Learn how to create snow globe cupcakes, Christmas cupcakes in a jar, snowman cookies, and so much more....
Christmas is my favorite time of year. Starting around the end of August I'm already thinking about the Christmas Countdown and all the amazing Christmas treats.
I think of snowmen, gingerbread houses and green little elves dancing around on Christmas cookies, cupcakes and cakes!
~~~~~EDIBLE FONDANT CREATIONS EBOOK~~~~~
With a little fondant and some simple cake decorating tools, this guide gives you step-by-step instructions on how to make real-life edible "fun food" cake and cupcake toppers. Over 50 beautiful and detailed photos guide you through each step. Learn how to make hamburgers, hot dogs, sushi rolls, and even a full plate of turkey dinner with all the fixings, and more!
~~~~~~FONDANT BASICS EBOOK~~~~~~
~EDIBLE FONDANT CREATIONS:CHRISTMAS EDITION~
Christmas Cross Cake tutorial
Ski Slope Cake tutorial
Snowman Cake tutorial
Santa Down The Chimney Cake Christmas Treats tutorial
Check out my recipes, photos and cupcakes in a jar tutorial!
Snow globes are one of my favorite things to pull out when it comes time to decorating up the house. So, of course, we have to have a snow globe cake! Not exactly sure how to make one of these?
Then you have to check out my full page of snow globe cake tutorials and even learn out to make those adorable polarbear snow globe cupcakes. They're almost too cute to eat... seriously.
So every year my goal is to outdo myself from last year, with making something completely over-the-top but it also has to be delicious.
Last year I decided to make a Christmas gingerbread house But not just any gingerbread house... 27 hours later this is what I got!
I was so proud that everything... yes, everything is edible! The hardest part was making the gingerbread dough, and cutting it out into appropriate sizes. I did have a few miscalculations but you can't really see them because I used icing to cover them up. I also ended up covering the entire gingerbread house in white icing because I wanted the building to look white.
Here is a list of everything I used:
*ROOF- Chocolate covered waffer cookies. Approx. 3 packages.
*ROOF LINE- Mint swirl candies attached with royal icing.
*BAY DOOR- Popeye candy sticks
*ROCKS- Chocolate covered in icing used to look like rocks.
*SIDEWALK- Caramilk chocolate bars.
*SIDEWALK POSTS- Black licorice.
*SIDES OF WALLS- Long tootsie rolls
*CHRISTMAS LIGHTS- Sugar christmas lights from Lucks.com
*WINDOWS- Blue gum strips for windows and red chicklets for window borders.
*SNOWFLAKES AND SANTA- Sugar shapes from Lucks.com
This Christmas I decided to turn one of my favorite Christmas Carols, the "12 days of Christmas" into unique individual cupcakes for each day.
Check out my 12 days of Christmas cupcakes Serve them after dinner or opening gifts and let each family member choose they're favorite!
Here is some photos of an igloo cake I made for a friend of mine. I would of used sugar cubes for the igloo effect but they wanted it to be all icing instead.
I layered a white cake and carved half a ball, so that it would look like an igloo shape. Then I covered it with white buttercream icing and took a tooth pick and carefully drew lines in the icing so they would look like ice blocks.
This magical Christmas cake, by cake-a-licious.net, is made mostly out of rolled fondant. I love the little details like the penguins and the snow that has been piped around the hills.
Photo by thiscrazyweb.com
Photo by internationalbakery.ca
Photo by foodandwine.com
**Gingerbread Cupcake Recipe**
5 tablespoons unsalted butter, softened
1/2 cup white sugar
1/2 cup unsulfured molasses
1 egg yolk
1 1/4 cups all-purpose flour
1 tablespoon Dutch process cocoa powder
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 teaspoon baking soda
1/2 cup hot milk
2 tablespoons unsalted butter, softened
2 ounces cream cheese, softened
2/3 cup sifted confectioners' sugar
1/4 teaspoon lemon extract
1. Preheat the oven to 350 degrees F (175 degrees C). Butter or line with paper liners a 12-cup muffin tin.
2. Cream 5 tablespoons of the butter with the white sugar. Add the molasses and the egg and egg yolk.
3. Sift together the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg and salt. Dissolve the baking soda in the hot milk. Add the flour mixture to the creamed mixture and stir until just combined. Stir in the hot milk mixture. Pour the batter evenly into the prepared tin.
4. Bake at 350 degrees F (175 degrees C) for 20 minutes or until slightly springy to the touch. Allow to cool a few minutes in the pan and remove to a rack to cool.
5. To Make Frosting: Cream the 2 tablespoons butter and the cream cheese together. Beat in the confectioners' sugar until fluffy. Add the lemon extract and beat. When the cupcakes are cool, frost the tops with the frosting and serve.
**Candy Cane Cupcake Recipe** Directions
2 large eggs
1/2 cup sugar
1/2 cup milk (low fat is fine)
1/2 cup vegetable oil
1 tsp vanilla extract
1 1/4 tsp peppermint extract
1 cup all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 tsp red food coloring
Preheat oven to 350F. Line a 12-cup muffin tin with paper liners. In a large bowl, mix together eggs and sugar until mixture is light and creamy and the sugar has mostly been dissolved. Stir in milk, vegetable oil, vanilla and peppermint extracts.
