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the appetizer:

Zombie Cupcakes: From the Grave to the Table with 16 Cupcake Corpses by Zilly Rosen, includes recipes like Brain Food; Skeletal Zombies; Knives; Royal Icing; and Italian Meringue Buttercream.

I Love Desserts

 

Royal Icing

Makes about 8 oz

  • 1 large egg white, plus extra if necessary
  • Pinch of cream of tartar
  • 1 -3/4 to 2 cups confectioners' sugar, sifted
  • Paste food coloring (optional)

1. Put the egg white and cream of tartar in the bowl of a large freestanding electric mixer and beat together until frothy.

2. With the machine still running, gradually add the confectioners' sugar until the mixture begins to stiffen and turn opaque white. Scrape down the sides of the bowl and beat briefly on high. The mixture should be stiff but still pliable.

Zombie Cupcakes

3. If necessary, thin the mixture with a little extra egg white or a drop of food coloring. Cover with a damp dish towel to prevent a crust from forming. To store, put it in a container, place plastic wrap directly over the surface to prevent a skin from forming, and seal the container. Keep in the refrigerator for up to 1 week.

4. To color the icing, add the appropriate paste food coloring in drops or on a toothpick or the tip of a knife and beat in until you achieve the desired color.

 

Piping Gel "Blood"

Makes about 3 oz

  • 3 oz clear piping gel
  • 4 to 5 drops red paste food coloring

1. Put the piping gel in a small bowl, add the paste food coloring in drops or on a toothpick or the tip of a knife. and stir in until you achieve a deep blood red color. Store according to the directions on the gel package.

 

Half & Half

Makes about 8 oz

  • 4 oz store-bought white fondant
  • 4 oz ready-to-use gum paste
  • Plain vegetable shortening (as needed)

1. Knead the fondant and then the gum paste separately on a counter until smooth, then combine and knead until weil mixed. If the mixture becomes sticky, add a little shortening.

2. Cover with an upturned bowl or cup to prevent a crust from forming. To store, roll the mixture into a ball, double wrap in plastic wrap, and keep in a sealed container at room temperature for up to two weeks.

 

Rolling Out Half & Half for Cupcake Toppers

  • Acetate sheets (available from art and crafts or cake-decorating stores or suppliers)
  • Plain vegetable shortening, for sticking and greasing
  • Half & Half (fondant/gumpaste mixture, above)

1. Cut a strip of acetate to the size directed by the recipe. Put shortening under the strip to stick it to the counter and grease the strip liberally with more shortening,

2. Place the Half & Half (fondant/gumpaste mixture) on the acetate and rollout very thinly to a thickness of 1/8 inch or less. Using a craft knife, cut as directed in the recipe. Let dry, uncovered, overnight.

 

Coloring Fondant & Half & Half

  • Store-bought white fondant or Half & Half
         (fondant/gumpaste mixture, see above)
  • Drops of paste food coloring (as directed by the recipe)
  • Plain vegetable shortening, for greasing

1. Place the fondant in a large bowl. Add as many drops of paste food coloring as directed by the recipe, When instructed to add a dab of coloring, use the end of a toothpick to pick up a very small amount of coloring, then mix it in the fondant or Half & Half (fondant/gumpaste mixture).

2. Lightly grease the counter with a little shortening and knead the mixture until evenly colored. If necessary, add a little shortening to the frosting to prevent it from becoming sticky. Add more food coloring as needed until the color is the desired shade.

 

Dark Chocolate Ganache

Makes enough to cover 12 to 14 cupcakes

  • 2-3/4 cups mini semisweet chocolate chips
  • 2 cups heavy cream
  • 1 tsp unsalted butter

1. Put the chocolate chips in a large heatproof bowl. Bring the cream to a boil in a medium saucepan over high heat.

2. Just before the cream comes to a full boil, pour the cream into the chocolate chips and whisk together until smooth,

3. Add the butter and stir until smooth and shiny. Place plastic wrap directly over the surface to prevent a skin from forming, then let stand at room temperature overnight to cool. Store in the refrigerator, covered, for up to 3 weeks.

 
  • from:
    Zombie Cupcakes:
    From the Grave to the Table with 16 Cupcake Corpses
  • by Zilly Rosen
  • Andrews McMeel Publishing 2011
  • $14.99 ($16.99 Canada); Paperback; 80 pages
  • ISBN: 1449401120
  • ISBN-13: 978-1-4494-0112-2
  • Recipe reprinted by permission.

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Zombie Cupcakes

 
 
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This page created October 2011


 


 
 

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