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Pierrot Cupcake

   
Pierrot Cupcake



topsy-turvy cakes don't just requIre a lot of tIme; they also end up providing a lot of servings. For a smaller party (and a similar look without the carving), create a topsy-turvy cupcake stack.



for the cupcakes:
12 mini cupcakes baked in white wrappers
12 standard-sized cupcakes baked in black wrappers
12 giant cupcakes baked in white wrappers
2 cups Swiss meringue buttercream
1 container black sprinkles
One 4-ounce container 2-mm edible white pearls
12 black mini fondant puffs

To create the stack
1. Frost each of the cupcakes with Swiss meringue buttercream  (cream cheese frosting is too soft for this).

2. To stack the cupcakes, first place a standard cupcake on top of a giant cupcake so that it’s a little tilted to one side. Next, place a mini cupcake on top of the standard cupcake, but tilt it in the opposite direction. Top with sprinkles and edible pearls.

3. Add a fondant puff to the front of each cupcake, and you have a supercute, small topsy-turvy cake.

4. Once all of the cupcakes are completed, refrigerate them for at least 20 minutes to allow the buttercream to set. They may also be refrigerated overnight, but take them out about 30 minutes before serving to allow them to come to room temperature. 


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