So to add to the other Easy Cupcake Toppers I have made, here are some easy flower toppers for you to have a go at.
I thought due to the colours, they would be perfect for a baby shower, summer theme or one you could make for your nearest and dearest. As you can see, the design is straightforward, and you'll only need a handful of tools.
When I made them, I came up with two versions of the flower. The easiest version is the flat pink, yellow, and blue flowers on the top row. The second version is a slightly more bulbous and rounded flower effect on the bottom row, as seen below.
In this tutorial, I will show you how to make both, and from that, you can decide which version you'd like to try out yourself. They're also a fun one to make with the kids on a rainy day.
Here's how to make them.
1 Take some white icing/fondant and roll it out.
2 Using the large fluted edge pastry cutter, insert the cutter into the icing/fondant.
3 Rotate the pastry cutter in a clockwise motion. This will cut the icing/fondant and remove any rough edges.
4 Once you have cut the shape and removed the excess.
5 It can then be stuck to your cupcake/dummy. (If you are sticking it to a real cupcake, you would use jam or buttercream).
6 I used a little water to stick mine to the dummy.
7 Now take your centre colour. I chose pink for this one.
8 Again, roll it out to your required thickness and size.
9 This time, take the smaller cutter and use the circular edge to cut the circle.
10 Then, place the pink circle in the centre of your white fluted circle. To stick them together, lift the pink circle and add a little water. (I used the heat generated from my hands to allow the two to stick together).
11 Then, take your smiling/scallop tool and indent two 'sleeping' eyes and a mouth underneath.
12 Now, take your Dresden tool and indent the space between the white and pink icing to give a defined 'petal' look.
13 Once complete, repeat the process and use alternative colours.
2 Then, using your smaller cutter, push it into the icing/fondant and cling film.
3 Rotate the cutter forwards and backwards to score through the icing/fondant and form the bulbous circular shape.
4 Peel the cling film/saran wrap away, and you are left with a bulbous circle with smooth sides. Stick the pink circle to the white fluted circle with a little water, and then place it on the top of your cupcake or cupcake dummy. Repeat the decoration phase from step 11 above.
If you wish to make the flowers for a vertical topper, cut two fluted whited circles, place one of them on the work surface, and put your lollipop stick in the centre. Then add a little water to the top of your white circle and then place the other fluted circle directly on top of it, so you are effectively sandwiching the lollipop stick between the two pieces. Then do the same decoration process as before but leave the lollipops flat for a while to allow the icing/fondant to dry and adhere properly to the lollipop stick before placing them vertically in your cake or cake dummy.
Overall, I think these are adorable toppers and easy to embellish if you want to jazz them up.
I hope you enjoy making them.
I thought due to the colours, they would be perfect for a baby shower, summer theme or one you could make for your nearest and dearest. As you can see, the design is straightforward, and you'll only need a handful of tools.
When I made them, I came up with two versions of the flower. The easiest version is the flat pink, yellow, and blue flowers on the top row. The second version is a slightly more bulbous and rounded flower effect on the bottom row, as seen below.
In this tutorial, I will show you how to make both, and from that, you can decide which version you'd like to try out yourself. They're also a fun one to make with the kids on a rainy day.
Here's how to make them.
Equipment
- Silicon Mat
- Larger Fluted Edge Pastry Cutter
- Smaller Circle Pastry Cutter
- Small Rolling Pin
- Scallop Tool
- Dresden Tool
- Water Pen/Paintbrush & Water
- Icing Sugar/Cornflour for dusting with (Optional)
- Confectioners Sugar/Cornstarch for the USA.
- Cling Film/Saran Wrap (Optional)
Note: If you are making the toppers with young children, I would use Method 1 to make the flowers and avoid using the plastic wrap, as shown in Method 2.
Method 1
1 Take some white icing/fondant and roll it out.
2 Using the large fluted edge pastry cutter, insert the cutter into the icing/fondant.
3 Rotate the pastry cutter in a clockwise motion. This will cut the icing/fondant and remove any rough edges.
4 Once you have cut the shape and removed the excess.
5 It can then be stuck to your cupcake/dummy. (If you are sticking it to a real cupcake, you would use jam or buttercream).
6 I used a little water to stick mine to the dummy.
7 Now take your centre colour. I chose pink for this one.
8 Again, roll it out to your required thickness and size.
9 This time, take the smaller cutter and use the circular edge to cut the circle.
10 Then, place the pink circle in the centre of your white fluted circle. To stick them together, lift the pink circle and add a little water. (I used the heat generated from my hands to allow the two to stick together).
11 Then, take your smiling/scallop tool and indent two 'sleeping' eyes and a mouth underneath.
12 Now, take your Dresden tool and indent the space between the white and pink icing to give a defined 'petal' look.
Do this all the way around the edge like so.
13 Once complete, repeat the process and use alternative colours.
How to make the edible flower centres more bulbous.
If you want to make a more bulbous centre do the following in replacement to steps 8 and 9 above; however, if you are doing this with small children, then avoid doing Method 2 as you will be working with plastic wrap/cling film.Method 2
1 Roll out your icing fondant thicker than before, and then place a sheet of cling film/saran wrap over the top of it.2 Then, using your smaller cutter, push it into the icing/fondant and cling film.
3 Rotate the cutter forwards and backwards to score through the icing/fondant and form the bulbous circular shape.
4 Peel the cling film/saran wrap away, and you are left with a bulbous circle with smooth sides. Stick the pink circle to the white fluted circle with a little water, and then place it on the top of your cupcake or cupcake dummy. Repeat the decoration phase from step 11 above.
If you wish to make the flowers for a vertical topper, cut two fluted whited circles, place one of them on the work surface, and put your lollipop stick in the centre. Then add a little water to the top of your white circle and then place the other fluted circle directly on top of it, so you are effectively sandwiching the lollipop stick between the two pieces. Then do the same decoration process as before but leave the lollipops flat for a while to allow the icing/fondant to dry and adhere properly to the lollipop stick before placing them vertically in your cake or cake dummy.
Overall, I think these are adorable toppers and easy to embellish if you want to jazz them up.
I hope you enjoy making them.
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