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‘How To’

Princess Theme (2011/12 Catalogue)

1. Glitter Heart Ring Cupcakes

2. Crown Cupcakes

3. Daisy Ring Cupcakes

4. Princess Face Cupcakes

5. Hearts Cookies

6. Princess Dress Cookies

7. Hearts Crispy Cakes

8. Birthday Princess Cake

9. Princess Doll Cake

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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

Sieve

Bowl

Cupcake tray

Electric whisk

Cooling rack

Baking cases

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.

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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

You will need:

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.

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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.

Glitter Heart Ring Cupcakes (makes 12 cupcakes)

You will need:

12 baked and cooled cupcakes 1 x qty butter

icing

(baked in Culpitt Daisy Small Baking Cases)

Squires Liquid Colour - pink

Rainbow Dust Sparkling Sugar - Pearlescent

Pink

12 Culpitt Glitter Hearts Rings

Piping bag with star tube

1. Add a couple of drops of pink colour into the butter icing to make it soft pink -

take care not to add too much. Mix well until the colour is even.

2. Insert the star tube into the piping bag, and half fill the bag with the coloured

butter icing. Remove the air from the bag and twist at top to seal.

3. Pipe onto the cupcake in a circular motion.

4. Place one ring onto the centre of each cake.

5. Sprinkle sparkling sugar onto butter icing.

Crown Cupcakes (makes 12 cupcakes)

You will need:

12 baked and cooled cupcakes

(baked in Culpitt Pink Foil Baking Cases)

White Regalice sugar paste to cover, rolled out to

4mm

Small amount of butter icing

Circle cutter to cover cupcake top

Culpitt Crown Stencil

Culpitt Harlequin Dragees

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PME Lustre Spray - gold

Palette knife

PME3 Ball Tool

1. Cut discs to cover cupcakes with white sugar paste.

2. Mask the edges of the paste disc, place the crown stencil centrally on the

paste disc.

3. Spray the lustre spray evenly, keeping the stencil in place for a few moments

until dry.

4. Making an indentation using the ball tool to the tips and centre of the crown,

apply the dragees into the indentations using a small dot of edible glue.

Daisy Ring Cupcakes (makes 12 cupcakes)

You will need:

12 baked and cooled cupcakes

(baked in Culpitt Pink Foil Cupcake Cases)

1 x qty butter icing

Squires Liquid Colour - pink

Rainbow Dust Sparkling Sugar - Pearlescent Green

12 Culpitt Daisy Rings

Piping bag with star tube

1 x pk12 Culpitt Princess Cupcake Wraps

1. Add a couple of drops of pink colour into the butter icing to make it soft pink -

take care not to add too much. Mix well until the colour is even.

2. Insert the star tube into the piping bag, and half fill the bag with the coloured

butter icing. Remove the air from the bag and twist at top to seal.

3. Pipe onto the cupcake in a circular motion.

4. Place one ring onto the centre of each cake.

5. Sprinkle sparkling sugar onto butter icing.

6. Assemble cupcake wraps and place a finished cake inside each one.

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Princess Face Cupcakes (makes 12 cupcakes)

You will need:

12 baked and cooled cupcakes

(baked in Culpitt Pink Plain Cupcake Cases)

1 x qty butter icing

Squires Liquid Colour - red

Culpitt Pearl Dragees, Culpitt Pearl Pink Drageees

or Culpitt Mini Sugar Flowers, to decorate

12 Culpitt Princess Sugar Decorations

Piping bag with star tube

1 x pk12 Culpitt White Hearts Cupcake Wraps

1. Add a couple of drops of red colour into the butter icing to make it soft pink -

take care not to add too much. Mix well until the colour is even.

2. Insert the star tube into the piping bag, and half fill the bag with the coloured

butter icing. Remove the air from the bag and twist at top to seal.

3. Pipe onto the cupcake in a circular motion.

4. Roll the edges of the top of the cake in dragees or mini flowers to create a

border.

5. Place one princess sugar decoration onto the centre of each cake.

6. Assemble cupcake wraps and place a finished cake inside each one.

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Hearts Cookies

You will need:

1 qty cookie dough

9cm heart cookie cutter

Small qty butter icing

Squires Liquid Colour – red

Culpitt Pink Pearl Dragees

Rainbow Dust Sparkling Sugar - Pearlescent Pink

Culpitt Double Hearts Sugar Decorations

Piping bag and fine round tube

1. Preheat the oven to 180°C, 160°C fan, gas mark 4. Lightly grease a baking

sheet.

