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lovebirds

These cute little lovebird cupcakes would make a lovely alternative to a more

traditional wedding cake or could be given as favours to really impress your guests.

1 Boil the apricot masking jam and brush a thin layer over the

cupcakes. Chill in the refrigerator until the cupcakes are firm.

2 Dip the cupcakes in the prepared ivory fondant icing. Create the caramel-coloured ‘run-out’ bird decorations. Brush the birds with gold edible lustre dust.

3 When the fondant has set, colour the royal icing dark brown and

fill the piping (pastry) bag. Snip a small hole in the end of the bag

and pipe branches on to each cupcake to resemble a tree.

4 Before the icing dries attach the two lovebirds to the cupcakes so that they

face each other. Place one lovebird slightly higher than the other.

5 Dot the pink blossoms on to the branches. Use some more royal icing to

stick the blossoms on to the branches if they have started to dry out.

you will need

dome-shaped cupcakes baked in brown foil cases

apricot masking jam

ivory fondant icing

gold edible lustre dust

royal icing

dark brown food colour

pink folded blossoms

small piping (pastry) bag

edible glue

Make the run-out

birds and folded

blossoms in advance,

and store them in a

cool, dry place