The warm weather is finally here! And what better way to celebrate than with some wonderfully summery pinwheel cupcakes. These pinwheels are fully edible and brighten up any cupcake. Perfect for baby showers, Christenings, dessert tables and summer parties.
What you’ll need…
1 x BDB Polkadot Edible Icing Sheet
1 x BDB Ditsy Vintage Floral Edible Icing Sheet
Sugarflair Gel Colours (we used Ice Blue, Gooseberry & Dusky Pink to match our icing sheets)
Non-Stick Rolling Mat
Angled Palette Knife
Round Cutter (same width as your cupcakes)
Cupcakes (we used matching Pink and Baby Blue Cupcake Cases)
1. First colour your sugarpaste (optional). We went for colours to compliment our edible icing sheets. We did quite a bit so that we had plenty to make some sugarpaste cupcake tops as well as enough our pinwheels. Keep it well covered so it doesn’t dry out.
2. Measure and cut out 5cmx5cm squares from your edible icing sheets. You should get 20 squares from an A4 sheet.
3. Add a small amount of CMC to your sugarpaste colours JUST before rolling out – we want them to be nice and sturdy once dried but not dry out so quickly that our pinwheels crack – they should be nice and flexible at this point, try to make your wheels as quickly as possible after adding the CMC. Roll out your sugarpaste and glue squares onto it. Then use your angled palette knife to cut around your squares, keeping the edges as neat as possible.
4. Now you need to cut into your squares. Start at each corner and cut towards the centre – about 2/3 of the way there. Wipe your scissors regularly to stop the sugarpaste sticking.
5. Now take one side of a corner and fold into the centre of your square, glue down. Rotate the square and do the same with the other 3 corners, until you have a complete pinwheel. Experiment with folding your pinwheels the opposite way too! If you want them to stand up, insert a piece of spaghetti into the bottom of one of your spokes, so that the end of the spaghetti reaches the middle of the wheel. To finish, glue a bit of co-ordinating sugarpaste over the spaghetti end or the centre if your wheels will be laid flat. Leave to dry overnight.
6. To cover cupcakes in sugarpaste, roll and cut out a circle of sugarpaste just slightly bigger than the top of your cupcake. Pipe a very little swirl in the centre of your cupcake and place your paste circle over the top. Work around the edge, ‘tucking’ it into the case and smooth over. For detailed instructions on getting perfect domes, check out our Fifth Avenue Blue Online Guide!
7. Either glue your flat pinwheels to your sugarpaste topped cakes or pipe proud swirls for your free-standing wheels. Push the spaghetti right down into the cake to keep it nice and secure.
Beautiful! Now we just need a party to show them off at…
Lots of love,