In a medium bowl, whisk together flour, baking powder and salt. Pour into wet ingredients and whisk just until batter is smooth. Measure out one cup of batter and place it back in the medium bowl. Add red food coloring to this bowl and whisk to incorporate.
Put a spoonful (approx 2-3 tsp) of the white batter into the center each cupcake paper and let it spread slightly on its own. Put a spoonful of red batter in the center of the white. It will push out the other batter and, as it sits for a moment, will also spread itself. Alternating spoonfuls of the two batters and trying to keep the amounts as even as possible (after the first layer, I used smaller amounts of red and white with each spoonful), repeat the technique until all the batter has been used up.
Bake for about 15 minutes, until a tester inserted into the center of each cupcake comes out clean and the top springs back when lightly pressed.
Cool completely on a wire rack before frosting.
Vanilla Cream Cheese Frosting
4-oz cream cheese, room temperature
1/4 cup butter, room temperature
1 tsp vanilla extract
2 tbsp milk
2-3 cups confectioners’ sugar
green food coloring (optional, but recommended for the holidays)
In a medium bowl, combine cream cheese and butter. Beat until smooth, then mix in vanilla extract, milk and 1 cup of confectioners’ sugar. Beat until very smooth, then gradually blend in additional sugar until frosting is fluffy, thick and easy to spread. Beat in up to 1/2 tsp green food coloring to dye the frosting, if you wish.
Frosting can be spread onto the cupcakes or piped on using a piping bag. The BEST Christmas frosting recipe ever!
My favorite Christmas frosting recipe is a cinnamon marshmallow frosting from EatingWell.com that I discovered a few years ago - It's to die for!
I make them every year as a Christmas Eve treat and they're usually gone before I get one, so now I have to hide a few in my cupboards. The frosting is best made a bit in advance because it does take about 20 minutes to make but it's truly worth it.
Cinnamon Marshmallow Frosting Recipe:
*1 cup of brown sugar
*1/4 cup of water
*2 egg whites
*1/4 teaspoon of cream of tartar
*1 teaspoon of vanilla extract
*1/2 teaspoon of ground cinnamon
* Pinch of salt
Directions: Bring 2 inches of water to a simmer in the bottom of a double boiler. If you don't have a double boiler you can fill a large pot with 1 to 2 inches of water and place it over low to medium heat until the water begins to simmer. Use a Pyrex or stainless steel bowl as your upper saucepan and place it on top of your pot, making sure your bowl does not touch the simmering water. Combine 1 cup of brown sugar and 1/4 cup of water in the top of the double boiler (or bowl). Heat over the simmering water, stirring constantly until the sugar dissolves, about 3 minutes. Add egg whites, cream of tartar and pinch of salt. Beat with an electric mixer on high speed until the mixture is glossy and thick. Remove the top pan from the heat and continue beating for 1 minute to cool. Add vanilla and 1/2 teaspoon of cinnamon and beat on low so mixture is combined. Pipe or spread onto cooled cupcakes or cake and sprinkle with cinnamon.
There is an abundance of cute and adorable Christmas Cupcake ideas that I would LOVE to show you right here. It's the time of year to take yourself back to being a kid and really get in touch with your "kid" creativity!
*Click Here For Christmas Cupcake Tutorials And Photos*
photo by australiaentertains.com.au
Photo by creative-cupcake-recipes.net
Photo by mysweetandsaucy.com
Photo by thecupcakeblog.com
These adorable little Christmas bulb cupcakes are perfect to give as gifts or for any special occasion around Christmas time. I made these last year and packaged each one in their own individual Christmas boxes and I've already had family members asking if I'm going to make them again this year!
Photo by cake central, sent in by Lejla
Now I know gingerbread houses don't exactly fall under cake decorating but I had to include them because what is Christmas without Christmas gingerbread houses!
Gingerbread House Recipe
1 teaspoon vanilla
½ cup shortening
1 cup brown sugar
1 cup molasses
7 cups flour
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
2 tsp ginger
1 cup water (add more if needed)
In a bowl combine shortening, vanilla and brown sugar until smooth & creamy.
Beat in molasses.
In a separate bowl mix together the flour, baking soda, salt, cinnamon and ginger.
Slowly add ½ of the floured mixture to the creamed mixture and mix well.
Add ½ cup water and mix well.
Add remaining flour and continue mixing. Add remainder of water, as needed until dough is stiff and consistent.
Cut your dough into desired shapes, and bake at 350F for approximately 10-15 minutes. Pieces should be hard (firm when pressed with finger) but not burnt.
Hi! I'm Leigh, and welcome to my Easy Cake Decorating website!
I've been a professional baker and cake decorator for just about 10 years now and really enjoy making innovative cakes with elaborate taste! Please browse through the pages on this site and discover a little inspiration for making unique creations for special occasions!
TOP 10 CAKE DECORATING EBOOKS