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

you will need

       cupcakes baked in red foil cases

       buttercream or topping of your choice

       red roses

       red edible glitter

       large piping (pastry) bag and large star tube (tip)

       edible glue

       black filigree cupcake wrappers

      1 Snip the end off the large piping (pastry) bag and put the star tube (tip)

      inside. Fill with the buttercream and, holding each cupcake in one hand in

      turn, pipe a swirl.

      2 Create the roses. Brush lightly with edible glue and sprinkle with red glitter. Leave to dry for a few minutes.

      3 Push the roses into the buttercream, then finish by wrapping

      a black filigree cupcake wrapper around each cupcake.

      back to basics buttercream … roses …

      lovebirds

      These cute little lovebird cupcakes would make a lovely alternative to a more

      traditional wedding cake or could be given as favours to really impress your guests.

      1 Boil the apricot masking jam and brush a thin layer over the

      cupcakes. Chill in the refrigerator until the cupcakes are firm.

      2 Dip the cupcakes in the prepared ivory fondant icing. Create the caramel-coloured ‘run-out’ bird decorations. Brush the birds with gold edible lustre dust.

      3 When the fondant has set, colour the royal icing dark brown and

      fill the piping (pastry) bag. Snip a small hole in the end of the bag

      and pipe branches on to each cupcake to resemble a tree.

      4 Before the icing dries attach the two lovebirds to the cupcakes so that they

      face each other. Place one lovebird slightly higher than the other.

      5 Dot the pink blossoms on to the branches. Use some more royal icing to

      stick the blossoms on to the branches if they have started to dry out.

       you will need

       dome-shaped cupcakes baked in brown foil cases

       apricot masking jam

       ivory fondant icing

       run-out caramel bird decorations

       gold edible lustre dust

       royal icing

       dark brown food colour

       pink folded blossoms

       small piping (pastry) bag

       edible glue

      Make the run-out

      birds and folded

      blossoms in advance,

      and store them in a

      cool, dry place

      back to basics fondant icing … run-outs … royal icing … blossoms …

      wedgwood rose

      Delicately decorated in their distinctive whites and blues, these cupcakes

      beautifully display the elegance and romance of the traditional Wedgwood style.

      1 Spread a thin layer of buttercream over the cupcakes and chill in the

      refrigerator until firm. Roll out the blue sugarpaste until it is approximately

      4mm (⅛in) thick and cover the cupcakes.

       for the roses

      2 Roll out some white flower paste and cut out blossoms with the five-petal

      blossom cutter – you will need one blossom for each rose. Place them on a

      foam pad and soften the edges using a ball tool. Cup the petals around the

      rose and set them aside to dry for a few minutes.

      3 Arrange the three roses on each cake.

       for the edge decoration

      4Cut thin strips from white flower paste and create two loops from each side

      to form a bow shape. Use the drape mould to make the tassel and attach to the centre of the bow using edible glue. You will need six bows per cupcake.

      5 Attach the bows to the cupcakes at equal distances apart using edible glue

      or royal icing. Fill in the spaces with the small white folded blossoms.

       you will need

       dome-shaped cupcakes baked in silver foil cases

       buttercream