How To Make Edible Cupcake Decorations

DIY: Edible Cupcake Toppers

Here is where you can find instructions on how to make edible cupcake toppers. Making your own edible cupcake toppers is less difficult than you would expect. Birthday themes, baby showers, graduations, weddings, and holidays all have different looks that may be achieved using a number of different approaches. We’ve all seen the cupcake toppers that come with the birthday cupcakes that you buy at the grocery store. When I say plastic toy ring, I mean that sometimes it’s a paper ornament that I insert with a toothpick, and sometimes it’s not.

And something very unique!

I’m going to share with you some strategies and examples that I’ve come up with during the course of my career.

Using Fondant for Cupcake Toppers

Fondant may be used to produce cutouts with little cookie cutters, which is a popular technique. When I saw a miniature train cookie cutter, I immediately thought of making little trains for a train themed birthday celebration. The fondant should be rolled out to an 18-inch thickness. Then, cut out the shapes and arrange them on a sheet of parchment paper to dry. While the fondant is still sticky, you may add any minute features (such as the red dots on the train wheels) and then let them cure overnight in the refrigerator.

  • Is there no cookie cutter?
  • If you are unable to get the appropriate cookie cutter, cut out circles or squares from fondant and paint details on them.
  • I used a mixture of edible markers and a food coloring gel mixed with a small amount of vodka to cut out circles and create jungle prints for this project.
  • Only a small amount is required to thin down the gel.
  • Cupcake embellishments can also be made with a fondant or gum paste mold, which is available online.
  • Because I wanted some uniformity between my cupcakes and to stay on track with the theme, I utilized my circle cutter and just two fondant colors.

Using Royal Icing for Cupcake Toppers

While fondant provides a plethora of alternatives, you may also create your own cupcake toppers by using ROYAL ICING. Yes, you may purchase pre-made Wilton icing decorations, although they may not always be available in the pattern that you want. If you have a steady hand, you can pretty much pipe out anything with a quantity of STIFF royal icing, regardless of the shape. The quickest and most straightforward method is to print out the design on a sheet of paper in the precise size you want. Then, as you’re piping out the royal icing, lay a sheet of wax paper over it and trace the design with your finger.

Allow the icing embellishments to dry completely before lifting them and placing them on your cupcakes. For a space-themed birthday celebration, here’s an example of how to make royal icing rocket ships using fondant.

Using Chocolate for Cupcake Toppers

Cupcake toppers made of chocolate are also a fantastic choice. If you don’t know how to temper chocolate, it might be a little difficult, but you can always use candy melts instead. Candy melts will solidify more quickly if they are used in this manner. In this photo, I piped out the number 5 to use as an embellishment on my cupcakes for the same space theme party. To add some diversity, I also used store-bought chocolates that reminded me of galaxy swirls to create a galaxy swirls-inspired dessert.

RECOMMENDATION: When adding decorations on top of frosted cupcakes, make sure you do so immediately after the buttercream has been applied.

I hope you were able to take anything from this site to inspire you!

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Plus How To Make Edible Cake Decorations And Butterfly Cupcake Toppers

Make edible cupcake toppers and cake decorations with these simple instructions. In just a few simple steps, you can create almost any type of bespoke edible cupcake topper you choose. I’m going to teach you how to make edible cupcake toppers out of only royal icing in this tutorial. This technique is also effective for edible cake decorations such as butterfly cupcake toppers. Given the popularity of butterfly cupcake toppers, I’m going to make butterfly cupcake toppers as one of my examples in the section below.

Save THIS PIN to your Pinterest Cupcake Decorating board so that you can access it later!

Items You Need For How To Make Edible Cupcake Toppers

  • Parchment paper (but wax paper can be used as well)
  • Piping Bags (either reusable or disposable) (you may replace a ziplock bag and clip one corner to pipe out the icing, but a piping bag is more convenient to use)
  • ReusablePiping Bags or Disposable Piping Bags Icing tips– nothing fancy, but you want to add a tiny and medium-sized writing tip, such as the ones in this package, to make it seem more professional. (Wilton is a reputable brand, and this package contains a solid, basic set of tips and bags from the company.) As previously noted, you could simply use a ziplock bag and snip the tip off, but the items listed above will make things much easier for you)
  • Recipe for royal icing may be found below. Coloring (the gel kind)
  • A pen and tape
  • Food coloring (the gel variety)

How To Make Edible Cupcake Toppers And Edible Cake Decorations

Any royal icing recipe should be suitable for this purpose. If you don’t already have a recipe, here’s a nice one to try. If you are unfamiliar with royal icing, you will need to follow the instructions carefully. If you already have some expertise with royal icing, you may skip forward to the following step after your frosting is complete and ready to use.

Ingredients:

  • 3/4 cup water (plus more for thinning)
  • 1 pound (about 4 cups) powdered sugar
  • 1 teaspoon vanilla essence
  • 3 tablespoons meringue powder

Royal Icing Recipe Instructions:

In a large mixing basin, whisk together the meringue powder and water until frothy and fluffy. Add in the powdered sugar and vanilla extract, and beat with a hand or stand mixer until the frosting is light and fluffy, approximately 2 minutes.

At this time, the frosting should be rather thick. This recipe makes a lot of icing, so if you just want to make a few cupcake toppers, you should cut the quantity in half before proceeding.

Royal Icing Notes

If you’re not familiar with royal icing, here are some useful tips to keep in mind. This recipe, if followed exactly as written, should be ideal for outlining. It’s thick enough to hold its form when piped out, but not so thick that it won’t come out smooth when dripped out. Ideally, it should be firm enough to create peaks in the bowl but not too stiff. If it isn’t firm enough, add more powdered sugar, and if it is too thick, add a little water. At a time, just a very little amount of water is used.

