I’ve been dying to share this shower with you for months!  You may remember that back in JUNE, I mentioned that my family was hosting a baby for my sister who was expecting her first child.  My sweet little niece, Addison, was born in July and is now almost four months old!  It’s about time for me to share this shower!  It debuted earlier today on Hostess with the Mostess (yay!) and I’m thrilled to share some additional images and details with you now.

For those of you who are loyal Half Baked readers, you might recall how excited I was about my little sister’s wedding.  Numerous inspiration boards, a bridal shower, photos from the actual day… well fast forward almost two years and my sister was becoming a mommy!  Of course we were going to throw her a shower!  It was a fun collaboration of efforts between four of us, all living in different cities.  My older sister, the two grandmothers-to-be and myself.  Planning everything from afar can be tricky but with countless phone calls, emails and photos exchanged, we somehow managed to pull it off.  Best of all, we were thrilled to celebrate Ashley and welcome Baby Bray with this Elephants on Parade Baby Shower.

After much discussion, we decided to base the theme on the baby bedding for the nursery.  It’s a fun and vibrant combination of elephants and polka dots.  We wanted the shower to be inspired by the nursery but with our own modern twist.  The color scheme was black and white with pops of pink.  We incorporated numerous different patterns with big dots, little swiss dots and stripes.  And of course – oodles of elephants!!

I designed the invitation and we went from there.  The elephants, with their long trunks and polka dot ears, are my rendition of the elephant on the crib bedding.  The back of the invite featured black and white polka dots with a pink stripe reading ‘Welcome Baby Bray’.  (My sister kept the baby’s first name, Addison, a secret until her birth.)

Guest arrived to a front porch lined with black, white and pink flag bunting and a welcome sign featuring the whimsical black elephants.  Little did they know, but those black elephants were on parade inside the house!  From the desserts to the presents and games, elephants everywhere!

Cupcakes were topped with charming fondant toppers by Brittany at Edible Details who recreated our elephant and polka dots perfectly!  Aren’t they just adorable?  My favorite picture from the whole shower is my sister holding a cupcake over her baby bump!  Only my sister would be willing to put up with me zooming in to get just the right picture!

My older sister, Jennifer, crafted a coordinating diaper cake which created a playful centerpiece for the living room along with much discussion about it’s fabulousness!  We had such a hard time getting a good picture of it but let’s just say that many of the guests thought it was a real cake!  Additional flag bunting wrapped the front table where guests dropped off their gifts while signing the baby book and grabbing a matching name tag.  A plush toy elephant and soft blocks, custom made by Little Sidekick in funky black and white fabrics, added an extra touch of decor and a gift for my niece to keep!

Of course, I designed the cake with it’s sassy cupcake liner flower. {A tutorial on how to make this flower is coming your way soon…}  Additional desserts included meringue cookies, cream puffs, mint truffles and cheesecake shooters (recipe here). Lime Tea Punch and lemon water was served to wash it all down.

To help balance the sugar rush, we served up portions of mixed nuts and white cheddar popcorn in paper cones.  Baby Addison’s Grandpa even got into the shower spirit and made custom stands for the popcorn cones.  Like I said, this was a team planning event!

It was such a great day, showering Ashley with love and well wishes as we welcomed her sweet baby girl.  A huge thank you to Jennifer, Sheila and Sunny for all of their help with this shower.  From the countless planning emails to the shopping, baking, sewing and crafting…  I think we make a pretty good team!

Thanks to Jenn at Hostess with the Mostess for featuring our Elephants on Parade Baby Shower!  You can see and read more about it in her post HERE.

VENDORS & CREDITS:
Party Styling:  Carrie Sellman of Half Baked
Invitation & Paper Goods:  Half Baked on Etsy
Fondant Cupcake Toppers:  Edible Details
Decorated Sugar Cookies:  The Cookie Jar
Diaper Cake:  Jennifer Niehoff
Plush Elephant & Baby Blocks:  Little Sidekick
Cake:  Carrie Sellman of Half Baked

	Carrie Sellman is the Founder & Editor of The Cake Blog. Her work has been published in BRIDES Magazine, The Bride and Bloom, on DIYnetwork.com, TLC’s Parentables and more. Read more about Carrie on her bio page.

Okay, what’s not to love about today’s featured cake goodness?  It combines so many fun trends into one little bite of sweetness.  It’s got cake + a stick + the charm of a donut….  Oh my!  I’m not sure if it gets more adorable than this?  Created by Molly Bakes and featured in her new book, Crazy for Cake Pops, you’re going to love these incredibly cute Donut {Cake} Pops!

