Baby Shark Cupcake Ideas Food

BABY SHARK CAKE

Steps:

• Preheat oven to 350°. Line bottoms of 3 greased and floured 9-in. round baking pans with parchment; grease paper. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder, salt and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition. , Transfer to prepared pans. Bake until edges begin to brown, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a microwave, melt baking chips with cream until smooth, stirring every 30 seconds. Stir in vanilla. Set aside to cool slightly. Meanwhile, in heatproof bowl of stand mixer, whisk egg whites, sugar, cream of tartar and salt until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, 8-10 minutes., Remove from heat. With whisk attachment of stand mixer, beat mixture on high speed until cooled to 90°, about 7 minutes. Gradually beat in butter, a few tablespoons at a time, on medium speed until smooth. Beat in cooled baking chip mixture until blended. , Set aside 1/4 cup frosting. Tint remaining frosting desired shades of blue; spread blue frosting between layers and over top and sides of cake. Tint 1/2 ounce fondant red. Divide remaining fondant in half. Tint 1 portion blue. Leave other half white. On a work surface dusted with confectioners' sugar, roll out blue fondant to 1/8-in. thickness. Using a 3-in. round cutter, cut out 1 circle; repeat with white fondant. Using a sharp knife, cut mouth opening, teeth and body shape on lower portion of white circle. Place white fondant cutout onto blue circle. Roll red fondant to 1/8-in. thickness; cut a small triangle and place in mouth opening, under white fondant and on top of blue fondant. If needed, brush fondant lightly with water to help layers adhere. With remaining rolled blue fondant, cut a crescent moon shape for tail and a triangle for fin. Secure fin and tail to shark body, brushing edges lightly with water, if needed, to help pieces adhere. Secure candy eyes to shark body with small amount of reserved frosting. Place fondant shark on side of cake by pressing gently into frosting. Tint remaining reserved frosting green. Using a leaf tip, pipe seaweed on sides of cake. If desired, decorate cake with sea creature candies and graham cracker crumbs for sand. Refrigerate until serving. Remove from refrigerator 30 minutes before serving. Refrigerate leftovers.

SHARK BEACH PULL-APART CUPCAKES

Steps:

• For the cupcakes: Line two 12-cup muffin pans with cupcake liners; fill 9 with yellow liners and 15 with blue liners. Prepare the cupcakes according to the package directions. Transfer to cooling racks and cool completely.
• For the frosting: Color 3 cups of the frosting with blue gel food coloring until sea blue (12 to 14 drops). Color 2 cups of the frosting with yellow food coloring until pale yellow (2 to 3 drops). Keep the remaining 1 cup frosting white and transfer to a pastry bag fitted with a medium petal tip.
• Arrange the cupcakes in a 4-by-6 grid on a cutting board or a flat square serving platter, keeping the yellow liners together to make the sandy beach and the blue liners together to make the water. There will be 1 yellow liner in the row where the blue and yellow meet; keep it to the far left.
• With an ice cream scoop, scoop balls of blue frosting on the blue-lined cupcakes and yellow frosting on the yellow-lined cupcakes. Smooth the frosting across the cupcakes with an offset spatula so the blue and yellow almost meet; the line where they touch should be a gradual diagonal that looks like the shoreline when a wave comes in.
• Set aside 6 teddy bears. Put the rest in a food processor and process to crumbs. Reserve about 1/4 cup or so of the crumbs to anchor the palm trees later. Sprinkle the remainder over the yellow frosting to make sand.
• Pipe waves of white frosting along the shoreline where the sand meets the surf.
• Break off one end of the pretzel rods to make two 5-inch rods; discard (or eat) the smaller pieces from each rod. Cut the spearmint leaves in half crosswise and roll them out to flatten slightly. Press 3 leaf pieces into the broken end of each pretzel rod to resemble palm tree leaves. (If you have having trouble getting the leaves to stick, you can brush with a tiny bit of water at the spot where they adhere). Press 2 chocolate-covered peanuts on top of the leaves to make coconuts.
• Stick the trees into the sand in the spaces where the cupcakes meet. Spoon the remaining graham cracker crumbs around the bottoms of the trees to anchor them. Add a chocolate-covered peanut under each as a dropped coconut.
• Cut the sour candy strip into 4 equal pieces. Arrange on the sand for beach towels and lay a bear on top of each one.
• For the surfboards, unwrap and flatten the fruit roll up rounds. Fold each into quarters and press to adhere. Cut a 2 1/2-inch oval surfboard shape from each. Cut the black licorice into strips for lines on the surfboards (2 lines per board), but don't stick them on yet.
• Place the surfboards on a piece of parchment and microwave just until warm, about 10 seconds. Press on the licorice lines and microwave just until they stick, about 5 seconds more. Press a standing bear on each for a surfer and let cool. (You can put in the freezer to hasten the process.)
• Place the surfing bears on the water. Place the sharks on the water. With the remaining white frosting, pipe waves in front of the boards and in random spots around the rest of the ocean.