How to: make a sugarpaste roses and butterflies cake
Last November I offered to make cupcakes for my niece's 5th birthday. In true me style I went over the top and made 60 cupcakes, all covered in different coloured buttercream icing and decorated with handmade sugar paste roses and butterflys. You can read all about it on my blog.
When it came to my daughter's christening, I knew I could use the skills I learnt back in November to decorate the cake. It's so much easier than it looks and Youtube has an abundance of tutorials to help along the way.
The one which I found to be most useful is the sugar paste roses tutorial.
You don't need any special tools other than a sharp knife and a plastic folder (although I used a disposable food bag).
To finish off my roses, I simply dipped them into a plate full of edible glitter.
You need to make the roses a few days before you put them onto the cake so that they have time to harden up a little. When I made mine, I left them on the side with an upturned plastic pot over to stop anything getting to them, but so that the air could get to them.
Butterflies are even easier to make and need little explanation. The only downside is that you do need a couple of tools.
- 1 non-stick plastic rolling pin,
- Sugarpaste (Fondant) in your chosen colour(s)
- A butterfly cutter
- Icing sugar or corn starch
- A chopping board
- A piece of greaseproof paper
- Edible glitter
- Edible shimmer dust/fondant colours
- A paint brush
- Ready to use icing
- A few edible silver balls
Step one: Roll out the fondant.
Sprinkle some of the icing sugar (or corn starch) onto the chopping board and roll your icing out to about 3/4 mm thickness.
Step two: Roll out the icing.Push the cutter into the rolled out icing and detatch from the rest of the icing, placing it on a clean area of the board. Push the plunger down 2 or 3 times to make the wing imprint.