These are the perfect accompaniment to the
Cinderella Doll Cake, as they are easy to make and have that wow factor, I baked these as part of the party food but I also passed them out as the children were leaving as part of their party bags.
Makes 20 - 24
Ingredients
200g Pale blue ready to roll icing
Pearl sprinkles
1 Qty of
Basic Cupcake Recipe batter
500g Icing sugar
3-4 tbsp Water
Equipment
Rolling pin
Cake smoother (optional)
Shoe cutter
Medium Flower plunger cutter
Small clean paint brush
1 tbsp Boiled and cooled water
Method
Knead the ready to roll icing until it is pliable but not sticky. Roll out on a surface lightly dusted with icing sugar, smooth with a cake smoother (optional).
Cut out about 26 shoes, it's wise to have a couple extra in case of breakages! Allow to harden slightly on a flat surface.
Make about the same number of plunger flowers.
Brush the center of the plunger flowers with some boiled and cooled water, add the sprinkles and leave to harden.
Assemble using the boiled and cooled water, stick the flower to the shoe and leave to dry for a couple of hours or overnight.
Make up the cupcake batter, line two 12 hole muffin trays with muffin papers (I use Dr. Oetker Muffin cases) and spoon about one tablespoon of the batter into each of the cases.
The goal here is to leave enough of a gap between the top of the cupcake and the top edge of the paper case, which will be filled with glace icing.
Bake at 190ºC/375ºF/Gas Mark 5 for 18-20 minutes or until the center springs back when gently pressed with your finger. Transfer to a cooling rack and cool completely. Meanwhile, sift the icing sugar into a medium sized bowl and slowly add the cold water a tablespoon at a time until it is a thick paste. Divide between the cupcakes and tap gently on your work surface to level off the icing.
While the icing is still wet, top with the glass slipper, leave to set.
Serve alongside the
Cinderella Doll Cake for the perfect birthday party show piece.
