How To Tea Party Theme (Catalogue Cover 2011/12) 1. Roses Cupcakes 2. Butterfly Sprinkles Cupcakes 3. Printed Hearts and Sugar Butterflies Cupcakes 4. Sandcastle Cookies 5. Butterfly Cookies 2 designs, 2 sizes 6. Union Jack Cake 7. Time for Tea Cake 8. Beach Huts Bar Cake 1
Cupcake Recipe (makes 12 to 14 cupcakes) 175g self raising flour 175g butter or margarine (softened) 175g caster sugar 1½ tsp baking powder 3 medium eggs Cupcake tray Baking cases Sieve Bow Electric whisk Cooling rack 1. Preheat the oven to 180 C, 160 C fan, gas mark 4. Line tray with baking cases 2. Sift the flour and baking powder into a large bowl, then add the butter, caster sugar and eggs. Beat together until well mixed, for approximately 2 minutes. 3. Half fill individual cases with mixture and bake for 20 25 minutes or until the tops spring back when pressed with your finger. 4. Remove cakes from tray and place on cooling rack to cool completely. Butter Icing 300g icing sugar 150g butter (softened) 1 tbsp milk 1 tsp Vanilla Essence Food colour (optional) If using butter icing, you can use a palette knife to spread it over each of the cupcakes, having a peaked or smooth effect, alternatively, you could use a piping bag or nozzle to achieve a piped effect. 2
Sugarpaste 1. For a level top to your cake, you will need to slice the peak off to give a flat finish. 2. Knead a tennis ball sized piece of sugarpaste in your hand for a few minutes, until the paste becomes pliable like warm plasticine, and mould into a disk shape. 3. If colouring, place a pea sized amount of colour in the centre of the disk and fold the sides in, encasing the colour. Continue to fold the sides in onto the colour, until you achieve a consistent colour. Add gradually until you achieve your desired strength of colour. 4. Dust your work surface with a little icing sugar and roll out the sugarpaste, using a lightly dusted rolling pin, ensuring that the paste does not stick to the work surface. 5. Using a round cutter, slightly smaller than the top of your cupcakes, cut out a circle to cover each cupcake. 6. Use a small amount of butter icing to fix the circle to your cake. Glacé Icing 600g icing sugar 6 tbsp water (or 3 tbsp water & 3 tbsp lemon juice) Food colour (optional) 1. Glacé icing can be applied by spooning 1-2 teaspoons onto the centre of the cupcake and allowing the icing to naturally spread over the cake. Cookie Dough Recipe 250g butter, softened 140g caster sugar 1 egg yolk 2 tsp vanilla extract 300g plain flour Rolling pin 1. Mix the butter and sugar in a large bowl with a wooden spoon. 2. Add the egg yolk and vanilla and beat to combine. 3. Sift in the flour and stir until the mixture is well combined - you might need to get your hands in at the end to give everything a really good mix and press the dough together. 4. Roll out the dough using a floured rolling pin on a floured board. 3
Roses Cupcakes (makes 12 cupcakes) 12 baked and cooled cupcakes (baked in Culpitt White Baking Cases) 1 qty butter icing 12 each of roses dark pink, pale pink and white 33mm 1 x pk12 Culpitt China Rose Cupcake Wraps Piping bag with star tube 1. Insert the star tube into a large piping bag, and half fill the bag with butter icing. Remove the air from the bag and twist at the top to seal. 2. Holding the bag vertically, apply pressure and pipe steadily, starting from the outside of the cake in an anti clockwise circular motion, working into the centre. 3. Place one rose of each onto the centre of each cake. 4. Place decorated cakes into assembled cupcake wraps. Butterfly Sprinkle Cupcakes (makes 12 cupcakes) 12 baked and cooled cupcakes (baked in Culpitt Plain Pink Cupcake Cases) White Regalice sugar paste to cover, rolled out to 4mm Circle cutter to cover cupcake top PME Sunflower Cutter 45mm Autumn Carpenter Butterfly Cutter (part of set) Small amount of butter icing coloured with pink food colour Culpitt Butterfly Stencil Selection of Rainbow Dust Sparkling Sugars (pearlescent pink and green) Culpitt Mini Sugar Flowers and hearts Squires Edible Glue 1 pack of Culpitt China Rose Cupcake Wraps Palette knife 1. Cut discs to cover cupcakes with white sugar paste. 2. Before applying to cakes, press the ejector on sunflower cutter and press into the paste to emboss shape. Do not use cutting edge. 3. Then gently press butterfly cutter over sunflower, again taking care not to cut right through paste. 4
