I made this Ladybug birthday cake and cupcakes for my daughter’s 7th birthday. It was my first ladybug cake! I used a large glass Pyrex bowl for the body and a smaller Pyrex bowl for the head. I used 2 boxed cake mixes for body, with raspberry jam filling, and 1 box mix for the head(you only need about half of the cake mix for the head-I used the remaining cake mix for cupcakes).
Flip cakes upside down , let cool completely and frost with thin layer of store bought frosting, then chill for at least one hour before topping with fondant. I used white ready-made fondant, tinted red -with McCormick Red 1 oz bottle, mixed with small amount of brown. I needed a lot more than I thought (started with Wilton red gel and only made it pink). It’s better to tint the fondant the night before, as it darkens overnight to a deep red.
Once the cakes are covered in fondant, chill in fridge for about 15 minutes. Add the spots: these are chocolate junior mints, the lines are piped black icing and the antennae are lollipop sticks, colored with black food coloring.
For the cupcakes, I used orange sliced candy-cut in half for the wings, mini colored M&M’s for the spots and lollipop sticks with tips colored black for the antennae. The “grass” is green tinted coconut flakes. Just put coconut in ziplock bag, add green coloring and shake.
Your comment has been sent successfully.