Peggy's Baking Corner - Ear of Corn Cupcake
by Peggy Weaver |
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This is the best time of year for corn on the cob so I decided that I should make corn decorated cupcakes. I love to find more
uses for a specialty pan so for this cupcake we are going to use for the Mini Easter Egg pan.
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Ear of Corn Cupcake Recipe:
Recipe Type:
Cake,
Buttercream Icing
Yields: makes 20 cupcakes
Prep time: 60 min
Cupcake bake time: 16 min
Ingredients:
1 box cake mix (I prefer to use a white or butter cake mix)
Batch of Buttercream Icing
Food Gel Colors - Lemon Yellow, Egg Yellow, and Avocado
2 Couplers
Preparation:
Bake the cakes in the well-greased mini egg pan at 325 degrees F. for about 16 minutes. Do a toothpick test to be sure the
cakes are baked, but please do not over bake.
I found that if you filled the cake pans to no more than 2/3 full you wouldn’t have too much of an overflow problem.
If it does over flow and give you an edge, carefully trim off the edge with a pair of shears.
I got 29 eggs from the cake mix but I only decorated 20 cakes. Allow to cool thoroughly.
Prepare and divide the
Buttercream Icing into three (3) parts.
Color one part with the lemon food coloring gel to the shade of a light lemon color.
Color the second batch a rich egg yellow. Color the third batch into a rich shade of avocado green.
Prepare one of the bags with the #6 tip. Fill piping bag with alternating tablespoons of the two (2) different yellow shades of icing. The Buttercream Icing will flow out combining the two shades for a great corn kernel look.
Prepare the second piping bag with the #67 tip and fill with the avocado green icing.
Place your cupcakes on individual plates and pipe directly on the cake or place on an individual doily so that you can move the cakes with ease later on. Draw a yellow stripe down the long center of the cake. Pipe the icing over the strip to represent the corn kernels. Place them close together so that they are barely touching for the best look.
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Back to: Peggy's Baking Corner Home Page
Fondant Icing/Covering:
Fondant Icing 101
(Recipe and Tutorial on making & using fondant icing)
Covering Cakes with Fondant Icing
Decorating Cakes with Fondant Icing
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Now, if you are
going to freeze the cake, as many folks do until
the first anniversary, yes go ahead and
freeze. The cake will not look as beautiful as
it did originally but you just have to keep the
idea in mind that it was perfect on the day of
the wedding. |
Buttercream Icing/Covering:
Buttercream Icing 101 (Recipe and Tutorial on making & using buttercream icing)
Wedding Cakes:
Assembling Cakes/Wedding Cakes
Covering Wedding Cakes with Fondant
Decorating Wedding Cakes
(Lots of Q&A's on decoration a wedding cake)
Other Cake Baking and Decoration Topics:
Peggy's Cake Decorating Idea Photos (The idea page has photos only
and no detailed decorating instructions.)
Email
Peggy Weaver:
If you have any additional questions or comments that have not been answers in the categories above, Peggy will try to answer them for you.
Email Peggy: (just click on the underlined): Peggy Weaver.
Please, please first check the sections above before emailing, as Peggy gets many repeat questions.
Looking for
fondant icing tools and/or equipment and
Gum Paste to help you decorate your cakes using MM (Marshmallow) Fondant Icing.
I found that a
total of five (5) rows of kernels was what I usually piped.
Occasionally I did need to pipe an additional 2 rows to fill up the center area.
Look at the photo on the right. For the outer two (2) rows, I didn’t need to pipe the
stripe. I simply piped a figure 9 shape and push the leg of the 9 into the cakes surface to attach it well.
As an experiment, I tried piping the kernels 2 different ways.
One was with the stripe underneath and one without the stripe.