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
- 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
- Mixing bowl/stand mixer
- Knife/metal skewer
- Wire cooling rack
- Silicone pastry brush
- 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.
- 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.
- 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.
- 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.
- 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.