Chicken wings in future

Updated at: Wed, 08 May 2024 10:28:33 GMT

Step 1

Beat the cream until stiff peaks form – you want the cream quite stiff, but be careful not to over whip (or it will become grainy). Transfer 4 tablespoons of the whipped cream to a separate bowl and mix with the custard.

Step 2

In another bowl, mash the raspberries with the icing sugar and vanilla bean paste and set aside

Step 3

Remove the paper liners from the cupcakes and cut in half horizonally so you have two layers. Place the widest layer on a square of baking paper (you can use a small dollop of cream to hold it in place).

Step 4

Spread over a little of the custard-cream mixture, then spoon a layer of mashed raspberries on top. Place the second layer of cake on top to make a lid. Repeat until all the cakes are layered.

Step 5

Spread a layer of the plain whipped cream all over the cake structures, making sure to form a little dome on the top and to generously cover the sides. Repeat until all the cakes are covered then put them in the fridge to firm up for at least 30 minutes or up to 2 hours.

Step 6

Dust a work surface with icing sugar and roll out the darker pink marzipan to about 5mm/¼in thick and cut out rounds large enough to completely cover each cake (if in doubt make the circles a bit bigger than what they need to be).

Step 7

Place the marzipan over the cakes and smooth out any wrinkles with your hands, cupping around the cakes to keep their dome shape

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