These little treats looks so realistic, and besides, it’s fun to say that you are having cheeseburgers for dessert. It wasn’t my idea, originally, but made some changes, I think, for the better.
P.S. I love making desserts, more and more as I make them. It’s fun to make them pretty and unusual. I think I am destined for a job in pastry and desserts, possibly specialty cakes.
Ingredients
- one box of chocolate cake mix
- one box of yellow cake mix
- yellow icing (easiest if you use the pre-made tubes in the store)
- red icing (easiest if you use the pre-made tubes in the store)
- one recipe of fondant
- yellow, red and green food coloring
optional
- orange juice
- sesame seeds
Start with baking the cake mixes in muffin pans. I filled them a little more than usual, so that there was a significant crown, making more realistic patties and top buns.
Carefully cut the crowns off all the cupcakes and start assembly.
Remove fondant from refrigerator and separate into portions for cheese and pickles (the pickles will require much less).
Using your hands, knead the food coloring into the fondant. For the cheese, I used the ratio 4-5 drops of yellow to one drop of red. For the pickles, continue to add green until the proper color.
Use yellow-orange fondant for a layer of cheese underneath the “patty”.
Decorate top of “patty” with yellow and red icing for the ketchup and mustard.
Use green fondant for pickles on top.
Optionally, you can paint the tops of the “buns” with the orange juice and sprinkle sesame seeds. I did not do this, and am unsure how well it works.
Fondant Recipe
- 1/3 cup softened butter
- 1/3 cup light corn syrup
- 1 tsp vanilla extract
- ½ tsp salt
- 1 lb sifted powdered sugar (or more)
Blend butter, corn syrup, vanilla and salt until smooth. You can use a mixer on medium speed with a paddle attachment.
Add the powdered sugar all at once, mixing on slow speed until mixture clings to bottom of the bowl.
Continue adding additional powdered sugar, about ½ cup at a time until mixture is to a consistency you could roll with a rolling pin with.
Cover with plastic wrap and refrigerate
Working with fondant
Fondant is easier to work with when it is cold. Make the fondant before you start anything else, and do not remove from the refrigerator until you are ready to use it. If, while adding food coloring or shaping it becomes too sticky, put it back in the refrigerator to firm up again.
