Frankenstein Cupcakes

This is one of the 2-dozen cupcakes I made for Trey's school Halloween carnival bake sale. The Frankenstein head is a marshmallow covered in green candy, with black candy hair, eyes and mouth. I found the idea online and thought it was so cute... a little different than doing candy-corn or spider cupcake toppers.

"Ice Cream Sundae" Cakes

I don't like to waste anything, so these are some cute sundae-cakes I made for my boys with extra cake batter from the fall wedding cake. I simply filled glass sundae cups about 1/2 to 2/3 full and baked until done. I used a large round tip to pipe white icing on top for "whipped cream". I would love to do a sundae themed party with these, and add sprinkles and a marshmallow fondant cherry to the top of each "sundae"!

Fall Wedding Cake

This is a fall-themed wedding cake. The cake and frosting were chocolate, the 6-inch cake on top was decorated with real mini pumpkins and marshmallow fondant acorns. The cupcakes were topped with candy leaves. The leaves were fun to make, and the process was fairly simple, although time-intensive: Choose a firm, waxy, non-toxic leaf such as rose, lemon or camellia. I used camellia, as I had an ample supply on the camellia bush right beside our house. I chose smaller leaves for the cupcakes, larger ones for decorating the cake stand. Wash the leaves gently and pat dry. Melt candy melts in 4 or 5 separate small glass bowls. I used Wilton's brand in light cocoa and white. I melted white melts in 4 bowls, and light cocoa melts in 1 bowl. Add desired candy colors to each bowl. I used, orange, yellow, green, red and left 1 bowl brown (adding no color to the light cocoa melts). Use a new and clean natural bristle paint brush and randomly paint each color onto the back of each leaf. Try not to form any kind of pattern... just brush and blend onto the leaf. I found that when I used a plate as a "paint palette" and marbleized the colors slightly before applying to the leaf, the better the leaf looked when it was done. Be sure to apply a layer of candy at least 1/8 inch thick, otherwise it will break easily. Lay each painted leaf onto a cookie sheet and refrigerate for 15-20 minutes until firm. Remove from refrigerator and gently peel each real leaf away from the candy... leaving a beautiful, fall-colored candy leaf! I was thrilled with the results. Each cupcake was topped with one candy leaf, stuck directly into the swirled icing, and the cake stand was decorated with the larger ones I made. Several guests wondered if the leaves were real!