style="font-size:15px;"> caramel-coloured royal icing. Pipethe detail on to the masks.
You could easily replace
the rich ganache with
chocolate buttercream
if you prefer.
4 When the piping is dry, paint over the detail
with gold edible lustre dust mixed with clear
alcohol. Place the mask on the ganache topping.
5 Thinly roll out some more caramel-coloured
flower paste, dust it with gold edible lustre dust
and cut very thin strips for the tassels on either
side of the mask. Stick them carefully in place
with some edible glue.
6 Finish by making a couple of small red rolled
roses with two extra petals for each cupcake and
some single red petals for scattering, following
the instructions on p. 112. Arrange them around
the mask as desired.
As an alternative to the
mask design, or to mix in
with the mask cupcakes,
decorate with just three
red roses
The red rolled roses give the
cupcakes a traditional romantic
feel. See rolled roses to make.
back to basics flower paste … ganache … royal icing … roses …
classic romance
Beautiful red roses are a classic symbol of love and romance. These simple yet
elegant cupcakes are the perfect way to give your heart to that special someone.
For an unusual twist, why not vary the colour of the rose to a deep purple or blue?
you will need
1 Snip the end off the large piping (pastry) bag and put the star tube (tip)
inside. Fill with the buttercream and, holding each cupcake in one hand in
turn, pipe a swirl.
2 Create the roses. Brush lightly with edible glue and sprinkle with red glitter. Leave to dry for a few minutes.
3 Push the roses into the buttercream, then finish by wrapping
a black filigree cupcake wrapper around each cupcake.
back to basics buttercream … roses …
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
