Sweet Sugarpaste Decorated Cakes
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
Ingredients
for
10
- For the cupcakes
- 1 egg
- ¼ cup sunflower oil
- 1 cup milk (plus extra if needed)
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ cup superfine caster sugar
- 1 teaspoon Baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- To decorate
- 2 ¼ cups caramel Sugar paste
- Corn starch
- powdered sugar
- 3 tablespoons Apricot Jam (warmed)
- 1 ½ cups green Sugar paste
- small, white Sweets
- caster sugar
Preparation steps
1.
For the cupcakes: preheat the oven to 200°C (180° fan) 400°F gas 6. Place 10 paper cases in a muffin tin.
2.
Whisk together the egg, oil, milk and vanilla in a mixing bowl.
3.
Sift in the dry ingredients and stir until just mixed.
4.
Spoon into the paper cases and bake for 20-25 minutes until firm to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
Roll out the caramel sugarpaste on a surface dusted with cornflour and icing sugar. Cut out small rounds with a scalloped edged cutter, the same diameter as the cakes.
6.
Brush the tops of the cakes with a little apricot jam and attach the sugarpaste rounds.
7.
Roll out the green sugarpaste and cut out small petals with a petal cutter and flowers with a flower cutter. cut out small discs from the trimmings.
8.
Brush lightly with water and arrange on the cake as in the photo.
9.
Roll out the caramel sugarpaste trimmings and cut out flowers. Brush lightly with water and arrange on the cake as in the photo.
10.
Place sweets in the centre of the flowers and sprinkle with caster sugar. Leave to dry.
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