You can buy snowflake-shaped cutters but I prefer piping the snowflakes as you can make each one look different. All you need is a steady hand. Ideally you should use a piping bag (I am a big fan of Lakeland’s Get a Grip bags) with a Wilton size 0 or 1M tip. However, if you don't have any to hand you can use a strong freezer bag with the corner snipped off.
Use royal icing to pipe the detail as the snowflake needs to dry hard. The easiest way to make it is to buy "royal icing sugar." This already contains the egg so all you have to do is follow the instructions on the packet and add water. The icing discs need to dry thoroughly before you attach them so you can either make them while the cakes are baking (as set out below) or make them first. You can also make the tops in advance and store them in a Tupperware box. Do not store the completed cakes in a tin as the moisture from the cakes will make the icing go sticky. They are best stored in a cardboard cake box as this allows the icing to breathe.
Serving size 4
For the cupcakes
For the snowflake tops
For the buttercream
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