Delish - Delish cupcakes by color: more than 100 cupcakes to dazzle and amaze

Delish
CUPCAKES
by color

HEARST BOOKS
New York

Copyright 2012 by Hearst Communications, Inc.

All rights reserved. The recipes/written instructions and photographs in this volume are intended for the personal use of the reader and may be reproduced for that purpose only. Any other use, especially commercial use, is forbidden under law without the written permission of the copyright holder.

Every effort has been made to ensure that all the information in this book is accurate. However, due to differing conditions, tools, and individual skills, the publisher cannot be responsible for any injuries, losses, and/or other damages that may result from the use of the information in this book.

DELISH

Elizabeth Shepard Executive Director

This title was previously published as Easy Cupcakes by Colour by ACP books,
Sydney Australia

Revised book design by LightSpeed Publishing, Inc., Ashland, Oregon

Photographer Stuart Scott

Stylist Vicki Liley

Cake preparation/decoration Nicole Jennings

Library of Congress Cataloging-in-Publication Data Available Upon Request

10 9 8 7 6 5 4 3 2 1

Published by Hearst Books

A division of Sterling Publishing Co., Inc.
387 Park Avenue South, New York, NY 10016

Delish is a registered trademark of Hearst Communications, Inc.

www.delish.com

For information about custom editions, special sales, premium and corporate purchases, please contact Sterling Special Sales Department at 800-805-5489 or specialsales@sterlingpublishing.com.

Sterling ISBN 978-1-58816-934-1

eBook ISBN 978-1-58816-931-0

Is there anyone who doesnt love cupcakes? These precious little offerings are just right for so many occasions, from childrens birthday parties to formal receptions or to serve as individual celebration cakes for weddings, engagements and special events. Delish Cupcakes by Color is a book of ideas for the most gorgeous cupcakes in the world. Weve divided the chapters by color: pink, white, yellow, blue/green and chocolate, but the beauty of this book is that you can adapt the decorations for these delightful little cakes and create any color combination you like. Our aim is to show you how to decorate more than 100 cupcakes in simple and pretty ways using store-bought chocolates, candies and decorations found in specialty candy shops, online, and in craft stores.

jelly bean hearts

Top each cake generously with fluffy frosting. Cut an edge from one end of each small jelly bean, sandwich the cut ends together to make a heart shape. Position hearts on the cakes before the frosting has set.

dreamy rainbows

Color butter cream in varying shades of pinks and purples. Use small piping bags (without tips) to pipe bands of color on the top of each cake. Blend the colors slightly using a spatula.

roses & romance

Spread the top of each cake with a generous layer of white chocolate ganache. Top each cake with a store-bought dried rose bud.

sixlet-topped

Color butter cream pink. Spread the top of each cake generously with the butter cream. Top each cake with a red Sixlet.

chocolate truffle hearts

Color butter cream pale pink. Spread the top of each cake with butter cream. Fit a small piping bag with a small fluted tip, half-fill the bag with butter cream. Pipe a shell pattern around the edge of each cake. Top each cake with an iced heart-shaped chocolate truffle.

swirl of hearts

Color butter cream pink. Fit a large piping bag with a large star tip, half-fill the bag with butter cream. Pipe a large swirl of butter cream on top of each cake. Sprinkle butter cream with pink and red edible sugar hearts. Twist a length of gem strings on wire around each cake.

mosaic magic

Color butter cream pink. Spread the butter cream fairly thickly, but evenly, on the top of each cake. Decorate each cake in a mosaic pattern with pink candieswe used pink Skittles, pastilles, small candy pillows and sliced licorice cream rock logs. Fill in the gaps with pink drages.

sour flowers

Color butter cream pink. Fit a large piping bag with a large star tip, half-fill the bag with the butter cream. Pipe small swirls of butter cream on the top of each cake. Split spearmint leaves in half horizontally, quarter strawberry-flavored sour straps lengthwise. Roll strips into spiral shapes, position on cakes with mint leaves. Position silver drages in the center of the flowers.

coconut ice butterflies

Color glac icing pink. Working with one cake at a time, spread the top of each cake with glac icing, then immediately dip each in desiccated coconut. When the icing is set, cut a round hole, about inch deep, in the top of each cake. Whip chilled heavy cream until it holds its shape. Halve the rounds of cake to make butterfly wings. Fill each hole with strawberry jam, then the cream. Position the wings on the cakes.

valentine hearts

Color a little fluffy frosting red. Half-fill a small piping bag (without a tip) with the red frosting. Spread white fluffy frosting on the top of each cake. Pipe three dots of the red frosting onto the unset white frosting. Pull a toothpick through each dot to make heart shapes.

hugs & kisses

Color butter cream pink. Spread the top of each cake evenly with the butter cream. Position sugar heart-shaped candies on cakesin a cross for kisses and a circle for hugs.