Buttercream Halloween Pumpkin

Posted by Admin on Food & Drinks
One of my favourite Halloween cupcake of 2017? That purple monster. 
So very simple using a “grass nozzle” (Ateco no. 133) and popping on two eyes made from a  modelling chocolate/ fondant blend. 
Apart from pretty swirls and grassy tufts, though, buttercream is not my favourite medium.
But because most people find it more palatable than fondant, it’s great if you can use it as the primary decor on a cupcake.  

So here goes:
Piped Buttercream Pumpkin

(It’s probably not a good sign to start with excuses, but…
These tutorial photos were done quickly as an afterthought at the end of a class, with the real dregs of the icing… 😅)




Buttercream Pumpkin Picture Tutorial :

The stripes of buttercream are piped using a closed star nozzle (Ateco 852). Make sure to align a gap in the nozzle’s tines with the centre of the cupcake to create that central ridge.
The leaves are piped with an leaf tip (Ateco 67) and the squiggles with a plain tip (Ateco 03).

The eyes, nose and mouth are cut out of a modelling chocolate / fondant blend. I used a diamond cutter for the triangles – cut the diamonds in half; and used a small square cutter to cut out the toothy bits from the mouth.

And I think that’s really all I have to say for Halloween 2017!
Happy decorating & happy Halloween! 
xxM