's an international Cookie Decorating Convention. And it's right HERE. In MY TOWN!! Can you believe it? AND... I get to go! AND... I get to meet a jillion other cookie decorating type people!! AND... I get to be an instructor! AND.... there is an unbelievably incredible sugar show that ANYONE and EVERYONE can go see! Over 450 decorators are at this convention. And they were all invited to bring a showpiece cookie for display and competition. I've been making cookies for kind of a while now and even *I* can't believe my eyes! I'll show you some pictures later. But first.... I wanted to tell you that I also got the opportunity to be on a local news show about CookieCon.
I made some cookies to take with me on the segment. These cookies to be exact. And then I got a tiny bit obsessed with the cupcakes. And I was thinking that maybe you would want to know how to make them for yourselves.
Start with a bell cutter. Try to find one with a rounded bottom so your cupcake will look puffy and domed and perfect. Then cut it like the picture. I pressed my knife against the edges of the bell real quick to make them a little straighter, but you don't have to do that if you don't want to.
1. I was a little pressed for time and didn't take the best pictures... but you get the idea. Outline and fill the wrapper area first with whatever color you think wrappers should be. Let it dry for at least 30 minutes before adding a cupcake colored icing to the top. Make sure to fill in where the cherry will be later.
2. When the base icing is dry, add some frosting to the top of your cupcake and let dry for another 30 minutes.
3. Add a ball of red icing on top of the cupcake frosting. I just stick a #3 tip in the center of where I want the cherry and squeeze. The icing comes out in a perfect puffy circle. Dip a toothpick in some white icing and drag through the top right corner to give it some "shine."
4. Using markers or food color and a paintbrush, draw the zig-zag lines for the top of the wrapper and then straight lines down to the bottom to make the wrapper look crinkled.
If you are within driving distance, come down to the Salt Lake Hilton Hotel to see me and the STUNNING Sugar Show Entries today or Saturday! (March 21-22)
Get the bell cutter HERE.
How to make the perfect cupcake swirl HERE.
Use your mini cupcake cutter HERE.
