A Zombie Ate My Cupcake! (25 deliciously weird cupcake recipes)
List Price:
$9.95
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Product Details
Author:
Lily Vanilli
Publisher:
Ryland Peters & Small (August 9, 2012)
ISBN-13:
9781908862068
Weight:
7.04oz
Dimensions:
5.51" x 5.51" x 0.2"
File:
Eloquence-SimonSchuster_09082026_P10590940_onix30-20260908.xml
Format:
Hardcover
Pages:
64
Language:
English
ISBN-10:
1908862068
Case Pack:
90
As low as:
$7.66
Folder:
Eloquence
List Price:
$9.95
Publisher Identifier:
P-SS
Discount Code:
A
Audience:
General/trade
Pub Discount:
65
Imprint:
CICO Books
Overview
Cupcakes have been iced up in pink and glitter for far too long... and now they are getting their revenge!
Lily Vanilli shows how you can take inspiration from the macabre and grotesque to create some really evil-looking cakes that taste divine. Using natural ingredients and edible decorating materials, such as edible lustre dusts, gum paste, and glazes, Lily shows you how to turn basic cupcakes into amazingly realisticand delicious—sculptures, from Eerie Eyeballs to Ghastly Ghouls. For really gory desserts, why not make Dracula’s Bite red velvet cupcakes, or some Bleeding Hearts, which are molded with deep red fondant into human hearts and covered with a cherry ‘blood’ sauce? You can also go for heavenly Fallen Angel Cakes, made with a divine honey-flavoured icing, or indulgent, truly dark chocolate Devil’s Food Cupcakes, with ganache icing, and chocolate devil’s horns. With 25 brilliant recipes and tips and tricks throughout, this is the perfect introduction into the world of alternative cake decoration.
Lily Vanilli shows how you can take inspiration from the macabre and grotesque to create some really evil-looking cakes that taste divine. Using natural ingredients and edible decorating materials, such as edible lustre dusts, gum paste, and glazes, Lily shows you how to turn basic cupcakes into amazingly realisticand delicious—sculptures, from Eerie Eyeballs to Ghastly Ghouls. For really gory desserts, why not make Dracula’s Bite red velvet cupcakes, or some Bleeding Hearts, which are molded with deep red fondant into human hearts and covered with a cherry ‘blood’ sauce? You can also go for heavenly Fallen Angel Cakes, made with a divine honey-flavoured icing, or indulgent, truly dark chocolate Devil’s Food Cupcakes, with ganache icing, and chocolate devil’s horns. With 25 brilliant recipes and tips and tricks throughout, this is the perfect introduction into the world of alternative cake decoration.
