Posted 14th Oct 2013
To celebrate National Baking Week (14th to 20th October) we've teamed up with bestselling author Lindy Smith to bring you an extract from her brilliant new book, Creative Colour for Cake Decorating
For these pretty cupcakes I have chosen to team up two colours and show how the proximity and proportion of one colour to another colour alters the feel or the perception of the colours used. Pastel blues and pinks always look good together, but see what happens when the proportions of each colour change. When the blue bird is on the pink cupcake it has a completely different feel to the pink bird on the blue cupcake, and which you prefer is always very much a personal choice.
You will need
- cupcakes baked in purple cases (liners)
- 30g (generous 1oz) sugarpaste (rolled fondant) per cupcake (colours: purple, pale green, pale pink and pale blue)
- royal icing coloured pink, blue, green and purple with paste colour
- modelling paste (colours: pale green, very pale pink, pale blue, pale purple and deep purple)
- cutters: circle to fit the top of the cupcakes; bird silhouette set (available to buy from www.lindyscakes.co.uk)
- cherry blossom stencil (available to buy from www.lindyscakes.co.uk)
- sugar glue
1 Roll out a small amount of one of the coloured sugarpastes to a thickness of 5mm (1⁄15in) using spacers. Cut a circle of paste large enough to snugly fit the top of your cupcake, but leave the excess paste in place, as this helps to support the stencil, allowing it to lie flat.
2 Position the cherry blossom stencil over the circle and carefully spread some royal icing coloured a shade darker than the sugarpaste over the relevant section of the stencil with a cranked-handled palette knife.
3 Once the icing is of an even thickness, carefully remove the stencil, then peel away the excess paste from around the circle.
4 Lift the stencilled circle with a palette knife and place it on top of a cupcake. Leave for a few minutes to allow the royal icing to dry - try to avoid the temptation to touch it!
5 The sugarpaste circle should more or less have fallen into place, but it may be necessary to gently press down the edge so that it is in full contact with the cupcake. Doing this once the royal icing has dried prevents the pattern from being distorted or smudged.
6 Repeat using the different sugarpaste colours and coloured royal icing.
7 Thinly roll out the modelling paste colours and cut out a selection of bird silhouettes. Attach to the cupcakes with sugar glue.
Click here to save £5 off the Creative Colour for Cake Decorating book