Several days ahead of time, make snowflake design with royal icing.
Place pattern on board with waxed paper over design, tape down to secure. Pipe tip 4 design and cover with sugars. Add pearls at points with tip 4 dots of icing. Let dry. Make extras to allow for breakage.
Bake and cool cupcakes. Ice smooth with blue buttercream. Position snowflakes on top.
Snow-Frosted Cupcakes is rated
4.4 out of
Rated 5 out of
Melissa S from
I made these for a Christmas party and got rave reviews. They are very beautiful This was a real "trial and error" experience for me. I first made them with the #4 tip on wax paper, but found that they were too thin and were breaking. Next I made them with a #5 tip on wax paper...same situation; they were a little thicker but were still breaking. Finally, after a quick internet search (and with 5 hours until I needed them), I made them with the #5 on parchment paper and dried them under a fan. Success! I think next time I'll try the #4 on parchment paper. They were lovely with the #5, but I think they'd be a little prettier with the #4.
I used sparkling sugar and left off the pearls. They taste fantastic and were a nice complement to my Swiss buttercream frosting. These are going to be a staple in my Christmas baking from now on!
Date published: 2014-12-06
Rated 3 out of
I piped the snowflakes out of melted white chocolate and sprinkles them when wet with sparkling sugar (I skipped the pearls). You can't get quite the detail you can with royal icing but my snowflakes set quickly in the fridge, were easy to lift off and place firmly on the icing, and stayed perfect for days until consumed. This is a lovely winter cupcake and I will make them again.
Date published: 2014-01-06
Rated 4 out of
Im new to cake decorating - and its a good thing Im taking it to teach me to be patient and not so hard on myself even when my cakes dont work out - This can only be rated Somewhat Easy once you know what to do - my first batch totaly crumbled before I could lift them off the paper and my kitchen is now covered in sugar and sparkles - I almost gave up but glad I didnt as I learned a lot - my friends were very impressed.
Here are some key learnings
1) Let them dry at least 24 hours before even attempting to move them - i left them on the counter covered with a tea towel
2) Double up the thickness - I used tip 5 and then whent over it twice with the icing
3) I made smaller versions for easy transport - the bigger version would not have transported well in my standard cupcake carrier - I made them the size of the cupcake
4) if snowflake breaks (1 or 2 breaks) - once arranged on the cupcake you cant tell
5) I used red and blue royal icing as well - but the white ones stood out the most against the blue cupcakes - so I would make them all white next time - the red, blue and white sprinkles all looked great against the white
6) Sprinkles -im new to this - so there may be a tool already available - but Im going to go to the dollar store and buy the basic glass salt shakers and use that to spread my sprinkles next time
7) Dragee- I just put it in the middle of the snowflake and found that I could just place it on the snowflake without needing to dot an extra dab of icing