4. Apply to cake using butter icing. 5. Place the butterfly stencil centrally on the cake and using a palette knife, smooth the pink butter icing onto the icing, leaving the butterfly shape. 6. Sprinkle on sparkling sugar or the mini hearts or flowers to top half of wings, tap off excess. 7. Again, carefully sprinkle a contrasting colour of sparkling sugar or mini hearts or flowers to bottom half of wings, and again tap off excess. 8. Place decorated cakes into assembled cupcake wraps Printed Hearts & Sugar Butterflies Cupcakes 24 baked and cooled cupcakes (baked in Culpitt China Blue Blossom Cupcake Cases) 1 qty glacé icing 12 assorted Culpitt Printed Sugar Hearts 12 assorted Sugar Butterflies Rainbow Dust Sparkling Sugar 1. Cover cupcakes with white glacé icing. 2. Before icing is completely dry, place one heart or one butterfly onto the centre of each cake. 3. Sprinkle with sparkling sugar. Sandcastle Cookies 1 qty cookie dough 10cm and 12cm round cutters Autumn Carpenter Wedding Cookie Cutter Texture Set White Regalice sugar paste, rolled out to 4mm Brown Regalice sugar paste, rolled out to 4mm Metallic Gold Sparkling Sugar Small amount of royal icing, coloured black with food colour Yellow Regalice sugar paste, rolled out to 4mm and cut into triangles PME Baby Blue Lustre Spray Squires Edible Glue Magic Sparkles hint of gold Piping bag and fine writing tube 5
1. Preheat the oven to 180 C, 160 C fan, gas mark 4. Lightly grease a baking sheet. 2. Cut out cookies using a round 12cm cutter, place on greased baking sheet. 3. Bake for 12 15 mins until golden 4. Place on a wire tray to cool. 5. Cut out white sugar paste using a round 10cm cutter, fix to cooled cookie using edible glue 6. Spray with baby blue lustre spray 7. Cut out the brown sugar paste using the wedding cake cutter, cover with edible glue. 8. Cover with metallic gold sparkling sugar, shake off excess 9. Fix to cookie using edible glue. Paint edible glue around base of sandcastle, and scatter magic sparkles around base. 10. Pipe black royal icing using a fine writing tube for the flagpole, then fix yellow triangle to top as flag. Butterfly Cookies 1 qty cookie dough Autumn Carpenter Butterflies Cutter and Texture Set Professional Pink or Baby Blue Regalice sugar paste, rolled out to 3mm PME Edible Lustre Spray pearl Culpitt Harlequin Dragees Squires Edible Glue 1. Preheat the oven to 180 C, 160 C fan, gas mark 4. Lightly grease a baking sheet. 2. Cut out cookies using the butterfly cutters, place on greased baking sheet. 3. Bake for 12 15 mins until golden. 4. Place on a wire tray to cool completely. 5. Cut out pink or blue sugar paste using the same cutter as the cookies, use the matching embosser from the set to create the pattern. Fix to cookie using edible glue. 6. Decorate with pearl lustre spray or use harlequin dragees to your taste. Fix dragees to cookie using edible glue. 6
Union Jack Cake 10x6 Rectangular Cake Butter icing to cover cake White Sugar Paste to cover covered with white sugar paste (see Culpitt guide Covering a cake with Sugarpaste for help) 10x8 cake board 1 sheet of each of Culpitt All Over Print sugar sheets - Pink Polka and Hearts and Flowers 2 sheets of Culpitt All Over Print sugar sheets -Blue Polka Edible Glue Pink & White Stripe ribbon (25mm) to wrap around the cake Pink Pique Edge ribbon (13mm) to wrap around cake board Sharp knife and ruler Palette knife Rolling pin Glue stick 1. Fix a sheet of blue polka printed sugar onto the board using edible glue and trim to size using a sharp knife. 2. Wrap the pink pique edged ribbon around the edge of the board and fix with a glue stick. 3. Cover cake with a thin layer of butter icing, using a palette knife and cover with white sugar paste. (see Culpitt guide Covering a cake with Sugarpaste for help) 4. Place covered cake centrally on the board, held by a ring of butter icing. 5. Cut out pieces of All Over Print Sugar using template downloaded from the How to section of the Culpitt cake decorating website (http://www.sugarcraftandcakedecorating.com/howto.php) 6. Position carefully onto cake following template, and fix with edible glue. 7. Wrap the pink and white striped ribbon around the base of the cake, and fix with small dots of royal icing. 7
