Get the how-to: http://duhlicious.com/2012/02/i-heart-you-cupcakes

My son, he who inspired the Clone Trooper Cupcakes, Dragon Cake, and Perry the Platypus Cake, is obsessed with Angry Birds.  Well, he’s really obsessed with about a dozen games on the iPhone or Android when we’ll let him play them — and he got to play a lot while we were on vacation in Mexico.  And we had a 4 hour delay so I played my share of Angry Birds, too.  Anyway.  So here they are in cupcake form (here are a bunch of other Angry Birds creations, too).  Lots of fun to make, and quite tasty, too!

Wanna make them yourself?  They really aren’t that hard.  But I will warn you, they are definitely time consuming!

OH YEAH! Please go vote for these in the instructables cupcake contest!

More photos on Flickr

Basically, on top of your standard iced cupcakes, you place a bird.  The birds (and pigs) are made out of donut holes covered in marshmallow fondant, (the smaller birds are wrapped up mints or whoppers or similar).  It’s like playing with playdoh, and my 6 year old actually helped me make one of the set of 3 little birds (those are easier to make because with a hard center, you don’t have to be as careful while wrapping them).  Really, this is not that hard to do, it does take a little time and patience though, especially to kneed all those different colors into your fondant!

I wrote up an Instructable with everything step by step, and you can download it here: PDF: How to Make Angry Birds Cupcakes

mădălina says:

For these toppers I used Wilton Edible Writers on hard fondant disks. The cool thing about edible writers is that you can use them to doodle, and they are safe to eat. Personally, I’m not a big fan of fondant, but they make for a perfect canvas. Instead of using fondant to fully cover your cupcakes, you can make disks to top your cupcakes.

She has a video tutorial on making them, including how to draw Bender!

Go check it out.

I love the idea of using the edible pens for fondant decoration.  So many possibilities!

(Duhlicious has some great stuff, by the way, we’ve featured Duhlicious recipes several times at Foodwhirl)

Janelle says:

“Finally!!!! Thanks to the “Dabbled” instructions on the Perry the Platypus cake I gathered the courage to do my first fondant cake. Due to a broken ankle I put it off a couple of weeks but the party is now over and nary a Perry is to be found. The kids loved them. I made mini Perrys using twinkies as the cake base. Thanks so much for your help, Dabbled :P”

I totally love this! She simplified the more complex original instructions, and achieved a herd of adorable Perrys! This is a great idea for those who want to create the look, but in a less complicated way. These would also be great sitting on top of a store bought sheet cake for a custom look. Thanks for sharing these with us, Janelle!

And if you’re thinking of throwing a Phineas and Ferb party, along with your Perry cake, you might like some of the other party food:  Phineas & Ferb / Star Wars the Clone Wars Party Food!

NOTE:  People keep asking for the instructions – Janelle used MY ORIGINAL INSTRUCTIONS, but modified them for the smaller twinkie size.

How to make Cake Eggs:

All you need:
Egg shells (Jumbo would yield larger results, but in this case, I thought brown would be pretty.)
Your favorite light in texture cake batter (for these I just used a white cake mix)

Using an icepick or other sharp pointy object, make a hole in the top of each egg shell. Carefully! Then enlarge the hole to about a 1/2 inch in diameter by carefully removing little bits of shell.
Pour out the insides and reserve for your cake batter, and/or other uses. (If you need to separate eggs for your cake batter, like I did, just pour out the whites first into one bowl, then use a toothpick to break up the yolk, and pour it into a separate bowl. Otherwise, just use a toothpick to mix the egg up a bit in the shell, then pour out.

Wash your egg shells.
Looking for more info, I googled and found these instructions, which suggest the egg shells should then be soaked in salty water for 30 minutes. I have no idea if this is necessary, but I decided to try that. That recipe also suggested drizzling a little oil in the shells, but I found that problematic. Since I’m serving these in their shells, I’d just skip that, or try a squirt of non stick spray.

After your eggshells are dry, it’s time to fill and bake them!
A mini muffin tin was the perfect size to hold the eggs upright for filling and baking. If your eggs don’t fit perfectly, you might add salt or sand to the cups to provide stability, or place a little foil in the cups to fill in the space.

