What is this a close-up of?
Another batch of tea time!
Can’t have a tea pot without the tea cup y’know.
The swirly tea pot and cup looked like this one (above), before I pulled a toothpick through the icing.
The inspiration for these tea party cookies came from here. This one has the rainbow chicken pox.
So why the cupcake liners, yellow sugar and ribbon you ask? Well, I was asked to make these from Martha Stewart’s website: (Love her by the way!!)
Instead of using a regular lollipop though, how perfect are these Twinkle Pop suckers?!
The finished cupcakes looked like this:
And as you’ve already seen, I made cookies to fit the colorful tea party theme as well:
Here they are all bagged and ready to go. (Tea pot on one side, tea cup on the other).
It was SO easy to make these. I’ll share the items I used to make them with you, but this isn’t a tutorial… I really should do one soon I know! When I do I’d like it to be thorough… so it’ll have to wait as life is busy right now. =)
To make the cupcakes, I used my tried and true vanilla cupcake and buttercream recipes from Ms. Porschen’s book, Pretty Party Cakes.
Cupcake liners usually get kind of greasy and the details are difficult to see once they’re baked, so I decided to make them in plain white liners and then set them in these colorful ones. Next time I’ll make sure I bake them in the right size though! lol. The rainbow liners are medium, and I baked mine in large.
For the cupcakes I needed to make fondant leaves. No worries! My leaf plunger set makes life easy! All you need to do is roll the fondant out to desired thickness, and ‘plunge’ the leaf shapes out. Here are the main items needed for the leaves:
2. Sponge mattress foam or an egg carton to dry your leaves on
*** You’ll also need some cornstarch to dust your surface with, so that the fondant doesn’t stick.
I just had to have one! (Ahem… or two…).
For the cookies, I used the same icing and cookie recipes as I used in my sparkly tea party cookies post, which you can see here.
I outlined and flooded them with the same icing, and made sure I had all these colors on hand to quickly add the second layer of icing. If you’ve never flooded a cookie before, there are a few basic items you’ll need:
1. Elastic bands to hold the ends of the piping bags closed
2. Disposable piping bags – You can also buy the non-disposable kind or make your own with parchment paper.
3. Tip covers – not a must! You can just as easily rest your tips in a damp cloth
Now, I’m off to clean the house, as it’s kinda getting well… neglected lately. Somehow it’s just not as fun as cookie and cupcake making.
Enjoy making these easy cupcakes and cookies if you’d like to try!