After it finished baking, I let it cool for just a few minutes and then took the cake out of the pan so it wouldn't stick. It fell apart just a little but once it was covered in icing, it turned out alright. I wasn't quite sure what to do about the head of the ladybug and I didn't need both sides of the cake. So I took a small portion of one side of the ball cake and cut it into a half circle for the head. Then I used icing to stick it to the other half of the cake.
To frost the cake, I used a Wilton 2D star tip and began piping red and black icing all over. I placed the cake on a 10" round cardboard and then covered it with aluminum foil. To do the grass, I used the Wilton grass tip (#233) and just went to town with it. It was the first time I ever used that tip and it was really easy and really fun.
For the butterflies, I cut them and then gently folded the wings in so it would look like they were flying. Then, I set them on folded paper and let them dry. After a few hours, they became hard and the wings permanently stood up. To get the small dots on the butterflies, I used blue glitter gel and just dotted them.
|My colors for decorations and frostings.|
Don't ever refrigerate or freeze gum paste!!
CupcakesI wanted several flavor options for the cupcakes so I used my strawberry cream cupcakes for the pink ones and my dark chocolate recipe for the green grass cupcakes. Both of those frostings were buttercream with pink and green dye. However, I tried a new recipe for the blue cupcakes.
My husband LOVES lemon cupcakes so I used my strawberry cupcake recipe but instead of adding strawberries, I added lemon zest from two fresh lemons and freshly squeezed lemon juice from one of the lemons. I made my buttercream frosting but added lemon juice from half a lemon and zest from a whole lemon. It tasted so fresh and light! They were absolutely delicious and I will definitely be trying them again.
I hope this was easy to understand. Happy baking!