Let's Get This Party Started!!! :)
Decorating By ElizabethsCakeCreations Updated 3 Aug 2016 , 4:58am by Pastrybaglady
For the cupcakes, I coated the sides with ganache. Then I used my level for the height and cut a strip. Wrapped the cupcake and made a seam which didn't look very pretty on most so I put a little strip of fondant over to cover it up.
For the handles I rolled out little tubes of fondant. Stuck wire in them bent them into C shapes and stuck them in.
Then just did buttercream vines and flowers to match the pot :-)
Oh and then carefully piped milk ganache on top of the cupcake love that stuff!
Note: I made the ganache with no name milk chocolate chips and it turned out sooo yummy, I don't see why you'd have to spend money on expensive chocolate. Maybe for a wedding cake, but for regular cake I think I'll go with the no name.
thank you, elizabeth --
I'm with you regarding the chocolate -- when I make candy clay I use the candy coating not even real choco -- I mean it's being combined with corn syrup so what's the big deal on the choco -- nobody ever said, 'are you using scharffen berger in your candy clay or valrhona' 
and there's this brilliance: kaysie lackey's gunge blog for pesky seams and dings
K8 I read that but part of the problem was some of them had little gaps. It looked like I planned the strips, I put the handles in them.
Thank you K8! In my picture the long rectangle is the GF version. For the gluten full version I used Pillsbbury roll out crust. But I also use crescent rolls (2 triangles together making one rectangle) or puff pastry - they all work great to me.
I make a lot of GF - one of my sisters has celiac, my sister-in-law has a gluten intolerance and a close friend also has celiac. I'm always trying old family holiday recipes both ways so all my family can enjoy it
The GF recipe I use is basically Martha Stewart's
1 cup gluten free all purpose flour (I use Bisquick GF pancake & baking mix)
1/ tsp coarse salt
1 stick cold unsalted butter cut into small pieces
1 large egg
2 - 4 tablespoons ice water (I haven't used more than 2 tablespoons myself)
In food processor, pulse flour and salt to combine. Add butter and pulse until mixture resembles fine meal. Add egg and 2 TBL water then pulse until well combined and dough holds together when squeezed. Add water 1 TBL at a time as needed.
Wrap and chill at least an hour before rolling - this is a more sensitive dough so I press it into shape to start and roll as little as possible - of course adding flour to the board and roller.
I egg wash and sprinkle both the fruit and crust with turbinado sugar and then cook at 425 for about 20 min on a parchment lined baking sheet.
For years I used Sara Molton's apple tart recipe as my "go to" tart - with mini pieces of butter sprinkled around the apples and white sugar, topped with an apricot jam glaze when out of the oven. That is still a favorite but this lighter fruit version I currently make has no butter on the fruit and no apricot jam. Today's version also had a generous scoop of fat free cool whip which was nicccce!
Today's Poptarts went quickly and that's why it took me a little time to respond K8!
T
thank you theresa -- I did not know Bisquick had a gf baking mix -- so good to know! you're the best --
i really like your lightened version -- I try to major on fruit filled lighter desserts -- except for chocolate chip cookies 
oh man I wasn't combining the cookies & fruit but strawberries or raspberries would work very well with that idea --
omg I gotta be a good girl here -- but that sure sounds good!
I have a third birthday cake for my darling granddaughter this weekend 6th August, she is into mermaids at the minute so mermaids she shall have. I've had a big mermaid and 6 baby mermaids ready for a week or two just have to dust the "babies" today to give them colour.
There will be 50 guests so a two tier cake...imagine 50 for a 3 yr old..not in my day tho' our lot take care of 16 of that number. The remainder are the toddlers from her nursery and their parents/carers. White choc/raspberry mud cake base tier, recipe courtesy of the magnificent Michelle Dalton of Aussie land and a vanilla/raspberry sponge top tier. My brilliant son cracked out some fantastic seashells (without a mold!) so that's a help.
However dear friends you'll be the judge of the success of this venture, I'm strictly hobbyist.
I'd rather attend to hygiene requirements in a Maximum Security Twilight home than have a cake business with all the attendant problems lol!
it's gonna be beautiful made with all that heart, soul & love for a three year old sweetie -- can't wait
and bravo to your brilliant son --
i saw a mermaid throw that you can slide your legs into and snuggle up --can't remember where I saw it though...if I see it again...
oh man, I just googled and there's tons of them:
I've got a big 1st birthday party brewing with sandwich cookies, sand dollar cookies, starfish cookies, a healthy smash cake (bleah), banana cupcakes and vanilla and chocolate cupcakes with vanilla, chocolate, strawberry and coffee frostings.
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