I wanted to make some fun, dessert-inspired cupcakes as it’s my Mum’s birthday on saturday. Unfortunately my parents live overseas so this will have to be her virtual present 🙂Don’t worry Mum – they tasted great!!
So these are supposed to be dessert cupcakes – an icecream sundae on the left and hopefully you can tell that the one on the right is a banana split!!
Growing up we used to entertain constantly, and Mum used to set up the dessert table for ‘DIY Ice Cream Sundaes and Banana splits’, with an endless supply of toppings and sprinkles. It was a kid’s paradise 🙂
To make the sundae topper, start by making the wafer. I used Americolor’s Ivory with my white fondant and some tylo powder.
Roll it out and using a blunt knife or modelling tool, make a criss cross pattern and then cut out your triangular wafer shape. Leave to dry.
Next step is to roll out some pink fondant and cut out your circles. You can choose to use the pink fondant to cover your cupcake so that the whole cupcake looks like a sundae, instead of having the sundae on a circular base (hope that makes sense!).
Roll out some brown and cut using a flower cutter
Attach to your pink circle
Using some royal icing (Whip up 1 egg white and keep adding some icing sugar until you reach the desired consistency which should be that of toothpaste), pipe your ‘cream’ onto the topper and add a small ball of red sugarpaste.
Add the wafer and put something behind the wafer so that it dries in position (I’ve used a mini tripod).
To make the banana splits, use one of the pink circles as a base and roll out some ivory/yellow sugarpaste into a banana shape and leave to dry
Roll out a small ball of white and pink for the ‘icecream scoops’ and attach to the banana
Using a sugar shaper, squeeze out some ‘chocolate sauce’ and add to your banana split with a few tiny balls of red fondant cherries!
Dessert anyone? 🙂