This title presents the easy-as-pie step-by-step instructions that are perfect for novice bakers, while the gorgeous designs provide inspiration for the more experienced sugarcrafter. It includes everything you need to create stunning (and tasty!) baked treats from start to finish, with a delicious range of cake and filling recipes. Each chapter has its own stylish presentation cake design, showing how you can display your whoopie pies for special occasions.© 2013 Jill Collins / David & Charles · Reproduced with permission.
For the swan:
1 Add 2.5ml (1â„2 tsp) CMC (Tylo) to 25g (7âˆ•8oz) white sugarpaste. Set
6g (1â„4oz) aside, and shape the remainder into a teardrop shape for the body. Snip â€˜feathersâ€™ into the body with scissors. Allow to dry.
2 Use half the sugarpaste set aside in step 1 to shape the neck, then roll out the other half and cut out two wing shapes. Snip feathers into the wings. Allow to dry.
3 Draw on the eyes and beak with food colour pens. Secure the wings and neck to the body with a dab of royal icing.
For the lake:
1 Place the mints close together
on baking parchment in a medium oven for 10 minutes, or until melted together. Allow to cool and harden. 2 Roll out the remaining sugarpaste and cut a 10cm (4in) circle. Moisten and fix on top of the whoopie, smoothing down the sides.
3 Spread the blue piping gel in the centre of the whoopie to form the lake, then position the hardened mints on top and push down gently. 4 Use 15ml (1 tbsp) royal icing to cover the edges of the mint and rough up the surface with the back of a knife. Use a dab of royal icing to fix the swan to the centre of the lake. Sprinkle with white edible glitter.