How To Guides - Culpitt

11 To create the chin, remove two quarters from each of your pink medium sized circles - this should leave you with you with a semi circle with curved edges (see picture for guidance).

Secure this under the muzzle with edible glue.

12 Remove a portion from the bottom of the medium white heart. Using the veining tool from your Cake Star decorating kit, score a line down the middle to form two eyes. Add the eyes to your teddy bear faces, just above the muzzle.

13 For the inner ears simply cut all of the small pale pink circles in half and add to outer. For the nose, place the medium pale pink hearts noses on the muzzle, slightly over the bottom of the eyes to cover the joint. Secure with edible glue.

14 Finally, dot the pupils with the black edible pen to complete your teddy bear cupcakes.

Gently press the large felt end of the edible pen into the modelling paste and turn to create the perfect circle!

Please note these instructions are for 6 cupcakes in one colour.

• Colour Splash Concentrated Food Colours: Baby Girl - Pale Pink , Pink & Raspberry Baby Boy - Blue & Peacock Unisex - Dark Brown, Latte & Soft Caramel • 100g White Cake Star Modelling paste • 250g Brilliant White Sugar Paste • Cake Star Edible Glue • Cake Star Push Easy Cutters - Shapes

• Cake Star Cake Decorating Kit • 225mm rolling pin with guides • Round Stainless Steel Cutters • Colour Splash Edible Pen - Black • Craft Knife • Baking Cases:

Baby Girl - Pink Baby Boy - Blue Unisex - White

• 6 cupcakes baked in either pink, blue or white cases

3 Cut your 100g of white modelling paste into 4 portions weighing 60g, 20g, 10g and 10g.

Pink - 12 large and six medium circles using the triple circle cutter

4 For Baby Girl cupcakes, colour the portions of modelling paste as follows:

Pale Pink - 6 medium hearts using the triple heart cutter and 6 small circles using the triple circle cutter

60g in Raspberry 20g in Pink 10g in Pale Pink 10g leave uncoloured/white 5 For Baby Boy cupcakes:

60g in Peacock 20g in Blue (medium shade) 10g in Blue (pale shade) 10g leave uncoloured/white 6 For Unisex cupcakes:

60g in Dark Brown (medium shade) 20g in Latte 10g in Soft Caramel 10g leave uncoloured/white

White/uncoloured - 6 medium hearts using the triple heart cutter 8 Use a little edible glue to stick the large raspberry circles onto your cupcakes, slightly off centre to allow space for the ears. This will be your teddy bear’s face.

9 For the ears, simply cut your remaining raspberry circles in half and use edible glue to add two of these to each cupcake.

These instructions will continue with the baby girl cupcakes as the example. For baby boy or unisex colours simply refer to the list above.

1 Once your cupcakes are baked and cooled, cut the tops off so they are level.

2 Roll out your 250g pack of white sugar paste and cut 6 x 63mm circles. Use edible glue to add these to the top of your cupcakes.

7 Roll out your portions of coloured modelling paste and cut out the following: Raspberry - 6 large circles using the single circle cutter and 6 large circles using the triple circle cutter

10 Cut a small portion from the edges of your large pink circles, as pictured, and join together to create the muzzle. Add one to each of your teddy bear faces and secure using edible glue.

Shapes Easy to use Simple shapes you’ll use again and again Use with all types of sugar pastes Perfect for decorating with the kids

6 Roll out each portion of coloured paste and cut out as many triple hearts and circles as you can.

Please note these instructions are for 6 cupcakes.

• Colour Splash Concentrated Food Colours - Lemon, Blue & Pale Pink • 250g Brilliant White Sugar Paste x 2 • Cake Star Edible Glue

• Cake Star Push Easy Cutters - Shapes • 225mm Rolling Pin with Guides • DecoPac Round Stainless Steel Cutters • Ivory Baking Cups

1 Add a few drops of food colouring to your cupcake batter (blue for a boy or pink for a girl) and mix well.

Bake in the ivory baking cups and allow to cool.

2 Once cooled, carefully remove the tops of your cupcakes with a knife so they are level.

3 Roll out one bar of 250g white sugar paste and cut out 6 x 63mm circles, putting any excess paste to the side.

4 Use edible glue to attach a circle to each of your cupcakes.

5 Open your other bar of white sugar paste and add to this the excess paste from Step 3. Divide the sugar paste into three equal portions and colour one with Lemon, one with Blue and the third with Pale Pink.

7 Use edible glue to add a layer of hearts and circles to your cupcakes, ensuring they cover as much of the surface of your cupcakes as possible.

8 To complete your cupcakes simply add another layer of hearts and circles, this time only adding a few for a more scattered look.

9 Cut in half to reveal the gender to family and friends!

The Push Easy Shape Set has got all the shapes you need to transform your cakes into customised creations. We’ve used hearts to create this pastel baby shower cake but you can also use the star and circle cutters with different colours to create a first birthday or christening cake!

12 Once your hearts are cool and the modelling paste has set, take a small amount of leftover modelling paste and use edible glue to attach it to the back of the heart, as pictured. This will help the wings to stand up.

13 Use edible glue to add two hearts per cupcake. Leave these to set and your fairy wing cupcakes are complete!

14 To have your cupcakes in buttercream rather than sugar paste, simply mix and colour your buttercream with Colour Splash dust in White and follow the instructions from Step 5 onwards.

These instructions are for three cupcakes.

• Colour Splash Concentrated Food Colours - Pink, Red, Raspberry, Strawberry & Lemon • White Colour Splash Dust • 100g White Cake Star Modelling Paste • 250g Brilliant White Sugar Paste • Cake Star Edible Glue • Tempered Isomalt • Cake Star Push Easy Cutters - Shapes

• Rolling Pin with Guides 225mm • Cake Star Palette Knife • DecoPac Round Stainless Steel Cutters • Craft knife • Microwavable bowl • Cling film • Chopping board or similar

5 Weigh out portions of your 100g white modelling paste and colour each using the following Colour Splash colours: 15g in Lemon, 15g in Strawberry, 15g in Pink and 15g in Raspberry. Leave the rest uncoloured/ white.

6 Begin to pinch off pieces from each of your coloured paste portions and scatter over your work area. Add the white paste in large lumps, as pictured.

• Cupcake batter

1 Add small amount of the Pink and Red Colour Splash concentrated food colours to your cupcake batter and partly mix. Be careful not to mix the colours together so that you end up with distinct layers of colour.

2 Bake your cupcakes.

3 Roll out your 100g white sugar paste and cut out three 63mm circles using your DecoPac round steel cutters.

8 Roll out the marbled sugar paste and cut out six large embossed hearts using the large Push Easy heart cutter.

9 Place your isomalt in a suitable microwavable bowl and melt in the microwave. Warning: isomalt can reach temperatures of up to 150 degrees so ensure you always wear protective clothes when using this product.

10 Once your isomalt has melted, colour it with a small amount of Colour Splash’s Pink concentrated food colour.

7 Gather all the torn up pieces of sugar paste and squeeze them together. Roll these into a long sausage, then fold and repeat. Twist together continuously until all the colours are fully marbled. Do not knead the paste as this may cause the colours to blend and create the wrong effect.

