Читать книгу Holiday Cakes and Cupcakes - Carol Deacon - Страница 22

DECORATING WITH BUTTERCREAM

1 A bowl of buttercream and a piping bag with a large star nozzle fitted into it is a really easy way to make a plain cupcake something quite stunning.

2 Starting from the outside of the cupcake, pipe a swirl around the outside. Continue round and round, moving in towards the center. To finish, loosen your pressure on the bag, poke the tip of the nozzle gently into the buttercream and pull upwards. The buttercream should break away from the piping nozzle leaving a point behind.

3 If you don’t have a piping bag, a luscious dollop of buttercream lovingly spread over the top of the cupcake with a palette knife can still exert a longing pull on the tastebuds. Sprinkle on a few edible silver balls, sprinkles, or rice paper flowers and it’s ready to party.

Butterflies

I remember my grandmother making these and despite all the technological advances we’ve made since her day, i still believe the butterfly cake has an important place in modern society and shouldn’t be forgotten. Cut a circle of cake out of the top of the cup-cake. Place a spoonful of buttercream, and jam too if you wish, onto the top of the cupcake. slice the cut out section in half and place on top of the cake so that they look like butterfly wings.

Fondant

Dab a little jam (apricot is ideal as it does not have too strong a taste). roll out some fondant and using a circle cutter or lid that’s about the same size as the top of the cupcake cut out a disc. Place on top of the cupcake and smooth into place. add further decoration if you wish.