Cutie Hello kitty cupcakes
You could not have imagined my excitement when I first found the perfect Hello Kitty cookie cutter in the Little Tokyo area of Downtown L.A. I finally had the reason to use it to create these edible kitty heads out of gum paste to top this girly, fun cupcake.
To assemble:
Once cupcakes are fully cooled (it helps to refrigerate them after they've cooled a bit out of the oven), core the center of each one out. Pour about a tsp of raspberry sauce into the core. Next, fill the core with a couple of spoons of cheesecake filling, pushing down on the filling with a spoon or wax paper. I highly recommend using wax paper or parchment paper to press in the filling because it's sticky and hard to press in otherwise. Top the cupcakes with another spoonful of raspberry sauce. Last, frost the cupcakes with the raspberry buttercream and top with Hello Kitty heads/pink sprinkles.
To make the Hello Kitty Cupcake Toppers:
I used gum paste because I was not in the mood to make a batch of marshmallow fondant. If you have a Hello Kitty cookie cutter, it makes this step MUCH easier. Otherwise, you can trace a picture of Hello Kitty onto a piece of wax paper and cut out the fondant with a paring knife. Once the Hello Kitty heads are cut, set aside and allow to dry by placing them on a flat container loosely covered with wax or parchment paper (it's best if you make the heads a night or two before, so that they have sufficient time to dry).
I used AmeriColor edible food pens to draw on Hello Kitty's face and bow. You should allow them to dry after coloring for at least 30 minutes.
RM 5.00 per pieces
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