Cream and gold wedding cupcakes made with Renshaw Celebration Ready to Roll Icing and White Flower and Modelling Paste.
By Donna Leadbeater
Uploaded by donna leadbeater
Time to make
- 187 g soft butter
- 187 g caster sugar
- 187 g self-raising flour
- 3 eggs
- 1 tsp vanilla extract
- 250 g Renshaw Celebration Colour Icing
- 250 g Renshaw White Flower and Modelling Paste
Cream the butter and sugar together.
Add the sifted self-raising flour, eggs and vanilla extract and beat together.
Weigh out 55g of mixture into each cupcake case and place the 12 filled cases into a cupcake tray and bake at 160 degrees for 25 minutes.
Leave to cool.
Roll out the icing using various texture mats and use a circle cutter to cut out 12 circles for the tops of the cupcakes.
Use either jam or buttercream to stick the round pieces of icing to the tops of the cupcakes.
Using the modelling paste, add your chosen food colouring paste to create your colour.
Use various flower/heart/butterfly/letter stencil cutters to make a selection of different decorations and pearl balls.
When these are dry, dust or spray with a lustre dust to give a shimmered effect.
Stick the decorations onto the cupcakes using water or edible glue.
Finish off with a matching bow and attach using Renshaw Royal Icing.