Contemporary Christmas Cupcakes Cake Decorating and Baking Tutorial

Starting with some cupcakes (there’s a great lesson for vanilla cupcakes here or use cupcakes of your choice) Baileys Irish Cream is added for extra flavour and the cupcakes are prepared with a layer of ganache.

Lesson 2 covers the initial icing of the cupcakes. Start with the darker coloured pale grey sugarpaste on the cake, followed by the lighter coloured white sugarpaste. Using textured sheets gives a nice effect on the white icing whilst keeping that contemporary style.

It’s time to create the decorations for the cupcakes using white flower paste / gum paste and cutters. Paul shows you how to add that curled leaf realism to the decorative flowers and leaves, once done leave to dry for 30-60 mins.

The first of the cupcakes is the Christmas Tree cupcake. Using ‘Starlight Comet’ coloured lustre dust and the pieces cut earlier, using varying sizes of snowflake cutter. Paul shows you how to achieve this lovely Christmas tree cupcake effect.

Next up is the Christmas Flower cupcake. Decorating this cupcake with the small non-pearlised white balls, as shown, really makes the previously made layers of the Christmas flower look great on this cupcake.

Paul uses a light silver edible paint to paint the previously applied stripes, then it’s time to add the sprig of holly and some silver balls.

Paul uses the great looking Cappuccino Lustre dust to highlight some of the pattern on the cupcake, this is finished off with a white lustred holly sprig and more silver balls!

The Rock Chick cupcake is a studded looking slightly different cupcake but still looks the part for Christmas. This wouldn’t be quite as good for the teeth with the silver balls so be careful!

Stars, stripes and pretty silver balls make this Christmas Bauble a great finale in the course, it even has it’s own sugarpaste hook, but we’re sure this will be eaten long before it see’s a Christmas tree.

Paul shares his usual insights on some other ideas using these cupcakes.