ball of striped sugarpaste to a 3mm ( 1 ⁄ 8 in) thickness. The marbling effect is created as you roll out the paste.
5 Using the 4cm (1 1 ⁄ 2 in) cutter, cut out 24 circles. Take each one and pinch together across the circle, approximately one-third of the way in from the edge, to create a petal. Repeat with the remaining circles until you have created all 24 petals.
6 Cover each cupcake with a layer of buttercream. Position four petals on the top of each cupcake. Apply a dab of water to the back of a button and position centrally onto the petals.
Ice Lollies
Making cookies on sticks
Conjure up childhood memories or delight today’s kids with these fantastic facsimile ice lollies, which won’t melt even on the hottest of days!
Get it together…
Cookie dough (see Vanilla sugar cookies ), rolled out and chilled
Six wooden lollipop sticks
Sugarpaste: pink, white, brown, red, orange and yellow
Coloured sugar sprinkles
Pizza cutter
Basic equipment (see Equipment )
1 Cut a long strip of cookie dough approximately 7cm (2 3 ⁄ 4 in) wide using a pizza cutter. Cut into six individual rectangular cookies, each 4.5cm (1 3 ⁄ 4 in) wide. Using a sharp knife, round the corners of the top edge. Shape six further cookies into rectangles and then with a sharp knife cut off the sides to create the triangular lolly shapes.
----
TIP
If the cookies spread too much in the oven, take a sharp knife and re-trim while they are still warm.
----
2 Transfer the cookies onto a baking tray lined with greaseproof (wax) paper. Once the cookies have softened slightly, take the wooden lollipop sticks and cut each in half. Insert one half into the base of each cookie, taking care not to split the dough.
3 Place the baking tray in the fridge and chill for 15 minutes until firm. Bake as per the recipe instructions (see Vanilla sugar cookies ) and allow to cool.
4 Roll out the pink, white and brown sugarpaste into long sausages and lay on the work surface in the correct colour order side by side. Squeeze together gently to join. Roll out lengthways to form a sheet of striped sugarpaste approximately 3mm ( 1 ⁄ 8 in) thick.
5 For the ‘FAB’ lollies, cut out six rectangles of the striped sugarpaste to fit each of the rectangular cookies and secure using a little water. Trim the rounded corners.
6 Place the coloured sugar sprinkles into a small bowl, paint the brown sugarpaste section lightly with water and dip into the sprinkles to coat.
7 For the ‘Rocket’ lollies, repeat the sausage method for the red, orange and yellow sugarpaste and cut out shapes to cover the top of the triangular cookies, again securing in place with a little water.
8 Using a wooden lollipop stick, mark an indent on either side to create the fins of the rocket.
----
“If these cookies are a real hit with the kids, make up a double batch and freeze the dough ready rolled and cut into shape to save time next time you make them.”
----
Spring has Sprung
Combining piping with cut outs
This project reminds me very much of scrapbooking – cut out plenty of the elements and then play around as if creating a collage.
Get it together…
25cm (10in) round cake, prepared for covering
32cm (13in) round cake board
Sugarpaste: white, dark pink and pale pink
Cutters: small butterfly, small and extra-small blossom
Empty egg box
Royal icing: pink and white
Piping (pastry) bags and no. 2 and no. 0 (or no. 1) nozzles (tips)
Pink and pearl sugar dragees, medium and tiny
Edible pink lustre dust
Ribbon: pale pink 70mm (2 3 ⁄ 4 in) wide, pale pink 12mm ( 1 ⁄ 2 in) wide
Pearl-headed pins
Basic equipment (see see Equipment )
1 Roll out the white sugarpaste to a 3mm ( 1 ⁄ 8 in) thickness and use to cover the cake board (see Covering a board with sugarpaste ). Lightly spraying the board with a mist from a water spray will help the sugarpaste to stick.
