How To Pirate Theme (2011/12 Catalogue) 1. Pirates Cupcakes 2. Skull & Crossbones Cupcakes 3. Pirate Flag Cupcakes 4. Skull & Crossbones Cookies 5. Treasure Trove Crispy Cakes 6. Pirate Face Cake 7. Pirate Ship 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 Sieve Baking cases Bowl 3 medium eggs Cupcake tray 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 Icing For a level top to your cake, you will need to slice the peak off to give a flat finish. 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. 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. 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. Using a round cutter, slightly smaller than the top of your cupcakes, cut out a circle to cover each cupcake. 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) 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
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. Pirates Cupcakes (makes 12 cupcakes) 12 baked and cooled cupcakes (baked in Culpitt Union Jack Small Baking Cases) 1 x qty butter icing Squires Liquid Colour - blue Rainbow Dust Sparkling Sugar - Pearlescent Turquoise 12 Culpitt Pirates Sugar Decorations Piping bags with small and medium round tubes Palette knife 1. Separate a small quantity of the butter icing, set aside. Add a couple of drops of blue colour into the remaining butter icing, taking care not to add too much. Mix well until the colour is even. 2. Insert the round tube into the piping bag, and half fill the bag with the blue butter icing. Remove the air from the bag and twist at top to seal. 3. Pipe onto the cupcake in a circular motion. 4. Insert a smaller round tube into another piping bag, and half fill the bag with the white butter icing. Remove the air from the bag and twist at top to seal. 5. Pipe onto the cupcake in a circular motion, following the circular pattern already piped. 6. Using a palette knife, blend the white butter icing on top of the blue iced cupcake, to create the waves. 7. Place one sugar decoration onto the centre of each cake. 8. Sprinkle sparkling sugar onto butter icing. 4
Skull & Crossbones Cupcakes (makes 12 cupcakes) 12 baked and cooled cupcakes (baked in Culpitt Red Spot Baking Cases) Black Regalice sugar paste to cover, rolled out to 4mm Small amount of butter icing Circle cutter to cover cupcake top Culpitt Skull & Crossbones Stencil Small amount of white royal icing Palette knife 1. Cut discs to cover cupcakes with black sugar paste. 2. Place the skull & crossbones stencil centrally on the paste disc. 3. Using a palette knife, smooth the white royal icing onto the icing, leaving the skull & crossbones shape. 4. Apply to cakes using butter icing. Pirate Flag Cupcakes (makes 12 cupcakes) 12 baked and cooled cupcakes (baked in Culpitt Skull & Crossbones Red Spot Cupcake Cases) Red Regalice sugar paste to cover, rolled out to 4mm Small amount of butter icing Circle cutter to cover cupcake top 12 Culpitt Skull & Crossbones Flag Pics 1. Cut discs to cover cupcakes with red sugar paste. 2. Apply to cakes using butter icing. 3. Place a pirate flag pic into the centre of the icing disc. 5
Skull & Crossbones Cookies 1 qty cookie dough 12cm and 10cm round cutter Black Regalice sugar paste, rolled out to 4mm Small qty butter icing 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 black sugar paste using a round 10cm cutter. 6. Place the skull & crossbones stencil centrally on the paste disc. 7. Using a palette knife, smooth the white royal icing onto the icing, leaving the skull & crossbones shape. 8. Apply to cookies using butter icing. Treasure Trove Crispy Cakes (makes 12 crispy cakes) 60g unsalted butter, in small pieces 3 tbl golden syrup 100g bar milk chocolate, in small pieces 90g Rice Krispies Selection of Rainbow Dust Sparkling Sugars, Edible Gold Stars and Culpitt Pearl Dragees to decorate 1 pk12 Cuplitt Pirates Cupcake Wraps 1. Melt the chocolate in a bowl over a saucepan of simmering water 2. Add the butter and syrup and stir until melted 3. Remove from heat, stir in Rice Krispies 4. Spoon into baking cases 5. Sprinkle with sparkling sugars and pearl dragees to decorate 6. Assemble cupcake wraps and place a finished crispy cake inside each one. 6
Pirate Face Cake 8 round, domed cake 8 cake board Culpitt Pirate Ship Cake Stand Butter icing to cover cake, and fix headscarf Peach Regalice sugar paste to cover cake, (see Culpitt guide Covering a cake with Sugarpaste for help). Plus extra for nose and ear. Culpitt Red Spot All Over Print sugar sheet x2 Black Regalice sugar paste Yellow Regalice sugar paste PME Lustre Spray gold Edible Glue Culpitt lily cutter large Culpitt Skull & Crossbones Stencil Small qty white royal icing Heart cutter 9cm, 4cm and 3cm circle cutter Sharp knife and scissors Rolling pin Culpitt Pirate Ship Cake Stand Heat gun 7
