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1
Dip the surface of the cupcake
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2
into the Deep Yellow Icing to cover top completely, allowing excess to drip into the bowl.
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3
Clean any excess from the sides.
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4
Alternately, use a knife or a spreader to apply.
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5
Whisk as needed to keep icing glossy and smooth while using.
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6
Place Jordan almonds on cupcake to make ears.
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7
Place 2 pink dots below almonds to make eyes.
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8
Place 1 mini jujube below eyes to make the nose.
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9
Cut pieces of red string licorice and place 3 on each side of the nose to make whiskers.
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10
Put the sugar in an electric mixer fitted with the paddle attachment.
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11
With the mixer on the lowest speed, slowly add the water, the corn syrup and vanilla extract.
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12
When the sugar is sufficiently moistened (so it won't fly out of the mixer), raise the speed to high, and beat for 2 minutes until completely smooth and glossy.
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13
Divide and color, as desired.
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14
Store at room temperature, covered with plastic wrap directly on the surface of the icing, to prevent forming a skin.
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15
For Light Blue Icing: In a small bowl, combine 2 to 3 drops of blue food coloring to 1 cup of Basic Glaze Icing.
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16
For Deep Yellow Icing: In a small bowl, combine 4 to 5 drops of yellow food coloring to 1 cup of Basic Glaze Icing.
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17
For Purple Icing: In a small bowl, combine 4 drops of red and 5 drops of blue food coloring to 1 cup of Basic Glaze Icing.
