Читать книгу Bake me I'm Yours... Cupcake Love - Zoe Clark - Страница 9

1.Non-stick board: for rolling out icing on.

2.Non-slip mat: to place underneath your board to

prevent it from slipping.

3.Small non-stick rolling pin: for rolling out icing.

4.Spacers: to give a guide to the thickness of icing.

5.Palette knives: for applying buttercream and

ganache to your cupcakes.

6.Small sharp knife: for cutting and shaping icing

– not pictured.

7.Fine paintbrushes: for gluing and painting.

8.Dusting brushes: for dusting edible lustre dusts

on to icing.

9.Cellophane/acetate sheet: for ‘run-out’ icing

decorations.

10. Cocktail sticks (toothpicks): for colouring and

curling icing.

11.Piping (pastry) bags: for royal icing decorations.

12. Piping tubes (tips): for use with piping (pastry)

bags, to pipe royal icing.

13. Ball tool: for frilling and thinning the edges of

flower paste.

14. Foam pad: for softening and frilling flower paste.

15. Icing smoother: for smoothing sugarpaste-

topped cupcakes to achieve an even surface.

cupcake cases

There are so many lovely cupcake cases available

nowadays that will suit just about any occasion.

There are generally two types of materials: paper

and foil. While there are many more beautiful

designs in paper, I prefer to use foil cupcake

cases because they tend to be a lot stronger, help

preserve the cupcake for longer and look more

attractive once the cakes have been baked. Sadly,

unless the paper cases are quite dark or made

with good-quality paper, they tend to become dull

and transparent in time.