Vintage cupcakes tutorial

To make nine cupcakes (three of each), you will need:

• 800g (28oz) sugarpaste (fondant) with 4g (1tsp) of Tylo powder added and coloured as follows: 300g (10½oz) Ivory, 150g (5¼oz) Dusky Pink, 150g (5¼oz) Caramel, 25g (1oz) Gooseberry
• Cornflour (corn starch)
• Edible glue
• Pearl white lustre powder

Additional tools

• 8cm (3¼in) circle cutter
• 8cm (3¼in) fluted circle cutter
• Hydrangea cutter and mould (Blossom Sugar Art)
• Garrett frill cutter
• String of pearls mould
• Bulbous frilling tool
• Kitchen paper
• Dimpled foam drying pad
• Paintbrush (for glue)
• Dresden tool
• Large flat brush (for lustre)
• Dusting brush

Covering the cupcakes

Fanned ruffles cupcake

1

Roll some modelling paste to 1–2mm (1⁄32–1⁄16in) thick and cut two circles using an 8cm (3¼in) fluted pastry cutter, or a Garrett frill cutter in a similar size, with the centre removed.

2

Dust the work surface with cornflour (corn starch). Use a bulbous frilling tool, held at a slight angle to the work surface, frill around the fluted edge of the circle. Keep the paste moving to prevent it sticking to the surface.

3

Fold the frilled circle in half. Apply a little glue to the folded edge and pleat the paste to create a fanned ruffle.

4

Use edible glue to attach the fanned ruffle onto a Caramel-topped cupcake.

5

For the roses, roll a small sausage of Dusky Pink sugarpaste (fondant), no longer than 6cm (2½in). Pinch along one edge of the piece to thin it slightly.

6

Apply a little glue along the thicker edge of the piece. Roll it up to create a spiral effect. Apply a little pressure to the thicker base, whilst avoiding wrapping the thin edge too tightly. Make several roses in a variety of sizes and colours.

7

To make a leaf, roll a small teardrop shape from Gooseberry modelling paste. Flatten it slightly and mark a central vein with the fine end of a Dresden tool. Make twenty to twenty-five leaves: some can be used on other cupcakes.

8

With edible glue, secure the leaf to the fanned ruffle, above. Glue on two more rolled roses and two more leaves to make a dainty arrangement.

Pearls and roses cupcake

1

Use a 50mm (2in) circle cutter to cut out a disc of contrasting sugarpaste (fondant) for the cupcake (Ivory for the Caramel cupcake, Caramel for the Ivory cupcake).

2

Place the disc of sugarpaste (fondant) centrally on the top of each cupcake.

3

Use the string of pearls mould, dusted with pearl white lustre powder, to make the circles of pearls around the central toppers.

4

Apply edible glue around the circle toppers and attach the pearls, trimming to length with small scissors.

Hydrangea cupcake

1

Roll out some Ivory modelling paste to 1–2mm (1⁄32–1⁄16in) thick.

2

Use the hydrangea cutter to cut twenty to twenty-five flowers.

3

Dust the hydrangea mould with a little cornflour (corn starch) and tap out the excess. Place a flower into the mould and press gently with a finger to ensure the flower is in place. Use the mould to impress texture on each of the flowers.

4

Place the hydrangea flowers into a dimpled foam pad to dry. Paint the centres with Dusky Pink colouring, and the petals with yellow powder.

5

Roll a 4cm (1½in)-diameter ball of Caramel sugarpaste (fondant) and secure with edible glue to the centre of one of the Caramel-topped cupcakes.

6

Arrange the flowers around, and over, the top of the cupcake to create a hydrangea cluster. Intersperse the flowers with one or two leaves.