SUBTITLE: What to do after you’ve learned by experience that making cupcakes without cupcake liners is not your best option for getting unbroken cupcakes out of the muffin tin.
Very recently I had the wonderful opportunity of helping with a going away party -of sorts- for the Fablehaven series. An exciting part of the evening was an auction hosted by the fairies. Their hope was to raise enough money to tempt Brandon to continue the series with a large advance. One of the many items in the auction was a rare jar of dragon eggs. I think you’ll find them surprisingly simple to come-by.
As I mentioned in the subtitle, the dragon eggs came about after a disasterous de-panning of red velvet cupcakes. I was trying out a new recipe and didn’t have jumbo cupcake liners on hand. You’ll come to learn I lack patience in these situations and carried on without the liners. There’s not a lot of suspense about how this story ends.
Delicious…amazing red velvet crumbs! (this recipe is a keeper!!)
There’s only one thing to do with cake crumbs, which you already know if you follow or know anyone who follows Bakerella. Cake Balls! All those times I wept over cake layers that didn’t fully release from their pan!! Baking was truly savage before the invention of cake balls.
Mix with this most perfect frosting. The eye of an experienced frosteur will see that I didn’t allow the heated mixture to cool enough. Fortunately my series of disasters worked together for a happy ending.
I can, with confidence, advise you to begin with only a portion of crumbs and frosting so you can add more of either to obtain your desired texture. Which in my case was something that could be formed into a convincing dragon egg.
Convinced? Hold that thought…we still need a shell.
After a little time in the freezer these little guys get dipped in tinted white chocolate and smathered with gold gel. Jar’ em, tag ‘em and it’s time to find out what they’re worth on the open market.
