Step one: Cut the card into two circles ensuring one is larger than the other. Using the glue stick the smaller circle in the centre of the larger circle.
Step two: Pierce two holes in the middle of the small circle once it is securly glued to the larger of the two using the hole punch. Once the hole is made use a needle or a cocktail stick to push the ribbon through both circles, from the back. Once both ends of the ribbon have been pushed through the holes made with the hole punch thread the ribbon through the button, one hole at a time.
Note: If this becomes tricky try cutting your ribbon so it tapers at each end thus making it easier to thread.
Step three: Once the ribbon is in place secure it by tying a bow in the centre of the button and cupcake topper.
Step four: Now flip your cupcake topper over. On the back will be a 'loop' where the ribbon was pushed through. Carefully slot one end of the cocktail stick through that loop and apply a small amount of tape over it to secure it futher.
Now you have a very simple but elegant cupcake topper to adorn your baked goods!
Step one: Mould the orange sugarpaste into a ball and shape. Once you have your desired pumpkin figure use your flower leaf modelling tool to score grooves into the ball. In the centre of your pumpkin use the star modelling tool to indent a space for a stalk and tendril.
Step two: Now it is time to make your pumpkin tendrils! Using the green sugarpaste roll it out with your hand until you get a thin ‘sausage’ shape. Take your kebob stick and gently wind the tendril around to form a spiral. Once you are happy with the tendril’s form carefully slide it off the kebob stick.
Step three: To make the pumpkin stalk take small amounts of brown sugarpaste and mould until you gain the appropriate shape (the tapered end should neatly slot into the indentation you made earlier)
Step four: To secure the tendril use a small amount of edible glue. Also, paint the stalk with edible glue and sit it atop of the pumpkin tendril.
To celebrate our launch and National Cupcake Week we decided to feature decorating tutorials from Monday to Friday instead of our usual weekly ‘Tutorial Tuesday’. What better way to begin than with how to pipe cupcakes! We have used dummy cakes in this tutorial to demonstrate which we recommend for practice purposes.
Step one: To pipe a cupcake choose your desired tip (we have featured examples of four classic cupcake swirls below using the Ateco 848, 808, 868 and 855). A technique we continue to find useful is to pipe your cupcake in two seperate steps. The first step of this technique is to swirl a bottom layer directly onto your cupcake to form a base stopping when you have a ‘peak’ in the middle (as shown above).
Step two: Using the ‘peak’ you created as a guideline begin to pipe the second layer of your frosting. Reducing the size create a similar swirl atop of the one you did in the first step (as seen in the pictures above). Not only does this add hight, now you have a beautifully decorated cupcake!
Please note: If placing your cupcakes in a box the added hight may need to be considered.
We have compiled a ‘Cupcake Kit’ for anyone interested in cupcake decorating. Featured in our kit is 60 random design cupcake cases, a pot of Rainbow Dust cake glitter chosen at random, the four Ateco tips demonstrated above and a pack of 10 12″ Ateco disposable decorating bags all for only £17.50! This kit is perfect for both beginners and professionals alike and, of course, for those who would like to celebrate National Cupcake Week.
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