going to sit just as you want it to, and remedy any that aren’t quite right.
buttercream
Beautiful swirls of light and fluffy buttercream are what many strive for, but they are not as simple as they look and there are other options to try!
Try experimenting with different piping tips as you will achieve different effects with quite similar looking tips.
buttercream swirls
1 Place the tip into a large piping bag, then half fill the bag with buttercream. Twist the top of the bag to seal.
2 Holding the bag vertically, start at the centre of the cupcake. Apply pressure to the bag, then move the tip to the edge of the cake and go around the centre in an anti-clockwise direction.
piping tips
to pipe a rose: release the pressure and remove the piping bag when you have completed the circle.
to pipe a swirl: once you have completed the circle, continue piping by adding one or two smaller circles of buttercream on top of the first.
buttercream peaks and domes
1 Hold the bag vertically slightly above the centre of the cupcake.
2 Keeping the bag still, apply pressure to the bag and allow the icing to spread towards the edge of the cupcake.
3 Once it has spread as far as you wish, start to slowly lift the bag while maintaining an even pressure.
4 Release the pressure and remove the bag.
fluffy buttercream
1 Place a dollop of icing in the centre of a cupcake.
2 Using a palette knife spread the icing towards the edges.
3 For a smooth look run the knife across the top; for a fluffier look lightly run the blade around on top of the icing then lift off.
sugarpaste
Using sugarpaste is a very contemporary way of decorating cupcakes.
1 The sugarpaste will need a little help to secure it to the cupcakes, so brush the cakes with an appropriate complementary flavour of syrup or alcohol, or add a thin layer of buttercream or ganache. This also adds flavour and interest to the cake.
2 Knead the sugarpaste until warm and pliable. Roll out on a surface lightly smeared with white vegetable fat (shortening), rather than icing sugar. Roll the paste to a depth of 5mm/ 3 ⁄ 16 in. It is a good idea to use spacers for this, as they ensure an even thickness.
3 Cut out circles of sugarpaste using an appropriately sized cutter. The size of the circle required will be dependant on the cupcake pan and case used, and the amount the cakes have domed.
4 Using a palette knife, carefully lift the paste circles onto each cupcake. Use the palm of your hand to shape the paste to the cupcake, easing the fullness in if necessary.
Demo version limitation
celebrate
vintage chic
Stylish and classic yet contemporary and à la mode, these cameo cupcakes are sure to impress.
you will need
cupcakes baked in orange foil cases
buttercream or ganache
modelling paste: white, orange, golden brown and cream
cameo mould (FI – MN221)
white vegetable fat
sugar shaper
sugar glue
golden brown royal icing
piping bag and tubes no. 1 and 2 (PME)
edible gold lustre dust (SK)
clear spirit (gin or vodka)
1.5mm/ 1 ⁄ 16 in narrow spacers
Use paper towel to support the loops of the bow while the paste dries.
for the cameo
1 Knead the white modelling paste to warm, then place small sections at a time into the mould to cover the lady but not the background. Use a Dresden tool to encourage the paste into place, removing any excess.
2 Roughly knead some white paste into the orange to create marbled paste, and fill the mould. Carefully remove the paste from the mould and repeat.
3 Warm and soften some golden brown modelling paste by adding a little white vegetable fat and water. Place in the sugar shaper together with the small round disc. Paint sugar glue around the edge of the cameos then squeeze out lengths of paste from the sugar shaper and place around the cameos to form a frame, cutting to fit.
4 Place the cameos onto waxed paper or acetate, then place royal icing into a reusable piping tube fitted with a coupler. Pipe large
buttercream
Beautiful swirls of light and fluffy buttercream are what many strive for, but they are not as simple as they look and there are other options to try!
Try experimenting with different piping tips as you will achieve different effects with quite similar looking tips.
buttercream swirls
1 Place the tip into a large piping bag, then half fill the bag with buttercream. Twist the top of the bag to seal.
2 Holding the bag vertically, start at the centre of the cupcake. Apply pressure to the bag, then move the tip to the edge of the cake and go around the centre in an anti-clockwise direction.
piping tips
to pipe a rose: release the pressure and remove the piping bag when you have completed the circle.
to pipe a swirl: once you have completed the circle, continue piping by adding one or two smaller circles of buttercream on top of the first.
buttercream peaks and domes
1 Hold the bag vertically slightly above the centre of the cupcake.
2 Keeping the bag still, apply pressure to the bag and allow the icing to spread towards the edge of the cupcake.
3 Once it has spread as far as you wish, start to slowly lift the bag while maintaining an even pressure.
4 Release the pressure and remove the bag.
fluffy buttercream
1 Place a dollop of icing in the centre of a cupcake.
2 Using a palette knife spread the icing towards the edges.
3 For a smooth look run the knife across the top; for a fluffier look lightly run the blade around on top of the icing then lift off.
sugarpaste
Using sugarpaste is a very contemporary way of decorating cupcakes.
1 The sugarpaste will need a little help to secure it to the cupcakes, so brush the cakes with an appropriate complementary flavour of syrup or alcohol, or add a thin layer of buttercream or ganache. This also adds flavour and interest to the cake.
2 Knead the sugarpaste until warm and pliable. Roll out on a surface lightly smeared with white vegetable fat (shortening), rather than icing sugar. Roll the paste to a depth of 5mm/ 3 ⁄ 16 in. It is a good idea to use spacers for this, as they ensure an even thickness.
3 Cut out circles of sugarpaste using an appropriately sized cutter. The size of the circle required will be dependant on the cupcake pan and case used, and the amount the cakes have domed.
4 Using a palette knife, carefully lift the paste circles onto each cupcake. Use the palm of your hand to shape the paste to the cupcake, easing the fullness in if necessary.
Demo version limitation
celebrate
vintage chic
Stylish and classic yet contemporary and à la mode, these cameo cupcakes are sure to impress.
you will need
cupcakes baked in orange foil cases
buttercream or ganache
modelling paste: white, orange, golden brown and cream
cameo mould (FI – MN221)
white vegetable fat
sugar shaper
sugar glue
golden brown royal icing
piping bag and tubes no. 1 and 2 (PME)
edible gold lustre dust (SK)
clear spirit (gin or vodka)
1.5mm/ 1 ⁄ 16 in narrow spacers
Use paper towel to support the loops of the bow while the paste dries.
for the cameo
1 Knead the white modelling paste to warm, then place small sections at a time into the mould to cover the lady but not the background. Use a Dresden tool to encourage the paste into place, removing any excess.
2 Roughly knead some white paste into the orange to create marbled paste, and fill the mould. Carefully remove the paste from the mould and repeat.
3 Warm and soften some golden brown modelling paste by adding a little white vegetable fat and water. Place in the sugar shaper together with the small round disc. Paint sugar glue around the edge of the cameos then squeeze out lengths of paste from the sugar shaper and place around the cameos to form a frame, cutting to fit.
4 Place the cameos onto waxed paper or acetate, then place royal icing into a reusable piping tube fitted with a coupler. Pipe large
Similar Books
