The Busy Girls Guide To Cake Decorating (2012) - Plot & Excerpts
Get it together… 12 large and 12 small heart cookies Sugarpaste: red, white and green Cutters: large and small heart cookie, small square Gold sugar dragees Basic equipment (see Equipment) 1 Take a small ball of red sugarpaste and knead into the white sugarpaste to create a pink blush colour. 2 Roll out the red sugarpaste to a 3mm (1⁄8in) thickness. Cut out six large hearts using the large heart cookie cutter and six small hearts using the small heart cookie cutter. Repeat using the pink blush sugarpaste. 3 Brush the top of each cookie with a little water and attach the sugarpaste hearts in place, pressing down lightly to secure. 4 Roll out the green sugarpaste to a 2mm (1⁄16in). Using the heart cutters again, cut out 24 strawberry hulls (12 large, 12 small) using the top part of the cutters only. 5 Trim down the cut outs and take out the ‘V’ shapes using the corner of a small square cutter. Secure in place on the strawberries with a dab of water. 6 Shape 24 stalks from the green sugarpaste and fix in place with water.
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