11 Wrap a chopping board with cling film.

Place the heart shapes on the chopping board face up and carefully use a palette knife to fill the centres with the isomalt. Leave to cool.

4 Cut the top of your cupcakes flat to make them level then, using edible glue, add one white circle to top of each.

When rolling out your marbled paste, check both sides of the paste sheet as you may find you prefer the pattern on the reverse.

If your isomalt has cooled and is no longer runny place back into the microwave.

7 Use the rest of your smaller hearts to decorate the top edge of your fairy cake, as pictured.

8 Place your Cake Star Fairy cake topper in the centre of your cake for the perfect magical finish!

For an alternative look try using stars in different colours!

• Colour Splash Concentrated Food Colour - Pink, Pale Pink, Raspberry, Strawberry & Lemon • Brilliant White Sugar Paste 250g • Cake Star Push Easy Cutters Shapes

5 Roll out your marbled sugar paste and use your Push Easy cutter set to cut out 6 large open hearts and at least 60 smaller hearts from the triple cutter.

• Rolling Pin with Guides 225mm • Cake Star Fairy Cake Topper • Round Light Pink Cake Board • 8” Cake • Buttercream

2 Weigh out portions of your 250g white sugar paste and colour using the following Colour Splash colours: 25g in Lemon, 25g in Strawberry, 25g in Pink and 25g in Raspberry. Leave the remaining paste white.

3 Begin to pinch off pieces from each of your coloured paste portions and scatter over your work area. Add the white paste in large lumps, as pictured.

1 Colour your buttercream with the Colour Splash concentrated food colour in Pale Pink and cover the cake.

4 Gather all the torn up pieces of sugar paste and squeeze them together. Roll these into a long sausage, then fold and repeat. Twist together continuously until all the colours are fully marbled. Do not knead the paste as this may cause the colours to blend instead of marble.

6 Once all your hearts have been cut, place the first large heart on the side of the cake and follow up with the rest, equally spacing them out around the side of the cake. Add a trio of smaller hearts in between each of the larger ones.

15 Turn the four strawberry and the four pink hearts upside down and use a veining tool to gently thin out the edges of each. Once they are all thinned out you will find they will want to curve and kink - encourage this with a ball tool and use your fingers to carefully pinch the pointed ends.

They should have a petal like effect.

16 Begin to add the strawberry hearts one at a time to the fairy’s dress, starting about 10mm from the bottom hem. Once all four strawberry hearts are in place, add a row of pink hearts just above. Finish the dress by adding the three small pale pink hearts just above to disguise the joint.

17 To complete your magical fairy cake, take the pale pink paste and roll out four sausage shapes, 2 x 30mm and 2 x 35mm. Roll out some more strawberry paste and cut off a thin matchstick shape, approximately 35mm long. Take the 2 x 30mm pale pink rolls and bend one third of each at a 90 degree angle to create the fairy’s feet. For the arms, simply curve the pale pink rolls at one end into soft hooks and curl one around the wand. Add these to your fairies body and top the wand with the last lemon coloured star for the perfect finishing touch.

Colour Splash colours: 30g in Strawberry, 30g in Pink, 30g in Lemon and 10g in Pale Pink.

• Colour Splash Concentrated Food Colours - Pink, Pale Pink, Raspberry, Strawberry, Lemon • 100g White Cake Star Modelling paste x2 • Cake Star edible glue • 1kg Brilliant White Sugar Paste • Cake Star Push Easy Cutters - Shapes

10 Roll all your coloured modelling paste out and cut out the following...

• Cake Star cake decorating kit • Rolling Pin with Guides 225mm • Cake Star Pink Fairy Cake Topper • Craft Knife • Round Light Pink Board • 8” Cake

1 Weigh out portions of your 1kg white sugar paste and colour each using the following Colour Splash colours: 100g in Lemon, 100g in Strawberry, 100g in Pink and 100g in Raspberry. Leave the rest uncoloured/white.

2 Begin to pinch off pieces from each of your coloured paste portions and scatter over your work area. Add the white paste in large lumps, as pictured.

3 Gather all the torn up pieces of sugar paste and squeeze them together. Roll these into a long sausage,

then fold and repeat. Twist together continuously until all the colours are fully marbled. Do not knead the paste as this may cause the colours to blend and create the wrong effect.

Strawberry - one large circle and four large triple cutter hearts Pink - two large embossed hearts and four medium triple cutter hearts

4 Cover your cake with the marbled paste , putting any excess paste aside for now. Leave the covered cake to dry overnight.

5 Once dry, very carefully brush a little water over the top and around the base of the cake before covering with white sugar paste.

6 Once your cake has been covered, gently push the triple heart cutter into the side of your cake to cut out white hearts, taking care not to push into the marbled side below. Next, take your large single heart cutter and push this into your cake, either side of the triple hearts. Continue this pattern all around the side of the cake.

7 Roll out the excess marbled paste and cut out at least 35 hearts out using the triple cutter. Use edible glue to attach these to the top of your cake, as pictured.

8 You can stop here and simply place a Cake Star fairy topper on top of your cake to finish.

Alternatively, you can create your own handmade fairy decoration by following the next steps...

9 Weigh out portions of your 100g of Cake Star modelling paste and colour each using your

Lemon - one large heart (unembossed), one medium star and one small triple cutter star Pale Pink - one large triple cutter circle and three small triple cutter hearts 11 To create the fairy’s skirt, use a craft knife to remove the sides of your strawberry circle.

12 Remove the pointed bottom from your lemon heart to create her hair.

Use a veining tool from your Cake Star cake decorating kit to gently create lines of hair.

13 Take your pale pink circle and use the ball and smiley tools to create the head with two indented eye and a smile.

14 Start by sticking the two pink embossed large hearts to the top of the cake, then add the dress over the top. Place the head just above the dress and add the small yellow star to the centre of the dress. Place the hair on the head, securing all pieces in place with edible glue.

pastes to make 7 very small flowers, each consisting of 5 coloured petals, a yellow centre and green leaves. We recommend you use a veining tool for this step.

17 Add the flowers to the bun, starting with one violet flower in the middle and a pink flower either side. Scatter the rest around the base. Take a No. 1 paintbrush and some edible paint to add detail to your fairy.

For our fairy we painted the wand gold, added a smile in hot pink and dotted the eyes/painted the eyelashes in black.

18 To create the fairy’s wings, you will need the remaining two pale pink hearts from earlier. Heat up a small portion of isomalt (warning: isomalt can reach temperatures of up to 150 degrees so ensure you always wear protective clothing) and colour it with the Pink Colour Splash food colour.

19 Wrap a chopping board in cling film and place your two pale pink open hearts onto it. Be sure your isomalt is hot and very fluid before carefully pouring the isomalt into the open portion of the hearts. Once set, gently peel them away from the cling film.

