If your supply of edible glue runs dry and you’ve got some Blue Door Bakery CMC powder handy, fear not! Whip yourself up some more glue overnight with this very simple recipe…

What you’ll need…

CMC powder
Warm water
Empty pot
Paintbrush (for stirring)
Teaspoon
Homemade edible glue label (optional)

1. Put about one quarter of a teaspoon of CMC powder into your empty pot

2. Add roughly 20ml of warm water to the powder and stir quickly and thoroughly with the end of your paintbrush. The mixture may look lumpy at this point but don’t worry! All will be fine in the morning!

3. Put a lid on the pot and store in the fridge overnight.
4. In the morning the mixture should be of a syrupy consistency and run from the brush so if it seems a little thick simply add a touch more water until you have the desired thickness.

5. Stick til your heart’s content!

We hope you enjoyed our tutorial this week, and don’t forget, you can buy CMC powder and edible glue in our online shop (might be best to get two pots next time….)

Jenny x

Halloween is just around the corner so to make your haunting cupcake collection complete we thought we’d show you how to make our favourite sugarpaste pumpkin!

You’ll need:

Sugarpaste coloured orange (we like Sugarflair Gel Colour in Tangerine/Apricot)
Sugarpaste coloured green (we used a mixture of Sugarflair Gel Colour in Holly Green and Party Green)
CMC Powder
Palette Knife
Rolling Pin
Daisy Plunger Cutter
Ball Tool
Edible Glue
Paintbrush

1. Mix a little CMC powder in with both your orange and green sugarpaste to stiffen it up and help it hold its pumpkin shape better.

2. Take your orange sugarpaste and in the palm of your hand, roll it into a ball.

3. Place it onto a flat surface and gently squash it down a little to make your pumpkin nice and plump.

4. Using your palette knife carefully mark the sides of your pumpkin to create indents around it, leaving the top side of the pumpkin smooth.

5. Put your pumpkin to one side and roll out your green sugar paste. Cut out your daisy shape and put to one side.

6. Using a peanut sized amount of green sugar paste create your stalk, gently rolling it into a thin sausage shape, with one end slightly thicker than the other. Curl the thinner end around to give it a bit of character and tidy up the thicker end by trimming with your palette knife.

7. Now glue your daisy to the top of your pumpkin.

8. Using the smaller end of your ball tool, make an indent in the centre of your daisy, large enough to hold your stalk.

9. Brush with a little bit of glue and add your stalk.

10. Add to cupcakes to wow your friends at any ghoulish gathering of ghosts and ghouls.

Happy Halloween!

Jenny x

Halloween is nearly here! It’s such a brilliant cupcake decorating occasion. We love an excuse to make some grizzly, gruesome cupcakes which hardly ever see the light of day during the other 364 days of the year.

We thought we’d shared the ghoulish cupcake love and show you how to make our favourite little cupcake ghosts.

You’ll need:

- Cupcakes
- Buttercream
- Angled palette knife
- Piping bags
- Piping nozzle (we used a Wilton 1M but it doesn’t really matter too much as the piped part it won’t be seen.)
- Sugarpaste
- Large circle cutter
- Edible pen

1. Top your cupcake with flat buttercream icing using the angled palette knife.

2. Pipe a tall, slim swirl in the centre of the cupcake.

3. Roll out your white sugarpaste and cut a large circle out.

4. Use the end of your rolling pin to shape the circle into a ghostly shape. Pinch the ‘skirt’ to give it shape.

5. Sit the ghost on top of your buttercream swirl and give him some eyes using your edible pen.

The products we used are available from our online shop.

Enjoy your spooky cupcakes! x