2. Cut out cookies using a 9cm heart cutter, place on greased baking sheet.

3. Bake for 12 – 15 mins until golden

4. Place on a wire tray to cool.

5. Decorate a third of the cookies in each of the following:

a. Pipe a fine heart approximately 1cm from the edge, and carefully

placing pink pearl dragees to create a heart shape

b. Fixing with a small amount of butter icing, place three heart sugar

decorations down the centre of the cookie, alternating the colours

c. Mix a small amount of butter icing with a small amount of red colour to

make a soft pink, and spread evenly onto the cookie to 1cm from the

edge. Sprinkle sparkling sugar onto butter icing

Princess Dress Cookies

You will need:

1 qty cookie dough

Autumn Carpenter Mini Wedding Cookie

Cutter and Texture Set

White Regalice sugar paste,

rolled out to 3mm

Squires Kitchen Dusting Colours – rose, violet and brilliant gold

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Fine dusting brush

Fine paint brush

Squires Edible Glue

PME lustre spray – pearl

1. Preheat the oven to 180°C, 160°C fan, gas mark 4. Lightly grease a baking

sheet.

2. Cut out cookies using the dress cutter, 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 white sugar paste using the same cutter as the cookies, use the

matching embossers from the set to create the patterns (4 designs). Fix to

cookie using edible glue.

6. Decorate by brushing on dusting colours, picking out the detail as shown, and

finish with pearl lustre spray.

Hearts Crispy Cakes

You will need:

45g butter or margarine

300g (about 40) regular

marshmallows

200g miniature marshmallows

180g rice crispies

Heart shaped cutters

Squires Kitchen Real Fruit

Fondant Icing – raspberry

Rainbow Dust Sparkling Sugar - Pearlescent Pink

Culpitt Double Hearts Sugar Decorations

1. Melt the butter in a large saucepan over a low heat. Add the

marshmallows and stir until everything's completely melted, then

remove from the heat.

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2. Next add the rice crispies and stir until well coated.

3. Using a buttered spatula, press the mixture evenly into a 13" x 9" x 2"

greased baking tray.

4. Whilst still slightly warm, cut out heart shapes using cutters, and allow

to cool before decorating.

5. When cool, drizzle with raspberry fondant icing and decorate to your

taste using pearlescent pink sparkling sugar and sugar decorations.

Birthday Princess Cake

You will need:

10” Round Cake

Butter icing to cover cake

Shell Pink Regalice Sugar Paste,

rolled out to cover cake

(see Culpitt guide – ‘Covering a

cake with Sugarpaste’ for help)

1 x 12” round cake board

1 x 10” round cake board

1 sheet of Culpitt ’All Over Print’ sugar sheets – Hearts & Flowers

Babe Pink Pique Edge ribbon 13mm to wrap around cake board

Princess Pretty DecoSet

Rainbow Dust Sparkling Sugar - Pearlescent Pink

Rainbow Dust Sparkling Sugar –Red

Culpitt Pink Metallic Dragees

Squires Kitchen Sugar Diamonds

Pink Sugar Florist Paste

Windsor Clikstix – groovy letters upper and lower case

Culpitt Flower Heart Diamante Brooch

PME Lustre Spray Pink

PME Heart Ejector Cutter 10mm

Circle Cutter 30mm

PME3 Ball Tool

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1. Roll out some shell pink sugar paste to approximately 2mm, and fix to the top

of the cake board using edible glue and trim to size using a sharp knife

2. Fix a length of pink pique edged ribbon around the board using a glue stick

3. Place cake onto the 10” cake board, hold in place with a ring of butter icing

4. Cover cake with a thin layer of butter icing, using a palette knife and cover

with shell pink sugar paste (see Culpitt guide – ‘Covering a cake with

Sugarpaste’ for help)

5. Texture the surface of the covered cake using a clean, stiff brush

6. Place covered cake centrally on the board, held by a ring of butter icing

7. Cut strips of All Over Print Sugar to 70mm wide. Use circle cutter to shape

scalloped edge along one side.

