Hey everyone! It’s almost that time of the year here again in the Big Easy! Our guest blogger today is Lisa Bugeja of Flour Confections, and she’s here to share a quick and easy tutorial on Mardi Gras mask cupcake toppers. Take it away Lisa!
Gumpaste (Confectioners Choice)
various Edible glitters (green, purple, gold and optional rainbow)
Flexible silicone container
Airbrush color if needing to colour your own isomalt (Americolor)
Roll out white gumpaste to a thin consistency (#2 on pasta machine). Cut out masks using cutter.
Place masks on silpat mat while you prepare isomalt.
Following manufacturers instructions, place pre-coloured isomalt nibs in silicone container and melt in microwave. CAUTION HOT! DO NOT TOUCH
When fully melted, carefully pour isomalt into eye cavities – be careful not to overfill. Let cool until hard and ok to touch.
Once cooled, gently bend gumpaste mask to give shape and place ball of plastic wrap in behind to help maintain shape while gumpaste dries.
When masks are dry, using a paintbrush, apply piping gel to sections of mask where you want to adhere the edible glitter.
In order to do tri-colour effect, paint each section separately and apply glitter immediately to painted areas BEFORE moving on to another colour.
Once complete, place masks on top of iced cupcakes & enjoy!
*** Note: Isomalt will dull if placed in refrigerator or in high humidity – best to add to cupcakes just before serving.
Thank you Lisa! These are so cute!
Lisa Bugeja is the award winning artist & creative force behind Flour Confections Inc. & Baked and Beloved in Toronto, Ontario. Her work has been featured in numerous publications such as Brides magazine, Toronto Life, Wedluxe Magazine, American Cake Decorating, Bakers Journal, People.com to name a few. She has also been seen on CTV’s Canada AM; and as assistant to Ashlee Perkins on Food Network Challenge, and assistant to Matthew Somers on their winning episode of Cake Walk.