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)