Hasn’t every girl dreamed that she would one day be a princess?
This week, I had the pleasure of opening up my fondant again to jump head first into the land of fairy tales! Princess, princes, magic wands, castles, and magic. What more could a four year old girl want for her fourth birthday? It was up to me to make it happen (boy, does that ever make me sound important). When I actually realized what I had signed on for, a little panic ripped through me . . . not going to lie about that one! After hours of searching Flickr (check out CCC profile out here), I finally had enough inspiration to get started.
The birthday girl requested Funfetti with Raspberry Cream Icing . . . mmmm . . . too bad one wasn’t for me
Here is the recipe for the Homemade Funfetti.
I used a different type of sprinkles for these cupcakes than I did in the original recipe that I made. I would stick with the long oblong sprinkles, over these small little ball sprinkles, as these ones coloured the batter. Also, I think they might have made the cupcake a little bit crunchier than necessary . . . I’ll have to ask the birthday girl to figure that one out!
I got started in the morning, working with the fondant shapes that I wanted for this design.
No princess is complete with out her crown!
Like my improvising with the spice bottles? Can you tell that I’m new and don’t have all the tools yet? Thank goodness I’m resourceful. I needed something to shape the crown. If you’re a fondant expert, please let me know how you’re REALLY supposed to do this!
On to the icing . . .
Raspberry Cream Icing
1/2 cup of butter
1/2 cup of raspberries (fresh or frozen) If using frozen, make sure they are thawed.
4 cups of icing sugar
1 tsp of vanilla
1-2 tbsp milk (if needed)
Cream butter and raspberries in a stand mixture. Add one cup of icing at a time. Mixing in-between cup additions. Add vanilla, and mix. If the icing is too thick at this point, add one to two tablespoons of milk to thin.
Time to add the fondant! Abracadabra!