Let’s Make Chicks Cupcakes!

Chick Cupcakes

Have you ever seen the cutest cupcake on the internet and wondered, “Wow, how did they do that?” Me too! Recently, I saw this awesome picture of chicks cupcakes on Pinterest, but could find no other information. Well, I’m always up for a challenge and became obsessed with how to create them.

Want to make some too? I’ll take you step by step how I created mine. (This tutorial will yield 12 cupcakes.) This might look a little overwhelming, but I wanted to give you specific details so you can make fantastic cupcakes!

First, start with a chocolate cupcake (my favorite recipe is here) and bake in a brown cupcake liner. If you don’t have time to complete this project at one time – no problem! You can bake the cupcakes ahead of time and freeze in an airtight container. When you are ready to decorate, take the cupcakes out of the freezer and let them thaw as you get the decorating ingredients together.

The supplies you’ll need to create the chicks are:

  • Buttercream frosting
  • Wilton Colors: orange, buttercup yellow and black
  • Fondant
  • Wilton Tips #235 and #1
  • Rubber gloves
  • Rolling pin
  • Pizza cutter

Supplies For Chicks

Put on those rubber gloves and blend the buttercup yellow coloring into approximately 3/4 cup of fondant. Break off 36 pieces of fondant and roll into egg shapes.

Chick Bodies

Using approximately 1/4 cup of fondant, blend in the orange color. Roll out the fondant to about 1/8″ thickness. You’re going to have to eyeball this. Don’t make it too thick, but don’t make too thin or the fondant won’t hold it’s shape

Cut the fondant in diamond shapes. Mine were too big. I ended up cutting them all down even smaller so they were the right proportion.

Time to make the Buttercream frostings:


  • 1 pound butter (2 sticks) softened
  • 5 cups confectioner’s sugar, sifted
  • 2 Tbls. vanilla extract
  • Heavy cream or milk
  • Baking cocoa


  1. Cream the butter until light and fluffy with an electric mixer on high.
  2. Set the mixer to slow and slowly add one cup of sugar at a time, scrapping down the bowl often.
  3. Add the vanilla and mix until incorporated.
  4. Slowly add a splash of cream or milk until the frosting is the desired consistency. The frosting should be on the stiffer side so it will hold it’s shape when piped.

THIS IS IMPORTANT: One batch of buttercream is all you need for this project. Half of the buttercream will be used for the base of white and half for the chocolate nest. So, scoop out half of the buttercream and reserve. Scoop out a couple of tablespoons of the white buttercream and add the black color. Cover with a damp towel for later. Now, add 1 Tbls. cocoa to the buttercream still in the mixer and mix until incorporated. Not dark enough? Add another tablespoon of cocoa.

Using a piping bag fitted with a #235 tip and white buttercream, pipe the base. (Short, upward movements.)

Pipe Nest 1

Using a piping bag fitted with a #235 tip and chocolate buttercream, pipe the nest. (Swirl the icing in a circle around the top of the white buttercream.)

Pipe Nest 2

Add three egg shapes to the nest. Using a dab of water, adhere the beaks to the egg shapes. (Too much water and the fondant will slide right off!)

Using a piping bag fitted with a #1 tip and the black frosting, pipe two tiny eyes onto each yellow egg shape. Chicks! You’ve now got little chicks in a nest.

Pipe Eyes


Ready to try this, share this or save it for later? Save it to Pinterest!

Please feel free to contact me with any questions or comments!

Happy baking!




Did you try this project?

Let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #wistfullywarped.




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Brown Rim Holiday Butter Cookies

Easy Holiday Brown Rim Butter Cookies

Need a quick and tasty holiday treat?  We’ve got this. With only 5 ingredients and one hour, you’ll have 4 dozen rich and buttery Brown Rim Butter Cookies for your favorite friends and family.

This cookie recipe has been passed down through the generations and we always made them at Christmas. Every year, when I open the oven to take out the cookies, ahhhhhh, I smell Christmas!

There are two tricks to this cookie. First, lightly grease the cookie sheet for the first batch of cookies. Then, after spooning out the cookie by teaspoon, they must be pressed. What does that mean? In present day, I use a teaspoon scoop and  wrap a damp bandana around a juiceglass and press down on the cookie. (We used to use a handkerchief – who remembers those?)


After pressing the cookies it’s time to add the decorations. Simple sugars will do the trick. What makes a Christmas cookie? Red and green sugars, or perhaps blue with snowflakes.

Decorated Brown Rim Cookies


TIP:  Yes, the edges are supposed to be brown. Like I said, this is an old recipe and used to be baked on light colored pans. They turn out better on light pans and take a minute or two less to bake.

Brown Rim Butter Cookies

Yield:  4 dozen cookies.

  • 1 cup butter, softened
  • 3/4 cup sugar
  • 1 tsp. vanilla
  • 2 eggs, beaten
  • 2 1/2 cups all purpose flour, sifted
  1. Preheat the oven to 350°F. Grease cookie sheet.

