Ingredients
Method
1.Divide cupcake mixture into paper cases, bake cupcakes according to recipe. Stand cakes in pan 5 minutes, turn top-side up onto wire rack to cool.
2. Spread tops of cakes evenly all over with ganache.
3.Knead ready-made icing on surface dusted with a little cornflour until icing loses its stickiness. Roll icing on cornfloured surface into a 5mm (¼-inch) thickness.
4.Place textured mat on top of the icing, using a rolling pin, firmly press and roll pattern onto icing. Carefully remove mat. Using cutter, cut out 12 rounds from icing, carefully place rounds on cakes without touching the embossed pattern. Knead and re-roll the icing and cut out more rounds as needed.
5.Carefully place cakes into cupcake wrappers. Dip brush into shimmer; brush lightly over embossed pattern.
EQUIPMENT 12 plain white paper cases texture-embossing mat 7cm (2¾-inch) round cutter new large soft-bristled brush Ensure you have enough cakes for all the guests. If you like, choose a few different cake recipes, so you get a variety of cakes. The ganache and ready-made icing covering will keep the cakes fresh for a few days in a cool or air-conditioned room. Apply the shimmer to the icing a few hours before serving, a clean soft-bristled make-up brush is ideal for doing this. Display these elegant little cakes on a cake stand to show them off. We used patterned cupcake wrappers to hide the plain paper cases.
Note
