A lemony little
Lemon cupcakes topped with shimmering frosting and heart-shaped decorations for a dazzling presentation.
Ingredients
lemon cupcakes (see Lemonlylicious, p.26)
1 quantity
cornflour (for dusting)
sugar paste (rolled fondant)
edible glue
edible glitter
food colouring (preferably gel)
lemon glacé icing (p.16)
1 quantity
Instructions
1
Step 1
Make the cupcakes as the recipe on p. 26, and allow to cool.
2
Step 2
Dust a work surface or clean board with cornflour (cornstarch) and knead a piece of sugar paste (rolled fondant) the size of a golf ball until it softens and becomes pliable. Dust a rolling pin with some more cornflour, and roll out the sugar paste until it is about 3 mm/1/8in thick.
3
Step 3
Cut out 12 hearts (or as many cakes as you have) using a heart-shaped pastry cutter, and brush them lightly with edible glue. Tip a pile of glitter onto a plate, and carefully lower the hearts glue-side down onto the glitter. Carefully lift off so that you have a completely glitter-covered heart. Place onto another cornflour-dusted plate, right-side up, and continue with the others.
4
Step 4
Make the glacé icing (see p. 16) and tint whatever colour you choose, and spoon the icing over the cakes. Let both the icing and the glitter hearts dry out. The hearts are much easier to handle if they've been given a bit of air.
5
Step 5
Put a tiny blob of edible glue on the centre of each cake, and carefully place (no plonking, please) a heart on top. Beautiful.
