Ribbons and bows, pastel rosettes, loopy strips with fancy edges, polka dots, molded flowers, swags, hearts and stars. Or if you’d rather, how about a few three-dimensional insects, animals, cars, cartoon characters or jungle scenes?

Cupcakes seem to be all the rage – just do a quick Internet search and you’ll see what I mean. And when it comes to decorating them, anything goes!

Local bakers will have a chance to show off their design skills tomorrow, Sept. 19, at the “Celebrate with Action Cupcake Challenge” at St. Mary’s Regional Medical Center, thanks to organizer, Diane Mitchell of Rumford.

“I love to cook,” she said, “and I’ve watched ‘Cupcake Wars!’” As a matter of fact, she loves all the shows on the Food Network — “Ace of Cakes,” “Battle of the Brides,” “Last Cake Standing,” “Cake Boss.” She’s watched them all.

As a volunteer for the American Cancer Action Network, Mitchell cleverly combined her interest in baking with her fundraising efforts, and came up with the cupcake contest. She tries to involve the community in her fundraisers. “We wanted to try to get students and professionals involved, too.”

Tomorrow’s contest will be Mitchell’s first, although she has made a lot of cakes to donate for fundraisers throughout the years. For her entry, she will bake one of her favorite recipes — Dreamsicle Cupcakes. And even though she is competing with it, she didn’t mind sharing the recipe.

“It has a nice, light orange flavor,” she said. Starting off with a white cake mix, she adds orange flavoring, oil and orange soda to give it a hint of flavor. It will have a filling. “I’m going to actually push the filling into the cupcakes, so there’ll be squishy centers. I’ll top them with more filling, some fondant, and a flower decoration — cute little summer flowers of some type.” The filling is actually a whoopee pie filling, she said, which is partly cooked.

From scratch, she will also bake some carrot cake cupcakes. With a cream cheese frosting underneath the fondant, they will be served as refreshments for the Celebrate with Action event that will immediately follow the contest. Brian Yukono from WCSH Channel 6 will be the emcee for the two-hour event and a cupcake judge, along with Katie Liguori from the Green Ladle. Mitchell also expects the first lady, Mrs. Paul Lepage, or her assistant to attend.

A full-time floral designer at Davis Florists in Rumford, she first learned how to work with fondant by taking a cake decorating class at Michaels Craft Store in Augusta, with her daughter and granddaughter, then 12. The now 14-year-old is a cake decorator, too. “She may possibly be in the challenge tomorrow, too!” Mitchell said.

Some of Mitchell’s more complicated cake designs have included a Coach handbag birthday cake, a birch bark wedding cake with snowcream frosting, and a castle. Mitchell shared with us some basics about using fondant.

Fondant is a type of frosting — actually more of a covering — used on cakes and cupcakes. There are two kinds of fondant: pourable fondant and rolled fondant. Rolled fondant on a cake is identified by its uniform matte appearance. A pourable fondant will be a little thinner, and will produce a shinier luster. The fondant creates a smooth, elegant, seamless covering on cakes and is used to create cake decorations.

Fondant Tip: You don’t have to cover the entire top of your cake or cupcake with the fondant. Mitchell saves a little money by using smaller pieces. “Put just enough down to give you a good base” for your decorations, she said. Unless of course, you want an absolute smooth look, such as a wedding cake.

Although there are cooked fondant versions, Mitchell said most people, herself included, use a pre-made type by Wilton Cake Decorating. She said you can find it in most grocery stores or in the cake decorating departments at local craft stores. The cost is roughly $9 for approximately 2.5 pounds. Since fondant usually doesn’t taste very good, she said, making reference to stale marshmallows, she frosts her cupcakes first with a butter cream frosting, and then uses the fondant to decorate the tops, and will cut or shape it into fun decorations.

Mitchell usually buys the ready-to-use version in plain white, which she colors herself using Wilton food coloring paste. “It’s kind of like working with play dough!” she said. “You roll it out onto a mat, cut it and let it dry.” It’s moldable, she said, “so just use your imagination when you do your cupcakes, and get creative.”

Mitchell said the fondant must be at room temperature to work with, and is rolled to one-eight-inch thickness.  To make a fondant wrapping, Mitchell drapes a layer of the frosting over the cake and uses a smoother tool to make a clean finish. She uses a knife to trim off the excess and to neaten up the edges.

When it comes to using fondant for decorations, she explained, “I use flower-shaped cutters (similar to cookie cutters) and a knife as well. There are some patterns available but I often just do freehand on my designs.”

For serious cake decorators, fondant molds, embossing tools, shape cutters, punches and smoothing tools can all be purchased wherever cake supplies are sold.

Mitchell’s most important tip: Do not overcook the cupcakes. If the directions say to bake for 16 to 20 minutes, for example, she will begin checking them at 14 minutes. “I want them light and moist.” She said the cakes are ready when they spring back from a light touch in the center.