{Recipe and photo courtesy of Molly Bakes and Ulysses Press.}

Donut {Cake} Pops
makes 20 pops

Ingredients:
20 medium cake balls, chilled
1 (14-ounce) bag light brown candy melts
½ (14-ounce) bag white candy melts
Edible sprinkles, to decorate

Equipment:
Medium ball tool

Take the cake balls and flatten them to form a donut shape. Next take the ball tool and gently push it into the center of the donut to make a dent. Make sure you make enough of a dent for it to show through when the pop has been dipped in the candy. Chill for 10 minutes.

Melt and mix together the brown candy melts and three-quarters of the white candy melts to create a caramel color.

Dip the end of each lollipop stick ¾ inch deep into the melted candy and insert a stick through the side of each donut about halfway in. Leave to set. Dip the donut pops in the candy and tap off the excess into the bowl. Place in a polystyrene block to dry.

In a separate bowl, melt the rest of the white candy. It’s important that this is runnier than usual so add an extra drop of vegetable oil. Now take the teaspoon and drizzle the candy around the dent of the donuts. Shake on the sprinkles as you go. Place the pops back in the polystyrene block to dry.

Enjoy!

Our contributor, Miso of Miso Bakes, is back with an Autumn cake perfect for Thanksgiving…

We welcomed Autumn into our homes and gardens last month, but we were only able to feel and smell her presence this past week.  This year, I almost felt as though I had to pry Summer’s fingers off our trees and grass and constantly remind her that it’s time for her to start moving the party down to the southern hemisphere. Like always, she stormed out with a big attitude and therefore, we had a few days of scorching hot Indian Summer while Autumn was unpacking and settling down.

I am eagerly waiting for Autumn to run around in our backyards and leave her fingerprints on every bright green leaf she finds. I feel and smell, but now, I crave to see her. Unfortunately, the trees on my street are still green as green can be. Perhaps she is quite shy this year. To break the ice, I made an Autumn Leaves Wreath Cake for her.

To make the cake you will need:

- Bundt Cake
- Leaf Cookie Cutter
- Rolling Pin
- Colored Fondant or Gumpaste
- Food Coloring Pen (Optional)
- Petal Dust (Optional)

1.  Tint sugarpaste to liking. Cut out leaves.

2.  Flip leaves over on a rolling pin until it holds its shape but is still soft enough to reshape if needed.  Outline and vein with pen if desired.

3.  If you would like, you can make multi-colored leaves by rolling out bits of different colored sugarpaste together.  Cut with cutter.

4.   If you prefer, you may accent and give depth to the leaves by dusting parts of it with petal dust before gluing them onto the cake.

5.   Using water or melted white chocolate, glue the leaves onto the cake. It is best to do so when the leaves are still malleable.

6.   You’re done!  Use the colorful cake as the centerpiece to your Thanksgiving table (November 24th is Thanksgiving Day in the US this year) or at any of your Autumn festivities this year!

I hope everyone has a wonderful holiday!  Embrace what’s left of Autumn as Winter tells me she’s on her way!

	Miso Bakes Miso is a monthly contributor for The Cake Blog. She is a talented pastry chef with a big passion for cakes. Read more about Miso on her bio page.

Halloween is almost upon us!  I’m sure there will be great sights and frights over the weekend, as little ghosts and goblins start to appear.  So I thought we’d wrap up with week with some of my favorite Halloween sweets, styles and treats for the year.  From gothic glam to wicked fun and creepy-crawly things that go bump in the night… it’s a Black and White Halloween Round UP!

Add a touch of gothic glam to your Halloween with these black and white glamorous finds:

1. Nothing says Halloween glam like black lace!  THE original black lace cake by the Cakegirls still reigns supreme in my book.  Replicated many times in many ways, it instantly became a classic.  {Sending a little love out to Mary and Brenda who are working to bring their business back to life after a fire destroyed their shop.  We’re all anxiously awaiting the return of THE ultimate Cakegirls!}
2. Put down the knife and grab a paintbrush to create these bold, graphic pumpkins.  Learn how to make your own black and white painted pumpkins HERE at Country Living.
3. It’s not too late to BOO your neighbors!  Don’t worry, Halloween BOO-ing is a good thing!  Download this ultra-glam, black and white BOO sign HERE at The TomKat Studio, for FREE!

