TUTORIALS

Woodland Creatures Cupcakes

If you are looking for a fun and simple cupcake project to do with your kids during a long weekend.. Than look no further and give these playful woodland creature cupcakes a try!




  • Satin Ice Fondant colors vary depending on which woodland creatures you choose to make (colors according to creature are listed below)
  • 8-12 baked Vanilla Bean Sponge cupcakes (Recipe below)
  • Small rolling pin
  • Guide sticks
  • Small round cutters in various sizes, plunger style or regular
  • Small paintbrush
  • Small sharp knife or ribbon cutter
  • 2 x piping bags fitted with No. 2 nozzles
  • Small rose-leaf plunger cutter
  • Small sharp scissors
  • Dresden tool
  • Bone tool
  • Tiny blossom plunger
  • Small heart-shaped plunger cutter
  • 3 x bowls
  • 3 x dessert spoons
  • Pin tool/cocktail stick
  • Confectioner sugar
  • Edible glue/cooled boiled water
  • 2 oz. soft-peak royal icing in black and white
  • Small paintbrush
  • Frosting for cupcakes in autumn brown, dark brown and gooseberry color

Woodland Creature Fondant Colors

  • Badger: Black and ivory
  • Fox: Orange & brown mixed together to make rust, ivory and black
  • Hedgehog: Powder blue & yellow
  • Raccoon: Yellow & ivory mix
  • Bunny: Teddy - bear brown, ivory & pink mix
  • Mushroom: Chocolate brown & red mix, powder blue and ivory
  • Squirrel: Mixed the bunny and raccoon colors together to make
  • Owl: Ice blue, mint green and white

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  • Start off by making your woodland creatures, which you can do a day before or even a week before.
  • All the creatures, except the squirrel and mushroom, start off from a 4 cm round cut out shape for the main body.
  • Use edible glue or water to stick the bit together if you need to, but most stick naturally when freshly cut and molded.
  • NOTE: Leave all of your creatures on a spare cake board to set (overnight, or leave them several weeks), then once your cupcakes are iced and set you can apply them with a tiny bit of royal icing.

VANILLA BEAN SPONGE CUPCAKE SUPPLIES

  • 2 x 12-hole muffin trays and 16 cupcake cases
  • Baking parchment
  • Microwave safe bowl/small saucepan
  • Spoon
  • Mixing bowl/stand mixer
  • Knife/metal skewer
  • Wire cooling rack
  • Silicone pastry brush

CUPCAKE INGREDIENTS

  • 7 oz. salted butter at room temperature
  • 7 oz./generous 3/4 cup of superfine sugar
  • Seeds scraped from 1 split vanilla pod/2 tsp. vanilla bean paste
  • 1 tsp. good quality vanilla extract
  • 4 medium organic free-range eggs, lightly beaten
  • 2 tbsp. sour cream/yogurt (optional - makes gluten-free sponges softer)
  • 7 oz. or 1 2/3 cups of self-raising flour

VANILLA BEAN SPONGE RECIPE

  • Preheat oven to 350 F and line cupcake trays with cases.
  • To make the syrup - Pop the sugar in a heatproof bowl or pan. Pour the water over the sugar. Place in the microwave for 1 minute at a time, stirring frequently, until the sugar has dissolved. Leave to cool for a few minutes then add the vanilla pod or paste and set aside to infuse.
  • To make the sponge - Place the butter, sugar, vanilla seeds/paste and vanilla extract into a mixing bowl and beat until the mixture is very pale, soft and fluffy, and the granules of sugar have disappeared.
  • Add the beaten eggs, a quarter at a time. Mix in each addition until thoroughly combined, and then gradually fold in the sour cream or yogurt.
  • Add the flour gradually, mixing it gently. Take care not to over-mix or beat too vigorously or the sponge can turn out a bit tough.
  • Spoon the mixture into prepared tins or cupcake cases. Bake cupcakes for 12 minutes, and then begin checking every few minutes. The cupcakes should be light golden brown and a metal skewer inserted in the middle of the cupcakes should come out clean.
  • Once baked, transfer the cupcakes to a wire cooling rack. While still warm, brush the top of the cupcakes with a little of the vanilla syrup using a silicone pastry brush, then brush or drizzle with syrup so the syrup can soak into the sponge. Leave the cupcakes to cool, then decorate and store as required. 

THE BADGER

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  • Roll out black Satin Ice to guide-stick thickness and cut out the 4 cm (1 1/2") body circle. 
  • Cut an additional circle for the face, but move the cutter over the shape and cut it down to a squished oval by cutting a bit away.
  • Stick the face on the body in-line with the top of the body.
  • Mold two blobs for ears and stick them on with your brush and edible glue (or water), and do the same with a small sausage for the tail.
  • Roll out a very thin piece of ivory Satin Ice and cut two thin strips with a sharp knife or ribbon cutter for the face detail.
  • Stick on the strips and trim off any excess.
  • Pipe a small strip of white icing around the bottom.
  • Add a tiny ball of black Satin Ice for his nose and pipe the eyes with black royal icing first - then pipe over with white to finish.

THE FOX

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  • Roll out the rust-colored Satin Ice fondant to guide-stick thickness and cut out the 4 cm body circle.
  • Cut out little ears with the end of the rose-leaf plunger cutter and two feet with a tiny polka-dot plunger (or just make two small balls and flatten them.)
  • Roll a sausage and form into a cone-like swirl for the tail; for the nose make a small cone for his face in the same color.
  • Stick these all together to make the main body
  • Roll out a little white Satin Ice fondant and use the leaf cutter to make the chest part and two tiny circles for his eyes (or two small flattened balls) and add a tiny piece of white Satin Ice for the tip of the tail and ears.
  • Stick these one and finish by adding a tiny ball of black for the nose and tiny balls of black for the eyes.
  • Pipe white on the eyes and pipe white claws.

THE OWL

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  • Roll out the turquoise fondant and cut out the 4 cm body circle and cut a small "v" indentation in the top to shape the head. 
  • With the excess cut away part, roll this tiny bit a bit thinner and cut out with the tip of a leaf cutter (if you have one, or just cut in half and use a knife for markings), and then half this piece to create his wings. 
  • For creating his big wide eyes, cut out thin, little circles from some yellow fondant and some smaller circles from the mushroom colored fondant and pop these in place.
  • Finish the details with some of the white royal icing to add pupils, wavy lines on his chest and add a tiny bit of hand molded rust color Satin Ice for his beak and feet.

THE RACCOON

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  • Follow the method for making the badger body and head using the yellow and ivory mix, and then add a molded curly tail.
  • Make the ears in the same way as the fox.
  • For the eyes, roll a tiny bit of mushroom-colored Satin Ice and cut a tiny circle in half for each eye marking.
  • Use little balls of the same color for the nose and feet. 
  • Pipe the eyes with white royal icing and hand paint the stripy tail, the inside of the ears and dots on the eyes with dark brown.

Learn how to make all the woodland creatures, as well as more fun and amazing tutorials, from Juliet Sear in her new book Cakeology!

Be sure to also follow Juliet's baking adventures on Facebook, Instagram and Twitter. . . 

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