20 To finish your fairy topper, add the wings to the fairy’s back using a little isomalt and a small amount of sugar paste - this should prop them up as they set. Add one wing at a time as you may need to hold them in place for a few seconds until they are completely secure.

• Colour Splash Concentrated Food Colours - Pink, Pale Pink, Orange, Pistachio, Lemon, Violet

• Cake Star Cake Decorating Kit

• Colour Splash PaintsHot Pink, Metallic Gold, Black

• Small Palette Knife

• 100g White Cake Star Modelling Paste

• Rolling Pin with Guides 225mm • Non-Stick White Board • Craft Knife • No.1 Paintbrush • Cling Film

• Granulated Isomalt

• Mircowavable Bowl

• Cake Star Edible Glue

• Scales

• Cake Star Push Easy Cutters - Shapes

down the length of the shape. Add to the centre of the green base with a dab of edible glue and leave to dry.

4 For the toes, roll the skintone paste into 6 very small balls. Add three to each foot from largest to smallest 5 Next, weigh out 15g of pink modelling paste to create the body. Roll this into a ball then taper into a blunt cone measuring approximately 20 x 25mm. Using the ball tool from your Cake Star cake decorating kit, indent the narrow end and either side where the shoulders will be. Allow to dry.

6 Roll out the pink and pale pink modelling paste very thinly and remove both guides from your rolling pin. Cut out 5 medium hearts and 2 of the smallest heart from the triple heart cutter in both colours. Use the large open heart cutter to cut out two hearts and leave to set until hard.

7 Cut all the hearts in half and round each of them off to form tear drop shapes, as pictured.

1 Weigh out portions of your 100g Cake Star modelling paste and colour using the following Colour Splash colours: 20g in Orange, 20g in Pistachio, 20g in Pink, 20g in Pale Pink, 10g in Lemon and 5g in Violet. Leave the remaining 5g white/uncoloured. Tip: only use a very small amount of Orange to achieve a skintone colour - colour all the other portions to full strength.

2 Roll out the pistachio coloured modelling paste to the thickness of the deepest guides on your rolling pin. Using your Cake Star Push Easy Cutters set, cut out a large single circle and leave to dry. This will create a base for your fairy to stand on.

3 For the legs, weigh out 4g of your skintone coloured paste. Roll it into a ball then shape into a curved rectangle measuring approximately 18 x 20mm. Use the thin end of the veining tool from your Cake Star cake decorating kit to draw a line

8 Add the body to the legs and base using edible glue. Allow to dry. To make the fairy’s dress hem, begin with a row of the pale pink tear drop shapes all the way around the bottom edge of the body. Use the pink tear drop shapes to add a second layer above that overlaps the first. To finish the hem, add and overlap the smallest half hearts above as before but this time alternating the colours. Use edible glue and a ball tool to lightly press in place.

9 To make the arms, roll out 0.5g of the skintone coloured paste into a sausage shape measuring approximately 27mm.

Use a veining tool to flatten one end to form a palm and carefully cut with a craft

knife to create a thumb, rounding off the edges.

10 Add the arms into the shoulder indent with a dab of edible glue.

Gently bend the left arm so it meets the fairy’s waist, as pictured, and have the right arm hanging down to the skirt hem. If you find the arms are a little too long then simply cut to fit.

11 For the sleeves, roll out more of the pink and pale pink modelling paste. Use the smallest heart from the triple cutter to cut out two pale pink and one pink heart.

Cut each of them in half. Add two pale pink half hearts to the shoulders and one pink half heart on top.

12 To make the neck, roll out the skintone coloured modelling paste and cut out one of the smallest circles from the triple circle cutter.

For the head, simply weigh out 7g of the skintone coloured modelling paste and roll into a ball. Add both to the body with edible glue and leave to dry.

13 To create the fairy’s hair, roll out the lemon modelling paste and cut out one large open heart, keeping the inner heart. Use a craft knife to cut the heart and inner heart in half and then almost in half again, as pictured. For the bun, weigh out 1g of lemon paste, roll into a ball and slightly flatten.

14 Add half of the heart to the head, placing the cut end in the centre of the head to create a parting. Follow up with the second half of the heart, cutting at the back to fit. Add the bun to the top of the hair, as pictured.

15 For the tip of the fairy’s wand, roll out the lemon modelling paste and cut out one of the smallest stars from the triple cutter. Take a pinch of lemon modelling paste and roll into a 10mm stick for the handle. Stick the wand handle to the body from the palm upwards with edible glue, pointing to the right hand side of the neck. Add the small lemon star to the wand handle.

16 Pinch off tiny portions of the pink, yellow, violet and green modelling

10 Gather two of the large latte stars and use a craft knife to remove the bottom two points from each.

Cut the remaining star in half and carefully cut the left hand point in half, as pictured.

11 Push the stars into each side of the buttercream. Once in place, push the removed two points of each star behind each, as pictured.

Hang the remaining star over the edge of the baking case to form a tail.

12 To finish, add the green and pistachio spots to the body.

7 Using the veining tool, mark out the smile and finish off the corners with the smiley tool.

Please note these instructions are for one cupcake only.

• Colour Splash Concentrated Food Colours - Lime, Latte, Green, Pistachio • 100g White Cake Star Modelling Paste • Cake Star Edible Glue • Colour Splash Food Colouring Pen - Black • Cake Star Push Easy Cutters Shapes • Cake Star Cake Decorating Kit

• 225mm Rolling Pin with Guides • Polycarbonate Savoy Tubes • Piping Bags • Craft Knife • Green Foil Baking Cases • Buttercream

3 Pipe a single line of buttercream down the centre of your cupcake surface. Fill both sides with two more lines of buttercream and pipe again over the top of these lines using the same technique.

8 Gather the two small white circles and dot the centres with the black food pen. Add these to the head with edible glue.

• Desired number of cupcakes baked in green foil cases

1 Colour your buttercream with the Colour Splash concentrated food colour in Lime. Add your piping nozzle to a piping bag and fill with the buttercream.

2 Weigh out portions of your 250g white sugar paste and colour using the following Colour Splash colours: 20g in Latte, 20g in Lime, 10g in Pistachio and 10g in Green.

Leave the remaining paste white.

4 Roll out all your modelling paste colours (including white). Cut and emboss three large stars from the latte sugar paste. Use your triple circle cutter to cut out two tiny circles in white and one of each size circle in green and pistachio. Leave to dry.

5 To create the head, roll the lime modelling paste into a ball and form into an egg shape.

6 To create the nose, use the ball tool from your cake decorating kit to gently smooth the middle of the egg shape towards the larger end.

Use the same tool to indent the nostrils.

9 Allow the head to dry for a little while then gently push it into the buttercream on your cupcake.

the main stars and in between, as pictured. Continue down to the tail with the other off-cut stars in the same pattern.

18 To finish the spiky tail, gather your remaining removed star points and the single whole large star. Cut the whole star in half and use edible glue to stick to either side of the tail.

Stick two of the removed star points at an angle facing outwards onto the end of the tail, then finish by cutting out a single point and sticking into the middle, as pictured.

