Bollywood
Vibrant, elaborately decorated Bollywood-style cupcakes featuring fondant roses and glitter accents.
Ingredients
Lemon cupcake (see p.26)
1 portion
Fondant icing (see p.68)
1 portion
Sugar paste
golf ball–sized piece
Gel food coloring (various colors)
as needed
Cornstarch (for dusting)
as needed
Royal icing (see p.16)
1 tbsp
Edible glitter (color-coordinating, plus green for the leaves)
as needed
Edible glue
as needed
Edible shimmer powder (gold)
as needed
Vodka
a few drops
Instructions
1
Make the sugar flowers
Decide on the color palette and divide the sugar paste into four portions. Tint three portions in red or purple shades and one in green. Generously dust the molds with cornstarch and press out 6 large roses (re-dust before each press). Continue to make 12 leaves and 18–30 small flowers. Lightly brush with edible glue, sprinkle with glitter, and let dry for about 24 hours.
2
Prepare the cakes
Bake the lemon cupcakes (preferably in gold wrappers). Let cool. Prepare the fondant icing, divide it into portions and tint each with a bold color, then cover the cakes. Let dry for at least 1 hour.
3
Assemble the flowers
Plan the layout and attach the pieces with edible glue. If using leaves and roses, attach the leaves first and then the flowers. If using small flowers, plan the arrangement before sticking them on.
4
Pipe the decorations
Tint two-thirds of the royal icing green, transfer it to a piping bag, snip a V-shaped opening, and practice piping small leaves around the small flowers. Place the remaining white icing in a piping bag, snip a small opening, and pipe tiny dots onto the cakes. Let dry.
5
Paint the accents
Mix the gold shimmer powder with a little vodka to a creamy, paint-like consistency. Carefully brush it onto the white dots and let dry.
