Cupcakes with DIY Dora Toppers

It might not be the fastest (or the most cost-effective), but I'm a firm believer that the best way to get something that looks like the image you have in your mind is to make it yourself. Now this post doesn't claim to be #fail free, but I hope it helps you create something you'll love.

My 2 year old loves Dora, so it only made sense to have a Dora the Explorer theme for her 2nd birthday party. Since I love baking and decorating, there was never any doubt in my mind that I would be making the cake for the party.  

Last year I made a cake for her Spongebob Squarepants themed party. I was really happy with how it came out and I received lots of compliments on it.

This year I decided to do cupcakes. I looked around for Dora character cupcake toppers, but the stores in my area didn't have anything I really wanted. The ones that I found for sale online were either the ones from stores that I had already seen, or for sale at an Etsy-type shop. I do see the irony here, as I own an Etsy shop myself, but I don't particularly like buying stuff online - especially if it's something that I can make myself.

So I decided to make my own cupcake toppers.

I like the idea of at least having the option to eat the decorations if you so desire. I've made marshmallow fondant before, and I like it because it's pretty easy - it only takes marshmallows, confectioners (or powdered) sugar, vanilla, shortening (or butter) and food coloring.

I used this recipe from cakewhiz.com:

Marshmallow Fondant

1 bag (~10oz) white marshmallows

3-4 cups confectioners sugar

1 tablespoon water

1 tablespoon vanilla extract (or any other extract)

vegetable shortening or butter as needed

(these are my paraphrased directions - see below for more)

1. Melt marshmallows and add the water and vanilla. 

2. Mix confectioners sugar into the marshmallow 1 cup at a time until the mixture is a dough-like consistency.

3. Knead.

4. Add coloring.

5. Roll and cut.

 I melted the marshmallows on the stove top instead of in the microwave, just because that's how I like to melt marshmallows. (The link has directions for melting in the microwave, but if you do it on the stove, stir continuously until all the marshmallows have completely melted.) I used regular vanilla (not the clear kind) because I wasn't keeping any of the fondant white. Also, I readily admit that I'm kind of a baby about getting my hands all sticky, so I incorporated the sugar and marshmallow in my stand mixer fitted with the dough hook until I absolutely had to use my hands. 

Once the fondant had formed a smooth ball in the mixer, I buttered up my hands and went to kneading. (I think I would have preferred using Crisco, but I didn't have any at the time and the butter worked just fine.) DO NOT under-lubricate your hands for this part... it can get super sticky. I separated it into four parts and kneaded in the food coloring. (The fondant recipe tells you to let the fondant sit overnight... I skipped that and went right to coloring and using it.) I recommend putting each ball into an airtight container/bag while you do the other colors to prevent it from stiffening up. I used the liquid drops that you can find anywhere - which generally isn't recommended, but it's what I had - next time I want to try using the pigment powders I've seen at Michael's craft stores.

I heavily buttered up my counter and my rolling pin and rolled out the fondant. It took a little trial and error to get it to the right thickness - too thin and the shapes stretched out when I tried to move them - I found that ~1/4 inch worked well, but it also depends on the consistency (stretchiness?) of your particular fondant. I used cookie cutters from my box of 100 different cookie cutters (which I highly recommend for any kitchen). 

I cut several of each shape into each color and put them on a piece of parchment paper that I had dusted with confectioners sugar to make sure they wouldn't stick.

Once I had all my shapes cut I had to figure out how I was going to decorate them. I hate the black frosting that you can buy in grocery stores - it turns your mouth a weird green color, and it tastes funny. Since I've learned the magic of cocoa powder in baking, I knew it would be my answer.

I searched recipes for "cocoa decorators icing", and I came across this recipe by Created by Diane:

Chocolate Glaze Icing

1/2 cup cocoa powder

1 1/2 cups confectioners sugar

1 teaspoon corn syrup

4 tablespoons milk/water

Mix all ingredients together until smooth and creamy.

I added a few drops of purple, green, and yellow food coloring to try to make the icing a darker brown color, but the cocoa did most of the work for me. If you look really closely you can see that it's brown, but it was dark enough for what I wanted to do with it. I used a Wilton's decorating bag and free-hand drew on different patterns and Dora characters. Once I had all the pieces decorated I set them on a cooling rack so they would stiffen up and be easier to handle and transport.

Next time I might just make colored sugar cookies instead of using fondant. I'm sure the results would look the same and I wouldn't have to worry about them stretching since they're baked.

And that's it for the toppers - now on to the frosting!

I'm not totally against store-bought stuff - for the cake I used Funfetti cake mix. However, any time I make store-bought cake mixes I always substitute butter for the oil (I use equal parts even though I'm pretty sure that's not the official baking conversion). Frosting from a container isn't that bad either, I do use it sometimes. For this, I wanted to make my own.

