If you want to make some easy Poppy Cupcake Toppers, here is a quick tutorial showing you how. I have shown you three ways in which to make them, depending upon your design choice.
You will only need a few materials, and the toppers are relatively simple or slightly more complicated, depending on your level of skill or how quickly you wish to make them.
1. Roll out your white icing/fondant and cut it out using the fluted edge of your pastry cutter.
2. Stick the white icing/fondant to your cupcakes using either buttercream or jam. (I use cupcake dummies, so I just use water).
3. Roll out the red icing/fondant quite thinly on your dusted surface. Dust the 'rose cutter' and push this into the icing/fondant.
4. To remove the flower from the cutter, push it softly with a small paintbrush.
5. Place it on top of the white icing/fondant. (Do not stick anything yet).
6. Now, take a small piece of green icing/fondant.
7. Shape it with your thumb and forefinger into a pointy leaf design, then score the centre with a Dresden tool like so.
8. Now, score the edges of the leaf to make the remaining grooves.
9. Lift up the red 'poppy' petal and place the green leaf underneath.
10. Now softly lift the edge of a petal and rest it on a twisted piece of cling film/saran wrap. Then lightly score (brush back and forth) the edge of each petal with the paintbrush and make a soft crease in it, like below.
11. Do this for each of the petals. Once you are happy with the turned-up petal edges, stick the remaining flower to the white icing using a little water.
12. Now, take a piece of black icing/fondant and roll it into a small ball.
13. Squash this between your thumb and forefinger.
14. Stick this to the centre of the red icing/fondant poppy using a little water.
2. Push some (tin) foil in the holes to make a flower former.
3. Roll out red icing/fondant, cut out the flower as before and then place it in the foil; roll the black icing fondant and then stick this in the centre of the flower. Leave the 'poppies' in the foil overnight to dry out. They will then dry in a cupped/curved position and can be placed at an angle on top of your buttercream.
2. Using the ball tool, lightly/softly roll the large ball end in each petal.
3. This will soften and cup the shape of each petal of the poppy.
4. This can then be placed on the white icing and stuck to it using water or edible glue.
Overall the easiest method would be to cut out the flower, stick it to the white background and then place the black centre in the middle of it and leave out the leaf. However, if you like adding a little definition or detail, you could use one of the other designs instead.
Enjoy making yours and see what other creative designs you can come up with.
You will only need a few materials, and the toppers are relatively simple or slightly more complicated, depending on your level of skill or how quickly you wish to make them.
Equipment/Ingredients
- Icing Fondant - White, Red, Green & Black
- Rolling Pin
- Pastry Cutter
- PME Rose Cutter - 50mm
- Soft Paintbrush
- Water Pen/Edible Glue
- Silicone Mat
- Cling Film / Saran Wrap
- Icing Sugar for Dusting
Method 2 & 3
- (Tin) Foil - Optional
- Mini Cupcake Tin - Optional
- Foam Board - Optional
- Ball Tool
Method 1 - Using all Icing/Fondant.
1. Roll out your white icing/fondant and cut it out using the fluted edge of your pastry cutter.
2. Stick the white icing/fondant to your cupcakes using either buttercream or jam. (I use cupcake dummies, so I just use water).
3. Roll out the red icing/fondant quite thinly on your dusted surface. Dust the 'rose cutter' and push this into the icing/fondant.
4. To remove the flower from the cutter, push it softly with a small paintbrush.
5. Place it on top of the white icing/fondant. (Do not stick anything yet).
6. Now, take a small piece of green icing/fondant.
7. Shape it with your thumb and forefinger into a pointy leaf design, then score the centre with a Dresden tool like so.
8. Now, score the edges of the leaf to make the remaining grooves.
9. Lift up the red 'poppy' petal and place the green leaf underneath.
10. Now softly lift the edge of a petal and rest it on a twisted piece of cling film/saran wrap. Then lightly score (brush back and forth) the edge of each petal with the paintbrush and make a soft crease in it, like below.
11. Do this for each of the petals. Once you are happy with the turned-up petal edges, stick the remaining flower to the white icing using a little water.
12. Now, take a piece of black icing/fondant and roll it into a small ball.
13. Squash this between your thumb and forefinger.
14. Stick this to the centre of the red icing/fondant poppy using a little water.
Method 2 - Making Poppy Toppers for Buttercream.
1. Take a mini cupcake tin.2. Push some (tin) foil in the holes to make a flower former.
3. Roll out red icing/fondant, cut out the flower as before and then place it in the foil; roll the black icing fondant and then stick this in the centre of the flower. Leave the 'poppies' in the foil overnight to dry out. They will then dry in a cupped/curved position and can be placed at an angle on top of your buttercream.
Method 3 - Using a Ball Tool
1. Roll out the red icing/fondant and cut out the poppy using the rose cutter.2. Using the ball tool, lightly/softly roll the large ball end in each petal.
3. This will soften and cup the shape of each petal of the poppy.
4. This can then be placed on the white icing and stuck to it using water or edible glue.
Overall the easiest method would be to cut out the flower, stick it to the white background and then place the black centre in the middle of it and leave out the leaf. However, if you like adding a little definition or detail, you could use one of the other designs instead.
Enjoy making yours and see what other creative designs you can come up with.
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