Black Crow cupcakes
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black fondant (or chocolate fondant and black colouring powder)
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a tiny amount of red fondant
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red sprinkles for eyes
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flesh coloured fondant
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1 large and 1 smaller cutter (fluted cutters are good to simulate bite marks)
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red gel icing tube (I used a Wilton one from Little Betsy Baker)
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toothpicks
Step 1 - Shape crows first as they will need a few hours to dry out and set. I mixed some black colouring powder in a bowl with a tiny bit of vodka (1/2 teaspoon) and chocolate fondant. Knead well and if you have time, allow this to sit overnight and then knead again. Shape into golf ball sized balls and pinch a little away to make the head leaving the bulk for the body and pinch out a tail.
It's hard to describe this and I am quite untalented at sculpting so my first few goes didn't work but after three tries (just keep rolling it back into a ball and start again) my crows sort of looked like crows-well crossed with a seal... Add red sprinkles for eyes and allow to set on their sides. Roll out a tiny amount of red fondant to represent the flesh it is biting. Then roll out a tiny black piece of fondant about the size of a rice grain-that will be the bottom of the beak. Carefully adhere this to the crow's top beak. Allow to sit on their side as shown to fully set.
Step 2 - Roll out the flesh coloured fondant and cut into circles large enough to cover the entire top of the cupcake to the edge of the paper (to keep the cake part covered and fresh). Then cut out a "bite mark" using the smaller cutter. Adhere the fondant to the cupcake using a little water. Smooth it over with a rectangle of overhead plastic sheet.
Step 3 - Take a toothpick and break it in half -you will use this to secure the bird onto the cupcake. Pipe red gel onto the part that isn't covered with fondant and position crow with toothpick.