purple ribbon, securing at the back with a pearl-headed pin.
Romantic Ruffles
Creating large-scale ruffleS
Bring a bit of frilly frou-frou to your day! Girly and beautifully decadent, this mini-cake will be adored by everyone.
Get it togetherâ¦
6.5cm (2 1 â 2 in) round mini-cake, prepared for covering
10cm (4in) round cake card
Sugarpaste: white and pale pink
Cutters: 10cm (4in) and 5cm (2in) round
Empty egg box
Royal icing
Piping (pastry) bag and no. 2 nozzle (tube)
Silver sugar dragees â hearts and balls
Basic equipment (see Equipment )
1 Brush the cake card with a little water. Roll out the white sugarpaste to a 3mm ( 1 â 8 in) thickness. Cut out a 10cm (4in) circle and place onto the cake card to cover it. Neaten around the edges with your fingertips and polish the surface with an icing smoother (see Covering a board with sugarpaste ).
2 Roll out some more white sugarpaste, this time to a 5mm ( 3 â 16 in) thickness. Cover the mini-cake, trimming the excess neatly and polishing with an icing smoother (see Covering a mini-cake ).
3 Place the covered mini-cake in the centre of the covered cake card, securing with a dab of royal icing. Set aside to let the sugarpaste dry.
4 Roll out the pale pink sugarpaste to a 3mm ( 1 â 8 in) thickness and cut out eight 5cm (2in) circles. With the first circle create a ruffle, folding the circle roughly in half and then in half again, letting the edges gather together in ruffles.
5 Pinch the base slightly to form a point. Place in the recess of an empty egg box to help the ruffle hold its shape. Repeat with the remaining circles. Allow to dry out for an hour so that they are easier to handle without breaking.
6 Meanwhile, using the royal icing, pipe a snail trail (see Piping a snail trail ) around the base of the cake, securing it to the board. At the base of the cake make four pinpricks equally spaced apart, each one-quarter of the way around the circumference of the cake.
----
TIP
If the join between the cake and the board is a bit untidy, use a bigger nozzle (tip) (such as a no.43) to pipe the snail trail, as this will help disguise it.
----
7 Pipe a dot of royal icing at each mark and secure a silver heart dragee in place. With further dots of royal icing, secure three silver ball dragees above each heart.
8 Mark three pinpricks equally spaced apart between each silver heart dragee. Again, with dots of royal icing apply three silver ball dragees vertically at each pinprick.
9 Once your ruffles have firmed up, pipe a layer of royal icing on top of the mini-cake. Begin sticking six pink ruffles in place around the edge and then finally add two in the centre.
Buttoned Up
Embossing sugar buttons
The beautiful patterns on the button embellishments on these cupcakes are created by embossing the paste. The peachy petals create the perfect foil.
Get it together…
Six cupcakes baked in orange gingham paper cases
Buttercream
Sugarpaste: orange, white and red
Round cutters: 2.5cm (1in) and 4cm (1 1 ⁄ 2 in)
Edible gold lustre dust
Variety of objects for embossing e.g. texture mat, lace or buttons
Pencil
Basic equipment (see Equipment )
1 Begin by making the buttons for the centres of the flowers. Roll out the red sugarpaste to a 3mm ( 1 ⁄ 8 in) thickness and emboss the surface using a piece of lace, the face of a pretty button or a texture mat (see Embossing ). Make sure the imprint is deep enough. Cut out six 2.5cm (1in) circles.
2 Indent the centre of each circle with the flat end of a pencil. Using the end of a paintbrush, punch two holes through the sugarpaste to create the centre of each button. Set the buttons to one side to firm up.
3 Once the buttons have set, dust each one with a little gold lustre dust using a soft brush.
4 Roll the white and orange sugarpastes into long, thick sausages. Position the rolls side by side and squeeze together gently. Fold the long sausage in half and then in half again. Roll out this
Romantic Ruffles
Creating large-scale ruffleS
Bring a bit of frilly frou-frou to your day! Girly and beautifully decadent, this mini-cake will be adored by everyone.
Get it togetherâ¦
6.5cm (2 1 â 2 in) round mini-cake, prepared for covering
10cm (4in) round cake card
Sugarpaste: white and pale pink
Cutters: 10cm (4in) and 5cm (2in) round
Empty egg box
Royal icing
Piping (pastry) bag and no. 2 nozzle (tube)
Silver sugar dragees â hearts and balls
Basic equipment (see Equipment )
1 Brush the cake card with a little water. Roll out the white sugarpaste to a 3mm ( 1 â 8 in) thickness. Cut out a 10cm (4in) circle and place onto the cake card to cover it. Neaten around the edges with your fingertips and polish the surface with an icing smoother (see Covering a board with sugarpaste ).
2 Roll out some more white sugarpaste, this time to a 5mm ( 3 â 16 in) thickness. Cover the mini-cake, trimming the excess neatly and polishing with an icing smoother (see Covering a mini-cake ).
3 Place the covered mini-cake in the centre of the covered cake card, securing with a dab of royal icing. Set aside to let the sugarpaste dry.
4 Roll out the pale pink sugarpaste to a 3mm ( 1 â 8 in) thickness and cut out eight 5cm (2in) circles. With the first circle create a ruffle, folding the circle roughly in half and then in half again, letting the edges gather together in ruffles.
5 Pinch the base slightly to form a point. Place in the recess of an empty egg box to help the ruffle hold its shape. Repeat with the remaining circles. Allow to dry out for an hour so that they are easier to handle without breaking.
6 Meanwhile, using the royal icing, pipe a snail trail (see Piping a snail trail ) around the base of the cake, securing it to the board. At the base of the cake make four pinpricks equally spaced apart, each one-quarter of the way around the circumference of the cake.
----
TIP
If the join between the cake and the board is a bit untidy, use a bigger nozzle (tip) (such as a no.43) to pipe the snail trail, as this will help disguise it.
----
7 Pipe a dot of royal icing at each mark and secure a silver heart dragee in place. With further dots of royal icing, secure three silver ball dragees above each heart.
8 Mark three pinpricks equally spaced apart between each silver heart dragee. Again, with dots of royal icing apply three silver ball dragees vertically at each pinprick.
9 Once your ruffles have firmed up, pipe a layer of royal icing on top of the mini-cake. Begin sticking six pink ruffles in place around the edge and then finally add two in the centre.
Buttoned Up
Embossing sugar buttons
The beautiful patterns on the button embellishments on these cupcakes are created by embossing the paste. The peachy petals create the perfect foil.
Get it together…
Six cupcakes baked in orange gingham paper cases
Buttercream
Sugarpaste: orange, white and red
Round cutters: 2.5cm (1in) and 4cm (1 1 ⁄ 2 in)
Edible gold lustre dust
Variety of objects for embossing e.g. texture mat, lace or buttons
Pencil
Basic equipment (see Equipment )
1 Begin by making the buttons for the centres of the flowers. Roll out the red sugarpaste to a 3mm ( 1 ⁄ 8 in) thickness and emboss the surface using a piece of lace, the face of a pretty button or a texture mat (see Embossing ). Make sure the imprint is deep enough. Cut out six 2.5cm (1in) circles.
2 Indent the centre of each circle with the flat end of a pencil. Using the end of a paintbrush, punch two holes through the sugarpaste to create the centre of each button. Set the buttons to one side to firm up.
3 Once the buttons have set, dust each one with a little gold lustre dust using a soft brush.
4 Roll the white and orange sugarpastes into long, thick sausages. Position the rolls side by side and squeeze together gently. Fold the long sausage in half and then in half again. Roll out this
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