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Cake submitted by Esten M. from Roseville, CA
I baked these TIE Fighter cupcakes.
Ingredients and Supplies:
Buttercream Frosting (makes about 6 cups):
Royal Icing (makes about 3 cups):
Step 1: Bake cupcakes in mini bunt cake pan according to the directions on the box of mix. Let cool completely.
Step 2: While the cupcakes are baking, roll out gum paste (about 2-3 mm thickness) and use the hexagon cutter to cut out one hexagon shape per cupcake you intend to make. Set aside on parchment/wax paper.
Take a knife and cut the hexagons in half starting and ending on one of the points. You will now have 2 wing halves per cupcake.
After you have cut all of them in half, take the Wilton embosser tool with the smooth wheel and lightly press an outline of the Tie Fighter wings. This will give you an outline to frost over (optional step if you're good at freehand piping).
After you have completed the embossing, set the gum paste wings aside in the open air to let them dry out and get hard. Then use the royal icing to frost in the design using the #2-#7 tips (whichever you're comfortable using).
Set aside again to let the royal icing harden on the wings. (After the frosting hardens, you can flip them over and also frost the inside if you want a little more detail.)
Step 3: Fill in the centers of the cupcakes with the butter cream frosting. Also frost the outside of the cupcakes.
Step 4: Place 1 Oreo cookie on the top center of each cupcake, and frost into place around the sides.
Step 5: Pipe in the Tie Fighter window with white royal icing over the top of the Oreo cookie.
Step 6: Use the piping gel on two ends of the small marshmallows to attach the wings to the body of the Tie Fighters. The piping gel works like edible glue, and when dry - it will hold the wings in place.