Читать книгу Bake me I'm Yours... Cupcake Love - Zoe Clark - Страница 14

you will need

cupcakes baked in brown and gold metallic high tea paper cases

caramel-coloured flower paste

gold edible lustre dust

ganache

caramel-coloured royal icing

clear alcohol

small red rolled roses with two extra petals

small single red petals

mask template

small piping (pastry) bag and tube (tip) no. 1

edible glue

1 Roll out the caramel-coloured

flower paste until it is 2–3mm

(1/16–⅛in) thick. Using the template

as a guide, cut out the masks

with a sharp knife. Brush with

gold edible lustre dust using a

dusting brush and set aside to dry

over some kitchen paper (paper

towels) arranged in the shape of

the mask. Set aside to harden.

2 Spread the ganache on to the

cupcakes using a small palette knife,

creating a slight dome in the centre

of each.

3 Place a no. 1 tube (tip) in the small

piping (pastry) bag and fill with

caramel-coloured royal icing. Pipe

the detail on to the masks.

You could easily replace

the rich ganache with

chocolate buttercream

if you prefer.