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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

dome-shaped cupcakes baked in silver foil cases

buttercream

wedgwood blue sugarpaste

white flower paste

white rolled roses

small semi-dry white folded blossoms

five-petal blossom cutter

silicone drape and tassel mould

edible glue

back to basics sugarpaste … flower paste … roses … bows … moulds … blossoms …