Dianne's Cupcakes

Dianne's Cupcakes

SIZE: Other (cake balls and cupcakes)
DIFFICULTY: Easy

1. Blend cake scraps with buttercream, then shape into balls.

2. Chill thoroughly for easy handling.

3. When balls are chilled, melt enough white chocolate to fill a medium bowl at least halfway. Dip a ball into the melted chocolate to cover; you can either temporarily skewer balls for dipping, or use chocolate dipping tools. Set each ball on parchment to set up.

4. Pipe white chocolate drizzle across cake balls. TIP: It’s best not to use a metal tip to pipe, as the chocolate will set up and plug the tip within just a few moments. 

5. When all balls are set, attach one charm to each using icing or melted chocolate.

6. To decorate the cupcakes, pre-cut Designer Prints® strips into 2” rounds using an X-Acto type knife. TIP: Create a stencil or trace around a round cutter to ensure size consistency.

7. Pipe a dollop of icing on each cupcake using a #807 tip.

8. Gently peel pre-cut rounds from their backing and apply--smoothing as you go--to each cupcake.

9. Finish by rolling the edges of each cupcake in coordinated non-pareils.

Decorating idea by dianne’s Delights


Flora Pink Tall Designer Prints (47146)

33999
Flora Pink Tall Designer Prints (47146)

Pack/Size: 36 pack 3 1/2" x 10"
Unit: BX

Quantity
Leafed Flower Charms Assortment Dec-Ons (14362)

48106
Leafed Flower Charms Assortment Dec-Ons (14362)

Pack/Size: 378 per box 7/8"
Unit: BX

Quantity
Tip #807 XL Piping Tip

10958
Tip #807 XL Piping Tip

Pack/Size: 2/pk
Unit: PK

Quantity
Fondant Knife & Ribbon Insertion Tool

11752
Fondant Knife & Ribbon Insertion Tool

Pack/Size: ea
Unit: EA

Quantity