19 Roll out all three of your modelling paste colours (latte, green and pistachio) and cut out as many circles as you can using the triple circle cutter.

20 Cut six of the smallest circles of latte modelling paste in half and stick these to the Dino’s legs (with the straight edge down) to create the toes.

21 Using edible glue, begin to stick all the coloured circles randomly over the Dino’s body and head.

22 To finish the Dino’s head, cut out one large white circle with the triple circle cutter and then one small black circle with the smallest from your triple circle cutter. Cut both of these in half and add the black on top of the white with both of the straight edges flushed together. Stick these under the Dino’s eye lids, as pictured, using edible glue.

23 Use your Push Easy Mini Uppercase set to cut out the birthday boy/girl’s name and age and carefully position on your cake board to finish!

• Colour Splash Concentrated Food Colours - Lime , Latte, Green, Pistachio & Black • 500g Cake Star Modelling Paste White • 1kg Brilliant White Sugar Paste • Cake Star Push Easy Cutters - Mini Uppercase & Shapes

• Cake Star Cake Decorating Kit • Cake Star Edible Glue • 225mm Rolling Pin with Guides • Craft Knife • Rolling Pin • Green Cake Board • 7” Cake shaped into a dome

1 Shape and fill your dome cake with cream or jam.

2 Colour 1kg of white sugar paste using the Lime food colouring.

3 Using a little buttercream, stick your cake towards the back of your green round board.

4 Cover your dome cake with the lime paste, putting the excess paste aside for the next step. Use a smoother to achieve a nice finish.

5 For the tail, roll some of the remaining lime paste into a sausage shape (200mm long x 40 wide). Again, put any excess paste aside.

6 Use a smoother to create a rounded triangular shape tapered to one end. Cut off a small portion of the thicker end, as pictured, to finish the tail. Use edible glue to attach the tail to your dome cake and curl round towards the front.

7 Weigh out portions of your 500g Cake Star modelling paste and colour using the following Colour Splash colours: 260g in Lime, 80g in Latte, 60g in Pistachio, 60g in Green and 20g in Black. Leave 20g uncoloured/white.

8 Roll out your latte paste. Cut out and emboss 13 large stars using the Push Easy large star cutter and 9 smaller stars using the Push Easy triple star cutter.

9 Use a craft knife to remove the bottom two points from ten of the large stars, cut another two large stars in half and leave one whole. Remove the bottom two points from all of the small stars.

Leave to dry.

10 Weigh out 200g of your lime modelling paste and set aside for the head. Divide the remaining portion into four pieces. Create four legs from the remaining paste by rolling each of them into a short sausage before flattening them out and tapering them, as pictured.

11 Add the legs to your cake using edible glue.

12 Start by pinching off a small portion of the 200g ball of lime modelling paste and cut out one large circle using the triple circle cutter, set this aside for the eyelids. Add the remaining paste back into the main ball. For the head, roll the lime paste into a smooth ball, taper it off to one end and flatten the other with the palm of your hand. Using your thumb, indent the flat end inwards to match the curve of your cake, before using

your finger to gently push the paste down two thirds towards the curved end to create a nose bridge. Use edible glue to attach the head to the cake.

13 Using the thin end of the veining tool from your Cake Star cake decorating kit, mark out the Dino’s smile. Use the smiley tool to create the corner of the mouth, the ball tool to indent the nostrils and the veining tool to gently mark the centre of the brow, as pictured.

14 Cut the lime circle in half and attach to the Dino’s head to create eye lids.

15 Imagine a straight line running down from the head to the tail. Place the first of four large stars (with the bottom two points removed) 10mm to one side of the centre line. To help the star stay in place, use edible glue and place a tiny ball of latte paste behind the star. Equally space the other three stars out on one side then follow the same pattern on the other, ensuring they are 10mm from the centre line.

16 Using the same technique, add the two half stars at the top of the tail then add the smaller stars, starting from the largest to the smallest, down to the end of the tail.

17 Gather the previously removed large star points and add to the Dino’s back, offsetting around 10mm from

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Mermaid TAIL CAKE

15 Next, lightly dust the Katy Sue Sea Shell mould with corn starch. Use gold sugar paste to fill the shell mould and produce one of each shell. Roll out the rest of the gold paste and use the FMM cutters to create 1 large Mermaid tail and 3 small tails. Set aside and leave to dry.

16 Once dry, dust the shells and mermaid tails with Colour Splash Dust Snowflake. Gently rub the dust into the paste for a high sheen.

17 Add the large mermaid tail to the top of the cake and the three smaller tails onto the side of the cake.

Use buttercream to stick them to the cake and to cover any joins. Add the moulded shells to the cake.

18 Next, take out the Cake Star Mermaid stencil, the Colour Splash Light Gold, and a dusting brush.

19 Once the sugar paste is completely dry, add the stencil design to the side of the cake. Top Tip: Leave the paste to dry overnight to avoid marking.

Take the stencil and gently curve it and hold it against the front of the cake. Load the paint brush with dust and begin to dab the brush against the stencil.

Steadily build up layers of gold dust and work it into the paste by gently rubbing. Remove the stencil once the whole design is coloured. Top Tip: carefully remove excess dust with the tip of a slightly damp paint brush.

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t a i d e m Inter

20 To finish, add extra pearls or sprinkles to cover any gaps or joins.

MERTAILCAKELFT

W hat you will need: • Colour Splash Violet, Blue, Pale Pink

• 10” Light Pink Cake Board

• 2 x Culpitt Sugar Paste Brilliant White

• Medium Dusting brush

• 2 x House of Cake Gold Sugar Paste

• Katy Sue Sea Shell Mould

• Cake Star Cake Decorating Kit • Decopac French Pastry Nozzle • FMM No.10 Star nozzle • Clear Disposable Piping bags • Purple Cupcakes Silver Pearls

7 Once covered, choose the side with the best marbled pattern to become the front.

8 Mix some buttercream and divide into 3 equal portions.

Mix with Colour Splash to create pastel shades: 1 x violet, 1 x pale pink, 1 x blue.

• Mermaid Stencil

9 Add the FMM No 10 nozzle to a piping bag and fill with blue buttercream.

• FMM Mermaid tail cutter • Colour Splash Dusts Snowflake • Colour Splash Dusts Light Gold • 2 x 7” Cakes • 1kg Buttercream • corn starch

• Purple Cupcakes Mermaid mix

Instructions 1 Weigh out 3 x 300g portions of brilliant white sugar paste.

2 Colour each portion using Colour Splash: 1 x blue, 1 x pale pink and 1 x violet.

10 Begin to pipe random sizes of rosettes and twirls onto the cake as pictured.

3 Next, cut each portion in half, then marble each piece with 200g of brilliant white. Top Tip: to marble, knead the colours gently together but do not fully mix the colours.

11 Repeat this step using pale pink buttercream.

12 Repeat this step using violet buttercream. Follow the pictures for guidance.

4 There should now be 6 portions of differing pastel shades. Roll each piece into randomly sized sausages and lay them out all mixed up side by side. Squash them all together then squeeze them back into a sausage shape.