Mitchell uses both from-scratch and store-bought cake mixes for her creations. When it comes to which cake mixes she prefers, she said, “I’m very particular. I only use Pillsbury.” She feels the same about flour, used for all her from-scratch baking — preferring Grand Crest Hotel and Restaurant Flour, purchased at Naple’s Packing in Mexico. “You can’t find it in the grocery stores,” she added.

What? Celebrate With Action Cupcake Challenge

When? Noon to 2 p.m. Monday, Sept. 19

Where? St. Mary’s Regional Medical Center, 93 Campus Ave., Lewiston

Entry fee? $10 donation is requested

Sponsored by? The American Cancer Society Cancer Action Network

Cupcake theme? “A Summer Sensation”

For more info? For last-minute entries, call Diane Mitchell at 357-8621, Janet Miles at 897-2099 or Eileen Silvestri at the American Cancer Society at 373-3717.

The event is open to professional bakers, culinary arts students and everyday bakers. Cupcake designers may use fondant, sugar art, royal icing, butter cream or other edible frostings.

Bring two dozen decorated cupcakes, plus two additional cupcakes for the judges to sample, using the same batter and frosting as your designed cupcakes.

Each baker will be given 30 minutes to set up their cupcakes before the judging begins. A $100 cash prize will be awarded for best overall taste and presentation. Extra points will be awarded for healthy options, including reduced-calorie or reduced-fat recipes, as well as use of vegetables, fruits and whole grains.

In addition, the public will choose the winner of the People’s Choice Award trophy for best decoration. After the contest, for a small donation cupcakes will be available to the public to eat or take home. Proceeds will benefit the American Cancer Society Cancer Action Network.

Rolled Marshmallow Fondant

(From www.wilton.com)

This simple fondant recipe uses ingredients that are probably already in your pantry. It’s softer than Wilton’s standard fondant recipe, with a very sweet taste.

Ingredients:

1 package (16 ounces) white mini marshmallows (use a good quality brand)

2 to 5 tablespoons water

2 pounds (about 8 cups) sifted confectioners’ sugar

1/2 cup solid vegetable shortening

Makes: About 2 pounds marshmallow fondant.

Instructions:

Step 1: Place marshmallows and 2 tablespoons of water in a microwave-safe bowl. Microwave 30 seconds on high; stir until mixed well. Continue microwaving 30 seconds more; stir again. Continue until melted (about 2-1/2 minutes).

Step 2: Place 3/4 of the confectioners’ sugar on top of the melted marshmallow mixture. Fold sugar into marshmallow mixture. Flavoring can be added at this point if desired. Place solid vegetable shortening in easily accessed bowl so you can reach into it with fingers as you are working. Grease hands and counter GENEROUSLY; turn marshmallow mixture onto counter. Start kneading like you would dough. Continue kneading, adding additional confectioners’ sugar and re-greasing hands and counter so the fondant doesn’t stick. If the marshmallow fondant is tearing easily, it is too dry; add water (about 1/2 tablespoon at a time) kneading until fondant forms a firm, smooth elastic ball that will stretch without tearing, about 8 minutes.

Step 3: It’s best to allow marshmallow fondant to sit, double-wrapped, overnight. Prepare the fondant for storing by coating with a thin layer of solid vegetable shortening, wrap in plastic wrap and then place in resealable bag. Squeeze out as much air as possible. Marshmallow fondant will keep well in refrigerator for several weeks.

Step 4: When not working with fondant, make sure to keep it covered with plastic wrap or in a bag to prevent it from drying out. When ready to use, knead fondant until smooth. Roll out fondant 1/8-inch thick.

Step 5: To color the fondant: If you need to tint the entire batch of fondant, add a little icing color to the melted marshmallow mixture before adding confectioners’ sugar. For smaller amounts of tinted fondant, add icing color to portions of fondant as needed.

Diane Mitchell’s Dreamsicle Cake:

Heat oven to 350 degrees. Line muffin pan with paper cupcake liners.

Mix together:

1 box white Pillsbury cake mix

4 egg whites

1-1/4 cup orange soda

1/3 cup vegetable oil

3 tablespoons dry mix orange Jell-O or similar gelatin mix

Fill cupcake liners about two-thirds full. Bake 16-18 minutes. Do not overbake; cakes are ready when they spring back from a light touch in the center.

Frosting:

This recipe takes a little more time than other frostings, but the taste is worth it, she said. You can also use this recipe as a whoopie pie filling.

Mix together in mixer at high speed until well blended:

2 cups sugar

2 cups Crisco

1 teaspoon vanilla

Set mixture aside. In a sauce pan on medium high heat, combine 2 cups of milk with 2/3 cup plus 2 tablespoons of flour; whisk rapidly to avoid any lumps, and stir constantly until thickened. (Until mixture holds a peak). Cool to room temperature; add to the sugar mixture and beat on high speed. (There should be no granules of sugar when tasted).

Put frosting in a decorator bag. Using the large writing tip, insert into the cupcake and push gently until cupcake starts to rise (The filling will make a little pocket inside the cake). Use remaining to frost tops; decorate with fondant flowers or other decorations of your choice.

Copy the Story Link