The Busy Girls Guide to Cake Decorating Read Online Free PDF Page B

secure.
    3 Using the back of a knife, mark the veins on the butterfly’s wings.
    4 Roll out a complementary colour of sugarpaste to a 3mm ( 1 ⁄ 8 in) thickness and cut out 12 smaller butterflies.
    5 Mark the veins with the back of a knife and place on top of the larger butterfly, securing with a dab of water.
    6 Roll out a small ball for the head and a tube for the body and position on top of each small butterfly.
    7 Add a little sprinkle of gold lustre dust for an extra hint of sparkle.
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    â€œThis project isn’t as fiddly as it might sound – set up a production line doing each stage of the cookies in one go and you’ll soon have a beautiful batch of Butterfly Kisses!”
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Lavender lines
Layering cut-out flowers
    Blossoms in subtly different shades create a stylish layered effect, which would work equally well on cupcakes as on cookies.

Get it together…
    12 round cookies
    Sugarpaste: purple and white
    Cutters: round cookie, large and small blossoms
    Silver sugar dragees, medium and small
    Basic equipment (see Equipment )
    1 Take a ball of purple sugarpaste and knead into a ball of white sugarpaste the same size to create a pale purple colour.
    2 Roll out the pale purple sugarpaste to a 3mm ( 1 ⁄ 8 in) thickness. Using the round cookie cutter, cut out 12 circles.
    3 Brush the top of each cookie with a little water and attach the sugarpaste circles in place, pressing them down lightly to secure.
    4 Using the blade of a palette knife, gently mark lines vertically and then horizontally across each cookie, spacing the lines approximately 1cm ( 3 ⁄ 8 in) apart.
    5 With a paintbrush, apply a dot of water to each point where the lines intersect and add a silver dragee to each dot. Press each dragee down lightly with your fingertip to help them stay in place.
    6 Cut out 12 large blossoms from the pale purple sugarpaste and 12 from the darker purple sugarpaste. Place one pale blossom on top of a darker one with the petals slightly offset. Add a silver dragee to the centre of each flower. Make 24 small double blossoms in the same way.
    7 Secure one large and two small double blossoms to each cookie with a little water.

Loveheart fountain
Making a wired cake-topper
    A mini-cake is brought to life with a dramatic yet super-easy fountain of wired hearts. See what ribbons you’ve got in your box and adjust the colour scheme to match.

Get it together…
    6.5cm (2 1 ⁄ 2 in) round mini-cake, prepared for covering
    10cm (4in) round cake card
    Sugarpaste: white, purple and hot pink
    Cutters: 10cm (4in) round, mini heart cutters set (PME)
    Buttercream or royal icing
    Posy pick
    Seven gold florists’ wires
    Ribbon: purple 2cm ( 3 ⁄ 4 in) thick, hot pink 5mm ( 1 ⁄ 8 in) thick
    Pearl-headed pins
    Basic equipment (see Equipment )
    1 Brush the cake card with a little water. Roll out the white sugarpaste to a 3mm ( 1 ⁄ 8 in) thickness. Cut out a 10cm (4in) circle and place onto the cake card to cover it. Neaten around the edges with your fingertips and polish the surface with an icing smoother (see Covering a board with sugarpaste ).
    2 Roll out some more white sugarpaste, this time to a 5mm ( 3 ⁄ 16 in) thickness. Cover the mini-cake, trimming the excess neatly and polishing with an icing smoother (see Covering a mini-cake ).
    3 Place the covered mini-cake in the centre of the covered cake card, securing with a dab of buttercream or royal icing. Set aside to let the sugarpaste dry.
    4 Trim the bottom of the cake with the purple and pink ribbons, securing at the back of the cake with pearl-headed pins.
    5 Roll out the hot-pink sugarpaste to a 3mm ( 1 ⁄ 8 in) thickness and cut out 17 of the larger hearts. Set eight aside and use the remaining nine around the cake positioning them approximately 1cm ( 3 ⁄ 8 in) apart, 3mm ( 1 ⁄ 8 in) above the ribbon, securing in place with a dab of water.
    6 Roll out the purple sugarpaste as before and cut out nine