How To Decorate Bug Cupcakes
Uploaded by Renshaw Baking
- 250 g Renshaw White Ready to Roll Icing (uncoloured)
- 250 g Renshaw White Ready to Roll Icing (with added Lime Green ProGel)
- 250 g Renshaw Pink Ready to Roll Icing
- 250 g Renshaw Turquoise Ready to Roll Icing
- 250 g Renshaw Jet Black Ready to Roll Icing
- Rainbow Dust Lime Green ProGel
- Buttercream / frosting
- Boiled water
- Pack of Shoelaces (sweets)
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Prepare your equipment::
Rolling pin, palette knife, plastic ribbon cutters, pointed tool, smiley face tool, small brush.
Knead your first chosen colour of icing on a clean, dry surface until pliable. Dust surface with a little icing sugar if required, then roll out to your desired thickness.
Mask the top of the cupcake with a thin layer of buttercream or frosting.
Use the circle cutters to cut the discs to the desired size and place over the top of the dome.
Roll small balls of icing and divide into two equal sized balls. This makes sure that each decoration is of equal size. Distribute evenly over each side of the dome. These will form the decoration on the wings.
Take a knife and cut ¾ of the way through the centre of the dome. Pull apart and place on top of the cupcake leaving an exposed gap in the centre as per the picture above.
Roll a small ball of sugar paste to form the head
Using the pointed tool form two small holes on the head for the antenna to go in.
Cut two even pieces of shoelaces (sweets) then wet the ends with boiled water and insert into the antenna holes.
Use the smiley face tool to create the mouth.
Take a piece of white icing and divide into two even pieces and roll into balls.
Then take a smaller piece of black icing and do the same. These will form the pupils.
Press the black balls into the white balls to form the eyes.
Brush the bases of the eyes with boiled water and press onto the head.
Brush the base of the head and place on the uncut part of the cut dome as illustrated.
Finally roll a small sausage of icing into a point to form the tail.