TECHNIQUES
PIPING BUTTERCREAM,
DECORATING ,
WORKING WITH SUGARPASTE
★ ★ ★
MAKES 10
• 85ml (3fl oz) vegetable oil
• 1 large free-range egg
• 125ml (4½fl oz) milk
• 1 tbsp vanilla extract
• 200g (7oz) self-raising flour
• 100g (3½oz) caster sugar
TO DECORATE
• 250g (9oz) icing sugar
• 3 tbsp milk
• ProGel colours – blue, purple, yellow
• sprinkles
• malted milk biscuits
• Renshaw sugarpaste – white, latte, purple
• Rainbow dust – white edible silk
YOU WILL
