Bake Me I'm Yours...Cupcake Celebration (2 page)

Stylish and classic yet contemporary and à la mode, these cameo cupcakes are sure to impress.

you will need

cupcakes baked in orange foil cases

buttercream or ganache

modelling paste: white, orange, golden brown and cream

cameo mould (FI – MN221)

white vegetable fat

sugar shaper

sugar glue

golden brown royal icing

piping bag and tubes no. 1 and 2 (PME)

edible gold lustre dust (SK)

clear spirit (gin or vodka)

1.5mm/
¹
⁄
₁₆
in narrow spacers

for the cameo

1
Knead the white modelling paste to warm, then place small sections at a time into the mould to cover the lady but not the background. Use a Dresden tool to encourage the paste into place, removing any excess.

2
Roughly knead some white paste into the orange to create marbled paste, and fill the mould. Carefully remove the paste from the mould and repeat.

3
Warm and soften some golden brown modelling paste by adding a little white vegetable fat and water. Place in the sugar shaper together with the small round disc. Paint sugar glue around the edge of the cameos then squeeze out lengths of paste from the sugar shaper and place around the cameos to form a frame, cutting to fit.

4
Place the cameos onto waxed paper or acetate, then place royal icing into a reusable piping tube fitted with a coupler. Pipe large dots using the no. 2 tube around the outside of the cameo. Once these have dried pipe small dots between the large ones using the no. 1 tube.

5
Once dry, paint over the golden brown paste with edible gold lustre dust mixed with clear spirit.

decorating the cupcakes

6
Add a layer of buttercream or ganache to the cakes.

7
Knead the cream modelling paste to warm and roll out between the spacers. Cut the paste into 4cm (11⁄2in) wide strips.

8
Cut two 12.5cm (5in) lengths. Fold each length in half and gather both ends together to make a bow. Arrange both loops on top of a cupcake.

9
Cut two 10cm (4in) lengths of the cream paste. Cut one end of each at an angle and gather the other for use as the tails. Position on the cake. Cut a short length, pleat it and then tuck around the centre of the bow, to neaten.