Tag Archives: cupcake decorations

Cupcake decorations

8 Nov

Aside for a dollop of icing, I had no real experience of decorating a cupcake.  Be it buttercream, sugarcraft or ganache, in comparison, my cupcakes looked very, very ordinary.  Just thinking about sugarcraft scared the daylights out of me.  It was some foreign skill that would take me years to master.

After a day long decorating class, I’m happy to say that it isn’t as hard as the outcome looks.  It will still take me years to master, but a few basics make cupcakes look extra special, as the photo’s prove.

One thing I did learn about sugarcraft, however, is that the skill is in the moulds.  Whoever thought of and created each mould or cutter has all the skills, while the rest of us benefit from their imagination.  There are quite a few tools that you need to buy, just for a beginner, but they are all relatively inexpensive.

The tools we used were:

The food items we used were:

On top of a vanilla sponge cupcake with buttercream icing:

For the butterflies

Roll out your chosen colour of flower paste thinly.  You know that it’s thin enough when you hold up the paste with one finger.  If it drapes nicely over your finger, it’s the right thickness.  If it is still a bit stiff, you need to roll it out more.  If it’s too thin, your finger will rip a hole.

With your butterfly cutter, cut out a shape.  Lightly glue the surface with a brush and sprinkle on some edible glitter.  Dry the butterflies on some folded cardboard, so they dry to the desired shape.  They will need a couple of hours to dry before adding to the top of a cupcake.

For the daisies

As above, roll out the flower paste thinly.  Cut out the four different sizes of daisies.  Lay these on a celpad.

With the two smaller daisies, with the ball tool, push the centre slightly, so the petals curve upwards.  With the two larger daisies, use the bone tool and from the tip of each petal to the inside (avoiding the centre) gently push down, so that the petals curve upwards.  To layer these together, secure with a little edible glue.  Leave these to dry and attach with royal icing.

For the hydrangea

Similar to the daisies, roll out the flower paste and then cut out the various sizes.  Then using the mould, press these into the desired shape.  As they don’t sit flat, it’s best to dry them on top of crushed greaseproof paper.

Enjoy!

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