Bake me I'm Yours... Cupcake Love. Zoe Clark
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will need at least six pieces,
each about 6–7.5cm (2½–3in) long.
4 Brush a little edible glue on to
the cupcakes and stick the bars in
place, spacing them evenly apart
around the cakes. Join them neatly
where they meet in the middle and
trim away any excess paste where it
hangs over the sides of the cupcake.
5 Using a ball tool, make a small
dip in the middle where the bars
meet. Roll a small ball of flower
paste, flatten it and gently press it
into the little hole, making another
indentation in the top.
6 Roll another thin sausage shape,
again about 6–7.5cm (2½–3in) long,
to make the loop on the top of the
cake. Bend the two ends round to
meet each other and press the hook
into the hole in the centre of the
cupcake, securing it in place with a
little edible glue.
The white cage bars stand out
beautifully against the dusky blue
covering, enhancing the vintage feel.
you will need
for the bird
7 Start by rolling a small marble-
sized ball of white flower paste and
shaping it into a cone shape for the
bird’s body. Roll a pea-sized ball for
the head and make a tiny triangular
piece for the beak. Attach in place
with some edible glue.
8 To make the wings and tail, cut
out teardrop shapes using the
cutters. You will need four small
teardrops and one slightly larger
one per bird. Stick two smaller
teardrops either side of the larger
one to make the bird’s tail. The
two remaining teardrops are for
the bird’s wings. Set the birds
aside for 30 minutes or so to dry.
9 Stick the birds on to the cupcakes
using a small amount of royal icing.
Cut some more teardrop shapes from
thinly rolled-out green flower paste
to form the leaves and attach them
to the cupcakes with the blossoms.
to finish
10 Use the small piping (pastry)
bag with a no. 1.5 tube (tip) and
white royal icing to pipe a snail trail border around the edge of the cupcakes.
Insert a cocktail
stick (toothpick) into
the underside of the
bird’s body so that
you can hold and build
it without damaging
it, then set in a cake
dummy to dry
The folded blossoms are so pretty and very simple to make.
back to basics sugarpaste … flower paste … blossoms … royal icing …
vintage chic
This design has been inspired by one of my favourite fabric designers,
Cath Kidston, who specializes in creating very pretty vintage floral prints.
you will need