Candyland Cupcake Cottage by Wilton
This cupcake cake creation looks like something straight out of candyland! Wouldn’t it nice to live in a pink world of buttercream and sweetness. Well, back from the land of denial and on to the recipe.
Home Sweet Home cake stands over 12 inches high! This dreamy two-story confectioners’ cottage is made using Wilton’s Dimensions® Large and Mini Cupcake pans.
Source: Wilton Website Exclusive
• Dimensions® Giant Cupcake Pan
• Dimensions® Multi-Cavity Mini Cupcakes Pan
• Tip: 3
• Tip: 5
• Tip: 10
• Tip: 12
• Cooling Grid
• Fanci-Foil Wrap
• Cake Dividing Set
• Cake Circles
• Rose Icing Color
• Lemon Yellow Icing Color
• Ready-To-Use Rolled Fondant Primary Colors Multi Pack
• Pink colored sugar
• Jumbo Confetti Sprinkles
• Flowerful Medley Sprinkles Decorations
• Buttercream icing
• Black string licorice (2 in. in length)
Makes: Cake serves 14.
Bake and cool 1 large and 1 small cupcake cakes. Trim 1 in. off top of large cupcake top.
Using tip 10, pipe vertical lines on base of small cupcake. Using tip 12 and heavy pressure, pipe vertical lines on base of large cupcake.
Using tip 5, outline and fill in doors and windows. Smooth with finger dipped in cornstarch.
Overpipe windows and door frame with tip 5 and attach small confetti sprinkles. Outline and fill in door window using tip 3, pipe dots. Attach confetti doorknob.
Assemble and stack cakes. With spatula ice tops of cupcakes and sprinkle with sugar.
Using Cake Divider Set, divide large cupcake into 8ths and small cupcake into 6ths. Using tip 5, pipe string garland between marks.
Attach Jumbo Confetti at points. Shape 1 in. ball of red fondant into cherry shape, indent for stem and insert licorice piece for stem. Position on cake top.
Wilton’s buttercream icing recipe is perfect for spreading or decorating. Follow their instructions to make it the ideal consistency you need.
• 1/2 cup solid vegetable shortening
• 1/2 cup (1 stick) butter or margarine softened
• 1 teaspoon clear vanilla extract
• 4 cups sifted confectioners’ sugar (approximately 1 lb.)
• 2 tablespoons milk
Makes: About 3 cups of icing.
Instructions for medium consistency
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.