These cute little bib cupcakes will impress your baby shower guests! The adorable bib with a touch of ribbon is awesome! For Basic White, Yellow Or Chocolate cake recipes visit: http://www.unique-babyshower-gifts.com/baby-shower-cake-recipes.html For Basic Buttercream, Chocolate Buttercream and Royal Icing recipes visit: http://www.unique-babyshower-gifts.com/icing-recipes.html For All The Tools You ll Need For This Cake Visit: http://astore.amazon.com/uniquebabyshowergiftswilton-20 1
Ingredients: * Royal Blue Icing Color * Rose Icing Color * Lemon Yellow Icing Color * Ready-To-Use Rolled Fondant Pastel Colors Multi Pack * Buttercream icing * cornstarch Makes: Each cupcake serves 1 Techniques Used: (*See below) * Zig Zag * Bead * Fondant Cut-Outs Tools: * Standard muffin pan * Flower Cut-Outs * Tip: 2 * Tip: 3 * Tip: 7 * Rolling Pin * Roll & Cut Mat * Assorted Pastel Baking Cups * Angled Spatula * Cake Board * 1/4 in. white satin ribbon (6 in. per bow) Instructions: In advance: Make flowers. Roll out blue and pink fondant 1/8 in. thick. Cut flowers with smallest Cut-Out; let dry on cornstarch-dusted board. 2
Ice cupcakes smooth in yellow. Pipe white bib area with tip 7 zig zags (smooth with finger dipped in cornstarch); leave a 1 1/4 x 1 1/2 in. area for opening. Insert flowers on edge of cupcake. Pipe tip 3 bead border on neckline. Step 4 Print tip 2 message. Tie ribbon into bow; attach with dots of icing. * Zig Zag: The Zigzag is a popular way to fill in outlined areas, perfect for ribbed sweater and cuff effects. You can also use tight zigzags to cover the entire side of your cake they look great! Fit the decorating bag with tip 16 and fill 1/2 full with medium consistency icing. Hold the bag at a 45 angle at 3:00.(9:00) with tip lightly touching the surface. Steadily squeeze and move your hand in a tight up and down motion as you move toward the right (left). 3
Continue piping up and down with steady pressure. To end, stop pressure and pull tip away. For more elongated zigzags, move your hand to the desired height while maintaining a steady pressure. For a more relaxed look, just increase the width as you move the bag along. Step 4 Repeat as you move in a straight line with consistent up and down motion. *Bead: The bead shape makes great borders or frames and makes great accents to letters and designs. Squeeze as you lift tip slightly so that icing fans out. 4
Relax pressure as you draw the tip down and bring the bead to a point, stop squeezing and pull away. To make a bead border, start the next bead a little behind the previous one so that the fanned out end covers the tail of the preceding bead to form an even chain. *Fondant Cut-Outs: Fondant has a texture like roll-out cookie dough, and Using Cut-Outs is like cutting cookies. Roll out fondant, press down with Cut-Out and lift away. Remove shape with a spatula. Roll out fondant 1/8 in. thick on Roll & Cut Mat lightly dusted with cornstarch. 5
Cut out desired shapes, pressing your cutter evenly through the fondant. Remove any excess fondant around the edges. Lift shape with a spatula. Position shape as needed. To attach your fondant piece to your fondant cake, you can either brush the back lightly with a damp brush or with thinned fondant adhesive: 1 oz ready-to-use rolled fondant 1/4 teaspoon water Knead water into fondant until it becomes soft and sticky. *Tips For Cut-Outs: Roll out fondant 1/8 in. thick on Roll & Cut Mat lightly dusted with cornstarch Cut out desired shapes, pressing your cutter evenly through the fondant. Remove any excess fondant around the edges. Lift shape with a spatula. Position shape as needed. Brush back of fondant decoration with damp brush. Be careful not to use much water or the fondant decoration can slide around rather than staying in one place. If using colored fondant, this will leave a tinted residue if it slides. Position decoration onto fondant covered cake. Press lightly with finger to smooth if needed. 6
*Applying Fondant to Fondant: To attach your fondant piece to your fondant cake, you can either brush the back lightly with a damp brush or with thinned fondant adhesive: *1 oz ready-to-use rolled fondant *1/4 teaspoon water Knead water into fondant until it becomes soft and sticky. 7