8. Use heart ejector cutter to cut a heart shape at an equal distance between

the lowest point of the scallop and the base. Put cut out hearts aside to

decorate top.

9. Join strips to create a continuous strip around the cake. Fix to cake using

edible glue. Cut strips to size.

10. Sprinkle sparkling sugar into heart cut outs, alternating between pink and red.

11. Using a PME ball tool, make indentations into the paste at the upper points of

the printed sugar. Apply small dots of edible glue and decorate with alternate

edible diamonds and metallic pink dragees.

12. Mould a rectangular pillow shape in professional pink sugar paste, spray with

pink lustre spray.

13. Arrange pillow, tiara, mirror and bracelet on top of cake, leaving room for the

‘Birthday Princess’ lettering. Place brooch on top of pillow.

14. Roll out pink sugar florist paste to approximately 2mm, and cut out letters

using clikstix. Arrange on cake and fix using edible glue.

15. Arrange cut out hearts to decorate.

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Princess Doll Cake

You will need;

Sponge cake baked in Wilton Wonder Mould

Pan (includes doll set)

Butter icing to cover cake

8” round cake board

Professional Pink Regalice Sugar Paste

Shell Pink Regalice Sugar Paste

White Regalice Sugar Paste

Culpitt Princess Castle Cake Stand

1 sheet of Culpitt ’All Over Print’ sugar sheets – Pink Polka

1 sheet of Culpitt ’All Over Print’ sugar sheets – Butterflies

PME Lustre Spray - Gold

PME Lustre Spray – Pink

Culpitt Dragees – Pink Pearl

Autumn Carpenter Butterflies Cookie Cutter and Texture Set

Autumn Carpenter Mini Wedding Cookie Cutter and Texture Set

Squires Kitchen SFP Sugar Flower Paste – Pale Pink

Rainbow Dust Sparkling Sugar - Pearlescent Pink

Rainbow Dust Sparkling Sugar – Metallic Gold

Heart cutter

Culpitt Lily Cutter

1. Bake cake in greased Wonder Mould Pan (you could use the Victoria Sponge

recipe from Culpitt website

http://www.sugarcraftandcakedecorating.com/how-to.php)

2. Turn out onto a wire tray and cool.

3. When completely cool, place onto an 8” cake board, and fix with a ring of

butter cream.

4. Cover cake and edges of board with butter icing and then cover both with

Professional Pink sugar paste (see Culpitt guide – ‘Covering a cake with

Sugarpaste’ for help)

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5. Mark approximately 1/4 segment of cake to front of dress. Brush on edible

glue, and cover with pink sparkling sugar.

6. Using the lily cutter, cut out shapes from paste as follows:

a. Large – 4x Hearts and Flowers printed sugar, 2x Professional Pink

sugar paste (rolled out and edged with gold sparkling sugar)

b. Medium – 4x Pink Polka printed sugar, 2x Shell Pink sugar paste

(rolled out)

c. Small – 4x white (rolled out and sprayed gold), 6x white

7. Working from the base of the skirt, using edible glue, layer both sides of the

front panel as follows:

2x large Hearts and Flowers petals, 1x pink, gold edged petal, 2x Pink Polka

petals, 2x pink sugar paste petals, 2x gold sprayed petals.

This should fill the distance from the base of the cake to the top of the skirt.

8. Insert the doll pic to the centre of the top of the cake.

9. Cut a strip of rolled out shell pink sugar flower paste30mm wide by 100mm

long, spray with pink lustre spray and fix securely around the doll’s back with

royal icing. Support until dry.

10. Cut a heart shape from rolled out shell pink sugar paste, and add texture

using the embosser from the Mini Wedding Cookie Cutter and Texture Set.

Spray with pink lustre spray. Fix with edible glue to front of doll to create

bodice of dress.

11. Carefully cut the tip from one end of each of the small white petals, and

arrange around the doll’s waist, with the flat end to the waist. Fix with edible

glue.

12. Fix pink pearl dragees around doll’s waist to cover joins, and carefully attach

a ring of dragees around doll’s neck to create necklace.

13. Using large cutter from Butterfly Cookie Cutter and Texture Set, cut out shape

from pink sugar flower paste, and texture both sides. Mould by shaping wings

into a ‘V’ shape, and spray with pink lustre spray. Allow to set before fixing to

back of doll using royal icing. Support in place until completely dry and royal

icing is set.