These beach themed mermaid cupcakes are perfect for an under the sea celebration, Using a range of Colour Splash gels and isomalt.

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You Will Need
Colour Splash Food Colouring Gel - Violet (0675060)
Colour Splash Food Colouring Gel - Pale Pink (0675131)
Colour Splash Food Colouring Gel - Blue (0675061)
Colour Splash Food Colouring Gel - Lemon (0675056)
Colour Splash Food Colouring Gel - Latte (0675063)
Mermaid Sugar Pipings (06437)
Cake Star Isomalt (75235)
Cake Star Edible glue (75053)
Cake Star Palette Knife - Straight - 8" (10605)
FMM Savoy Nozzle - Star - No.10 (86509)
Blue Marble Baking Cups (2351)
Clear disposable piping bag (DSB4)
 
Additional:
 
Renshaw Vanilla Frosting (0605813)
Culpitt 9" Rolling Pin (84789)
Cling Film
Small plastic bag
Step 1

Bake cupcakes in Blue marble baking cups and allow to cool completely. 

Mix your buttercream and divide into three equal portions. Colour your buttercream portions with Colour Splash gel to a pastel shade as follows, 1 in Blue, 1 in Violet and 1 in Pale Pink.

 

Step 2

Once mixed, put each colour into a piping bag. Add the No10 star nozzle into an empty piping bag and then place the three buttercream colours inside the bag with the nozzle. Try to get all of the buttercream bags as level as possible inside the bag - see picture for guidance.

 

 

Step 3

Pipe a long stripe on one side of the cupcake as pictured, making sure that all three colours come out equally. To help the colours pipe evenly, find the colour that pipes the most and gently tug it backwards allowing more of the other colours to come forwards.

 

Step 4

Melt some isomalt until it reaches a liquid consistency. (approximately 90g is enough for 3 cupcakes). Top Tip: Wear protective clothing as isomalt melts at very high temperatures.

Colour the isomalt with Colour Splash lemon and latte to create a golden colour. Use a pallet knife to lift the isomalt from the bowl to check the colour. To lighten add more melted isomalt and to darken add more colour.

 

Step 5

Next, wrap a chopping board in cling film and pour the isomalt over the board to cool. Once cooled break up the hardened isomalt and place into a bag. Use the end of a rolling pin to crush it up in to small crystals. Top Tip: Do not use the side of the rolling pin as isomalt is hard and will dent the smooth sides.

 

Step 6

Spread edible glue over the exposed side of a cupcake and then cover with the crushed isomalt to form a small beach.

To complete the cupcakes add the mermaid tail piping into the buttercream and two shells or starfish to the beach as pictured.

 

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