Cake! magazine by Australian Cake Decorating Network May 2019 Cake! Magazine - Page 18

Step 3: Step 2: Step 1: Melt isomalt nibs in heavy saucepan on medium heat, stirring with a rubber spatula. The isomalt will begin to bubble when it gets warm. Turn off the heat and gently stir with rubber spatula until all of the bubbles have disappeared. Step 8 & 9: Step 10: Once the isomalt has cooled slightly, you may wish to use your fingers to pull at the sides of the sail to elongate and add twists to the sail. You can also pinch off small pieces and manipulate them to create small decorative pieces. I like to pull and twist to create abstract shapes. Use extreme caution at this step as the isomalt is still very hot. You may wish to wear some heat resistant gloves. You can keep reheating your isomalt if it sets in the saucepan. Once the isomalt has completely set at room temperature, carefully remove the baking paper. Your mini isomalt sail is now ready to use on your cupcake! Buttercream Cupcakes You will need: Materials • Cupcakes prepared using your favourite recipe • 12” piping bags Step 4: Step 5: Step 6: Step 7: Taking care not to spill any isomalt (it is HOT!) spoon a couple of teaspoons of the hot isomalt on to a baking paper square. Be sure to keep the silpat underneath to protect your bench. If desired, add some edible glitter. Manoever the baking paper in a slow circular motion to spread the isomalt thinly. Allow to set up for 15-20 seconds. Drape the baking paper over the spike of the flower nail. Manipulate the baking paper to form an intricate shape. • Variety of large piping tips I used 2D (closed star), 195 (pastry tip), 126 (petal tip) • Small offset spatula • Gel colours (I used ProGel Aqua, Chefmaster Fuchsia, Chefmaster Bakers Rose) • Edible Art Paint in Black • Prepared isomalt sails and decorations • American buttercream (see below recipe and tips)