There’s less than a week to go until the big day, and Cirencester Cupcakes HQ is about to go flat out in the countdown until Christmas Eve. We’ve lots of different cakes and cupcakes to create for our customers to celebrate Christmas with, including special dietary ones; there’s no stopping us!
Because of our nut allergy there’s a few of the traditional Christmas bakes that we have to avoid, such as fruit cake because of marzipan, mince pies and Christmas pudding, as they can have almonds in them (unless we made our own)… Boo! Nevermind, there’s always our lovely nut-free cupcakes, and so we do not miss out, we decorate them with little sugar paste Christmas puddings. So, just for you, here is how we make them.
What we use and how we do it!
- Sugar Paste – White and pre-coloured Red, Green, Brown
- Modelling Chocolate Paste – if not using pre-coloured brown sugar paste
- Sugarflair Red Extra Gel Colour – if not using pre-coloured red sugar paste
- Sugarflair Green Gel Colour – if not using pre-coloured green sugar paste
- Sugarflair Brown Gel Colour – if not using chocolate paste or pre-coloured brown sugar paste
- Medium Five Petal Blossom Cutter
- Small Holly Sprig Plunger Cutter
- Ball Tool
- Black Edible Ink Food Pen
- Edible Glue and Paintbrush
- Non-stick Rolling Mat
- Rolling Pin
1. Before you start, if you have decided not to use pre-coloured sugar paste or chocolate paste, you will need to colour your white sugar paste, red, green and brown. For the red, we use SugarFlair Red Extra gel colour as it gives a strong red colour, rather than a pinky red.
2. Take a large ball of brown sugar paste, or chocolate paste, and mould it into smaller balls, about one inch in diameter. Ensure that any lines are smoothed out, and place them to one side.
3. Roll out a small ball of white sugar paste to approximately 2-3mm thickness. Using a five petal blossom cutter, cut out a blossom for each of the brown sugar paste balls you have made.
4. Roll out a small ball of green sugar paste to approximately 2-3mm thickness. Using a three leaf holly sprig plunger cutter, cut out a holly sprig for each of the brown sugar paste balls you have made. Push down on the plunger before releasing each holly sprig, to ensure that the leaf veining detail is visible.
5. Using the small end of the ball tool, indent all over each of the brown sugar paste balls. Stand the sugar paste balls in either a colour paint palette or egg-tray packaging foam, this stops you from smoothing out the indents, you have made, as you hold the sugar paste.
6. Using the thick end of a black edible ink food pen, draw a black dot in the centre of each indent. These dots are to mimic the flecks of currants in Christmas puddings. If you were to make larger versions of these toppers, you can roll small balls of black sugar paste and stick them into the indents.
7. Dab a little edible glue on top of each of the brown sugar paste balls, and stick the cut out blossoms on top. Smooth the petals down over the side of the balls.
8. Dab a little edible glue on the top of each of the blossoms, and stick the cut out holly sprigs on top. With the small end of the ball tool, make a small indent in the centre of the holly sprigs.
9. Using the red sugar paste, mould a tiny red ball, for each of the puddings you have made. To finish your Christmas puddings, add a dab of edible glue into the indent and pop the red ball in the centre. Leave the decorations to dry over night, to make sure that they will hold their shape.
8. When completely dry, top of your cupcake and add a sprinkling of white chocolate flakes for the finishing touch!
These are perfect for decorating cupcakes and cakes, or you can use the same techniques to decorate chocolate cake balls or truffles.
Enjoy and good luck!
Most equipment can be found in your local supermarket, or you can pick everything up into your local cake decorating shop or via our online shop. We recommend Tracey’s Cakes Dark Chocolate Paste… it’s lush!!