I have 8 brothers. Yup, 8. I am the only girl and I am pretty happy with it that way. The way I see other people having sisters is like a black hole of your wardrobe. Apparently they wear your clothes and borrow your makeup and don’t bring it back. What’s up with that?
The downside of this is that I am a bit of a boy on the inside. Wow that sounds bad. I am all woman, I just don’t really like girly. . . stuff? I have a tiny Swarovski crystal pendant of a little girl with pigtails that I wear everywhere. She’s my inner girly girl who reminds me to look at the beautiful and playful side of life.
I took this idea from my magazine subscription to Cake Decorating Magazine. I’ve had a lot of fun with their cake ideas and usually end up tweaking them a little bit for the situation. It always sneaks up on me in the mail and then I get given 5 issues in one go. Love having a quick look at them and then checking back for reference. I have a feeling I am nearing the end of my subscription but I have really enjoyed it.
I actually thought that making a cupcake cake would be easier than a ‘regular’ cake but it wasn’t really. You still have to make the model pieces, bake the cakes, ice them and then transport an even bigger board. I stupidly didn’t glue them to the board with butter cream and as I was getting into Tylers car, the whole tail rolled off and wedged itself in between the seat belt and centre console. Not a place that you require green icing people.
I added the toblerone as the spikes as it’s the one thing we agree on as a family. Dad always brings the 3 packs through customs when he travels for work. Like every week! And there’s never any left. I had to carve them a bit so they wouldn’t fall off the cupcakes just with their weight. Butter creamed over them again to hold them in place and then a light dust of cocoa to give the illusion of colour shading.
Follow my lead. . .
- 24 vanilla cupcakes
- 250g butter, softened
- 270g icing sugar mixture
- 20ml milk
- 2 tsp vanilla essence
- 6 drops gel food colouring (your choice)
- 100g ready roll icing
- Assorted gel food colouring (for details)
- 8 pieces toblerone, cut to shape
- 2 tsp dark cocoa
- Place the cupcakes onto a 40cm x 40cm board exactly as placed in the second picture above.
- Using an electric mixer with a leaf beater attached, cream the butter for 6 minutes or a medium speed (4) or until whipped and fluffy. Add the icing sugar, milk and vanilla and cream for a further 6 minutes on medium speed (4).
- Fold through the food colouring and using a leaf piping tip, fill a piping bag with the butter cream icing and begin to pipe all over the cupcakes in a stop start motion to form rough scales.
- On a clean surface, begin to create the claws by taking 7g of ready roll icing and shaping gently into a 1.5cm shape, creating a point at the end. Repeat 9 times and place straight onto the feet of the cupcake dragon.
- To make the teeth, pull off tiny amounts of icing (tic tac sized) and shape to a small oval. Make the teeth different sizes to make them seem more realistic!
- To make the inside of the mouth, colour 5g of ready roll icing with red gel food colouring and roll out to a small oval shape. place onto the mouth of the cupcake dragon and top with teeth.
- To make the dragon eye, colour a 5g piece of ready roll icing with leaf green food colouring and toll out to a small round shape. Cut using a round 3cm cookie cutter and then cut that in half. Repeat using a white piece of ready roll icing and then top with a small round piece of black ready roll icing. You can use an M&M if you have one!
- Place the toblerone scales on top and ice with further butter cream icing so that you can’t see the base of the toblerones. Dust using a small amount of cocoa.