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Categories: Cakes | Cheesecakes

little-duckies-cupcakes-recipe
One of my favorite things to do is replicate a toy in sugar. It is fun to trick people and see if they can tell what is real or not…or in this case edible! These little duckies are a favorite toy and are the perfect topping on cupcakes for baby showers or a child’s birthday.

CUPCAKES
1 cake recipe, any flavor
1 frosting recipe, any flavor

MATERIALS
4 pounds of gum paste (2-1/2 ounces per duckie)
1 pound, 10 ounces fondant (store-bought or homemade)
Food-coloring gels: sky blue, lemon yellow, sunset orange, coal black
Shortening (for rolling out fondant and gum paste)

EQUIPMENTS
Toothpicks
Plastic mat
Small rolling pin
Paring knife or X-acto knife
Small paintbrush
Dish of water
Pastry tips: #4, #7, #10
2-1/2 inch round cookie cutter
Cupcake tins
White brioche molds or cupcake wrappers
Small offset spatula

TECHNIQUES
Dyeing fondant and gum paste
Creating a dome of filling
Covering cupcakes in fondant
Measuring gum paste and fondant

METHOD:
ONE DAY IN ADVANCE: MAKE THE DUCKIES
1. Dye approximately 2 ounces of gum paste yellow (I recommend gum paste but if you only have fondant that is fine). Coat your hands with shortening and mold the head by rolling a ball approximately 1 inch in diameter. Form the body with double the amount of gum paste that you used for the head. The body should be pointy on the tail side and rounded to form the chest of the duckie. You may need to cut one side to make the point for the tail. Attach the head to the body with a dab of water.

2. To make the wings, roll out the remaining yellow gum paste to 1/8 inch on a smooth surface greased with shortening. Cut out all of the wings with a paring knife or X-acto knife and attach them to the sides of the duckies’ bodies with a dab of water.

3. Dye approximately 3/4 ounce of gum paste orange for each beak. Form small cones and use the knife to create an indent to divide the cones in half from the pointy end, but do not cut all the way through. Use a toothpick or a pastry tip to create a small opening for the beaks. Attach the beaks with a dab of water to the duckies’ faces.

4. For each set of eyes, dye a pea-size amount of gum paste black and roll it out to 1/16 inch thick on a smooth surface greased with shortening. Roll out a pea-size piece of white gum paste. Use piping tips #10 and #4 to cut out white circles, you will need two of each size. Mold the larger of the two circles into a slightly oval shape. Use a #7 tip to cut out two black circles. Attach the black circles to the oval white circles with a tiny dab of water. Place the black circle against the top edge of one of the ovals. Attach the smallest white circle on top of the black. Attach them with tiny dabs of water. You should place the eyes so you can see them from both the front and sides of the duckie.

MAKE AND ASSEMBLE THE CUPCAKES
1. Prepare the cake batter as directed. Line the cupcake tins with the brioche molds or cupcake wrappers. Fill each halfway full and bake the cupcakes as directed in the recipe. Let them cool completely.

2. While the cupcakes are cooling, make the frosting.

3. Tint the fondant sky blue, reserving 2 ounces white fondant to make the polka dots.

4. Frost the cupcakes with a dome of cupcake frosting. On a surface greased with shortening, roll out the blue fondant to approximately 1/8 inch thick. If you are using brioche molds, first cut out a circle then use the top edge of an empty mold as a cutter to cut out the fluted design. If you are using standard cupcake wrappers, use a round cutter and cut out a circle of fondant. Smooth the piece of fondant onto the dome of frosting.

5. Place the duckies into the centers of the cupcakes using a toothpick or water. (If they do not stick with water and you do not want to use toothpicks you can use Royal Icing.)

6. Roll out the remaining 2 ounces of white fondant to approximately 1/16 inch thick on the greased surface. Use the #10 tip and cut out 8 to 10 polka dots for each cupcake. Attach them to the blue fondant, around the duckie, with tiny dabs of water.

 

The Confetti Cakes Cookbook: Spectacular Cookies, Cakes, and Cupcakes from New York City's Famed BakeryThe Confetti Cakes Cookbook by Elisa Strauss
Hardcover: 224 pages
Publisher: Little, Brown and Company
Language: English
ISBN-10: 0316113077

>>>>>>>> I WANT THIS! <<<<<<<<

 

Posted on Apr 1, 2008

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