I have been asked to make cupcakes for a baptismal reception next weekend. Honestly, I have never prepared themed cupcakes before, so while I had accepted the challenge, I knew I had some researching to do.
While googling for baby-themed cupcakes, I came upon this super wonderful tutorial on how to make baby booties from fondant. Exactly what I was looking for! One problem though...I have never worked with fondant before and was pretty much clueless about a lot of things. I was then off to do more research...
Luckily, I had this cupcake book from the library with me that had a recipe for modelling paste. The author of the book used modelling paste to create most of her cupcake toppers like flowers, butterflies, stars, etc. It was great since I had all the ingredients on hand.
After leaving the modelling paste overnight, I excitedly worked on the baby booties. Oh what joy! I felt like a child playing with clay!
I molded a total of 35 pairs of these little cuties, taking me a good two hours. Didn't really care about the time! I only used a third of the modelling paste and left the rest untinted for later use. Yesterday, I also made some letters from royal icing which I will then top on 12 of the cupcakes to spell out the baby's baptismal name. I avoided taking photos of that one cause the letters seem a bit delicate and I don't want to risk breaking them.
Here's the recipe for the modelling paste. It is quite different from all other recipes I found on the web but it works great!
MODELLING PASTE (adapted from Divine Cupcakes by Tamara Jane)
500g icing sugar (powdered or confectioner's sugar)
1 1/2 tablespoons gelatine (unflavoured)
1 teaspoon cream of tartar
Sift the icing sugar and cornflour into a large mixing bowl to combine.
Place the water, gelatine and cream of tartar in a glass measuring jug and allow to stand for 5 minutes. Place the jug in the microwave and heat on low in 10 second bursts until the gelatine has dissolved. Be careful not to overheat the mixture. If you do not have a microwave, place the water, gelatine and cream of tartar in a bowl. Allow to stand for 5 minutes and then heat gently over a pan of simmering water until the gelatine dissolves.
Pour the gelatine mixture into the bowl with the cornflour and icing sugar. Mix thoroughly until well combined. Allow to rest in the bowl, covered with a damp towel for an hour. Place the paste into an airtight container and store in the fridge until required. This paste is best left overnight before making decorations. It can also be frozen for up to 1 month if desired - allow to defrost in the fridge before use.
Will show you my finished cupcakes next time. Have a good weekend!