With Halloween fast approaching we’ve been working on a super fun and rather fang-tastic collection of cake and cupcake tutorials (complete with delicious recipes)! For our first Halloween inspired tutorial we’re going to show you how to whip up some Gruesome Zombie Cupcakes. These terrifying cupcakes are perfect for spook-tacular kids parties and shindigs!
Materials and tools needed:
- Grey/green fondant or sugar paste icing
- Light grey or beige fondant or sugar paste icing
- Fondant rolling pin
- Black or dark green colour dust
- Veining tool
- CMC/Tylo powder
- Icing sugar/confectioner’s sugar
- Food safe paint brush
- Blade tool or scalpel
- Edible glue
- Edible ‘blood’
Zombie cupcakes tutorial!
Mix grey/green fondant or sugar paste with CMC/Tylo powder (approx. 1/2 teaspoon powder per 150g) and shape into a sausage shape around 5cm in length and 1 1/2-2cm in width.
Work to make the sausage shape taper at one end. To create the ‘knobbly’ knuckle look use your index finger and thumb to squeeze slightly at both sides of where a knuckle would naturally occur.
Take a veining tool and scour lines along the knuckle and joint areas of the finger.
Carefully press a half oval shape into the tapered end to create a nail bed.
Mix a little CMC in the grey or beige, depending on preference for the nail, fondant/sugar paste and roll out.
With a blade tool or scalpel cut out small rectangles from the fondant.
With the veining tool scribe some rough ridges vertical-wise down the nail. Attach to the finger with a little edible glue.
For some extra detail lightly dust the knuckles, joints and the area below the nail bed with some black, brown or dark green blossom dust.