1 Snip the end off the large piping (pastry) bag and put the star tube (tip)
inside. Fill with the buttercream and, holding each cupcake in one hand in
turn, pipe a swirl.
2 Create the roses. Brush lightly with edible glue and sprinkle with red glitter. Leave to dry for a few minutes.
3 Push the roses into the buttercream, then finish by wrapping
a black filigree cupcake wrapper around each cupcake.
back to basics buttercream … roses …
lovebirds
These cute little lovebird cupcakes would make a lovely alternative to a more
traditional wedding cake or could be given as favours to really impress your guests.
1 Boil the apricot masking jam and brush a thin layer over the
cupcakes. Chill in the refrigerator until the cupcakes are firm.
2 Dip the cupcakes in the prepared ivory fondant icing. Create the caramel-coloured ‘run-out’ bird decorations. Brush the birds with gold edible lustre dust.
3 When the fondant has set, colour the royal icing dark brown and
fill the piping (pastry) bag. Snip a small hole in the end of the bag
and pipe branches on to each cupcake to resemble a tree.
4 Before the icing dries attach the two lovebirds to the cupcakes so that they
face each other. Place one lovebird slightly higher than the other.
5 Dot the pink blossoms on to the branches. Use some more royal icing to
stick the blossoms on to the branches if they have started to dry out.
you will need
Make the run-out
birds and folded
blossoms in advance,
and store them in a
cool, dry place
back to basics fondant icing … run-outs … royal icing … blossoms …
wedgwood rose
Delicately decorated in their distinctive whites and blues, these cupcakes
beautifully display the elegance and romance of the traditional Wedgwood style.
1 Spread a thin layer of buttercream over the cupcakes and chill in the
refrigerator until firm. Roll out the blue sugarpaste until it is approximately
4mm (⅛in) thick and cover the cupcakes.
for the roses
2 Roll out some white flower paste and cut out blossoms with the five-petal
blossom cutter – you will need one blossom for each rose. Place them on a
foam pad and soften the edges using a ball tool. Cup the petals around the
rose and set them aside to dry for a few minutes.
3 Arrange the three roses on each cake.
for the edge decoration
4Cut thin strips from white flower paste and create two loops from each side
to form a bow shape. Use the drape mould to make the tassel and attach to the centre of the bow using edible glue. You will need six bows per cupcake.
5 Attach the bows to the cupcakes at equal distances apart using edible glue
or royal icing. Fill in the spaces with the small white folded blossoms.
you will need