Even as a chef, I understand how baking can be overwhelming. Especially when thinking about piped frosting on a dozen cupcakes. Whether it’s working with frosting kits, reading cake decorating books, or watching Cake Boss, it all stresses me out! I know I’ll never master it but I recently learned a few short cuts at a day class run by Nancy Siler and Sandy Folsom of the Wilton Cake School. Much to my own surprise, I learned how to use the bags and the tips and was able to eek out leaves, rosettes and shells.
But what is more wonderful is that Wilton sells accessories that can make the cupcake look unique and festive without having to take the day off work to make holiday treats. Just a simple cake recipe, icing and some sprinkles in a nice cupcake liner! If you can’t find the Wilton skulls this time, stop by your local supermarket. A friend of mine brought me these adorable black bats from the Greenport IGA which look great on the orange frosting too!
CHOCOLATE CAKE adapted from recipe from Cooks.com
2 c. flour
1 1/2 cup of sugar
3/4 of cocoa powder
2 tsp. baking soda
2 tsp. baking powder
3/4 cup oil
2 cups of boiling water
1 tsp. vanilla
Dairy-free chocolate frosting
1/4 cup of vegetable shortening
1/2 tsp. salt
2 tsp. vanilla
3/4 cup powdered sugar
1/4 of soy milk
2 drops of yellow food coloring, 2 drops of red food coloring (the two make a bright pumpkin orange)
Place all ingredients in large bowl exept for powdered sugar. Whip with electric mixer. Put mixer on slowest setting and then add 3/4 cup powdered sugar, and 1/4 cup of soy milk. Whip until smooth and creamy.
Refrigerate in container with lid until ready to frost your cupcakes. Use a small spatula to put thick coating of frosting on cupcakes to provide a nice bed for the Wilton Halloween skulls. It’s better to place them on the frosting one by one rather than to sprinkle them. They are pretty large for a sprinkle and have beautiful detail.Share on Facebook