Bake me I'm Yours... Cupcake Love. Zoe Clark

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Bake me I'm Yours... Cupcake Love - Zoe Clark Bake me I'm yours . . .

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of royal icing.

       you will need

       slightly dome-shaped cupcakes baked in red and white spotty cases

       grey soft-peak royal icing

       silver edible glitter

       buttercream

       white sugarpaste

       black flower paste

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

       eiffel tower template

       acetate sheet, lightly greased with white fat (shortening)

       edible glue

      It’s always a good

      idea to make more

      Eiffel towers than you

      require, to allow for

      any breakages

      back to basics royal icingbuttercreamsugarpasteflower pastebows

      very vintage

      beautiful birdcage

      Vintage or garden-style weddings are often decorated with gorgeous

      little birdcages and these striking cupcakes reflect this theme. The bird

      and cage are assembled from white flower paste, with a little help from

      some cutters; a process that is surprisingly simple but gives impressive

      results. Pretty blossoms scattered around the cage enhance the vintage,

      romantic feel and can even be coloured to complement the bridal colour

      scheme. These beautiful cupcakes would make perfect wedding favours.

      White doves are a traditional

      symbol of peace, love, faith and

      fidelity, which makes them the

      ideal decoration for this bridal

      cupcake. The bird is simply

      modelled from flower paste, using

      cutters for the wings and tail.

       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.

      

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