Monster High Cupcakes
- 4-5 decorating bags
- 3-4 couplers
- Skull template (I can help you with this)
- Wax Paper
- Royal Icing
- Pink, red & black GEL food coloring
- Pink sprinkles
- Vanilla Frosting
- Decorating tip # 1, 2 and 1M
- Thin tipped food paintbrush (or toothpicks)
- Time and Patience
Before you start anything; baking, mixing etc. You will need a template to work from. You can create one yourself or just or you can print a copy from here ——> Skull & Bow Template.
If you want to be really brave you can try and make these in a miniature version by printing a copy of this miniature version from here ————>Miniature Skull & Bow Template
But if your not that savvy please shoot me an email at mightydelighty(at)gmail(dot)com and I will gladly help you.
I found and downloaded a image of the skullette using Google image search. With a free graphics program I use from Serif (Page Plus) I centered it in a circle a bit larger than 2 1/2 inches in diameter, (2.69 inches to be exact.) then copy and pasted the image onto the page 5 times , printing out the final version.
Cover the front of the template with wax paper and tape it to the printout so it won’t move when you begin tracing them with the Royal Icing. I tend make as many as I may need to trace out, plus extra in case I mess up on a few.
When that is done, make your Royal Icing. If you are not familiar with a Royal icing recipe and need a good one, you can find the recipe I use here, it’s from the amazing and awesome blog, The Sweet Adventures of Sugar Belle. It’s almost impossible not to get lost on her site for hours just browsing through all her magical and colorful cookies! (If your not making a lot of toppers just cut her recipe in half.)
For 24 toppers I use about 3/4 cup of white, less than 3/4 cup of black and less than a 1/4 cup of pink.
When you begin tinting the black, keep in mind that it is going to take a lot of gel color to get it black. Pink takes a bit as well, but will darken if you add in a little red as well. The white can be enhanced to be even more white by using a white icing tint, but it is not necessary. Royal icing dries out as it is exposed to air, so cover each mixed color with a wet paper towel to prevent this.
The consistency of the black icing should be soft but not runny. I like it a bit softer, everyone has their own preference. White and pink should be of flooding consistency. If you need help with consistencies of the Royal Icing, please again check out This Post from The Sweet Adventures of Sugar Belle, she has so many great tutorials that can help you with this. Once you’ve got the consistency down, get ready to start making the toppers.
With your black icing and tip #2 start outlining the shape of the skull and the outer part of the bow.
Now walk away for about an hour, to let them set and dry. (The longer they sit, the better they are.) If the black hasn’t fully dried, it may leach color back into the white flood color. This is usually a good time to clean up the mess made from making the royal icing and/or to start baking your cupcakes if you haven’t already.
If your going to take the time to make these awesome little cupcake toppers, please pick out an equally awesome cupcake wrapper…it will make a difference. I love the Reynolds Stay Brite Baking cups, because they look exactly the way they do before baking!
Be careful when you work or you will do what I did…oooops!
Monster High Cookie Tutorial
Monster High Picture Tutorial
Monster High Cakepops
SIZE: Other (cake balls)
SKILL LEVEL: Easy
1. Fashion cake pops from cake scraps and buttercream, then shape into balls.
2. Melt a small amount of tinted chocolate. TIP: You may use dark chocolate as the base for the black-sugared cake pops; use oil-based candy colors to tint the remaining colors, or use pre-colored candy melts.
3. Dip the end of a fancy candy stick into a bit of chocolate. Insert the stick halfway into the base of each large cake ball–the melted chocolate will help the ball adhere to the stick.
Repeat this step until all cake balls are fitted with sticks. Chill pops thoroughly in the refrigerator for easy handling.
4.When pops are chilled, melt enough tinted chocolate to fill medium bowls at least halfway. Dip a ball into the melted chocolate to cover.
5. Before the chocolate sets on each, sprinkle—don’t dip—coordinated sanding sugars over the balls. TIP: Have sugars at the ready in a small bowl with a spoon.
6. When all pops are set, attach skulls to pops with a small dab of melted chocolate.
Decorating idea by Charra Jarosz