4 ALOE VERA
PREP 20 MINUTES MAKES 1Sprinkle 2 teaspoons crushed
chocolate biscuits over frosted
cupcake. Slice green soft licorice into
thirds lengthways; snip edges with
kitchen scissors so they look “spiky”.
Using picture as a guide, position
licorice in centre of pot.3 SUCCULENT
PREP 20 MINUTES MAKES 1Sprinkle 2 teaspoons crushed
chocolate biscuits over frosted
cupcake. Split 8 spearmint leaves
in half horizontally. Using picture as
a guide, position spearmint leaves,
overlapping slightly, around centre
of cupcake to make a succulent.2 TOPIARY TREE
PREP 20 MINUTES MAKES 1Sprinkle 2 teaspoons crushed
chocolate biscuits over frosted
cupcake. Tint 1 tablespoonfrosting
green; spoon into a small piping
bag fitted with a 5mm fluted tube.
Push 1 pretzel stick into centre of
cupcake; push 1 white marshmallow
onto end of pretzel stick. Pipe
small stars all over marshmallow
to make topiary. Decorate with
orange mini M&M’s.1 ROUND CACTUS
PREP 25 MINUTES MAKES 1Sprinkle 2 teaspoons crushed
chocolate biscuits over frosted
cupcake. Tint 1 tablespoonfrosting
green; spoon into a small piping bag
fitted with a 5mm fluted tube.
Position half a Ferrero Rocher
chocolate in centre of cupcake. Pipe
small stars all over chocolate to make
cactus. Using tweezers, carefully
position long white sprinkles on
cactus for spikes.COOK’S
NOTES
BEFORE YOU START
For these recipes, you’ll
need 6 mini un-iced
cupcakes and 3 tablespoons
ready-made vanilla frosting.
Place cupcakes into mini
pots and spread tops with
frosting. Quantities given
in recipes are enough to
decorate one cupcake.128 AWW FOOD • ISSUE THIRTY FOUR
Celebrate Kids’ Cakes