2 Roll out more of the white sugarpaste to a 5mm ( 3 ⁄ 16 in) thickness and cover the cake. Trim the
5 Using the 4cm (1 1 ⁄ 2 in) cutter, cut out 24 circles. Take each one and pinch together across the circle, approximately one-third of the way in from the edge, to create a petal. Repeat with the remaining circles until you have created all 24 petals.
6 Cover each cupcake with a layer of buttercream. Position four petals on the top of each cupcake. Apply a dab of water to the back of a button and position centrally onto the petals.
Ice Lollies
Making cookies on sticks
Conjure up childhood memories or delight today’s kids with these fantastic facsimile ice lollies, which won’t melt even on the hottest of days!
Get it together…
Cookie dough (see Vanilla sugar cookies ), rolled out and chilled
Six wooden lollipop sticks
Sugarpaste: pink, white, brown, red, orange and yellow
Coloured sugar sprinkles
Pizza cutter
Basic equipment (see Equipment )
1 Cut a long strip of cookie dough approximately 7cm (2 3 ⁄ 4 in) wide using a pizza cutter. Cut into six individual rectangular cookies, each 4.5cm (1 3 ⁄ 4 in) wide. Using a sharp knife, round the corners of the top edge. Shape six further cookies into rectangles and then with a sharp knife cut off the sides to create the triangular lolly shapes.
----
TIP
If the cookies spread too much in the oven, take a sharp knife and re-trim while they are still warm.
----
2 Transfer the cookies onto a baking tray lined with greaseproof (wax) paper. Once the cookies have softened slightly, take the wooden lollipop sticks and cut each in half. Insert one half into the base of each cookie, taking care not to split the dough.
3 Place the baking tray in the fridge and chill for 15 minutes until firm. Bake as per the recipe instructions (see Vanilla sugar cookies ) and allow to cool.
4 Roll out the pink, white and brown sugarpaste into long sausages and lay on the work surface in the correct colour order side by side. Squeeze together gently to join. Roll out lengthways to form a sheet of striped sugarpaste approximately 3mm ( 1 ⁄ 8 in) thick.
5 For the ‘FAB’ lollies, cut out six rectangles of the striped sugarpaste to fit each of the rectangular cookies and secure using a little water. Trim the rounded corners.
6 Place the coloured sugar sprinkles into a small bowl, paint the brown sugarpaste section lightly with water and dip into the sprinkles to coat.
7 For the ‘Rocket’ lollies, repeat the sausage method for the red, orange and yellow sugarpaste and cut out shapes to cover the top of the triangular cookies, again securing in place with a little water.
8 Using a wooden lollipop stick, mark an indent on either side to create the fins of the rocket.
----
“If these cookies are a real hit with the kids, make up a double batch and freeze the dough ready rolled and cut into shape to save time next time you make them.”
----
Spring has Sprung
Combining piping with cut outs
This project reminds me very much of scrapbooking – cut out plenty of the elements and then play around as if creating a collage.
Get it together…
25cm (10in) round cake, prepared for covering
32cm (13in) round cake board
Sugarpaste: white, dark pink and pale pink
Cutters: small butterfly, small and extra-small blossom
Empty egg box
Royal icing: pink and white
Piping (pastry) bags and no. 2 and no. 0 (or no. 1) nozzles (tips)
Pink and pearl sugar dragees, medium and tiny
Edible pink lustre dust
Ribbon: pale pink 70mm (2 3 ⁄ 4 in) wide, pale pink 12mm ( 1 ⁄ 2 in) wide
Pearl-headed pins
Basic equipment (see see Equipment )
1 Roll out the white sugarpaste to a 3mm ( 1 ⁄ 8 in) thickness and use to cover the cake board (see Covering a board with sugarpaste ). Lightly spraying the board with a mist from a water spray will help the sugarpaste to stick.
2 Roll out more of the white sugarpaste to a 5mm ( 3 ⁄ 16 in) thickness and cover the cake. Trim the
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