Ready for a little wicked fun?  These bewitching Halloween treats will leave you spellbound.

1. Every cupcake needs a costume, and this one definitely seemed to be a hit!  Had to include our Cupcake Liner Witch Hats that went viral on Pinterest.  So break out your scissors, extra baking liners and get started!  Find our super easy tutorial HERE on Half Baked.
2. A witch’s spells are pulled from her book and transformed in to a captivating paper wreath.  Created by Southern Belle’s Charm for a Bewitching Halloween Party by Frog Prince Paperie.  See the enchanting dessert table and wickedly mod cake HERE.  See the entire party HERE.
3. Once again, we’re mesmerized by the clever craftiness of Sweet Sugarbelle.  These witch-y cookies have us charmed!  Learn how to make these Leggy Little Witch Cookies HERE.

It’s not Halloween without some creepy, crawling things that go bump in the night…

1. These pitch-black macaroons by Les Madeleines look sinfully good.  Created for an playfully fun Itsy Bitsy Spider Party by Bump Smitten.
2. Long legged spiders dusted onto black whoopie pies, served up on a cobweb… it doesn’t get much better than these creepy-crawly treats created for an Itsy Bitsy Spider Party by Bump Smitten.  See the full party HERE on HWTM.
3. Eerie little eyes are watching you… BOO!  These black and white cookies by Glorious Treats are frightfully fun!  Learn how to make these elegant but spooky Halloween goodies HERE.

Hope you have a spook-tactular Halloween weekend filled with adorable costumes, delicious treats and some good frights!  Happy Friday!

With Halloween right around the corner, we’re kicking it into high gear for the next few days with some frightfully fun features!  Starting today with a Bewitching Dessert Table, shared with us by Paula of Frog Prince Paperie.  This enchanting display features one wickedly modern Halloween cake!!  With an orange harlequin pattern and a sleek black and white witch silhouette, this cake is simply charming.  The shadows dancing in the background, the witch on her broom flying through the night….  can’t you just hear her cackle floating in the air?  Prepare yourself.  This Bewitching Halloween Cake by Contemporary Cakery has me absolutely spellbound!

Paula shared with us a few thoughts about this cake:

“For our Bewitching Party, I was really fortunate to gain the services of Andrea from Contemporary Cakery in Jacksonvile, Florida.  It is always amazing to hand over a set of graphics for ‘inspiration’ and see what other talented artists create from them.  Andrea dreamed up all sorts of witchy desserts for our table!

The two tiered cake was a perfect reflection of the party with the harlequin pattern in shades of orange and the witch in the white frame was nothing short of amazing. The black and white frame really made it pop!”

More from Paula of Frog Prince Paperie:

“On the main dessert table, Andrea treated us to tiny pumpkin chocolate chip cakes shaped liked pumpkins and covered in vanilla cream cheese frosting and fondant. The perfect little faces really brought on the smiles. She did a twist on a traditional red velvet and created black velvet whoopie pied with sugared bats on top. The kid favorites were the spider pops–they were frightening AND friendly enough the little and big trick or treaters loved them!”

I’m captivated by this whole display, but especially the cake!  It’s preppy, modern and wicked fun all at the same time!  And for some reason, it has me singing… Ooh-hoo, Witchy Woman… she how high she flies! Ooh-hoo, Witchy Woman… she’s got the moon in her eyes!

A special thanks to Paula of Frog Prince Paperie for sharing this Bewitching Halloween Dessert Table with us and to Contemporary Cakery for the amazing Halloween cake inspiration!

Vendors & Credits:
Cake:   Contemporary Cakery
Paperie and Styling:  Frog Prince Paperie
Photography:  Heather Stine Photography
Photo Editing:  Jill Luecht Photography
Baked Goods:  Contemporary Cakery
Sugar Cookies:  JP Creatibles
See the Full Party Here:  Frog Prince Paperie Blog

Today is one of those rare occasions… when I share one of my own cake designs.  I primarily write about cake now, but occasionally I get the opportunity to design something new.  I’ve been dying to post this for months, but I had to see it with my own eyes first!  I am tremendously honored to have a second cake featured in BRIDES Magazine! Really?!?  Yes, really!  Back in September, I shared a cake I designed for BRIDES Most Beautiful Cakes of 2011.  I truly did not think it could get much better than that moment, until the editor contacted me about a second cake!  This time, the request was to create a design inspired by the oh-so-popular chevron pattern to be featured on their ‘White Hot’ trends page.  And it’s finally here, in print!!  My Zippity Zigzags, Chevron Cake!

