Peggy's Baking Corner - Ear of Corn Cupcake
 by Peggy Weaver

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Ear of Corn Cupcake Tutorial

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.

 

 

Ear of Corn Cupcakes:
 Makes 20 cupcakes

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

Tips #6 and #67  

2 couplers

2 piping bags

Mini Easter Egg pans

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.  NOTE:  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. 

               

 



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Check out some of Peggy Weaver's many Cake Decorating Articles, Tutorials, and Q&A pages below.

Fondant Icing/Covering:
Fondant Icing 101
(Recipe and Tutorial on making & using fondant icing)
Fondant Recipes

Making Fondant Icing>

Bubbles in the Fondant

 Covering Cakes with Fondant Icing

 Decorating Cakes with Fondant Icing

Marbling Fondant Icing
 


Fondant does not freeze well at all, as a matter of fact, downright lousy. Do not even think about refrigerating it either. The condensation that can occur when you defrost or bring to room temp can destroy the finish of the fondant.

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)

Buttercream Recipes
Decorating with Buttercream
 

Wedding Cakes:
Assembling Cakes/Wedding Cakes

Cake Fillings
Covering Wedding Cakes with Fondant

Decorating Wedding Cakes
(Lots of Q&A's on decoration a wedding cake)
 

Other Cake Baking and Decoration Topics:

Recipes & Baking Ingredients

Miscellaneous

Comments From Bakers

Cookies & Cookie Cutters

Peggy's Cake Decorating Idea Photos (The idea page has photos only and no detailed decorating instructions.)
 

 

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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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.