5 Roll the sausage further then bend it back on itself.

Roll into a sausage again then twist the whole piece as pictured. Top Tip: Repeat this step until the desired effect has been achieved. Be careful not to mix the colours fully.

6 Then, roll out the marbled sugar paste to cover the cake. Take care when covering the cake with the marbled paste and do not over handle the paste to preserve the marbled effect. Further instructions on covering cakes are available.

13 Switch the nozzle to the Decopac French pastry nozzle and repeat steps 10 to 12. Fill in any gaps and pipe small rosettes on top of others to create a cascade effect. See pictures.

14 Use the Purple Cupcake Mermaid mix and sprinkle the mix over the piped buttercream.

For the side of the cake, use a spoon and a paint brush to push the sprinkles into the recesses of the piped buttercream. Add Purple Cupcake Silver pearls to accentuate the peaks.

9 Roll two small balls from the white and the black modelling paste. Half mix these balls together. Take a pinch from the mix and cut into small pieces. Pinch off a marble sized ball from the white modelling paste and add the small portion of grey mix together. Mix them together until they marble as pictured and look like pebbles. Squash the pebbles into random shapes.

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Mermaid CAKE

Perfect

RTIES FOR PA

10 Using edible glue add the pebbles to the cake against the yellow strip in groups of three as pictured.

11 Finally decorate with the Mermaid pipings as pictured using edible glue to stick in place and a mermaid topper.

Easy MERSPCAKELFT

W hat you will need: • Colour Splash gels in Jade, Green & Blue • Brilliant white sugarpaste • Cake Star modelling paste in Yellow, Green, Black & White • Cake Star edible glue

6 Next roll out the yellow modelling paste into a long strip. Top Tip: Roll the paste into a sausage shape first then roll along the length.

• Mermaid sugar pipings

7 Cut one edge straight then cut a wavy line creating a strip of approximately 30mm width. Cut enough lengths to go around the whole cake.

• Cake Star cake decorating kit • Light Blue cake board • FMM Elements Strip Cutter • 8” Cake

Instructions

3 Next, divide the coloured paste and the plain white portion into quarters and roll into sausages. Alternate the colours and lay side by side then squash together.

Roll all of the colours together, fold and roll again.

Finally twist the whole piece then flatten out. Roll out the sugar paste and use it to cover the cake.

4 Then, roll out green modelling paste and use the FMM grass cutter to make four sections of grass.

1 Divide the brilliant white sugar paste into four equal portions.

2 Use Colour Splash gels to create the following pastel shades: 1 in blue, 1 in jade and 1 in green. Leave one portion uncoloured. It is not necessary to mix the colours evenly into the paste as pictured.

5 Using edible glue add the grass sections to the bottom of the cake, as pictured.

8 Using edible glue secure to the cake against the grass section flush to the board as pictured.

W hat you will need: • Colour Splash gel Orange, Jade, Violet

• Cake Star cake decorating kit

• Colour Splash paint White, Yellow, Black & Blue

• Cake Star Edible glue

• Cake Star Under the Sea cutters and texture mat set

Shopping List

Mermaid

UNDER THE SEA

• No.00 paint brush • 2 x white modeling paste

TREATS

BISCUITS

1 Roll out the biscuit dough and use the Cake Star under the sea cutter to create the biscuit shapes, then bake the biscuits.

2 Weigh out the white modelling paste and create the following shades with Colour Splash gel as listed, 100g in orange, 50g in violet and 25g in jade.

3 Take the remaining white modelling paste and marble this with jade. Mix the two colours gently together stopping before they are completely blended.

4 Roll out each of the modelling paste colours to a thickness of approximately 3mm.

5 Place the texture mats from the Cake Star under the sea set on top of the rolled out paste as follows, sea shells in orange and the fish in jade and violet as pictured. Roll the rolling pin over the texture mat to press in the pattern.

6 Once the pattern has transferred to the paste, use the cutters to cut the shapes out.

7 Add detail using Colour Splash paints and the No.1 brush as pictured.

8 To finish add the fish and sea shells to the biscuits using edible glue.

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t a i d e m Inter MERFISHLFT

W hat you will need: • Colour Splash Gels Tree Trunk Brown, Pistachio, Violet

• Blue Stripy Baking Cups

4 Spread edible glue over the top of the cupcakes and gently press them into the bag of crushed brown isomalt to create a sandy seabed.

• No. 1 Paintbrush

• Colour Splash Paints White, Black, Sky Blue • Culpitt White Modelling Paste • Cake Star Isomalt • Purple Cupcakes Pearls 6mm • Cake Star Edible Glue

• No. 2 Paintbrush • Ceramic bowls • Cling film • Small plastic bags • Rolling pin • Palette knife • Plastic chopping board

• Cake Star Cutter & Texture Mat Set - Under The Sea

Instructions Isomalt melts at a very high temperature so always wear protective clothing when using this product!

CUPCAKES 1 Melt the isomalt and separate into two bowls.

2 Colour one bowl of isomalt using the blue Colour Splash gel and the other using the brown, adding a little at a time for a lighter shade. Leave to set.

3 Once the brown isomalt has set, place it in a plastic bag and use the end of a rolling pin to crush it up finely. Use only the end of a rolling pin as Isomalt it hard and can damage the smooth length of your rolling pin.

5 Divide the white modelling paste into four equal portions and colour one blue, one orange, one violet and one pistachio. Half mix the paste to create a marbled finish.

6 Roll each of the marbled modelling pastes out. Place the texture mats from the Cake Star ‘Under the Sea’ set over the pastes and firmly roll the rolling pin over to emboss.

Once all the shapes have been embossed, use the cutters from the set to cut them out.

7 Use the Colour Splash paints to decorate the shapes.

8 Wrap a plastic chopping board in cling film and place it against a bowl at a tilt. Reheat the blue isomalt until fluid and begin to drip it down the board in 2.5 inch sections with a palette knife.

9 Allow the isomalt to set a little. You should be able to peel them free of the cling film and gently bend them to follow the curve of the cupcakes.

10 Insert the isomalt curves into the edge of the cupcakes down the side of the baking cases.

11 Add the painted decorations directly onto the isomalt which should be sticky enough to hold them in place.

12 Decorate with a few Purple Cupcakes 6mm pearls to complete the seaside cupcakes!

Shopping List

Mermaid

CUPCAKES

5 Melt some isomalt until it reaches a liquid consistency. (approximately 90g is enough for 3 cupcakes). Top Tip: Wear protective clothing as isomalt melts at very high temperatures. Colour the isomalt with Colour Splash lemon and latte to create a golden colour. Use a pallet knife to lift the isomalt from the bowl to check the colour. To lighten add more melted isomalt and to darken add more colour.

6 Next, wrap a chopping board in cling film and pour the isomalt over the board to cool. Once cooled break up the hardened isomalt and place into a bag.

Use the end of a rolling pin to crush it up in to small crystals. Top Tip: Do not use the side of the rolling pin as isomalt is hard and will dent the smooth sides.

