Читать книгу Bake me I'm Yours... Cupcake Love - Zoe Clark - Страница 28

covering the cupcakes

1 Spread a thin layer of buttercream

over the cupcakes and chill in the

refrigerator until firm.

2 Roll out the sugarpaste until it is

approximately 4mm (⅛in) thick and

cover the cupcakes.

for the cage

3 Roll out very thin sausage shapes

of white flower paste to make the

bars of the cage, using the icing

smoother to create a smooth surface.

You will need at least six pieces,

each about 6–7.5cm (2½–3in) long.

4 Brush a little edible glue on to

the cupcakes and stick the bars in

place, spacing them evenly apart

around the cakes. Join them neatly

where they meet in the middle and

trim away any excess paste where it

hangs over the sides of the cupcake.

5 Using a ball tool, make a small

dip in the middle where the bars

meet. Roll a small ball of flower

paste, flatten it and gently press it

into the little hole, making another

indentation in the top.

6 Roll another thin sausage shape,

again about 6–7.5cm (2½–3in) long,

to make the loop on the top of the

cake. Bend the two ends round to

meet each other and press the hook

into the hole in the centre of the

cupcake, securing it in place with a

little edible glue.

The white cage bars stand out

beautifully against the dusky blue

covering, enhancing the vintage feel.

you will need

dome-shaped cupcakes baked in silver foil cases

buttercream

dusky blue sugarpaste

white flower paste

green flower paste

white royal icing

pink folded blossoms

icing smoother

edible glue

cocktail sticks (toothpicks)

small teardrop cutters: approx. 7.5mm (¼in) and slightly larger

cake dummy

small piping (pastry) bag and tube (tip) no. 1.5