Additional Ingredients

To Decorate:

200 grams	Fondant Icing (Silver Spoon) Sugar
	Water
	Silver Spoon Cakecraft colour of your choice
	Apricot Jam melted

Further Additional Ingredients

For Butter Icing swirls & Fondant Decorations:

	Basic Butter icing recipe:
150 grams	Butter softened
300 grams	Icing Sugar (Silver Spoon Homegrown) sifted
1.50 tbsp	JUST MILK
	few drops Silver Spoon Cakecraft Food Colouring
	Fondant Decorations:
	Ready Rolled White Icing (Silver Spoon Create)
	Silver Spoon Cake craft Food Colouring

How to make Cup Cake Wedding Cake

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1. For the cakes: preheat the oven to 200°C, fan oven 180°C, 400°F, gas mark 6. Line 2 x 12-hole muffin tray with the paper cases of your choice.
2. Place the butter in a large mixing bowl and add the sugar. Beat together, preferably with an electric whisk until the mixture is wonderfully light and fluffy. This can take up to 5-7 minutes, so this stage should not be rushed.
3. Beat in the eggs one at a time, with a spoonful of the flour with each one to prevent the mixture from curdling. Fold in the remaining flour with a metal spoon until you have a soft, smooth cake batter.
4. Divide the mixture between the paper cases filling only to half the height. Place in the oven and bake in the oven for about 12 – 15 minutes or until the cakes spring back when pressed gently with a finger and are pale golden in colour.
5. Cool the cakes on a wire cooling rack. Wrap in cling film to keep for up to a day in a cool dry place. If you want to make the cupcakes in advance – wrap and freeze.
6. To decorate the cup cakes Mix together 200g Silver Spoon Fondant Icing sugar. Add water a tsp at a time until the icing has a smooth consistency that will cover the back of spoon. Divide the icing into small bowls and colour each using a few drops of Silver Spoon Cakecraft colour of your choice.
7. Brush the cakes with a little melted apricot jam. Spoon a little icing onto each cup cakes and by turning the cakes round gently the icing should flow gently to the edge of the cup cakes. Let the icing set firmly before decorating with fondant cut outs or piping.
8. Icing Tips: Place required nozzle in a piping bag. Fill with the icing, twist and hold in your writing hand. Squeeze the icing at the top of the bag to make it flow through.
9. To make dots, hold the bag vertically with the nozzle close to the surface, squeeze a little icing out to make a dot the desired size, then to finish, stop squeezing, push down and then draw up sharply. If the dot has a little peak flatten carefully with a damp knife point or paint brush.
10. To write lines, hold the bag and touch the starting point with the tip of the bag and slowly squeeze out the icing. As you squeeze lift the bag and move along a little away from the surface, squeeze the icing out with a constant pressure, and let the line of icing fall naturally into place as you guide it. As to come to the end, stop squeezing and drop the line, touching the finish point.
11. For Butter Icing swirls: Beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth. Add the remaining icing sugar and one tablespoon of the milk and beat the mixture until creamy and smooth. Beat in the milk, if necessary, to loosen the mixture.
12. Stir in the food colouring until well combined.
13. To pipe swirls on cupcakes, use a large star or plain nozzle, hold the bag vertically and pipe a ring of icing around the edge of the cupcake. Pipe a small spiral overlapping the ring, stop pressure when the bag is in the center of the swirl, then push the bag down and draw up sharply to finish the peak.
14. Add decoration such as flowers and butterflies.
15. Fondant Decorations: Take white ready to roll white Silver Spoon Cake Craft Icing. Add a few drops Silver Spoon Cake craft Food Colouring (this can be done by dipping a wooden skewer into the food colouring and piercing the icing all over) Knead until you get a nice even colour.
16. Lightly dust a surface with icing sugar and roll the coloured icing and cut shapes such as hearts, flowers or butterflies.
17. If you want to add shape and movement to the cut out flowers or butterflies shapes – sit the cut out shapes to the edges of the the shapes are resting on a handle of a wooden spoon to give petals and wings a rounded curved shape. Leave to set.

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