As those of you that follow me on Twitter and the new Lindy’s Cakes Facebook page will know, I am busily making cupcakes for my next book. I have always made cupcakes and they have appeared in many of my book titles, as ideas to compliment my main cake designs. This book however is letting me put the humble cupcake centre stage and making it the star. I’ve experimented with many different icings and cake flavours over the last few months and have definitely decided that I personally prefer sugarpaste to decorate and to eat, although if it has to be buttercream, Swiss meringue buttercream is my preferred choice – recipes will be in the book!
I am making both quick and clever cupcakes – the ones that you need if you’re planning on making 100’s for a wedding as well as special individual ones that you make for your nearest and dearest.
Thought I’d tease you with an example…..
To decorate this cupcake I’ve embossed the patchwork cutter tea rose into sugarpaste and then brush embroidered with royal icing. Hope you like it!