Really?!?  Can someone pinch me please?  After the initial shock wore off and several late nights of sketching later, I sent over 5 different designs.  Each design unique but all inspired by chevrons.  Maria, the editor, helped me narrow it down to one final design which, of course, was by far the most challenging to create!  A two-tier round cake featuring extra tall tiers with a detailed chevron pattern flowing across the tiers from bottom to top.  The colors… teal, sky blue and deep orange.

I must say, it is definitely easier to draw a perfect chevron pattern on a sketch than to create one on a round cake!  Let alone to have the pattern flow across two tiers seamlessly.  It doesn’t seem that tricky except that the top tier has a smaller circumference than the bottom tier.  I know, that makes my head hurt too!  My math skills were definitely put to the test on this cake.  It’s actually somewhat of an optical illusion that the chevron pattern looks the same on both tiers, because it’s not.  It’s two separate patterns.  The angle of the chevron on the top tier had to be sharper than the bottom tier so the zigs and zags would align correctly.  I’d like to think my high school geometry teacher would be proud.  But in reality, he’d probably give me a B on this cake because my angles were just a tad off.  The back doesn’t line up quite as perfectly as the front.  But hey, every cake has a back, right?

Each individual fondant ’tile’ is hand cut, trimmed and aligned.  I wanted the fondant ‘ fashion’ flower to mimic a flirty, felt flower.  Sort of like the one on your favorite belt or hair accessory.  I loved this flower so much that I used the same technique on my daughter’s first birthday cake (stay tuned for pictures of that cake, hopefully to be featured sometime before she turns two…).

I could not feel more honored and blessed to be a part of this feature.  I would be remiss if I didn’t say a few thank yous, starting with my husband.  He took on extra daddy duties so that I could squeeze this project into an already crazy schedule!  Many thanks to Maria and the other editors at BRIDES.  I will forever be grateful for the amazing opportunities to be featured in your publication, all three of them!  {Yes, if you’re keeping track, there’s another fun surprise on the horizon.  More on that coming in December!}

And I’ve said it before but I have to say it again.  Half Baked wouldn’t exist without the many cake designers who allow me to showcase their work on a daily basis.  They provide us all with such great cake inspiration and this process only reminds me of the time and effort involved in every one of their creations!  I can only hope my words do your designs justice.  And last but not least, a huge thanks to all of you, for allowing me to share a bit of my work with you today.

Be sure to pick up a copy of the November issue of BRIDES Magazine to see all of the zippity zigzag, chevron inspiration!

	Carrie Sellman is the Founder & Editor of The Cake Blog. Her work has been published in BRIDES Magazine, The Bride and Bloom, on DIYnetwork.com, TLC’s Parentables and more. Read more about Carrie on her bio page.

This week we’ve been exploring a current cake trend for 2011, cake trios!  When it comes to styling a display, everything simply looks better when grouped in threes.  Cake included!  Three individual cakes, each uniquely designed, arranged together in one cohesive display.  Varying heights, textures and techniques come together to create the perfect trifecta of cake!

We’re wrapping up the week with our third lovely cake trio.  After all this talk about the perfection of threes, it only seemed appropriate to feature 3 cake trios!  Today’s featured trio is a vintage yet elegant display by Cocoa & Fig.  Together with a group of Minnesota-based talent, Cocoa & Fig created this display for an inspiration shoot full of natural charm.  Set in a restored school house on a local farm, the theme was Heavenly and so were the cakes!  United by their textured buttercream icing and surrounded by picturesque desserts and flowers , we’re totally crushing on this Rustic Buttercream Cake Trio…

Laurie from Cocoa & Fig shared a few thoughts with us about this display:

“We were thrilled to be part of this ‘heavenly’ photo shoot in collaboration with some of the best Minnesota wedding vendors. The setting for this shoot was a country farm and old schoolhouse – the perfect backdrop for our rustic styled cakes and desserts which included Rhubarb Galettes, Berries and Cream Shooters, and Lemon Meringue Tarts, along with a trio of rustic buttercream iced cakes.”

Oh how I love the layered texturing on this two-tiered white beauty!  Simple, natural and oh-so-elegant.  Delightful little daisies are the perfect touch to finish off this rustic look.

