Food_Heaven_-_November_2019

YOU WILL NEED
FOR THE CUPCAKES

• a batch of baked cupcakes
  TO DECORATE


• 250g (9oz) Renshaw White Ready-to-
  Roll Icing


• 250g (9oz) Renshaw Pink Ready-to-
  Roll Icing


• 250g (9oz) Renshaw Yellow Ready-to-
  Roll Icing, optional


• 400g (14oz) Renshaw Vanilla Frosting


• Rainbow Dust Gold Lustre Dust

TECHNIQUES

MODELLING SUGARPASTE, PIPING

+++

3

2

1

SKILL

LEVEL

3

2

1

SKILL

LEVEL

• black food colour pen


• 3 gel or paste food colours of
  your choice


• 250g (9oz) Renshaw White Flower and
  Modelling Paste (or tylose powder)
  EQUIPMENT


• small round cookie cutter


• cocktail stick


• rolling pin


• paintbrush and water


• piping bag and a selection of star-
  shaped nozzles

COVERING THE CUPCAKES

1 Spread a small amount of frosting on top

of the cupcakes.

2 On a clean, dry surface, knead the white

ready-to-roll icing until pliable.

3 Dust the surface with icing sugar. Roll

out the icing, then cut out circles using the

cutter. Cover the top of the cupcakes and

smooth down with the palm of your hand.

UNICORN HORNS

4 Option 1: Take a small ball of yellow icing

and add a pinch of tylose powder to give the

icing a firmer texture and more structure.

Option 2: Knead some white flower

and modelling paste and continue to follow

the rest of the steps.

5 Take a Malteser-sized piece of icing

and roll into a smooth ball. Place on the

table and use the palm of your hand to

shape into a long tapered rope (1). Brush

a cocktail stick with water, then wrap

the thicker end of the rope around the

middle of the cocktail stick. Wind the

rope around until you reach the end of the

stick. Allow to dry.

UNICORN EARS

6 Make 2 large pea-sized balls of white

icing and 2 smaller pea-sized balls of pink

icing, then shape them into cones (2).

Place the white balls on the table, flatten

slightly with your finger, then use the end

of a paintbrush to create an indentation.

Attach the pink cones with a little water.

Press lightly to secure, then trim the bottom

of the ear. Brush the horn with gold lustre

dust and remove from the cocktail stick.

Attach the horn and ears with a little water.

FROSTING UNICORN HAIR

7 Place at least 2 tbsp frosting into three

separate bowls and colour as desired. Place

the star nozzles into the piping bag and fill

with the coloured frostings. Pipe whirls and

drops behind the unicorn’s ear and horn.

Pipe a few extra drops in front of the ears,

bringing them down to a point (3).

ADDING THE EYES

8 Draw the unicorn’s eyes on with the

black food colour pen to finish (4).

These unicorn cupcakes

by Renshaw (www.

renshawbaking.com) are

so easy to make w ith their

Ready-to-Roll icing!

UNICORN

CUPCAKES

1

3

2

4

CAKE DEC SCHOOL

WWW.FOODHEAVENMAG.COM NOVEMBER baking heaven 85