7 Spread edible glue over the exposed side of a cupcake and then cover with the crushed isomalt to form a small beach.

8 To complete the cupcakes add the mermaid tail piping into the buttercream and two shells or starfish to the beach as pictured.

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t a i d e m Inter MERCUPCAKELFTT

W hat you will need: • Colour Splash gel Violet, Blue, Pale Pink

• Clear disposable piping bag

• Cake Star modelling paste White

• No.10 Star nozzle 10mm

• Purple Cupcake Mermaid mix

• Blue marble baking cups

• Mermaid tail cutters

• Plastic chopping board

Instructions Cupcakes baked in the above baking cases.

4 Pipe swirls onto the cupcake, making sure that all three colours come out equally.

To help the colours pipe evenly, find the colour that pipes the most and gently tug it backwards allowing more of the other colours to come forwards.

5 Take out the modelling paste and divide it into three portions. Using Colour Splash colours, colour the modelling paste portions to pastel shades as follows, 1 in blue, 1 in violet and 1 in pale pink.

MERMAID TAIL CUPCAKES

1 Mix the buttercream and divide into three equal portions.

2 Colour the buttercream portions with Colour Splash gel to a pastel shade as follows, 1 in blue, 1 in violet and 1 in pale pink.

3 Once mixed put each colour into a piping bag. Add the No10 star nozzle into an empty piping bag then place your three buttercream colours inside the bag with the nozzle. Try to get all of the buttercream bags as level as possible inside the bag see picture for guidance.

W hat you will need: • Colour Splash gel Violet, Pale Pink, Blue, Lemon & Latte

• Blue Marble baking cups

• Cake Star Isomalt

• Clear disposable piping bag

• Cake Star edible glue

• Buttercream

• Cake Star Palette Knife

• Cling film

• No.10 Star nozzle 10mm

• Small plastic bag • Rolling pin

MERMAID BEACH CUPCAKES

1 Mix the buttercream and divide into three equal portions.

2 Colour the buttercream portions with Colour Splash gel to a pastel shade as follows, 1 in blue, 1 in violet and 1 in pale pink.

6 Next, roll each colour into sausage shapes. Line all the colours up and push together. Roll all three colours into a sausage shape then twist. Repeat this a few times then roll out the marbled colours.

3 Once mixed put each colour into a piping bag. Add the No10 star nozzle into an empty piping bag then place the three buttercream colours inside the bag with the nozzle. Try to get all of the buttercream bags as level as possible inside the bag - see picture for guidance.

7 Using the FMM mermaid tail Tappit, cut out mermaid tails. Allow to dry for sometime.

4 Pipe a long stripe on one side of the cupcake as pictured, making sure that all three colours come out equally. To help the colours pipe evenly, find the colour that pipes the most and gently tug it backwards allowing more of the other colours to come forwards.

8 Once dry place the Mermaid tails into the buttercream standing up.

9 To finish the cupcakes lightly sprinkle with Purple Cupcakes Mermaid mix.

More cupcake decorating ideas ...

MAKE THES E TRENDY CUPCAKES

Shopping List

Unicorn Unicorn

Sugar Pipings

CUPCAKES

Baking Cups

D

PP ROVE

A

Easy

NICOR

N

You will also need ingredients to make your cupcakes and buttercream

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Sprinkles

What you will need: EDIBLES: • Colour Splash Concentrated Food Colours - Pink, Blue, Violet, Orange, Pistachio and Lemon • Purple Cupcakes 6-7mm Pearls Rainbow

• Purple Cupcakes 4m Pearls - Multi

• Purple Cupcakes Vermicelli Multi • Cupcakes

• Buttercream

3 Starting with one colour, divide the mixture equally between the baking cups using a dessert spoon and smooth it out so you have a layer at the bottom.

Continue with all the other colours in the same way, being careful not to mix the colours together so that you end up with distinct layers of colour.

• Unicorn Pipings EQUIPMENT: • Clear Disposable Piping Bag • 2D Drop Flower Piping Tube

• Purple Cupcakes Non Pareils 2mm Shimmer Multi

4 Bake your cupcakes.

7 Insert the 2D drop flower nozzle into another piping bag and carefully insert the three filled piping bags, ensuring the ends are level and as near to the nozzle as possible.

Instructions

5 Next, divide your buttercream equally into 3 bowls. Colour one bowl using Pale Pink, one using Blue and one using Lemon.

6 Fill three piping bags with each of your three buttercream colours. Cut 10mm off the tips of each bag.

1 Divide your cupcake batter equally into four bowls.

2 Use the five Colour Splash concentrated food colours to colour each bowl. Colours can intensify during baking so we recommend using a smaller amount for better results.

8 Mix all your Purple Cupcake pearls and confetti and carefully sprinkle over your cupcakes.

9 Top with the unicorn pipings for the final magical touch!

horn’s grooves. Dab a small amount of edible glue in the well on top of the unicorn’s head and gently push the horn in place. Roll out more gold paste into a very thin sausage shape and wrap around the base of the horn. This will help to secure the horn in place.

15 To create the mane, separate the remaining white modelling paste into four portions, leaving one white and using your Colour Splash Colours to colour the others violet, pink and blue.

Begin rolling small, thin and tapered hairs for the mane in all four colours.

MAKE THIS TRENDY MODEL

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Unicorn Unicorn MODEL

16 Now you can start to attach the mane. Create a parting by placing the first hair on the right hand side of the head and the next on the When attaching left. Continue to follow this pattern, the mane, try to tangle and curl the increasing the thickness and length hairs in a free form of the hair as you build downwards.

Top Tip

Advanced

NICOR

N

18 Finally, sprinkle some Purple Cupcakes confetti over the mane and tail to complete your magical unicorn model!

PP ROVE

A

If you plan to use your unicorn model as a topper then we advise you only attach the tail once the model is on the cake.

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Top Tip

17 To create the tail, roll out three 130mm strands of each colour and organise into three bunches, as pictured, nipping the ends to hold them together. Carefully gather all three bunches together and nip the ends together to create one large bunch. Shape the bunch into an arc and tangle the strands together. Cut off the nipped ends and, using edible glue, attach to your unicorn.

U

manner to give a textured look.

What you will need: EDIBLES: • Colour Splash Concentrated Food Colours - Pale Pink, Blue, Violet • Culpitt Metallic Modelling Paste Black, Gold • Cake Star Modelling Paste - White, Baby Pink • Purple Cupcakes 6-7mm Pearls Rainbow

4 To create the head, mould 80g of white modelling into an oval shape. Using the ball tool from your cake decorating kit, create a large circular indent on one side of the oval - this will form a join for the head and body.

• Purple Cupcakes Vermicelli Multi

EQUIPMENT: • DecoPac Round Steel Cutters • Cake Star Push Easy Shape Cutters • Cake Star Cake Decorating Kit • Cake Star Edible Glue • Medium Dusting Brush

5 On the other side of the shape, gently push the paste in a backward and downward motion to form the unicorn’s brow ridge and muzzle.