Time For Tea Cake 10 Round Cake Butter icing to cover cake White Regalice Sugar Paste, rolled out to cover cake (see Culpitt guide Covering a cake with Sugarpaste for help) 12 round cake board 1 sheet of each of Culpitt All Over Print sugar sheets - Pink Polka, Floral, and Hearts and Flowers 2 sheets of Culpitt All Over Print sugar sheets - Blue Polka Pink Pique Edge ribbon (13mm) to wrap around cake board Culpitt Cupcake Cutter Culpitt Tea Pot Cutter Culpitt Tea Cups Cutter Clikstix block lower case Pink Sugar Florist Paste, rolled out (for lettering) Professional Pink Sugar Paste, rolled out (for 12 8mm blossoms) PME Blossom Plunger 8mm Culpitt Pink Pearl Dragees Culpitt White Pearl Dragees Culpitt Sugar Strands white/pink/lilac Rainbow Dust Magic Sparkles - pink Sharp knife Squires Kitchen Edible Glue Piping bag and fine writing tube Glue stick 8
1. Fix a sheet of Blue Polka All Over Print sugar onto the board using edible glue and trim to size using a sharp knife. 2. Cover cake with a thin layer of butter icing, using a palette knife and cover with white sugar paste. (see Culpitt guide Covering a cake with Sugarpaste for help) 3. Place covered cake centrally on the board, held by a ring of butter icing. 4. Cut two strips of blue polka all over print 50mm wide, and fix around the base of the cake with edible glue, joining the two neatly. 5. Pipe a ring of butter icing around base of case, using a fine writing tube. 6. Fix a row of pink pearl dragees around the base of the cake to cover the join. 7. Cut out 3 cupcake shapes from each of the Floral and Hearts and Flowers sugar sheets using cupcake cutter, and 4 of the Pink Polka. 8. Cut out 10 cupcake shapes from the rolled out white paste, cutting across the shape to remove the bottom case part. 9. Fix the white tops onto the printed bases using edible glue, matching the curves around the top, leave to dry. 10. Pink Polka Cupcake x4 cover top (white) part with edible glue, and sprinkle with pink, white and lilac sugar strands. 11. Hearts and Flowers Cupcake x3 brush top (white) part with edible glue, sprinkle with pink magic sparkles. Cut out 12 blossoms from rolled out pink sugar paste, fix one to top of white shape as shown, using edible glue. Fix one pearl dragee to centre of blossom using edible glue. 12. Floral Cupcake x3 - fix blossoms to the top, far left and far right of the white piece using edible glue, and fix pearl dragees to the centre. 13. Fix 4 th Pink Polka Cupcake to the centre of the top of the cake. 14. Cut out 1x teapot and 1x left handed teacup and 1x right handed teacup from floral sugar sheet. Fix teapot approximately 15mm above pink polka cupcake, and fix teacups to either side, handles facing outwards using edible glue. 15. Cut out wording time for tea from rolled out pink florist paste using Clikstix, and arrange on cake under pink polka cupcake, secure with edible glue. 16. Place the cupcakes, first the pink polka, then the hearts and flowers, then the floral, at equal distances apart around the blue banding. The base of the cupcake should be just above the row of dragees, and the top should be approximately 10mm above the banding. 17. Fix pink ribbon around the edge of the cake board, secure using a glue stick. 9
Beach Hut Bar Cake 7 bar cake (we used carrot, but any will do) Butter icing to cover top of cake White sugar paste, rolled out to 6mm Metallic Gold Sparkling Sugar PME Baby Blue Lustre Spray 1 sheet of each of Pink Polka, Blue Polka and Hearts & Flowers All Over Printed Sugar Sheets Culpitt Beach Hut Cutters Blue & White Stripe Ribbon Squires Kitchen Edible Glue 1. Cover top of bar cake with a thin layer of butter icing, and then cut a piece of the rolled out sugar paste to size. Cover the butter iced cake. 2. Spray the top of the iced cake with blue lustre spray the coverage should not be completely even. 3. Looking at the cake width ways, apply 20-25mm of edible glue along the bottom of the cake, and cover with gold sparkling sugar. Shake off excess. 4. Using the beach hut cutters, cut the following from the sugar sheets: pink polka, 2 narrow huts with doors, 1 extra roof, using the narrow cutter. Hearts and flowers, 1 narrow hut and an extra door using the narrow cutter, and 1 extra roof for the wider hut. Blue polka, 1 wider hut with door, and 2 narrow extra rooves. 5. Arrange beach huts (with base of beach hut approximately 10mm from the base of the cake). From left - Narrow pink polka hut, hearts and flowers door, blue polka roof. Wide blue polka hut, pink polka door, hearts and flowers roof. Narrow hearts and flowers hut, blue polka door, pink polka roof. Narrow pink polka hut, hearts and flowers door, blue polka roof. 6. Fix to cake using edible glue 10