Pumpkin Spice Cupcake, Cream Cheese Frosting, and little fondant pumpkin.
And NO, the pumpkin is NOT the store-bought variety (aka, round version of candy corn).
I could have done a green stem or leaf but I wanted to use only oranges and browns for a very earthy look. I think it turned out well. When I think of fall colors I see a lot of orange and brown and some reds and yellows. I know there's always green grass and blue sky but not in my head . . . or in Seattle . . .
And how about the staging? Annetta inspired me with her little book Plate to Pixel.
Trader Joe's comes through for me once again! Don't be disappointed, Martha! I made homemade pumpkin waffles this morning complete with folded-in egg whites!
The pumpkin bread mix, looking pretty good.
My pumpkins were accused of looking like the store-bought kind. Shame!
Martha would have noticed right away that these are of superior quality and craftsmanship.
I colored white fondant to make orange, then rolled them into balls, squashed them a little, then used a toothpick to create the lines, by laying the toothpick down along the length of the curve.
Stem is a super tiny piece of pre-colored brown fondant, about the size of those long sprinkle-things.
I just didn't have any of those sprinkles on hand.
They were enjoyed at a church appetizer luncheon.
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