6 Brush edible glue into the indent on the head and carefully place on top of the body, twisting it to a slight angle. Once in place, gently press the bone tool on the very top of the head to form a small indent where the horn will later attach. Leave to set overnight.

Instructions 1 To create the body, start by moulding 85g of white modelling paste into a squared off cone shape.

Using the veining tool from your cake decorating kit, score a deep line from the base to halfway up the shape.

2 Weigh out two small 5g portions of white modelling paste and roll them both into cylinders, flattening one end on each. Secure these two parts to each side of the body to form the legs.

3 Roll out more white modelling paste to a thickness of 2mm. Brush edible glue over the unicorn body and drape the rolled out sheet over it. Use a dry brush to mould the sheet over the body, gently easing the sheet into the recesses of the body underneath. Remove any remaining paste at the bottom and tuck any ragged edges underneath.

to indent nostrils. You can also use the same DecoPac cutter to round off the ears, as pictured. Attach the muzzle and ears to your unicorn.

Top Tip When attaching the head, you may need to prop it up with a small amount of paste to avoid it falling off.

11 Roll out more pink sugar paste and cut out two 23 x 10mm and one 25 x 5mm strips, as well as two 15mm circles. Roll the 25 x 5mm strip into a sausage shape then mould into a rough triangle. This will be your unicorn’s mouth.

12 For the eyes, roll out some black metallic paste and cut out two 10mm circles. Take two very tiny pieces of white paste, roll into tiny balls and push onto the black circles, as pictured, to add a highlight.

7 To create the ears, start by rolling out some white and pink modelling paste. Using the triple circle cutter from your Push Easy Cutters set, cut out two 20mm circles in white and one 10mm circle in pink.

8 Roll the two white circles into balls and mould each into rounded half circles. Then use the veining tool to indent the middle of each.

9 For the inner ears, cut the pink circle in half to create semi-circles.

Glue one into each of the indents, using the veining tool to gently press and flatten them into place.

10 To create the muzzle, use the DecoPac round cutters to cut out one 23mm pink circle. Mould into an oval shape and use the ball tool

13 With all the pieces gathered, start by attaching the pink strips to the bottom of the front legs and the pink circles to the back legs.

Next add the mouth and eyes to The best way to the unicorn, securing all pieces with mark out the horn’s edible glue.

Top Tip grooves is to place the veining tool at an angle to the horn and slowly roll it up to create a screw-like emboss.

14 To create the unicorn horn, roll 5g of gold modelling paste into a 65mm long tapered cone. Once you have a nice smooth taper, use you veining tool to mark out the

15 Starting at the bottom right of your cake, begin to pipe individual swirls of your triple coloured buttercream. Overlap your swirls as you pipe upwards towards the back of the ears.

Continue around the back of the ears then on to front of the ears and forehead.

MAKE THIS TRENDY CAKE

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Unicorn Unicorn CAKE

16 Insert the ST13 nozzle into a piping bag and fill with the Sunflower buttercream. Use to pipe small yellow rosettes all the way up the unicorn’s mane, as pictured.

NICOR

N

A

PP ROVE

D

You will also need ingredients to make your cake and buttercream

Intermediate

U

17 Mix all the Purple Cupcake sprinkles together in a bowl and carefully scatter over the mane to complete your magical unicorn cake!

What you will need:

EDIBLES: • Purple Cupackes • Colour Splash Vermicelli Multi Concentrated Food • 8” x 7” Cake Colours - Pale Pink, • Buttercream Blue, Violet and • Cake Star Edible Glue Sunflower EQUIPMENT: • Cake Star Modelling • FMM Polycarbonate Paste - White Savoy Piping Nozzle • Culpitt Metallic • Clear Disposable Modelling Paste Piping Bag Black, Pink, Gold • 2D Drop Flower Piping Tube • Brilliant White • Palette Knife Sugar Paste - 1.5kg • Piping Nozzle ST13 • Purple Cupcakes • DecoPac Round 6-7mm Pearls Steel Cutter Rainbow • Cerise Cake Board • Purple Cupcakes 4m • Plastic Dowel Pearls - Multi • Purple Cupcakes Non Pareils 2mm Shimmer Multi

Instructions 1 Cover your cake with the Culpitt Brilliant White sugar paste.

2 Roll out a portion of Cake Star white modelling paste to a thickness of 4mm and, using the ear templates, cut out a left and a right ear.

3 Roll out a portion of metallic pink modelling paste to a thickness of 4mm and cut a left and a right inner ear.

4 Secure both inner ears onto your outer ears with edible glue.

5 Gently curve your unicorn ears by laying them over a rolling pin and leaving for a short time to harden or until they can stand up by themselves.

6 Use edible glue to secure the ears to the top of the cake.

7 To create the eyes, roll out a portion of black metallic modelling paste to a thickness of 2-3mm.

Use the 63mm round cutter to cut out two circles. Create a crescent moon shape using the same cutter by removing a section from each of the black circles, as pictured.

8 To create the eyelashes, roll out more black metallic modelling paste and use the 23mm round cutter to cut 3 circles. Use the same cutter to create 3 crescent moon shapes before cutting each in half to make 6 eyelashes.

11 Line the three tapers up and nip the thick ends together. Starting at the top, tightly twist them together in one direction until you reach the bottom. Use a cake smoother to roll the horn out and give it a smoother appearance. Cut the thick end flat and round off the pointed end.

12 Cut a cake dowel in half and insert it into the thick end of the horn.

Gently push the horn and dowel into place on top of your cake, securing with a little edible glue.

13 Mix four different bowls of buttercream using the Pale Pink, Violet, Blue and Sunflower colours. Put the bowl of Sunflower buttercream aside for now and use each of the other three colours to fill individual piping bags.

Cut 10mm off the tips of each bag.

9 Position and glue the large crescent moon shapes in place on the front of your cake before adding the lashes, as pictured.

10 To create the horn, start by weighing out three pieces of 20g gold metallic paste and using a smoother to roll each one into a long (17cm) tapered shape, as pictured.

14 Insert the 2D drop flower nozzle into another piping bag and carefully insert the three filled bags, ensuring the ends are level and as near to the nozzle as possible.

Top Tip

m swirls ttercrea ur cake u b r u o Test y g to yo applyin ll the colours before e sure a to mak are even.

Unicorn Magic INSIDE & OUT

MAKE THES E TRENDY CUPCAKES

Shopping List

Unicorn Unicorn

CUPCAKES

NICOR

A

PP ROVE

D

Intermediate

N

You will also need ingredients to make your cupcakes and buttercream

U

You can add even more unicorn magic to your cupcakes with a Colour Splash rainbow surprise inside! Simply separate your cupcake batter into different bowls and add a small amount of Colour Splash’s highly concentrated food colours to each. Layer a spoonful of each colour into your cases and bake as normal for a fun-filled result!

