How to Decorate St Andrew's Day Cupcakes

Use your favourite cupcake recipe or Betty Crocker Vanilla Cake Mix to bake 12 cupcakes. Leave them aside to cool.

Then, using Renshaw Hydrangea Blue Flower and Modelling Paste, cut of around 100g and roll out flat until it's about as thick as a £1 coin. Sprinkle some cornflour on the surface to prevent the icing from sticking.

Take your circle biscuit cutter and cut out as many discs as you can using the rolled-out icing. Keep re rolling out the icing until you've used as much as you can. I used a fluted ring to add some extra detail to my discs.

Leave your discs aside to set and harden whilst you work on the Shortbread biscuit toppers.

To make the short bread biscuit icing toppers, mix in a 2:1 ratio of yellow: red food colouring into a piece of Renshaw's white ready to roll icing (to make a light peach colour/ golden brown).

Ensure that the colour isn't too dark, if you find that it is add more white fondant to lighten the colour.

Then, roll out the icing so it is around 1.5 cm in thickness. Sprinkle some cornflour on the surface to prevent the icing from sticking.

Cut out a few small rectangle pieces about 2cm long and a few discs using the same cutter from Step 2 to represent the short bread slices (use the step picture for reference).

Cut the discs into eighths to represent the shortbread slices. Then, use a veining tool to create lines on the crust and a small ball tool to make the dots on the pieces to make it look more realistic.

Brush on a little amount of dark cocoa powder on the edges of the 'shortbread pieces' to make them look like they have been cooked, creating a golden finish.

Stick the shortbread pieces randomly on top of the blue discs that we created earlier. Use edible glue to stick them on top.

Now, using a buttercream recipe of your choice, or 1/3 of Betty Crocker's Vanilla Buttercream, fill a piping bag with a 1M nozzle attached.

To pipe a rose flower effect, using light pressure on the buttercream in the bag, squeeze out the icing starting from the centre of the cupcake and slowly move around working outwards.

To finish, place the shortbread topper/disc onto the buttercream and serve. See photo for reference.

Bake and cool cupcakes. Use your favourite cupcake recipe or use a Betty Crocker Vanilla Cake Mix to make 12 cupcakes.

Then, using a buttercream recipe of your choice, or 1/3 of Betty Crocker's Vanilla Buttercream, colour it blue using a pea sized amount of blue food colouring gels. Then fill a piping bag with a 1M nozzle attached.

Bake and cool cupcakes. Use your favourite cupcake recipe or use a Betty Crocker Vanilla Cake Mix to make 12 cupcakes.

Then, using Renshaw Hydrangea Blue Flower and Modelling Paste, cut of around 150g and roll out flat until it is about as thick as a £1 coin. Sprinkle some cornflour on the surface to prevent the icing from sticking.

You will need a circular cutter that is 5cm in diameter to make the topper disc for the cupcake in the next step.