This isn’t so much a recipe as a set of instructions. It’s how to get this two tone icing style that people seem to like. I wish I could say it was some kind of artistic expression in icing form but basically I had two colours of icing, bunged them in a bag and then felt a little surprised when I saw the results. Pleasantly surprised.
Here’s what to do. Choose a cupcake flavour like Easter spiced ones, lemon, chocolate or vanilla, bake them and let them cool. Then make some buttercream. You can make any recipe you like, but I use this without the jam. Split the buttercream icing into two bowls and colour each one differently. I chose a dusky pink and a fetching primrose in gel colours for the cakes in the picture.
Then pop the pink into an icing bag (I use disposable ones as I really don’t get the fabric ones that leak their contents through the fibres – ergh) fitted with a Wilton 1M nozzle. Pop the pink into the bag, then there are two ways to proceed. You can either pop the yellow on the top, squidge it all about a bit and then pipe away. Or you can poke a hole in the centre of the pink and spoon the yellow into it. Your call on which method to choose. Then put sweets onto the cakes or maybe animal biscuits.
Get the monthly newsletter...
and subscribe to get all recipes straight to your inbox!
Ooh thanks for the tip, I’ll have to give two-tone icing a go! Your cupcakes look great!
A Must For Easter Sunday. I Think I Will Top Mine With Yellow Icing And Asoorted Mini Eggs!! Ps. You Are My Most Favourite Baker Ever And I Am Allways Inspired By All Your Recipes And Was Wondering If You Could Give Me The Recipe For The Danish Pastries You Made On The GBBO. Thanks Matthew :)
Hi matthew, that recipe is coming in my ebook which I am hoping to get written by the end of the month. Xx Sent using BlackBerry® from Orange
An easier way i find is to half fill an icing bag with each colour then put both these bags into another bag and pipe away x
Aww, the idea of putting those little fried egg sweets on the top is really cute!
Comments are closed.