1. Place domed cake onto 8 cake board. Cover cake with a thin layer of butter icing, using a palette knife and cover cake and board with peach sugar paste. (see Culpitt guide Covering a cake with Sugarpaste for help) 2. Gently warm red polka sugar sheet with a heat gun until it is pliable. 3. Carefully turn one edge under whilst still heating. 4. Roll three sausages of sugar paste (any colour), and place on cake as shown on diagram. Gently lay warmed printed sugar over the sausages. The turned under edge will form the hem of the headscarf, and should cover the lower sausage (see diagram below) The headscarf should cover approximately 1/3 of the cake. 5. Mould the headscarf to cover cake and board, and trim around base of board with scissors. Fix with butter icing. 6. Cut two ellipse shapes using the lily shapes from red polka printed sugar. Heat and crease down centre, fix to cake at left hand side of headscarf. 7. Cut a circle of red polka printed sugar, and place a ball of sugar paste approximately 25mm in diameter into the centre. Continue to heat and fold the edges of the circle around to form a knot. Trim off excess, turn over and fix to cake over the join of the headscarf and the top of the ellipses. 8. Cut a 4cm circle of rolled out white sugar paste for the eye, and a 3cm circle of black sugarpaste for the pupil. Fix the black toward the bottom of the white using edible glue and cut into the eye using the 4cm cutter. Fix to cake with buttercream. 8
9. Mould a ball of peach sugar paste for the nose, fix to cake. 10. Using heart cutter, cut out a heart from black sugar paste, then, using the same cutter, cut from the v in the heart to the base point. This will leave a comma shape for the mouth. 11. Cut 5 23mm circles from white sugar paste. Arrange on mouth and trim edges to create teeth. Fix teeth to mouth, and mouth to cake. 12. Cut a 9cm disc from black sugar paste, cut off top in straight line. 13. Place the skull & crossbones stencil centrally on the paste disc. 14. Using a palette knife, smooth the white royal icing onto the icing, leaving the skull & crossbones shape. Fix to cake as eye patch. 15. Roll out 2 thin laces of black sugar paste using a cake board to ensure consistency. Twist together to make the lace for the eye patch. Fix to cake across top of eye patch, and tuck under base of cake. 16. Cut out a 4cm circle using peach sugar paste, scribe around the top third of the ear, approx 5mm from edge. Scribe small comma opposite line at top, mould shape of ear and fix to cake to left hand side of headscarf. 17. Cut a 3cm circle from rolled out yellow sugar paste, and using the same cutter, cut a semi circle from the circle to create a crescent shape. Spray with gold lustre spray and fix to base of ear using edible glue. 18. Display finished cake on pirate ship cake stand. 9
Pirate Ship Cake 8 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) 2 x 14 round cake boards 1 sheet of Culpitt All Over Print sugar sheets Red Polka Skull and Crossbones Ribbon to wrap around cake board and cake Little Pirates Decoset Rainbow Dust Sparkling Sugar - Pearlescent Turquoise Butter icing to decorate Squires Liquid Colour blue PME Lustre Spray - blue Piping bag and round tube Glue stick 10
1. Using a glue stick, glue the two cakes boards together, with the silver faces outwards. 2. Fix a sheet of Red Polka All Over Print sugar onto the top of the board using edible glue and trim to size using a sharp knife 3. Fix a length of skull & crossbones ribbon around the double board using a glue stick 4. On a separate working board, 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) 5. Place covered cake centrally on the board, held by a ring of butter icing 6. Imagine a line across the top face of the cake, separating the top and bottom halves of the cake. Roughly spray the top half of the cake with blue lustre spray 7. Set aside a small quantity of the butter icing. Add a couple of drops of blue colour into the remaining butter icing, taking care not to add too much. Mix well until the colour is even. 8. Insert the round tube into the piping bag, and half fill the bag with the blue butter icing. Remove the air from the bag and twist at top to seal. 9. Pipe onto the bottom half of the cake in small circular movements, taking care to only cover halfway down the sides of the cake. 10. Using a palette knife, swirl the smaller quantity of the white butter icing on top of the blue iced cupcake, to create the waves. 11. Place Decoset, on its clear tray, in the centre of the cake, half on waves, and half on sky 12. Sprinkle waves with sparkling sugar 13. Transfer decorated cake onto covered board 14. Place a length of skull & crossbones ribbon around the base of the cake, fix with edible glue 11