Fish Cupcakes

Preparation

1. make fish

   Step 1

   You will need 9 ounces of marzipan to make 48 fish. Tint marzipan with green gel-paste food color (see page 299 for instructions). Pinch off a small piece of marzipan and roll into a 3/4-inch ball, then mold into a fish, forming a head on the larger end and then tapering down to a forked tail. Make two tiny marzipan fins and attach to the sides of the fish, pinching the pieces together to adhere. For the eyes, dab the tip of a toothpick in blue gel-paste food color, then poke into two sides of the head. Repeat until you have two fish for each cupcake.

2. decorate cupcakes

   Step 2

   Tint buttercream pale blue with gel-paste food color. Using an offset spatula, spread butercream generously over each cupcake, swirling and swooping into small peaks to resemble waves. Place two fish on top, curving bodies as desired and nestling them gently into the frosting. Cupcakes are best served the same day they are decorated; keep at room temperature.