Sunday, 10 February 2013

Covering Cupcakes

Most cupcakes you'll see for sale when you're out and about are covered in buttercream or frosting. For something a little different, you can also cover them with sugarpaste.

To do this, you'll need the following:

A batch of cupcakes
Sugarpaste (plain or coloured)
White vegetable fat
Rolling pin (again, a smooth sugarcraft rolling pin gives the best results)
Board or worktop to work on
Round cutter
Sharp knife
Pallet knife
Sugar syrup / glaze
Pastry Brush
Your choice of decoration

To start off, you'll need fairly level cupcakes. If the tops are a bit uneven, carefully level them off with a sharp knife.

On it's own, sugarpaste won't stick to the top of the cupcake. Brush the top of each cupcake with sugar syrup or glaze to ensure the icing sticks.

For sugar syrup: sift 100g icing sugar into a small pan and add 50ml of water. Stir and heat gently until the sugar has dissolved.
For Lemon Drizzle syrup: as above, but replace the water with freshly squeezed lemon juice.
For Glaze: Gently heat 4-6 tbsp of your favourite jam (apricot works well!) in a small pan, stirring well. Once it's melted, pass it through a sieve to remove any lumps of fruit to get a smooth glaze.

Smear a little white fat onto your board and hands, and knead your icing until smooth.

Roll out to around 0.5cm thick.

Using a round cutter the same size as the top of your cupcakes, cut out some circles of icing.

I tend to use the serrated round cutters, as the I've found serrated edge fits well into the sides of the cases. The medium sized one is good for larger sized cupcakes, and the smaller is good for fairy cakes.

Using a pallet knife, lift and transfer a circle to the top of a cupcake and press down gently. Smooth as required.

Repeat for your remaining cupcakes and add your chosen decoration.

For the cupcakes below, I used an embosser to texture the icing. Once the icing is rolled out; place the embosser on the area required, gently roll over it with the rolling pin, and cut the icing with the cutter.
I've used flowerpaste, a daisy cutter and a silicon cameo mould to make the decorations. Both are secured with edible glue.

Here is the embosser (against an icing smoother, but it's difficult to see), daisy cutter and cameo mould.

Close up of the embosser.

These cupcakes were covered in coloured sugarpaste and the webs were piped with royal icing.

The cupcakes at the top of the page were made to a patchwork effect by cutting shapes out of various shades of sugarpaste and inserting small circles of another colour. These are embossed with a sugarcraft wheel to give a stitched effect. Again, the decorations are secured with edible glue.

I hope I've given you some ideas for covering cupcakes. Remember - there's no limit to the cakes you can create, you just need imagination and practice!

Next time, we'll look at colouring and flavouring buttercream.




  1. These are all lovely! How does sugar paste differ from fondant icing? Thanks for the blog mention by the way!
    Eleanor x

  2. Hi Eleanor,

    Thank you and no problem :)

    Sugarpaste, fondant / rolled fondant and ready to roll icing are all technically the same thing.



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