Published On: Wed, Aug 29th, 2018

BBQ Cupcakes

It doesn’t get any more summery than this!

Vicky Teather from The Yellow Bee Cake Company creates barbeque themed cupcakes, perfect for summer garden parties! Take a look below to get creating your own.

BBQ cupcakes

BBQ Cupcakes

Ingredients

The cake

  • 4 cupcakes, with a swirl of vanilla buttercream

To decorate

  • modelling paste: black, brown, red and white
  • Saracino Food Colour: green
  • Sugarflair Food Colours: autumn leaf, bitter lemon/lime, chestnut and egg yellow
  • Saracino Dust Colours: purple and white
  • Sugarflair Dust Colours: chocolate, cream, ruby and terracotta
  • Squires Kitchen Dust Colours: brown and vine
  • clear alcohol
  • piping gel
  • sugar pearls

Equipment

  • tools: dresden tool, selection of ball tools, scribe tool
  • foam pad
  • circle cutters: 0.5mm, 1mm, 1.2mm
  • Ateco circle cutters: 3.5cm, 4cm, 4.5cm, 5.5cm (1¼in, 1½in, 1¾in, 2in)
  • FMM carnation cutter
  • PME half-ball mould set: large
  • paintbrushes

Instructions

Make the grills

  1. Roll out the black modelling paste to a 3mm thickness. Cut out 2 circles using the 5.5cm (2¼in) circle cutter. From inside the circles, use the 4.5cm (1¾in) circle cutter to cut away the centre, leaving you with a ring. Put the rings to one side to dry for an hour. Combine a pinch of black modelling paste with 15g (½oz) of white modelling paste to form a mid-grey. Roll the grey paste into a long thin sausage. Turn the black rings over, then place 5 lengths of the sausages evenly over the surface, glueing as you go.

    grill 2
  2. Use the rounded edge of the 3.5cm (1¼in) circle cutter to push the sausages down into the centre of the ring.

    grill

Make the burgers

  1. Split 5g of brown paste into 3. Roll each into a ball, then gently flatten between your fingers to form mini burgers. Use a mini ball tool to mark the surface of each burger, then use the dresden tool to mark 2 griddle lines across the top.

  2. Dust the sides and griddle lines with the brown dust colour, then mix a small amount of clear alcohol with the brown dust to form a paint. Paint a line inside the griddle lines.

    burger 2

Make the sausages

  1. For the sausages, colour 3g of white modelling paste with the chestnut food colour, then split into 3. Roll each ball into a sausage. Bend 2 of the sausages into a curved shape.

    sausage
  2. Use the dresden tool to add 2 griddle lines to each sausage, then mark an asterisk star at the end of each sausage with the scribe tool. Dust the surface of each sausage with a mix of chocolate and terracotta dust colour. Paint the griddle lines with the brown paint. Glue the sausages and 2 burgers to one of the grill toppers.

    sausage 2

Make the drumstick

  1. For the chicken drumstick, take a large pea-sized ball of white modelling paste and roll into a sausage, keeping one end wider.

    drumstick
  2. Press the dresden tool into the centre of the wide end to begin to form the bone joint. Shape the bone with your fingers. Leave to dry for around an hour.

    drumstick 2
  3. Colour 12g (¼oz) white modelling paste with autumn leaf colour. Take a marblesized ball of paste and shape into an egg.

  4. Press the ball tool into the narrow end to form a deep well.

  5. Paint a little edible glue inside the well, then push the bone into the well. Roll the autumn leaf paste between your fingers to firmly attach the 2 pieces. Dust the surface with cream dust colour.

    drumstick 5

Make the kebabs

  1. Combine a tiny amount of cream dust colour with 2 pea-sized balls of white modelling paste. Take 2 small balls from the paste and shape each into a dome. Lightly press a ball tool into the base of each dome.

    kebabs
  2. Split the remaining pale cream paste into 2 and roll each piece into a long cone shape. Glue the narrow end into the well created at the base of the dome.

    kebabs 2
  3. Roll 3 small balls from the red modelling paste. Colour 4g white modelling paste with the vine dust colour and shape a small square and an oblong from 2 small pieces. Colour a small amount of white modelling paste with the egg yellow food colour, then create 2 small oblongs. Lightly bend each of the oblongs into a curved shape. Shape 3 small cubes from autumn leaf food colour. Glue the pieces together into 2 long kebabs. Press a small ball tool into the end vegetables on each kebab. Roll a long thin sausage from some pale autumn leaf paste. Cut into 4 and glue one at each end of the kebab. Attach the 2 kebabs and chicken drumstick to the second grill topper.

Make the bowl

  1. Roll out white modelling paste to a 1mm thickness and cut out a circle using the 4cm (1½in) circle cutter. Place the circle inside the large half-ball mould and gently fit the paste to the mould using a large ball tool. Leave the bowl to dry for 2 hours.

    bowl

Make the salad

  1. Split the remaining vine coloured paste from step 14 into 6 balls. Lightly flatten each ball in your fingers, then place onto the foam pad. Use a ball tool to thin and ruffle the edges. Dust the edges of each leaf with the vine dust colour.

    salad 1
  2. Once dry, fit 5 of the lettuce leaves inside.

    salad 2
  3. Cut out 3 x 1cm (½in) circles from a small amount of white modelling paste coloured a very pale green using the green food colour. Make a paint from the vine dust colour and paint around the edges of each circle. Make a paint from the white dust colour and paint small teardrop shaped seeds in the centre of the circles. Thin the green paint with some clear alcohol and colour around the seeds.

    salad 3
  4. Place 3 cucumber slices into the bowl.

    salad 4

Make the onion rings

  1. Roll out white modelling paste very thinly and cut out 2 circles using the 1.2mm circle cutter. Cut away the centres of the circles using the 1cm (½in) circle cutter. Cut out the centre of the 2 x 1cm (½in) circles using the 0.5mm circle cutter. Mark lines over the surface of each of the circles using the dresden tool. Combine the purple and white dust colours with clear alcohol to create a paint. Paint around the edges of the circles. Glue 3 of the onion rings in the salad bowl.

Make the tomato

  1. Roll 2 small balls from red modelling paste and a small dome. Press the ball tool into the base of the dome to create a deep well.

    tomato
  2. Fill a piping bag with a small amount of piping gel. Pipe the gel into the well created in the tomato.

    tomato 2
  3. Use a pair of tweezers to place 3 sugar pearls into the centre of the tomato. Place the cut and whole tomatoes into the salad bowl.

    tomato 3

Make the baps

  1. Take 5g autumn leaf paste. Split into 3 pieces. Combine 2 of the pieces together and shape into a dome. Flatten the small piece into a disc the same width as the dome.

  2. Dust the top of the dome and around the sides of the disc. Glue the burger onto the disc, then add a lettuce leaf and an onion ring. Roll a small ball of red modelling paste and flatten into a disc. Glue in place on top of the lettuce.

    baps 2
  3. Combine a small amount of autumn leaf with white modelling paste to create a paler colour. Roll tiny teardrops from this paste and glue over the top of the bun. Glue the bun in place on top of the burger.

  4. Colour white modelling paste with bitter lemon/lime and green food colour. Roll out to a 2mm thickness and cut out 2 circles using the 5.5cm (2¼in) circle cutter. Mark lines coming from the edge of the circle towards the centre using the dresden tool. Roll out white modelling paste to a 1mm thickness and cut out 2 carnations. Glue the carnations to the centre of the green circles, then glue the salad bowl to one topper and the burger to the other. Leave to set for 2 hours before placing each topper onto the piped cupcakes.

    BBQ cupcakes

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