These cupcakes are chocolate-hazelnut cake with a Ferrero Rocher baked into the centre of each cupcake topped with a swirl of Nutella Italian meringue buttercream.
Each cupcake was topped with a fondant disc brushed with ice blue lustre dust. A few of the discs have lettering imprinted on them and the rest were stenciled with white damask done with vanilla bean buttercream.
I had initially planned to use chocolate transfer sheets on the fondant but this didn't go well so I had to come up with a 'Plan B'. I think these ended up looking better than what the transfer sheet would have looked like anyway!
Happy Birthday Craig!
This blog will follow my adventures with cake, pastry and all things sweet!