rubber duckies on red velvet



Saucy made special cupcakes for a sweet baby boy this weekend. The new mother favours Saucy's red velvet cakes so to make them baby-friendly, Saucy topped them with tiny fondant rubber duckies.

Making these little bath-toy replicas is a breeze. Saucy had 24 of them whipped up in no time flat. She made one batch of marshmallow fondant, it's super easy (thanks to Angela) and tastes yummy, too.

Melt one bag (250 g) of miniature marshmallows with two tablespoons water in the microwave on high heat for 2 minutes, stopping to stir halfway through. You can stir it again and heat for another 30 seconds to completely melt the marshmallows.

Use Crisco to heavily grease your counter and your hands - you'll need about 1/2 cup in total. Start off generously and leave some to add as you need. Turn the melted marshmallows onto the greased counter with four cups of confectioner's sugar. Knead the entire thing until the sugar is worked into the marshmallow, adding more Crisco as necessary. If the fondant gets too dry or cracks, add more water, one tablespoon at a time, no more than three more tablespoons. Almost all of the sugar should be absorbed. Your hands will be silky and soft after the kneading is complete.

Form the fondant into a ball and cover tightly with plastic wrap, then place it in a ziploc bag, removing excess air. Let sit overnight at room temperature. You can knead paste food colouring into the fondant to tint it a desirable shade.


To make the rubber duckies, form two balls of fondant: one measuring about 1" and the other about 1/3".


Gently press an indentation into the larger ball using your index finger.


Pinch the "rear" of the large piece of fondant to create the duckie's tail.


Using the small ball of fondant, pinch a beak for your duckie straight across one side. The beak should be wide and flat, not pointy.


Attach the head of the duckie to his body, if it doesn't want to stick you can moisten the head with a little bit of water, but not too much! It will relax and stick as it sits.


Using a skewer, poke holes where your rubber duck's eyes will be.


Use a fine tip on a pastry bag to pipe black icing into his eye holes.


Use a fine brush to add his orange beak with a bit of diluted food colouring paste.

If your finished fondant creations look a little dusty or dry because of the confectioner's sugar, you can very quickly and gently hold them over a pot of boiling water to steam them to a shiny perfection. Do this before you add the eye and beak detail.


Your duckies will look sweet nestled in a fluffy "bath" of cream cheese frosting tinted blue. The "bubbles" are lustre pearl sprinkles from Williams-Sonoma, but Wilton also makes these.

Unused fondant can be stored in an airtight container in the fridge for about two weeks. It's nice to have on hand to make little cupcake toppers. Try rolling it out and cutting shapes with cookie cutters - so easy. Canadian Thanksgiving is weekend after next - the leftover yellow duckie fondant can now be tinted orange for autumn leaves on something!

21 comments:

Catch the Kids said...

These are so sweet. I'm going to give them a go. My kids will love them!

Angela said...

Hey! That recipe looks familiar! It reminds me of when I did "Duck'ums" for my Jordan's first party! Soooo cute!

You know another fun tip, I learned from Bakerella, that might be fun on those cute little duckies... is to use the food color markers. Then in lieu of the eye holes and painted beak. You can just fill in with the markers! Super easy and fun!

Anonymous said...

So Cute!!! I love the "bubbles", nice touch!
-Jen H

Jerri-Lea said...

Those are absolutely adorable! I'll try to send you the Thanksgiving cupcakes I saw... I know you could pull them off!

CuteStuffInside said...

Adorable - and those pearl sprinkles put it over the top!

S.W.A.K.

Tamara Jansen said...

That is just ADORABLE! I made rubber ducky cupcakes for the wee one's baptism too but I BOUGHT miniature rubber duckies :)

Clandestine Road said...
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Clandestine Road said...

That is darling! And underneath is an even tinier duck...

sandiembrown said...

This is the adorable baby boys grammy...love the little cakes and they were all a HUGE hit..definitly has the 'wow' factor...

Cristina Arkin said...

Those are so precious! I love the bubbles!

Jex said...

What a coincidence, my mom told me this weekend if we try to make some cupcakes with fondant next weekend. She´s birthday is soon and we are planing to make some for the party =)
You did an excellent job with those cute duckies =D

Nikki said...

Seriously, how do you stay so thin? I would just sit and eat them all!

A.B. Cakes said...
This comment has been removed by the author.
A.B. Cakes said...

Just so you know for next time you can make the fondant in the kitchen aid mixer with the dough hook. Then you don't have to knead it. You do the same except heavly grease your bowl and pour in half of your powdered sugar. Then pour the marshmellows ontop. Mix together. After all of that sugar is mixed in continue to mix in sugar until is forms a dough ball. I usually use less than 2 lbs. per batch. Then you don't have to clean your counter, but you don't get the silky hands. If you have any questions feel free to ask. They are super cute cupcakes.

***Sorry made an error in the first post.

Darlin said...

Oh my goodness. How sweet!

Saucy said...

Dear AB Cakes,

That is the best tip EVER! Thank you on behalf of myself and all of my readers. I feel lots more fondant projects in my future now.

My arthritic wrists also thank you profusely.

Saucy

MJ said...

Those ducks are so sweet! Lucky recipient who received them!

Anonymous said...

These are just too cute! Thanks for the recipe. By the way, ducks have bills not beaks.

sandra said...

I'm so glad I found this! I'm planning a ducky themed shower for my friend. my only problem is finding the red velvet recipe that not as light and airy as the one I make cake with (she prefers them dense). Also, I have not had much luck with cream cheese icing in the past. Any pointers for either??

Saucy said...

Hi Sandra,

For dense red velvet cupcakes, I would add sour cream and a pudding mix to the batter. So for instance, if I were making my own altered cupcake batter recipe I would use three eggs, 1/2 cup melted butter, I would reduce the cup of liquid (milk in this case not water) to about 3/4 cup and then I would add about 1/2 to 3/4 cup of sour cream and one small chocolate or vanilla pudding mix... does that make sense? If I were in the US and had a red velvet cake mix I would enrich it with vanilla pudding and if I had to use a golden yellow cake mix I'd enrich it with chocolate pudding and then add my red food colouring... Its all a matter of consistency with cupcakes. For a dense red velvet you can add the heavier ingredients.

I have a wonderful cream cheese frosting recipe you can find it here on my carrot cake post from Buddy Budderson's birthday a couple of years ago:

Cream Cheese Frosting

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