Cake Decoration & Sugarcraft — December 2017

MM

http://www.cakedecorationmagazine.co.uk December 2017 | 49

You will need

EDIBLES:

• 12 x baked cupcakes


• edible glue (Rainbow Dust
  Colours)


• dust colours edible silk: pearl
  white (Rainbow Dust Colours)


• gel colours: black, red and holly
  green (Rainbow Dust Colours
  ProGels)


• fl ower and modelling paste:
  white (Renshaw)


• sugarpaste: white (Renshaw)


• Scott’s apricot jam, warmed

EQUIPMENT:

• CelStick (or use the end of a
  paint brush)


• circle cutters: 65mm & 32mm


• dusting brush


• glue brush


• Jem tool: 12 petal veiner fi ller
  (use the curved end of the tool)


• rolling pin


• small holly leaf plunger cutter


• small palette knife


• smoother

CHRISTMAS

Teddy Bear Cupcakes

SPONSORED BY:

3 Make two small balls for the ears,

using white fl ower and modelling

paste, then press down into the

centre using a CelStick or the end

of a paint brush. Secure onto the

cupcake using edible glue, making

sure they are equally spaced apart.

4 Brush over the entire cupcake

using a large dusting brush and

pearl white edible silk.

5 Indent two eyes, using a CelStick

or the end of a paint brush. Then

colour a small amount of white

fl ower and modelling paste using

black progel. Make two tiny

balls and secure these onto each

cupcake for the eyes, making a

smaller one for the nose, using

edible glue.

6 For the hat, colour white fl ower

and modelling paste using red

ProGel, and knead until even in

colour. Mould this into a small cone

shape, pressing this down slightly

and mould into shape. Check to

1 Brush over each cupcake with

warm apricot jam. This will keep

them moist and help to stick your

sugarpaste discs.

2 Knead and roll out the white

sugarpaste, then cut out the disc

shapes using the large circle cutter.

Place each shape on top of each

cupcake and smooth out to fi t.

Then using the smaller circle cutter

and white sugarpaste, cut out

twelve shapes. Secure each one

onto the lower part of the cupcake

using edible glue. Place the small

palette knife towards the top of the

small circle and indent ¾ of the way

down. Then using the petal veiner

(curved end), press down into

either side of the line mark.

make sure this is the right size, by

placing onto your cupcake, and

resize if required. Secure with edible

glue once you are happy with the

size, then fold over the pointed end

of the hat towards the front.

Indent a couple of crease marks,

using a small palette knife.

7 Add a small ball of white fl ower

and modelling paste onto the top

of each hat and a thin sausage

shape onto the base, brushing over

both shapes fi rst with pearl white

and then securing in place with

edible glue.

8 Colour a small amount of the

white fl ower and modelling paste

using holly green ProGel.

Knead and roll out quite thinly,

then cut out two holly leaf shapes

using the plunger cutter. Use glue

to secure onto each hat, and then

make up three tiny balls of red

paste to then place onto the holly

leaves with edible glue.

white (Rainbow Dust Colours)

• gel colours: black, red and holly
  green (Rainbow Dust Colours


• fl ower and modelling paste:


• sugarpaste: white (Renshaw)


• Scott’s apricot jam, warmed


• CelStick (or use the end of a


• circle cutters: 65mm & 32mm


• Jem tool: 12 petal veiner fi ller
  (use the curved end of the tool)

p49_Rainbow Dust.indd 49 06/10/2017 10:59