I love this cupcake by wix.com, it’s super creative and exactly what I would use on my dessert table, I wasn’t able to find a tutorial on it but it may be used as an inspiration for some of you. However I was able to find a recipe for a cute and simple cupcake to match this week’s party by thebakerchick.com
- 1½ cups self-rising flour
- 1¼ cups all-purpose flour
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs, at room temperature
- 1 cup milk
- 1 teaspoon vanilla extract
- 6 oz Cream Cheese
- 1½ stick Butter
- 1 tsp Vanilla Extract
- 2-4 cups powdered sugar
- In a small bowl, add the flours; stir to combine; set aside.
- In a large mixing bowl, cream the butter using an electric mixer on medium speed until smooth.
- Add the sugar gradually and beat for 3 minutes or until fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Add the dry ingredients in three parts, alternating with the milk and vanilla.
- With each addition, beat until the ingredients are incorporated but do not overmix.
- Spoon the batter into the cupcake liners, filling about ¾ full.9 Bake in a 350° oven for 20-25 minutes.
- Cool the cupcakes in the tin for 15 minutes.
- Remove cakes from the tins and cool on a wire rack before icing.
- Cream butter and cream cheese with an electric mixer fitted with paddle attachment.
- Mix in Vanilla
- Add powdered sugar one cup at a time until you reach your desired consistancy.
The life preservers were made out of lifesaver and red food markers
I also found this incredible step by step tutorial by Semisweetdesigns.com, if you would like to venture with icing, it could be used to decorate cupcakes cakepops truffles anything
Outline and fill the rings with white royal icing, as shown below.
Leave them to dry (about an hour).After the royal icing transfers had time to set, add the red sections right on top of the white rings with red royal icing. Leave to dry completely (about 2 hours).
Here is the tutorial for a marble cake pop from craftsy.com
MARBLE CAKE POPS TUTORIAL
- 2 colors or flavors of cake pop dough ready for shaping
- Cookie scoop
- Candy coating color #1 (darker/base)
- Candy coating color #2
- 6″ paper lollipop sticks
- Paramount crystals
- Zip-top bag
- Waxed paper
- Cake pop stand
SHAPING THE CAKE POPS
Perfectly pliable cake pop dough is key for smooth cake balls that are easily dipped cake pops.
Use a cookie scoop (4 cm in diameter or 2 tablespoon volume) to form uniform portions of cake pop dough. Scoop the chocolate, filling only half of the scoop, then scoop into the vanilla dough, filling the rest of the scooper. Use the palm of your hand to level the scoop and push off excess dough.
Another method is to scoop a full scoop of each dough, cut them in half and combine the halves from each kind of dough. If equal portions of both doughs is imperative, this method is for you!
Roll each portion into a ball. Place on a waxed paper–lined cookie sheet and refrigerate for at least 15 minutes, or longer.
DIPPING YOUR CAKE POPS
Melt the coating while the cake balls are in the fridge. Place each color of candy coating in a microwave-safe plastic bowl or cup (plastic or silicone are preferred). Microwave for 1 minute at 50 percent power. Stir, though it will still be solid. Continue to heat in 30-second bursts at 50 percent power until the coating is melted and smooth. Stir between each interval.
Once it’s smooth and melted, add paramount crystals, EZ-Thin or virgin coconut oil (solid) to thin the candy coating. Different colors melt to different consistences, so be sure to thin each coating to a similar consistency — like wet paint.
Let the melted candy sit at room temperature for a few minutes. Remember that coating can always be reheated for 15-20 seconds at 50 percent power if it hardens.
Remove cake balls from the fridge. Let them it at room temperature for a couple of minutes, to take the chill off of them. Dip a lollipop stick, about ⅓”, into the candy coating. Insert them into each ball until they’re about halfway through. Do this for all the pieces.
Place the lighter (accent color) coating into a zip-top bag. Snip the tip and pipe some lines vertically and horizontally over the base color in the bowl. Make sure the lines are not too close to one another. We want the darker color peeking through.
For a swirl pattern, dip, then twist the cake pop stick with your fingers as you lift it out. Carefully shake off excess coating while still upside down, then turn right side up. Use a toothpick to pierce any air bubbles.
For a more random pattern, dip, then shake off excess, while turning the cake pop all over in various directions. This moves the lines in a more random pattern. Place on a cake pop stand and let dry completely.
Two to three cake pops can be dipped in the coating before you’ll need to pipe more lines on the surface.
We can’t have a party without marshmallow pops! Here is a tutorial by Kitchenrunway.com
How to make the “life preservers” for the Nautical Marshmallow Pops:
- Life Savers candy (of your choice – mint or flavored)
- Fruit roll ups
- Peel open and unroll the Fruit Roll Up. On a cutting board, use a pizza cutter to cut into thin strips. Then trim the strips down to a length long enough to wrap around the Life Saver. The Fruit Roll Up is sticky enough to adhere to itself without an additional binder. (I was able wrapped 18 Life Savers using one mini Fruit Roll Up.) I used a toothpick to help position and adhere the Fruit Roll Up to the Life Saver.
- The Life Saver is heavy so make sure to allow the candy melt to set up for a couple of minutes before placing the Life Saver on top of the marshmallow pop.