Saturday, 26 October 2013

Tutorial: Scar cupcake

Halloween scar cupcake, as made by EJ
Over the last few Halloweens, I've noticed scar cakes popping up here and there, including some scarily realistic (for example, it was amazing to see these gruesome cupcakes by the incredible Cake Revolution at Eat Your Heart Out). I can't help but love how bloody Halloween cakes are becoming; it's the one time of year when confectionary can be legitimately hideous - and I think we should all make the most of it. My stitched scar cupcake is a little more cartoonish than others I've seen (I'll work my way up to proper gore), I actually think this one would look great made with green sugar paste and re-interpreted as a Frankenstein's monster or zombie cupcake. 

As with the other Halloween tutorials, you can find my recipe for vanilla cupcakes and buttercream here. These little cupcakes only need enough buttercream to add an adhesive layer between the sponge and the sugar-paste - you can spread this on top of the cakes with a pallet knife. The scar itself can be built directly on top of the iced cupcake, or can be assembled separately (as below) and gently lifted onto the cake with a pallet knife. 

For the skin I used Renshaw regalice in 'flesh' - although you could mix up your own colours to achieve more specific skin tones.
Click on image above for a larger view of the step-by-step process

To decorate the cupcakes you will need:
  • Skin-toned sugar paste
  • A small amount of black sugar paste (for the sticthes)
  • A little cornflour (to dust your work surface)
  • Red gel food colouring
  • A small amount of buttercream to secure the sugar paste to the top of the cupcake
  • A rolling pin & board
  • A 7cm round cutter (this should match the diameter of the top of your cupcakes)
  • A small sharp knife
  • Cocktail sticks
  • A food-safe paintbrush

Repeat these steps for each cupcake:

1) Dust your board with a little cornflour and roll out the skin-toned sugar paste to a thickness of approximately 3mm. Use the 7cm round cutter to cut out two circles.

2) Use a sharp knife to divide one of the circles into the shape of your scar - this will be your top layer.

3) Spread a generous portion of the red gel food colouring onto the base layer.

4) Assemble the top layer over the base layer, leaving a small space (1mm) for some of the food colouring blood to spread through.

5) Paint a little of the red gel food colouring around the edges of the incision - this can be quite messy.

6) Use a cocktail stick to pierce little holes in pairs either side of the scar (for the stitches to thread into), make thee approximately 1mm wide and space them.

7) Roll out a very thin snake of the black sugar paste, approximately 1mm wide.

8) Slice the black sugar paste snake into stitches, long enough to each link two holes together across the incision.

9) Carefully insert the stitches into the holes to finish.

10) If you haven't built these directly on top of the iced cupcakes, gently lift each one on with a pallet knife.

Repeat this process with each cupcake - and enjoy :)

There are still three Halloween cupcake tutorials to come before the big day - so keep an eye out for the remaining ones...

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