I like buttercream frosting. I knew that I didn't want to deal with any raw eggs (though I suppose I would if I bought pasteurized eggs/egg whites) which some buttercream recipes use. "American" buttercream frosting is basically just confectioners sugar and shortening/butter (depending on the recipe) with a flavoring extract. The problem - besides the sobering realization of what the best part of the cake is actually made of - is that when I've made it in the past, it's had a cornstarchy taste and a texture that feels a little grainy (it's the sugar's fault, since it does have cornstarch in it). So I searched "buttercream frosting that doesn't taste like confectioners sugar".

Thankfully, I found this recipe at reluctantgourmet.com (from The Whimsical Bakehouse by Kaye Hansen and Liv Hansen):

House Buttercream Frosting

3 cups confectioners sugar

1/4 teaspoon salt

1/2 teaspoon vanilla extract

1/2 cup boiling water

1 1/3 cups shortening

3 1/2 ounces (7 tablespoons) butter, cool and cut into pieces

(directions quoted from the link)

Fit your mixer with the whisk attachment. Put sugar and salt in the bowl. Add the vanilla and boiling water and whisk on medium-low speed until smooth and cool. Then add the shortening and the butter. Whisk until smooth. Then, increase the speed and whip on medium-high speed until the frosting is very light and fluffy and has doubled in volume. This could take up to 15 minutes, so be patient. You can flavor this with other extracts, as well - almond, butter, even peppermint.

I thought the results were fantastic! The key is the boiling water - it takes that cornstarch taste out and it makes the frosting super silky smooth. I was a little unsure of how much I would need for 50 cupcakes, some of which would have chocolate frosting. I made two batches of this vanilla buttercream, and I divided each batch into 3 parts and mixed in food coloring. I ended up with way more than I need, but was glad that I had the extra.

I also wanted some chocolate frosting. Normally I would have made an additional batch of buttercream and added cocoa powder, but I had used all the shortening I had and wasn't going back out to get more.

Google led me to this recipe from savorysweetlife.com:

(entirely quoted from the link)

Chocolate Buttercream Frosting
1 cup unsalted butter (2 sticks or ½ pound), softened (but not melted!)
3½ cups confectioners (powdered) sugar
½ cup cocoa powder
½ teaspoon table salt
2 teaspoons vanilla extract or 1 teaspoon almond extract
4 tablespoons milk or heavy cream

Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.

While I advise it, I did not sift my dry ingredients - it's not absolutely necessary, but it guarantees a totally silky frosting. I added more cocoa powder and heavy cream until I had the taste and consistency that I wanted, and I ended up with a decadently chocolaty frosting that I was really happy with.

 Now this part gets pretty specific to my particular circumstances (and comes with a story), but I'm sharing because I imagine that it might help someone at some point. The party was going to be held at my parents' house, and I was worried about how to transport the cupcakes - I wasn't going through all this work just to have them smoosh in the car. So I decided that I would make everything at home and then assemble the cupcakes at my parents' house.

While I love the Wilton's decorating bags, I know that zip-lock bags work just as well and it seemed better for transportation. I put a gallon-sized zip-lock bag over an empty bowl and scooped the frosting in.

I don't own a cake/cupcake carrier - I don't need it often enough to invest in one. I carried the unfrosted cupcakes in (non-greasy) pizza boxes that I had aired out and lined with foil. After I frosted the cupcakes the lids almost closed all the way, and I left them in the boxes overnight before the party.

As always, I hope this post was helpful and gave you some inspiration!

Just a tiny disclaimer - I do not claim ownership of Nickelodeon's Dora the Explorer characters or images.

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Sitting in the heat and humidity of the past week here in New England, it's difficult to think about crocheting. All that yarn...and hats...and blankets... No thank you. I am working on some pairs of shark slippers for someone, but I have to admit that crocheting tends to take a back seat in my mind once it starts getting warmer.

Nice weather, graduation parties, and my daughter's upcoming birthday have had me painting, baking, and crafting. Regrettably, the Facebook page to support my Etsy shop has been particularly quiet lately, while my blog has been abuzz. I've shared a few blog posts on the page, but a DIY Cozy Coupe tutorial seems out of place on a page for a shop that sells crocheted items. So I feel that it's time to broaden the page to include more.

In addition to offering different products, I wanted the page to be a place where I can share things. I have no shame in cross-self-promoting (I don't know if that's a thing, but it sounds good) all over my social media spots, but even if you don't want to buy something from me, I'd still like to share with you what I've been working on.

Here's what's new on all the social media accounts: any and everything that I've been making or baking - including my own DIY tutorials (like this one for a Cozy Coupe paint job), recipes (like this Coconut Cheesecake Brownie recipe), images of recent craft projects, and reviews of "Pinterest Successes" - found it, (re)pinned it, did it, and here's how it went for me.

As far as the Etsy shop itself is concerned, this is
Stitchin Stina's Custom Crafts' Mission:
To provide you with a product that is custom-made, just for you, exactly the way you want it. My crafting services are here to help create your vision.

Always, always, always, thank you for your support! Any like, share, retweet, (re)pin, +1, is greatly appreciated!