It’s been a little while since I last blogged a tutorial. It’s just been hectic since Christmas in the shop with lots of going on. The new website is almost ready to go live and the online shop is undergoing a face lift, with a new system and it’s own dedicated website www.cirencestercupcakesshop.co.uk. The official launch of the website is the 1st April, and in the meantime lots of lovely new stock is arriving; and that’s where today’s tutorial steps in.
Back in November at Cake International, I fell in love with the cutter and mould sets from Blossom Sugar Art. We have been stocking a few styles since then, and they have been going down a treat with our workshop ladies. So, with the new online shop, I decided to check out some of the designs we hadn’t tried; and as it’s Mothers Day this weekend, I thought I’d put together a little tutorial using the hydrangea cutter and mould set.
What we use and how we do it!
- Sugar Paste – White and pre-coloured baby blue and pastel green
- Sugarflair Gooseberry Colour – if not using pre-coloured pastel green sugar paste
- Sugarflair Baby Blue Colour – if not using pre-coloured baby blue sugar paste
- Cocktail sticks
- Non-stick rolling mat
- Foam drying pad
- Rolling pin
- Gum Tragacanth
- Blossom Sugar Art hydrangea cutter and mould set
- Hydrangea flower cutter
- Flower veiner mould
- Rainbow Dust IridescentLilac Edible Silk
- Soft paint brush
- Before you start, if you have decided not to use pre-coloured sugar paste, you will need to colour your white sugar paste, baby blue and pastel green.
- You do not need to use the Blossom Sugar Art cutter and mould set to create the hydrangea flowers. You can purchase separate cutters and flower veiners; but we love the kit and it has everything in it. There are lots of different kits available in our online shop.
- Add a little Gum Tragacanth (Gum Trag) to your baby blue sugar pastes (approximately 5g to 250g of sugar paste). Leave the sugar paste to settle for 30 minutes. The Gum Trag will help stiffen the sugar paste, so that when the hydrangea flowers are moulded, they will hold their shape better.
- Roll out a small ball of the baby blue sugar paste to approximately 2-3mm thickness. Using the hydrangea four-petal cutter, and cut out eight flowers.
- Rub a thin layer of TREX onto the veiner mould; this prevents the sugar paste sticking to the mould and makes the moulded flower easier to remove.
- Roll a tiny ball of white sugar paste and place into the mould indent for the centre of the flower. Place one of the cut hydrangea flowers over the top of the white ball, and push the mould together, lightly. Do not press too hard.
- Using a cocktail stick, remove the pressed hydrangea flower from the mould and place on the foam pad to dry. Mould a further seven flowers. Leave the hydrangea flowers to dry over night, to make sure that they will hold their shape when your decorate your cupcakes.
- Once the hydrangea flowers are dry, gently dust them with the Blossom Sugar Art Edible Shimmer or the Rainbow Dust Edible Silk, to give a lustre finish. After dipping the brush in the shimmer, tap off the excess powder, before applying to your flowers.
- If you would like, use the pastel green sugar paste to hand mould small leaves.
- Decorate your cupcakes with a bunch of the hydrangea flowers for a bouquet look, or just one for a simple yet pretty finish.
Why not give the hydrangea flowers a go for a Mother’s Day treat, or maybe a pretty and cakey alternative to an Easter Egg.
Most equipment can be found in your local supermarket, or you can pick everything up into your local cake decorating shop or via our new online shop. We have the complete range of Blossom Sugar Art cutter and mould sets available.
Enjoy L x