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Sara Lane of Custom Cakes takes cupcakes to a whole new level.
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Cameo Cakes & Quilted Cakes
Covering cupcakes with fondant ups the glam factor. Sara uses Satin Ice, which you might recognize from television baking shows. Cutting fondant with a biscuit cutter ensures perfect shape and size to top each cupcake. A fondant embosser, which can be purchased from any local craft store, creates a quilted effect, and white fondant pressed into cameo molds ordered online are adorned by edible pearls.
Meyer Lemon Chiffon
Meyer lemons are a tasty cross between lemons and mandarin oranges—and they’re in season! Pick some up and try this recipe, then top with Sara’s traditional vanilla buttercream before covering in fondant.
3 cups cake flour
1 cup granulated sugar, divided
4 large eggs, separated
1 cup water
1 cup vegetable oil
Zest of 1 Meyer lemon
2 teaspoons baking powder
1 teaspoon pure vanilla extract
Preheat oven to 375˚ and prepare paper lined muffin trays. Using an electric mixer, sift together flour, baking powder, and ½ cup sugar. In a separate bowl, combine egg yolks, oil, water, vanilla, and zest. Mix until combined, about 1 minute. Add wet ingredients to dry ingredients a little at a time and whisk until a paste forms. Scrape down the sides of the bowl with a spatula, and continue adding wet ingredients until all are combined and beat for 2 minutes on medium speed. In a separate bowl, whisk egg whites until soft peaks form. Gradually add the remaining sugar while beating egg whites until medium peaks form. Gently fold egg whites into batter ⅓ at a time, to achieve a light and fluffy mixture. Spoon batter into each cup, filling about ¾ full. Bake 20 minutes or until tops spring back when lightly touched. Remove from oven and allow to cool completely before topping or frosting.
No-Bake Cake Pop Dough
With a cake pop mold from www.mylittlecupcakepop.com, these no-bake cuties come together with ease.
1 package sandwich cookies
1 package (8-ounces) cream cheese, softened
1 package chocolate wafers
1 package colored candy wafers
In a food processor, grind cookies until they are fine crumbs and place in a large bowl. Mix by hand with cream cheese.
Roll dough into 1-inch balls and chill on a baking sheet for 10 minutes. Place chilled ball into mold and press. Wipe off excess dough from sides of mold. Open and remove cupcake. Place finished cupcakes on parchment paper and chill an additional 10 minutes.
Dip base of cupcake in melted chocolate wafers (wafers can be easily melted in a microwave according to package directions), then place a lollipop stick in the bottom and allow to set. When dry, dip top of cupcake in your choice of melted colored candy wafers. Add sprinkles to decorate.
