Rolo Tomassi // Cosmology Cupcakes

Anyone who knows me semi-vaguely knows that I generally prioritise two things in my life: music and baked goods. Being in a position where I can combine the two makes me feel real good! I’ve done a couple music-themed cupcakes now, including Blink 182 cupcakes for my friend’s 23rd birthday, and these cupcakes that I baked for one of my favourite bands, The Dillinger Escape Plan. I think most people can identify with having music that resonates with them, and taking the opportunity to thank/feed my favourite musicians and give something back to them is one of the things that make me honestly happy.

When I heard that Rolo Tomassi were coming back to Australia, I knew I wanted to bake them treats, and I wanted them to be unique to the band. I’ve been a fan of these guys for about seven years now, and they’re not only on my favourite UK label Holy Roar Records, but their US distributor for their latest album is another favourite of mine, Ipecac Records. They’re one of the most hard-working yet super chill bands I’ve ever had the pleasure of seeing. The cupcakes are based on their band logo from their 2015 release Grievances, and one of their earlier records Cosmology. I’d been wanting to try make galaxy cupcakes for awhile, so this was a good chance to give it a go! It took a bit of planning to get the effect I wanted, but I think I’ve got it – tutorial will be posted below.

Since some of the members are vegan, I made the cupcakes completely vegan-friendly. I used a basic vanilla recipe for the cakes and frosting, from Vegan Cupcakes Take Over the World, a book that Eva had given me for Christmas a few years ago. It is one of my most used cookbooks (if you could tell from going back through my blog), and is just super versatile. I did a bit of a hunt around for black fondant, and found Fondtastic brand (who confirmed through Facebook message that their products are vegan).

To make the logo cupcake toppers, I rolled out the black fondant, cut out circles using a round cookie cutter, and painted the logo on by hand using silver edible paint. The galaxy ones were a bit trickier. To do those, start off with some black fondant, then colour small amounts white fondant using vegan food colouring (I used Wilton gel colouring). Make them the galaxy colour of your choice (I used white, pink and purple).

Tack random small blobs of colour onto your large black fondant ball, then press them in gently. You don’t want to mix the colours too much though, or you’ll just get a grey blobby mess. Then grab a rolling pin and roll it out to get a rough marbled paint effect.

Cut out circles using a round cutter. At this point, I added extra effects by painting blobs of colour using metallic purple paint, spraying and adding various types of glitter, and finally using a brush to fleck white drops of Wilton colouring to make ‘stars’.

The effect is pretty cool, if I do say so myself! I think overall including baking time this took maybe an hour and a half of my time. It’s actually pretty simple, but super impressive if you do it right!

FYI I wouldn’t normally recommend carting cupcakes around to pubs on a rainy night in Melbourne, but I managed to lug these ones around safely! Or safe enough to get into everyone’s bellies, heh heh.

Cookies and Cream Cake Bars

About a month ago it was my friend Jess’s birthday. Jess has recently had her second child, and needless to say with two boys under the age of three it has sounded like a very sleepless experience! I’d been meaning to drop off some meals and stuff to help her out but hadn’t gotten around to it, so by the time her birthday came around I thought it’d be a good idea then to make her and her partner some dinner and cake so they could relax for the night (or as best as you can under those sorts of circumstances).

Lately I’ve been really admiring cake decorating styles that use multiple textures and interesting ways of topping cakes. I recently bought some silicone cake moulds in the shape of bars from Kmart, so decided to try them out and see how they went (also a low-key way of reducing paper waste from cupcake wrappers!). Since Jess is allergic to dairy, I decided to make these completely vegan. I used a vanilla cupcake recipe from Vegan Cupcakes Take Over the World, and added some crushed Oreo biscuits (I scraped off the icing from the Oreos and used it in the frosting for the cakes – no wastage!). 

Getting the cakes bars out of the moulds was an interesting experience – I have now learnt that you should let them cool a bit before getting them out so they don’t completely break apart, haha. The frosting is a combination of Nuttelex and icing sugar – I put about a quarter of the mix in a separate bowl and dyed it pink, and mixed crushed Oreo biscuit in the remaining frosting. I then experimented with a couple different piping nozzles to get the different textures, then dusted leftover Oreo dust over the icing, and topped with a mini Oreo (be careful as apparently not all the different Oreo flavours are vegan – I checked the ingredients of the mini ones and they seemed to be okay).

Myself, our friend Ness had afternoon tea with Jess for her birthday and enjoyed scoffing these down – although I think Jess’s two year old may have enjoyed his share of sugar a little too much! Probably a good thing I also dropped off a healthy chickpea tahini salad for dinner, haha.