It's tutorial time!
This cupcake topper tutorial may look a little complicated but I promise you all the steps are very simple.
I feel I should apologise for the quality of the photographs, I was taking these in the middle of a snow storm, without even the smallest ray of natural light. Consequently some of the pics are a little darker than I would like. I really do need to get myself some photographic lights.
To make this miniature patisserie cupcake topper you will need:
30g light green sugarpaste
25g light pink sugarpaste
10g brown sugarpaste
10g white sugarpaste
1g red sugarpaste
Roll out around 30g light green sugarpaste to around the thickness of a pound coin.
Using a round cutter or template, cut out a circle measuring 6cm in diameter.
Set aside to dry and store any left of sugarpaste for later use.
Take 7g of light pink sugarpaste, roll into a ball and flatten into a plump disk. Repeat with a 3.5g piece of light pink sugarpaste, followed by a 1.5g piece of light pink sugarpaste.
You now need to decorate your cake.
I have already completed the base layer so that you can see what you are trying to create.
Repeat rolling out a long thin thread for the middle layer.
Now you need to create the swag effect.
Trim all of the edges of the rectangle using a small scalpel.
With your scalpel, cut the rectangle into 7 equal pieces, as shown below.
Take each piece and gently reshape with your fingers, insuring all pieces are the same size and all edges are neat and even.
Take your layered cake slices and turn every other one upside down so that the colour of the top layers alternate pink, brown, pink, brown and so on.
Check the sizing against your circular base made in step 1.
To create the 'whipped cream' on top of the little layered cake slices, take 0.5g of
white sugarpaste and divide into 7 equal pieces. Roll each piece into a ball and shape into a small cone.
Press a toothpick vertically two or three times into each small cone to create ridges. Very gently twist the top of each cone to curve the tip.
Affix each one to the end of one of your layered cake slices, with a very small dab of vodka or edible glue.
Last but by no means least you need to create the tiny rose petals.
Take around 1g of red sugarpaste, roll into a thin thread and cut into 18 pieces. Roll each piece into a small ball and flatten as much as you possibly can. Use a small paintbrush to gently curl the edges, to create a petal.
To attach all of the pieces:
Use a small paintbrush dipped in vodka or edible glue to attach all of the pieces to the light green circular base.
Affix the petals in a scattered pattern to the green base, (I find it easiest to pick these up with a paintbrush).
Affix any remaining petals in a small pile on top of the little pink layer cake.
Leave the topper to dry fully before moving or using to top a cupcake.
Please feel free to comment below if you have any questions or if something doesn't quite make sense, I will get back to you as soon as possible.
I hope you like my little tutorial!
Please do tweet me a picture if you have a go at making this cupcake topper, I would love to see your work.