back to basics sugarpaste … flower paste … roses … bows … moulds … blossoms …
city of love
Whisk your true love away to arguably the most romantic city in the world with
these Parisian-style cupcakes, each with their own miniature Eiffel tower!
1 Snip the tip off the small piping (pastry) bag and insert tube (tip) no. 1
before filling it with some grey soft-peak royal icing.
2 Place the Eiffel tower template under the sheet of acetate and pipe over
the lines until you have completed the tower. Working quickly, sprinkle over
the silver edible glitter while the icing is still wet so that it sticks easily. Set
aside to dry for a few hours.
3 Spread a thin layer of buttercream over the cupcakes
and chill in the refrigerator until firm.
4 Roll out the sugarpaste until it is approximately
4mm (⅛in) thick and cover the cupcakes.
5 Roll out some black flower paste to make the bow. Cut a ‘V’ shape in the end of both tails with a pair of scissors or a sharp knife.
6 Finish by attaching the Eiffel Tower
to the centre of the bow, using a small
amount of royal icing.
you will need
It’s always a good
idea to make more
Eiffel towers than you
require, to allow for
any breakages
back to basics royal icing … buttercream … sugarpaste … flower paste … bows …
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
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