REINDEER CUPCAKE
REINDEER CUPCAKE
INGREDIENTS AND TOOLS
1. Base:| 1 | Rich’n Smooth Chocolate |
|---|---|
| 2 | Rich’s Easy Whip |
| 3 | Plain cupcake |
| 4 | Red and black gel food colouring |
| 5 | Pink gel food colouring |
| 6 | Medium and small round tips |
| 1 | Rich's Easy Whip: 50 g |
|---|---|
| 2 | Dark chocolate compound: 25 g |
DIRECTIONS
DARK GANACHE - Microwave Method:| 1 | Heat Rich’s Easy Whip in a microwave-safe bowl to 40°C. |
|---|---|
| 2 | Add chocolate and microwave until melted. |
| 3 | Stir gently until smooth and creamy. |
| 1 | Combine ingredients in a metal bowl. |
|---|---|
| 2 | Place the bowl over a pot of simmering water, stirring until fully melted into a smooth, shiny emulsion. |
| 3 | Stir gently to ensure a smooth ganache. |
| 1 | Use a medium round tip to pipe a round shape on the cupcake. Smooth and flatten the surface with a soft plastic sheet. |
|---|---|
| 2 | Use a medium round tip to pipe the reindeer horns directly onto the cupcake. Start with the base of the horn and pipe a curved, slightly wavy line upward to resemble the shape of reindeer antlers. Add small branches along each side to create a more realistic antler effect. |
| 3 | Pipe a small round shape near the edge and add a red-coloured Easy Whip nose with a small round tip. Use a bamboo stick to draw lips with Dark Ganache. |
| 4 | Pipe details with Rich’n Smooth Chocolate using a medium round tip. |
| 5 | Add eyes using a small round tip filled with Dark Ganache. |
| 6 | Pipe two small pink circles with Easy Whip coloured with light pink and smooth them with a soft plastic sheet. |
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