Bake me I'm Yours... Cupcake Love. Zoe Clark
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no. 0
1 Boil the apricot masking jam and brush a thin layer on to the cupcakes. Chill
the cupcakes in the refrigerator until they are firm.
2 Dip the cupcakes in the prepared different-coloured fondant icings.
3 Roll out the white sugarpaste fairly thinly and cut out the large blossom
shape, sticking it on to the centre of the cupcake with a tiny amount of edible
glue. Very lightly press the embosser into the sugarpaste to make the basic
outline of the rose.
4 Dilute some of the pink and claret paste colours with some water and
start to paint the rose. Water down some green food colour and apply it in
the same way to paint in the leaves. You will need to paint in extra leaves
without an outline as a guide around the top of the rose.
5 Finish the cupcake by piping little dots around the blossom with white royal icing using a piping (pastry) bag with a no. 0 tube (tip).
By using different
paste strengths or
colours you can
make the rose look
more realistic
back to basics fondant icing … royal icing … sugarpaste …
cameo flowers
Cameos are becoming really fashionable again and it’s easy to replicate these
gorgeous little art pieces in sugar using a sugarcraft mould.
you will need
1 Lightly grease the cameo flower mould with white fat (shortening) and
press a small amount of cream flower paste into the flower part of the mould
only. You may need to roll up several small pieces of flower paste to do this.
2 Fill the rest of the mould with black flower paste. Use a sharp knife to cut
away any excess paste so that the inner indented area is flat. Turn the mould
out on to some wax paper.
3 Thinly roll out some grey flower paste and cut out ten small circles. Place
the circles around the oval cameo, tucking half of the circle underneath. Stick
the circles in place, one at a time, using some edible glue.
4 Using the grey royal icing and tube (tip) no. 1, pipe one dot in between each circle and three dots against the cameo on each circle. Pipe an additional two outer dots on each circle. Leave to dry completely for a few hours or overnight.
5 Carefully paint the dots with silver lustre dust, using only a small amount of
clear alcohol – if you make the royal icing too wet, it will start to dissolve.
6 Snip the end off the large piping (pastry) bag and place the star tube (tip)
inside. Fill with the buttercream and, holding each cupcake in one hand in turn,
7 Place the cameos on the buttercream swirls. Make small black bows and place beneath the cameos on the cupcakes.
back to basics flower paste … moulds … royal icing … buttercream … bows …
pretty pearls
Adorn your cupcakes with pretty pearls for a vintage look. These daintily decorated
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