Wednesday, April 29, 2009
Canadian Maple Cupcakes
As you may or may not remember, I bought a tub of red fondant for a Valentine's Day cake. I remember because that red fondant has been haunting me for months! You can catch glimpses of it on the Red Sox and Hokie Hi-Hat cupcakes, but I still have about a quarter of that tub leftover. Ugh. How many things can one do with red fondant?
Another little factoid that you probably wouldn't know unless I told you: my Canadian Lit class is meeting for the last time tonight. This class has been rough-going throughout and Evan even wrote a post about the existential crisis it has thrown him into. However, what final class meeting would not be improved by cupcakes?!
(The answer is none.)
So, in honor of our class closing and our Canadian-ish professor who finally said "ay" in class last week, I used as much red fondant as I could to decorate these (now Canadian) Maple Cupcakes.
Aren't they just too cute? This line-up reminds me of the Target circles. :)
In case you were curious about technique, I made another of my only marginally helpful stencils for the maple leaves. The letters I cut out with the cookie cutters from my Wilton 100 pc. set. That was so unbelievably easy that I'm going to try to have cookie cutters for all fondant dealings from now on! (It's not a practical wish, but a wish nonetheless.) And I love that the cookie cutter letters are just the right size to cover the whole cupcake without hanging off. Perfect!
And now I have a question for those of you who work with the fondant. See how my fondant is all shiny and soft? It gets that way when I decorate the cupcakes and then leave them in their carrier. I thought I wasn't supposed to refrigerate fondant, but is it okay that my fondant has gone all slippery and wet? It's not traveling yet, but I don't want it to get that far. And I know that if I were using the fondant for anything other than flat letters laying on a cupcake, then I'd be in trouble.
I might have just answered my own question by remembering that I refrigerated the hi-hats and those fondant VTs kept their shape.
Anyway... anyone who knows about the optimal storing conditions for fondant, do let me know!
To the rest of you, good luck trying to go through today without singing "Oh, Canada..." It's already taken up sure residence in my head.