Textured and Patterned Cupcakes
Make the perfect cupcake toppers this winter by following our simple step-by-step guide to making these textured and patterned cupcakes.
Uploaded by Cameron Collings
Skill Level
Intermediate
Serves
12 people
Decorating ingredients
- 250 g Renshaw Cassis Ready to Roll Icing
- 250 g Renshaw Sapphire Blue Ready to Roll Icing
- 250 g Renshaw White Ready to Roll Icing
- Rainbow Dust Light Gold Metallic Paint
- Rainbow Dust Pearl White Lustre
- Rainbow Dust Tylo Powder
- 12 Pre-baked Cupcakes
- Cooled Boiled Water
- Cooled Boiled Apricot Jam
Renshaw products used
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Instructions
Prepare your Equipment:
Step 1
You will need: 4mm Gold Dragees, 1cm strip cutter, FMM Straight Frill Set 5-8 Blossom Frill Cutter, FMM Impression Mat, Diamond Embosser, Scissors, Rolling Pin, Pastry Brush, Water Brush, Fine Paintbrush, Round Cutter (2.5”), Icing Sugar, Sharp Knife
Decoration:
Step 3
On a clean, dry surface knead the Cassis and Sapphire Blue Ready to Roll Icing separately until pliable.
Step 4
Dust the work surface with icing sugar and pin out both colours of icing until 3-4mm thick.
Step 5
Cut 3 circles from each colour using the circle cutter, cover 6 of the 8 cupcakes and smooth over.
Embossed Cupcake:
Step 6
Press the FMM impression mat onto the covered Cassis and Sapphire Blue cupcakes to emboss. Paint the design with Light Gold Metallic Paint.
Striped Cupcake:
Step 7
Pale down both the Cassis and Sapphire Blue Icing with White Icing to create 3 shades of each colour icing.
Step 8
Pin out each shade to 3-4mm thick and cut out three 1cm strips from each. Line up the Cassis shades and stick together with water. Cut out a circle using the circle cutter and attach onto a plain cupcake. Repeat for Sapphire Blue.
Step 9
Dust over with Pearl White Lustre.
Quilted Cupcake:
Step 10
Press the diamond embosser onto the covered cupcake to emboss and press in the gold dragees. Dust over with Pearl White Lustre.
Ornate Cloak Cupcake:
Step 11
Adapt the Sapphire Blue and Cassis Icing by adding 1tsp of Tylo Powder and kneading well. Pin out both Icings to 1mm thick. Cut out 2 ovals using the circle cutter from each colour and attach onto the covered cupcake in the contrasting colour.
Step 12
Cut out a border using the Blossom frill cutter and attach on top of the ovals. Attach the single blossoms to the edges of the ovals.
Step 13
Roll 2 small diamond shapes and attach where the ovals meet. Paint the details using Light Gold Metallic Paint.
