Our Neon Ready-to-Roll Icing Multipacks have been refreshed for 2020, with brand new packaging and a brand new colour included in the pack (black).
To celebate, we’ve got a recipe for this fabulously vibrant crab cupcake, which uses all the Neon colours, as well as our lush Vanilla Frosting. It might just be the cutest thing ever – but we’ll let you be the judge of that.
Uploaded by Renshaw Baking
Prepare your equipment:
You will need; Cooled boiled water, fine brush, spoon, rolling pin, icing sugar, knife, circle cutter, cocktail stick. NOTE: All decorations are attached to the cupcake with water.
Making the sea and sand background:
Mix the Vanilla Frosting with a spoon. Mask the top of the cupcake with a thin layer of Vanilla Frosting using the back of the spoon.
On a clean dry surface knead Turquoise Icing until pliable. Dust the work surface with icing sugar and pin out the Turquoise Icing to 2-3 mm thick.
Cut 1 large circle and use to cover the cupcake.
Knead the Yellow Icing until pliable and pin out to 2-3mm thick. Cut out a circle and use the cutter to trim down to half size. Cover the bottom part of the cupcake. Use the cocktail stick to add texture.
Making the crab:
For the crab, shape 10g of Orange Icing into a ball. Flatten between the palm of your hands and attach to the middle of the cupcake. Use the end of the paintbrush to make eye sockets. Create the smile using the cocktail stick. Press in with the end of the paintbrush to create a dimple.
Shape 6 tiny balls into sausages for the legs. Attach to the body.
Create the claws by shaping a tiny ball into a cone. Press down with your finger to flatten. Cut a V out of the wide end. Press a hole with the end of the paintbrush at the top of the legs and attach the claws.
Shape tiny dots of yellow Icing for spots.
Shape 2 yellow balls for the eyes, and smaller black balls for the pupils. Attach to the body.
For the coral shape 3 tiny balls, press the middle with the end of the paintbrush. Attach to the cupcake.