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

will need at least six pieces,

      each about 6–7.5cm (2½–3in) long.

      4 Brush a little edible glue on to

      the cupcakes and stick the bars in

      place, spacing them evenly apart

      around the cakes. Join them neatly

      where they meet in the middle and

      trim away any excess paste where it

      hangs over the sides of the cupcake.

      5 Using a ball tool, make a small

      dip in the middle where the bars

      meet. Roll a small ball of flower

      paste, flatten it and gently press it

      into the little hole, making another

      indentation in the top.

      6 Roll another thin sausage shape,

      again about 6–7.5cm (2½–3in) long,

      to make the loop on the top of the

      cake. Bend the two ends round to

      meet each other and press the hook

      into the hole in the centre of the

      cupcake, securing it in place with a

      little edible glue.

      The white cage bars stand out

      beautifully against the dusky blue

      covering, enhancing the vintage feel.

       you will need

       dome-shaped cupcakes baked in silver foil cases

       buttercream

       dusky blue sugarpaste

       white flower paste

       green flower paste

       white royal icing

       pink folded blossoms

       icing smoother

       edible glue

       cocktail sticks (toothpicks)

       small teardrop cutters: approx. 7.5mm (¼in) and slightly larger

       cake dummy

       small piping (pastry) bag and tube (tip) no. 1.5

       for the bird

      7 Start by rolling a small marble-

      sized ball of white flower paste and

      shaping it into a cone shape for the

      bird’s body. Roll a pea-sized ball for

      the head and make a tiny triangular

      piece for the beak. Attach in place

      with some edible glue.

      8 To make the wings and tail, cut

      out teardrop shapes using the

      cutters. You will need four small

      teardrops and one slightly larger

      one per bird. Stick two smaller

      teardrops either side of the larger

      one to make the bird’s tail. The

      two remaining teardrops are for

      the bird’s wings. Set the birds

      aside for 30 minutes or so to dry.

      9 Stick the birds on to the cupcakes

      using a small amount of royal icing.

      Cut some more teardrop shapes from

      thinly rolled-out green flower paste

      to form the leaves and attach them

      to the cupcakes with the blossoms.

       to finish

      10 Use the small piping (pastry)

      bag with a no. 1.5 tube (tip) and

      white royal icing to pipe a snail trail border around the edge of the cupcakes.

      Insert a cocktail

      stick (toothpick) into

      the underside of the

      bird’s body so that

      you can hold and build

      it without damaging

      it, then set in a cake

      dummy to dry

      The folded blossoms are so pretty and very simple to make.

      back to basics sugarpaste … flower paste … blossoms … royal icing …

      vintage chic

      This design has been inspired by one of my favourite fabric designers,

      Cath Kidston, who specializes in creating very pretty vintage floral prints.

       you will need

       dome-shaped cupcakes baked in silver foil cases

       apricot masking jam

       green fondant icing

       white sugarpaste

       paste food colours: pink, claret, green

       very soft-peak royal icing

       large six-petal blossom cutter or cookie cutter

       edible glue