  2. In a stand mixer on high speed, cream the butter until light and fluffy. Add the sugar and mix well.

  3. Add vanilla and eggs

  4. Scrape down the sides of the bowl and add 1/3 of the flour. Continue until all flour is added.

  5. Drop by teaspoonful on greased pan and let stand for a minute.

  6. Wrap a damp cloth around the bottom of a juice glass and press each cookie.

  7. Bake for 8-10 minutes.


But, who says these delicious, buttery cookies need to be Christmas cookies? Pink and yellow sugars say Easter. Blue and red sugars say 4th of July. Orange and red sugars say Fall. . .

Happy baking!

Did you try this recipe?

Let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #wistfullywarped.





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Eggnog Cupcakes With Spiced Rum Frosting


Eggnog Cupcakes With Spiced Rum Buttercream

Once upon a time, I blogged about an Eggnog Cupcake with Spiced Rum Buttercream Frosting. It was glorious. I tried to update the blog post, and, yep, that was not working. So, here’s a new one for you. Thanks so very much Will Cook For Friends for the cupcake recipe.



Eggnog Cupcakes With Spiced Rum Frosting
Save Recipe


    Eggnog Cupcakes
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/4 tsp. nutmeg
  • 1/8 tsp. cinnamon
  • 1 cup eggnog
  • 1/4 cup rum
  • 1 tsp. vanilla extract
  • 1/4 cup butter, softened
  • 1 cup granulated sugar
  • 1 egg
  • Spiced Rum Buttercream Frosting
  • 2 sticks butter, softened
  • 4 cups powdered sugar, sifted
  • 2 Tbls. spiced rum
  • 2 or more Tbls. heavy cream


  1. Preheat oven to 350F and line 18 muffin tins with liners.
  2. Whisk together sifted flour, baking powder, baking soda, spices and salt.
  3. In a separate bowl, combine eggnog, rum and vanilla extract.
  4. With an electric mixer, cream the butter and sugar until light. Add the egg and mix 2-3 minutes.
  5. Turn mixer to low speed and add 1/2 the eggnog mixture, followed by 1/2 the flour mixture. Repeat until the last of the eggnog and last of the dry ingredients are added. Mix until flour is barely incorporated - do not over mix.
  6. Spoon into lined muffin tins, filling each about 2/3 full.
  7. Bake for 18-20 minutes. Cool completely before frosting.
  8. Spiced Rum Buttercream Frosting
  9. Cream butter on med-high speed in mixer. Add 1/2 powdered sugar and blend well.
  10. Add rum and remaining powdered sugar.
  11. Add heavy cream until desired consistency.
849 cal
6 g
190 g
8 g

Click Here For Full Nutrition, Exchanges, and My Plate Info



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Making A Drip Cake


It’s a tradition to make a special birthday cake for my daughter, Diesel. Being an artist, and working with the medium of frosting, I’m always incorporating new skills into her birthday cake. (Poor, poor child.) The new baking trend is “drip cakes”, so guess what she got? You know it, she got a drip cake.

Now, I’m no Katherine Sabbath, but I love her cakes. The intentional drips and asymmetric decor appeals to the warpedness in me. I had to make one!

This was a disaster! Even the photos were bad. I hesitated posting this, but then thought, “Hey, let’s show everyone this is not as easy as it looks.” This technique (like all things do) takes a bit of practice. Then, I was so concerned about covering the completely botched top (not smooth, not smooth at all) I ended up with symmetrical flowers. Totally, not what a drip cake is about! The flowers did turn out pretty tho, right?

Even though my experiment was not entirely successful, I’ll share the basics of making a drip cake. The drip in a “drip cake” is a ganache.  Such a fancy word, but really easy to make with only two ingredients.

Let’s start now. . . First, make a cake. Any kind of cake. What’s your favorite flavor? Will it taste good with chocolate? Make that one. Then, the cake must be coated with a buttercream frosting. Use your favorite buttercream recipe or try my favorite here. Chill the frosted cake for at least an hour since the ganache needs to be warm to drip and we don’t want the buttercream to melt.

Once the frosting is chilled, move on to creating the ganache. There are lots of ganache recipes on the internet, but I used 8 oz. premium semisweet chocolate chips and 1/2 cup heavy cream.

In a saucepan, heat the cream until bubbles appear on the sides of the saucepan.  Pour the hot cream over the chocolate chips and allow to rest for a minute or two.  Stir with a whisk until all the chocolate is melted and the ganache is smooth.


Remove the chilled cake and using a spoon, add ganache to the edges of the top of the cake, letting the ganache drip down the side.


Spread the ganache from the sides to the center of the cake (adding more ganache if needed) with an off set spatula to create a smooth top.


Return the cake to the frig to let the ganache harden so we can add more frosting and make it pretty.


Diesel’s cake was finished with ombre colored roses.  (Remember, the look is supposed to be asymmetrical, so just put the roses on one side of the cake.) The following directions are based on a 6″ cake. Using the mid-tone pink, add 5 roses using a Wilton 1M tip. Using the light pink, add 3 roses and one centered on top.  The dark pink was used to fill in using a Wilton 21 tip.

How will you decorate your drip cake? Will it be as messy as mine? Will I try to make another one? Of course! And, next time I will have learned from my mistakes and it will be gorgeous! Don’t forget, you have to start somewhere. Go make a drip cake!

Happy decorating!



Did you try this project?

Let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #wistfullywarped.

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