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Blue and Gold

February 27, 2014

Tuesday night was the Webelos’ Blue and Gold Banquet. This years theme –> Happy Birthday!  So fitting as the Blue and Gold Banquet celebrates the birthday of the Cub Scouting program. Our Pack always has a dessert contest associated with our Blue and Gold Banquet.  This year The Webelos wanted to make a multiple layered cone shaped birthday party hat cake.  Yep … he wanted to pull that cake off on a school night. Ahhh, No.  We brainstormed our options and he decided that cupcakes might be the better way to go. We thought about using sugar cones dipped in royal icing for hats, but then we found these sweet little paper party hats made out of cupcake liners.  Perfection!

Party Hat Blue and Gold Cupcakes

Blue and Gold

The Webelos helped me make the hats.  A regular cup cake liner, folded in half and then rolled into a cone.  Once you fold it in half, if you begin to fold it a second time to divide the circle into quarters, lining up the flat folded edge, make a very small crease at the center of the liner, this will help you shape the cone.  As you shape the cone, overlap the wavey edge of the paper about 1-1/4″ and secure with a thin line of craft or school glue.  I love to use clothes pins when waiting for glue to dry so I can move on to the next item I’m making.   They work really, really well.  Allow the glue to dry completely before adding the pom poms.  The pom poms are glued on with a small dab of hot glue.

I realized Tuesday night that he’s placed each year … as a Wolf, we made Ewok Cupcakes to go with a Star Wars theme.  As a Bear, he entered cups of “Black Plaque” (traditionally known as Death by Chocolate) for the medieval theme.  And this year as a Webelos he took 3rd place with these cupcakes.

 

Moist Chocolate Cupcakes (recipe from the Cake Mix Doctor)

1 box* (18.25oz) devil’s food cake mix w/ pudding
1 cup sour cream
3/4 cup water
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla

Preheat oven to 350°F.  Prepare cupcake pan with liners (recipe will make ~24 cupcakes).  Dump everything into a large mixing bowl.  *If your cake mix weighs less than 18.25 oz – and most of them do – just add 6T of flour to the ingredients.  Works perfectly!

Blend well with an electric mixer for 3 minutes – stop part way through to scrape down the sides and make sure everything on the bottom of the bowl is getting mixed in.

Fill prepared cupcake liners with batter about 3/4 full.  Bake for 16-18 minutes depending on your oven.   Cool on a wire rack and frost when completely cooled.

 

Simple Fluffy Vanilla Frosting

1 small box vanilla pudding
1 cup milk
1 small tub of whipped topping, thawed

Blend vanilla pudding and milk until well incorporated.  Fold in whipped topping.  Pipe onto cupcakes using a large round tip.

This is a really yummy frosting and easy for a kid to make!  It is pale pale yellow in color and isn’t heavy so you can pile it on without it overpowering the cupcake.  I will warn you that this is a soft frosting that won’t hold the shape of a star tip or similar tip, so keep that in mind when you go to frost your cupcakes.  You can make it a bit stiffer by using less milk, but you’ll still want to use round tips for frosting.

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