Three beautiful buttercream cakes surrounded by rustic tarts and mini desserts… what is not to love about this charming cake trio?  From the pink ruffle cake perched on a dainty white stand to the Rhubarb Galettes and Berries & Cream Shooters, this entire display is just heavenly!

I hope you’ve enjoyed our trend segment on cake trios! Be sure to check out the first two featured cake trios if you missed them earlier this week (find the posts here and here)!  And remember that we have a great photo canvas giveaway going on until Sunday!   A very special thanks to the talented Laurie and Joe of Cocoa & Fig for sharing their Rustic Buttercream Cake Trio with us today.  Happy Friday everyone!

Vendors & Credits:
Cake: Cocoa & Fig
Photography: Brandon Werth
Event Design: Chelsey Paul
Floral Design: Munster Rose
See the Full Photo Shoot Here: Brandon’s Blog

The  moment I saw this cake, I was smitten.  It’s not hard to see why… this crisp and clean design wooed me with its simple elegance.  I’ve always been a fan of the less-is-more school of thought.  And when a fresh white background meets soft natural elements like billy balls and branches, you have one impeccable pair.  From its charming bird silhouettes to its eye catching grey and yellow color scheme, we’re loving this Birds and Billy Balls Cake by Intricate Icings!

Oh my goodness!  I absolutely adore these two little birdies… look how their little heads align as if they were puzzle pieces fitting together.  Ah, the symbolism of a new couple coming together to form one union.  Okay, back to the cake!  Loving the dainty dashed scrollwork as well!

You’re smitten now too, right!  Rachael Teufel and her team at Intricate Icings have captivated us once again with their lovely work!   Be sure to check out more of their charming cake creations on the Intricate Icings website and blog and right here in our Top Tier Directory.  You can also catch Rachael on the upcoming Food Network Challenge, Halloween Ghost Story Cakes, on October 23!

A special thank you to Rachael for sharing her lovely Birds & Bill Balls Wedding Cake with us today!

Vendors & Credits:
Cake: Intricate Icings
Photography: Beth Photography

Our contributor, Miso of Miso Bakes, is back this month with a rustic cake perfect for Autumn…

Autumn is officially here!  It is time to bring out my spice jars and put a generous sprinkling of cinnamon on everything I bake! : )  I am so excited to bake with tons of apples and pumpkins this season.  What will I be baking with them?  Pies, pies, and more pies.  Even just thinking about it makes me squeal in excitement.

My favorite pie just so happens to be pumpkin pie.  I can eat it all day everyday!  Summer included!  The silky texture, the nuttiness of the pumpkin, and the marriage of spices always leave my heart smiling.  Not to mention, the pie leaves the whole house smelling divine.  What is your favorite pie?

Speaking of pumpkins, I will be providing a recipe and tutorial, as well as a ‘trick’, in making what may be one of the easiest pumpkin shaped cakes in the world!  Some of you may already know this ‘trick’ and I apologize if you do, but I found out recently via a random lady at the grocery store and cannot wait to share it with you!

So, what is the simple trick?  It is to use two bundt cakes stacked on top of one another!  Clever, right?  By the way, did I mention what type of cake we would be making?  Silly me!  We’ll be making a Pumpkin Bundt Cake filled with Chocolate Ganache!

Pumpkin Bundt Cake
This makes 1 cake. You will need 2.

1 1/2 sticks unsalted butter at room temperature
1 1/4 cups granulated sugar
3 large eggs
1 teaspoon vanilla
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon cloves (optional)
1/4 teaspoon ginger
1/2 teaspoon salt
1 1/4 cups canned pumpkin puree
3/4 cup buttermilk

1. Preheat the oven at 350F and butter a 10″ bundt pan.
2. Cream together the butter and sugar until fluffy and pale in color using the paddle attachment.
3. With the exemption of the eggs, in a separate bowl, mix the wet ingredients (pumpkin and buttermilk) together.
4. In another bowl, mix the remaining dry ingredients together.
5. Add eggs, one at a time, to the creamed butter and sugar.
6. Divide the dry ingredients into thirds and wet ingredients into half, and incorporate into creamed mixture.  Starting and ending with the dry.
7. Pour batter into greased pan and bake for about 45 to 50 minutes. Or, until inserted skewer comes out clean.
8. Cool completely.

Chocolate Ganache
You need 1 batch. If you love chocolate, you can make 2.

