Lacy Heart Cupcakes

BY FIONA PEARCE

Individually made cupcakes make a great alternative to a formal wedding cake. These have a lovely stitched pattern and are decorated with blossoms formed into a heart.

Time: 1 hour

Difficulty: Easy peasy

You Will Need

One batch of cupcakes

White and pale pink sugarpaste

White royal icing

Disposable piping bag

No. 2 piping nozzle

Quilting tool

Small blossom plunger cutter

Circle cutter

Edible glue

Lacy cupcake wrappers

Foam mat

Ball modelling tool

1. Roll out the white sugarpaste to 3mm (¹⁄₈n) thick. Use the circle cutter to cut circles from it. Use the palm of your hand to smooth each circle into position on top of the cakes; use the quilting tool to imprint the criss-cross pattern.

2. Roll out the pink sugarpaste to 2mm (³⁄₃₂in) thick. Use the blossom plunger cutter to cut 16 small blossoms for each cupcake.

3. Place the small pale pink blossoms onto a foam mat. Gently press the small end of a ball modelling tool into the centre of the blossoms to give each of them a lovely cupped shape.

4. Arrange the cupped blossoms on top of each cupcake to form a heart shape, using edible glue applied with a fine paintbrush to hold them in place.

5. Pipe a small dot of white royal icing into the centre of each blossom using a piping bag fitted with a no. 2 nozzle. Place the cupcakes into the cupcake wrappers to finish.