What you will need: EDIBLES: • Cake Star White Modelling Paste • Culpitt Gold Metallic Modelling Paste • Colour Splash Dusts - Bright Blue, Violet, Sunflower, Blush & White • Gold Dragees • Cupcakes • Buttercream

EQUIPMENT: • FMM Polycarbonate Savoy Piping Nozzle • PME Piping Nozzle • DecoPac Piping Nozzle • Clear Disposable Piping Bag • Cake Star Cake Decorating Kit • Cake Star Curved Leaf Plunger Cutters • Cake Star Blossom Plunger Cutters • Culpitt White Baking Cases

Instructions 1 Start by colouring your buttercream with the Colour Splash white dust. This will give you a pale base to colour against.

4 Randomly pipe rosettes and shells with all four colours, as pictured.

5 To create the outer ears, roll out your white modelling paste to a thickness of approximately 2mm.

Cut out two ears per cupcake using the largest of your Cake Star curved leaf plunger cutters.

6 Cut off the pointed tips from each outer ear and carefully round off the edges.

7 To create the inner ears simply repeat the previous steps, this time using your gold metallic modelling paste and the smallest of the curved leaf plunger cutters.

8 Secure both inner ears onto your outer ears with edible glue.

9 Gently nip the bases of the ears to curve them, as pictured.

10 Roll out more white modelling paste and use the two smallest blossom plunger cutters to cut out several mini flowers. Indent the middles of each with your ball tool and stick a gold dragee in place using edible glue.

11 Roll out a cylinder (approx 8 x15 mm) of gold metallic modelling paste and roll into the shape of the unicorn’s tapered horn.

12 Using the veining tool, mark out the twists in the unicorn’s horn by gently rolling the horn under the tool until the lines are deep and defined.

13 Carefully position the ears and horn into the buttercream and add the mini flowers to finish.

2 Colour equal portions of your white buttercream with your remaining dusts in Bright Blue, Violet, Sunflower and Blush.

3 Insert the different nozzles into your piping bags.

Fill the bag that has the PME piping nozzle with the Yellow buttercream, the DecoPac nozzle with the Blue buttercream and the FMM Polycarbonate. nozzle with the Blush buttercream. You will need to use the same FMM Polycarbonate nozzle for your Violet buttercream too.

Push Easy Cutters

MAKE THIS TRENDY CAKE

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Unicorn Unicorn CAKE

Easy To Use 1

2

3

4

These easy-to-use plunger cutters give cake decorators of all skill levels a quick and easy way to create impressive decorations for any occasion. Simply cut out your shape, push down the plunger cutter and release for a professional finish every time!

Uppercase

(mini size also availab le)

Lowercase (mini size also available)

D

PP ROVE

A

Easy

NICOR

N

You will also need ingredients to make your cake and buttercream

U

Numbers

(mini size also available)

What you will need:

EDIBLES: • Mini Flowers Assorted • Colour Splash Sugar Pipings Concentrated Food • 8” Cake Colours - Pale Pink, • Buttercream Blue and Lemon EQUIPMENT: • Cake Star Metallic • Clear Disposable Modelling Paste - Gold Piping Bag • Purple Cupcakes • 2D Drop Flower 6-7mm Pearls Piping Tube Rainbow • Palette Knife • Purple Cupcakes 4m • Cake Star Rolling Pin Pearls - Multi • Cerise Cake Board • Cake Star Push Easy • Purple Cupcakes Cutters - Uppercase Non Pareils 2mm • Cake Star Push Easy Shimmer Multi Cutters - Numbers • Purple Cupcakes • Unicorn Figurine Vermicelli Multi

Instructions

3 Divide more buttercream into 3 bowls. Colour one bowl using more of the Pale Pink gel, one using Blue and one using Lemon.

Top Tip

Mark out your rainbow arc in the buttercream before adding the sprinkles - this will make it easier for you to follow the shape.

4 Fill three piping bags with each of your three buttercream colours. Cut 10mm off the tips of each bag.

5 Insert the 2D drop flower nozzle into another piping bag and carefully insert the three filled piping bags, ensuring the ends are level and as near to the nozzle as possible.

6 Pipe an individual swirl of buttercream on the base of your cake. Continue all the way around until all the cake is completely covered.

7 Mix the Purple Cupcakes pearls and vermicelli together in a bowl. Sprinkle on the top of your cake in an arc shape to create a colourful rainbow.

8 Add your mini flower sugar pipings.

9 Roll out your gold metallic modelling paste and cut out your desired name and age using the Push Easy cutters. Secure to the top of the cake towards the front edge.

Top T ip

1 Secure the cake to your cake board using a small amount of buttercream.

2 Colour a large bowl of buttercream with the Pale Pink gel. Using a palette knife, spread the pink buttercream over the top of your cake.

T butte est your r befo cream s r w your e applyin irls cake g to sure all th to make e are e colours ven.

10 Place your unicorn figurine on top for the perfect magical finish!

MAKE THES E TRENDY MERINGUE S

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Unicorn

Unicorn Unicorn

KISSES

Meringue kisses make the perfect gift for any special occasion, from birthdays to Valentine’s Day. Culpitt’s range of gift packaging is ideal for presenting and protecting your colourful meringue kisses in style, with high quality products such as gift bags with twist ties and beautiful colour coordinating ribbon.

KISSES

NICOR

N

A

PP ROVE

D

You will also need ingredients to make your meringues

Intermediate

U

Share your

What you will need: This recipe makes approx. 30 meringue kisses.

EDIBLES: • Whites of 2 medium eggs • Caster sugar (100g) • Colour Splash Concentrated Food Colours (Colours of your choice)

EQUIPMENT: • Silicone parchment roll 5m x 30cm • Cake Star disposable piping bags - Pack of 12 • FMM Polycarbonate savoy tube - Round No 10 • Synthetic paint brush - 1/8”

2 Place the nozzle inside a piping bag, and fold the top of the bag down. Use the paintbrush to paint your chosen Colour Splash colour(s) in stripes down the inside of the bag, continuing down the inside of the nozzle. You should find this easier if the bag is suspended inside a mug, tall grater or something similar.

Place the meringue into the bag and pipe small rounds onto the baking parchment, leaving a small ‘curl’ on the top.

Top Tip

Instructions 1 To make the meringue, start by lining a baking tray with parchment. Place the egg whites into a bowl and beat until stiff and smooth.

Add half of the caster sugar and the continue beating until shiny and in firm peaks. Add remainder of sugar a tablespoon at a time and beat until silky and firm in texture (be careful not to overbeat). Flavourings may be added at this stage if wished.

p i T p o T

g startin our e r o f y ll Be sure a an make ent is cle e m equip grease fre d an r fect for pe ues! g merin

If you want a solid colour, this should be mixed gently into the meringue using a metal spoon. A metal spoon will avoid losing too much air from the mixture.

3 Bake at 120 ºC for 1 ½ hours, then turn off oven and leave to completely dry out for a further 30 minutes.

Use and vary the kisses as wished: •

Flavour the meringue.

•

Fill with cream and sandwich together.

•

Cover the cream centre with sprinkles.

•

Serve on top of a dessert or cake.

•

Dip the bases into chocolate and cover with sprinkles.

•

Serve with strawberries or raspberries.

•

Give as a present inside a jar decorated with ribbon and a gift tag!