8 ounces semi-sweet chocolate chips
5 ounces heavy cream
1 tsp vanilla extract

1. Bring cream to simmer in pot over stove.
2. Pour over chocolate chips. Let sit for a minute.
3. Mix with spatula until smooth.
4. Add vanilla extract.
5. Let ganache sit on counter until it sets. (It should be soft, but not soupy– kind of like buttercream!)

Swiss Meringue Buttercream
You need 1 batch.

6 egg whites (8 ounces)
1 pound unsalted butter, room temperature cut into pieces
1 1/2 cups granulated sugar
1/2 vanilla bean or 2 teaspoons of pure vanilla extract

1. Whisk egg whites and sugar in a glass or stainless steel bowl over a pot of boiling water, making sure the bottom of the bowl is not touching the water or your eggs will scramble!
2. Whisk until the egg whites feel warm to touch (110F) and no grain of sugar can be felt.
3. Pour egg mixture to a clean stand mixer bowl.
4. Using a whisk, beat on high until about room temperature.
5. When meringue is nice and fluffy, throw in pieces of butter a little at a time.
6. Whisk until nice and silky.

Whew!  Now that all is baked and made are you ready to compose the cake?  Wait, what was that?  You want to call it a day?  Well, that is completely fine too!  Wrap your cooled cakes in plastic wrap and stick them in the fridge.  Since the weather has cooled significantly, you may let your buttercream and ganache sit on your kitchen counter overnight.  Just make sure to re-whip your buttercream.  For those of you that want to continue, here we go!

Take your cooled bundt cakes and torte each in half.  It is important to torte them when they are completely cool or the layers will indeed shrink and not align.  Spread a very thin layer of ganache in between each layer. You want it to be thin so it does not over power the flavor of the cake.

For the stem, you may use a upside-down green flat-bottomed ice cream cone, or you may make a stem out of fondant or gumpaste. You can dry the stem out completely, or have it be partially firm so you can mold it on your cake. I chose to do a latter and put a paper cup (upside-down) in the cavity of the bundt so the bottom of the cup holds the stem up. I made the stem white, but colored it brown with a little bit of coffee extract.

Crumb coat your cake. (My buttercream was tinted a pale tan color. I used a few drops of coffee extract.) Your cake should now look like this:

Now to decorate your cake! You may choose to use whichever round tip your little heart desires!  What do you think? The picture needed some color so I used a pomegranate as a prop for some color.

Now that your hard work is done, enjoy a slice!

The pumpkin cake, chocolate ganache, and extremely light coffee buttercream, is indeed a unique flavor combination, but it’ll leave your taste buds happy. The pumpkin and spices will hit your taste buds first, followed by the ganache, and lastly, the coffee as you swallow. Okay, so maybe you didn’t need that much detail. ; )

Happy October and Autumn everyone!

	Miso Bakes Miso is a monthly contributor for The Cake Blog. She is a talented pastry chef with a big passion for cakes. Read more about Miso on her bio page.

My family and I are on the move this week.  Literally moving across the country!  While we pack, load and spend way too many hours in a car over the next few days… some very talented ladies will stop in with guest posts!  Our friend Brittany over at Edible Details has created a frightfully fun Halloween tutorial for us today.  In a few simple steps, your ordinary cupcake will be mummified!  Another great way to spook up your Halloween treats that’s quick, easy and fun for all.  Check out these super cute, Pudgy Mummy Cupcakes!

Pudgy Mummy Cupcakes

Tools:
Cupcake & Icing
Piping Bag with Large Round Tip
White & Black Fondant
Rolling Pin
Knife

Instructions:

1. Using a thicker icing (about the consistency of Creamy Peanut butter) Pipe 2 “Dollops” of icing onto your cupcake. (This as is would be a great base to turn into some cute ghosts!)
2. Roll fondant out to about 8″ long and about the thickness of a toothpick.
3. Cut fondant into strips and wrap around your icing. Let the ends fall below the icing line and leave the little icing curl exposed at the top for added cuteness!  NOTE: Be sure to leave an open patch of icing in the middle for the mummy’s eyes.
4. For the Mummy Hands: Roll out 3/4″ long balls of fondant and cut 3-4 slits into the fondant to create fingers.
5. Press hands into the icing below the wraps.
6. Make two little beady eyes out of the black fondant and place on the exposed icing.

Your mummy is ready for the party!  A huge thank you to Brittany at Edible Details for creating such a fun tutorial for us!  Hope you enjoy her super cute, Pudgy Mummy Cupcakes this Halloween!  You can see more of Brittany’s edible fondant creations on the Edible Details Website and FaceBook Page.