Put your cake batter in a piping bag or a plastic baggie with a corner cut off, and pipe batter into egg shells, filling about 2/3 of the way up.

If you’ve overfilled your eggs, you will have batter that comes out the top. So put a sheet pan under your muffin tin to catch any extra that might drip off.

Bake according to the cake directions (temperature) for about 20 minutes (use cupcake directions as a guide, though these will be smaller so may not take as long.) Use the toothpick test to determine doneness.

If your eggs have overflowed, just knock off the excess. Let cool. If you place your eggs in an air tight container or zip bag, any cake on the outside of the eggs will easily wipe off after resting.

Egg cups make the perfect serving dish. Or, serve a set in a clean egg carton! If you want to add a dollop of icing or whipped cream, peel a little of the shell off the top, and decorate as desired. You could also just top the egg with an edible flower, and let the cake be a bit of a surprise!

You could also fancy these up by painting the shells with a little food coloring or similar, after baking!

(thanks to Grieg for helping me with the photos!)

In addition to the traditional felting techniques that everybody uses (needle & wet-felting, dying my own wool, accenting with tufts of colored wool)  I also use an Airbrush to add shadows & gradients to my pieces.  I’ve found this to be a super easy & fast way to give my felting that little somethin’-somethin’!!

Airbrushing some Chocolate Frosting!!!

Here are all the supplies you need to help paint & shade your Felted Sculptures!!

*Airbrush, Compressor, & bottles
*Watered down Acrylic Paint
*Yummy Felted Cupcakes!!

This is what the cupcakes look like BEFORE any paint has been sprayed. Just plain, white frosting all ready to be transformed into Chocolate!!

I didn’t want to get any over-spray of the brown onto the “cake”, so I put a little paper & masking tape to cover that part. First layer of color is a warm yellow!!

I like to paint in light layers of many different colors. I think this gives the colors more depth instead of just blasting a color onto the wool. Also if you get too much acrylic paint onto the wool, it tends to bleed & get a little crunchy.

Slowly getting darker & darker!! Going from the yellow base to a warm brown.

Starting to look like chocolate with the darker brown!! This could pass as a Milk Chocolate, but I want a darker frosting.

Working with the darkest (almost black) brown to add some dark shadows within the “twirl”.

Yummy Yummy!!! Looking Delicious!! Love the dark shading in the creases!!

Almost done just need….

Cherries On Top!!! Yea! All done!

Thank You Dabble.org for letting me share!!  I hope this tutorial has inspired you to take another look at your chosen medium & maybe think outside the box!  Never feel confined by the “traditional” way of doing things!!

If you are interested in learning more about felting, or seeing some fun Tutorials on the felting process, Please visit my Blog:

FeltedChicken Blog

Need a quick cheery gift? Give someone a no-bake cupcake! The construction is so simple, you can whip one up for a birthday, or other special occasion in no time. (Download the flag pdf which includes flags for Happy Birthday, Thinking of You, Congrats and Get Well Soon.) Read all the instructions HERE!

This would also be a fabulous wedding shower gift…It’s getting close to wedding season!

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PS – If you like to cook, be sure to check out the brand new Foodwhirl.com!!

We’ve features her fabulous work here before (here, and here), and she has graciously given us a tutorial on how to make some lovely V-day cupcakes.

See below for

• The Vanilla Cupcake recipe
• How to Decorate them

(a few translations from us Yanks, to the best of my ability: Icing Sugar = Powdered Sugar.  Castor Sugar = a superfine sugar, which you can purchase in speciality stores here in the states, or make by pulsing regular sugar in a food processor or coffee grinder)

I’ve included the pages as printable pdf’s at the bottom…

Download:

• Vanilla Cupcake Recipe – by Naomi Henderson
• Decorating Valentines Cupcakes – by Naomi Henderson

Thanks so much to Naomi for sharing!

Oh, and by the way, if you like food and cupcakes and dinner and such, check out the new Foodwhirl.com! I’m so excited about it.. stop by!