One of my orders this past weekend was for LA Lakers-themed chocolate cupcakes with cream cheese frosting and player numbers in white fondant. The frosting was a bit testy; cream cheese frosting is a little melty and soft to begin with, and the addition of food coloring made it a little more melty. This whole good vs. evil battle I have with taste vs. texture of frosting is getting out of hand; I prefer it hard and stiff (twss) but I don’t want it to taste gross (another twss). There may forever be imbalance in the Force since I tend to sacrifice consistency for taste b/c really… no one wants a mouthful of shortening or tongue-numbing amounts of sugar with their cake, no matter how good it looks.
On the plus side, I think I’m getting used to working with fondant. I rolled it out to the ideal thickness for the cupcakes and punched out the players’ numbers with cookie cutters. However, I had plastic ones, which aren’t as sharp as metal cutters, so I spent some time smoothing out the edges and shaping the fondant numbers with one of the best all-purpose tools (a toothpick) to make them look super clean and perfectly cut.
Anyway, this was what I came up with with the request given. Since Mr. Bryant was the guy’s favorite, I put #24 on a cupcake with BOTH purple and gold frosting and gave it some sparkle with sugar crystals. Kobe, you’re such a diva with all that bling. =P
