Christmas Bauble Cupcakes
To get the domed shape for these bauble cupcake toppers, we made them in advance and left the icing to hold it’s shape on a foam dome.
Uploaded by Renshaw Baking
- 250 g Renshaw Poppy Red Ready to Roll Icing
- 125 g Carnation Red Ready to Roll Icing
- Rainbow Dust Sparkling Sugar Crystals in Pearlescent Red
- Rainbow Dust Sparkling Sugar Crystals in Metallic Gold
- Rainbow Dust Edible Glue
- 400 g Renshaw Vanilla Frosting
MAKING THE BAUBLE TOPPERS:
Knead 250g Poppy Red icing and 125g Carnation Red flower paste until smooth and pliable, then knead these together into one smooth paste.
Lightly dust the work surface with icing sugar and roll out your icing to around 1/2 cm thick, rotating after each roll to prevent sticking.
Use a large circle cutter to cut out your toppers, and gently place these onto foam domes (or something similar), pressing lightly down on the edges to get the curved shape. Leave these to firm up, but they will still remain soft enough to eat.
Once the toppers have firmed up, mix small amounts of red and gold sugar crystals together in a small bowl. Place kitchen paper underneath the toppers you are going to be decorating.
Use a thin paint brush (only for use with food) to create a pattern on your icing domes with edible glue.
Slowly sprinkle the red and gold sugar crystals mixture over the top of your cupcakes, which will stick to the edible glue and form a pattern.
Any sprinkles that have fallen on the kitchen paper can easily be tipped back in with the rest of the red and gold sugar crystal mix so that none is wasted.
Leave the decorated toppers to dry before adding them to your cupcakes.
Mix your Vanilla Frosting in the pot then add to a piping bag with nozzle. Pipe a swirl of frosting onto prepared cupcakes and gently place your bauble icing on top.