Tuesday Tutorial – Using Our Edible Icing Sheets

We hope you all had a lovely Easter and managed to cook up some treats, as well as receiving many too!

This week we’re giving you three tutorials in one, just because we like you. If you haven’t yet seen them, we’ve recently started selling a brand spanking new product – Edible Icing Sheets available with two very different but equally lovely patterns, as seen in our Shabby Chic Cupcake Class. From what we hear you’ve absolutely loved them and we’re struggling to print them fast enough! So we thought we’d show you a few things you could do with yours…

What you’ll need for all of this week’s tutorials…

Ditsy Vintage Rose Edible Icing Sheet
Blue Door Bakery Polkadot Edible Icing Sheet
Scissors
Edible Ink Pen in Liquorice
Edible Glue & Paintbrush
Bow Cutter
White Florist Paste/Sugarpaste mixed with a little CMC Powder
Rolling Pin
Non-Stick Smooth Rolling Mat
Round Cutter (to fit the top of a cupcake)
Cocktail Sticks
Royal Icing for Flag Piping (optional)
Cupcakes
Buttercream (in a piping bag fitted with a 1M nozzle)
Blue Polkadot Cupcake Wrapper

Beautifully Wrapped Parcel Cupcake

1. Make a bow for your parcel using your bow cutter and florist paste/sugarpaste with CMC, plus 2 strips long enough to cover the width of your cupcake top. For an in depth tutorial on how to use your bow cutter please see our YouTube video below…

How To Make An Edible Bow For Cupcakes

 

 

2. Roll and cut out a piece of sugarpaste using a round cutter the same size as your cupcake top. Using the same cutter as a guide, cut out a circle of your polkadot Edible Icing Sheet (use your edible pen to draw a circle first if you’re not happy to do it freehand!). Remove the backing on your sheet and glue onto the sugarpaste, then fix your strips and box in place.

3. Pipe a rose swirl on top of a cupcake, then gently place your parcel circle on the top. Add a blue polkadot wrapper to really finish it off!

 

 

Edible Cupcake Flags (Minus the Cocktail Stick!)

1. Cut strips out of your Edible Icing Sheets roughly 6.5cm long and 2.5cm wide. Cut out an inverted “V” into one end of the strip and taper the other end. Making sure to remove the backing, glue your flags to the cocktail sticks, so that the tapered end is hidden – it works best if you seal the top just above the top of the cocktail stick to help the flag stay in place.

 

 

2. We’ve added a few phrases to ours using Royal icing but they look just as lovely proudly displaying nothing but the patterned icing. You may have to let everyone know that the flag in their cupcake is edible but don’t forget to warn them we haven’t quite managed the edible cocktail stick just yet!

 

 

Ditsy Vintage Rose

1. Take your rose Edible Icing Sheet and using your edible ink pen draw a large spiral – don’t worry about how neat your spiral is, the wonkier the rose, the more charm it has!

 

2. Cut along the line of your spiral. Remove the backing and beginning at the outer most point, start to roll your spiral so that the wider side forms the top of your rose, adding a little edible glue to the first twist to help it stick.

 

3. When you reach the end of your spiral cut of any excess and edible glue the free end to the side of the rose. You can shape the rose a little as you go, slowly allowing it to splay out a little towards the end. Leave it on a flat surface before adding to your cupcake, keeping one finger underneath whenever moving – it’ll be nice and secure once atop your cake!

 

We hope we’ve inspired you to get creative with your Edible Icing Sheets, as always they and all of the other products featured in the blog are available from our online shop HERE and you can learn more about using them in our Shabby Chic Cupcakes Class.

Jenny x

 

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