The majority of people who work with royal icing on a regular basis will even recommend that you use a spray bottle.

Have you accidentally consumed too much water?

As you use royal icing for “flooding,” you add just enough water (again, a tiny quantity will go a long way, so add a little at a time) to make it runny enough that it will gently spread out when you mix it.

Another Note On This Step

If I wish to use the same color, I split the icing and add food coloring (Step 2) before changing the consistency to flooding icing. For example, I’d want to manufacture these red vehicle decorations to put on my automobile. I dye the dough with red food coloring before spooning a tiny bit into a piping bag for outlining. Then I stir in a tiny amount of water to the remainder of the red icing in the bowl to produce my flooding icing, which I spoon into another piping bag to finish the job.

Step 2: Mix In Food Coloring And Prepare Icing Bags

Divide the royal icing into smaller batches and tint them with food coloring to achieve the colors you choose. To keep things simple, I simply used red and light blue as colors in my mix. After that, I left the white in the large icing dish (no food coloring). This is the royal icing that will serve as your “outline.” To make each color, pour several spoonfuls into a different frosting piping bag. Using a little amount of water, thin out the residual icing in the bowls until they have the consistency of “flooding.” After that, transfer the flooded icing to a piping bag and set aside.

More Notes

Later on, as I was constructing the cupcakes for which these cupcake toppers were intended, I did combine black and yellow buttermilk frosting colors. It was at this point that I decided to include the small extra touches. Royal icing should not be used to decorate cupcakes or a cake (but it is excellent for decorating sugar cookies!). Cakes and cupcakes should not be decorated with this frosting since it is too thick and runny. When using black and red food coloring, you’ll need to use a bit more gel than you would for other colors, and then you’ll need to let it set for a while to allow the color to deepen.

You could believe that the only colors available are gray and pink. Allow it to sit in the bowl for 10 to 15 minutes, and the color will deepen and become more vibrant.

Step 3: Your Design For Edible Cup Decorations

Pick up a little piece of paper and doodle whatever pattern you like on it. Alternatively, you can print a picture of yourself.

Step 4: Parchment Paper Ready

Tear a sheet of parchment paper in half and tape it to your counter or table for convenience. Then, as seen in the illustration below, slip your image below the parchment paper. Because you’ll be able to slide the design in and out as needed, you’ll only need one copy of the design overall.

Step 5: Start Outlining Edible Cupcake Toppers

Pipe the outline of the design using the “outline” icing that you made before. To keep the flood icing inside the cupcake toppers, the outline does not have to be thick, but the red outline on the vehicle cupcake toppers is an important aspect of the design.

Step 6: Flood In Your Design For Edible Cake Decorations

Fill in the spaces between your designs with the “flooding” icing. The thicker you let the overall cupcake topper to be, the less delicate it will be later on when it is adhered to the cupcakes or cake, as seen in the photo. Using a knife or a little sewing pin/safety pin, you may help push the flooded icing into the corners or to correct a point on the outline where you accidentally hit it. If you want to smooth out edges or errors, you may dip your finger in some water (just slightly wet) and use it to help mix the outlining icing.

Instead of sketching a pair of butterfly wings, I took a shortcut and only drew one.

Thanks to the thick consistency of the flood icing, I was able to create the “mouth” element of the vehicle cupcake toppers with it.

Step 7: Let Edible Cupcake Toppers Dry

Allow enough time for the cupcake toppers to dry. This is going to take some time. I recommend allowing them to dry overnight. The next day, they will be firm and stiff enough to take off the parchment paper and handle without smearing, yet soft and chewy enough to eat right off the parchment paper. In your mouth, the sugar will begin to dissolve. After they had dried completely, I went over them again with buttercream icing to add the black embellishments. Remove the edible cupcake toppers from the parchment paper and place them on top of the frosted cupcakes to complete the look.

In addition, any other type of frosting that retains its form will work.

I then drew antennae straight onto the wings, which I thought looked cool.

More Ideas For How To Make Edible Cupcake Toppers

Making edible cupcake toppers in this manner allows for a lot of fun and simple creativity, but keep in mind that your design will be primarily flat and uninteresting. No spherical bunnies or chicks will be able to be made using this technique. Despite this, there are several adorable and wonderful designs. You may either place them flat on frosted cupcakes or pop them up with a toothpick.

Another option is to use snowflakes or the carrots shown below on carrot cake cupcakes as decorating ideas (idea from justataste.com). However, they would be flat like your butterfly cupcake toppers instead of the flamingo heads you see below in the image below: Justatake.com

Thoughts On How To Make Edible Cake Decorations

It may also be entertaining to add dimension to your cake by popping up a design using edible cake decorations, as shown below. Using the same concept, I created a picket fence on top of the cake using fondant. It is possible to build flowers out of royal icing, but bear in mind that royal icing is far heavier than royal icing and will weigh down your cake. If you are making flowers out of royal icing, it is best to utilize them as accents for your edible cake decorations rather than as the main attraction.

In related news, here’s how to make a unicorn cupcake cake.

If you want to learn to make the flower cupcakes then comment below.

Cakes are simply cakes until you eventually give in and put personalized edible photo cupcake toppers on them for any special occasions you may be planning. Your edible cake toppers may be created using an inkjet printer if you have this type of machine. In this post, you will learn how to produce edible photo cupcake toppers on your own, allowing you to advance to the level of baking professional.

Steps in Making Edible Photo Cupcake Toppers

In case you already know how to make edible photo cupcake toppers, here are the basic steps to follow in order to create a very attractive cupcake of your own. Step 1: Set up your edible printer with the blank icing sheets and edible ink cartridges. Step 2: Print out your designs. Keep in mind that you must not remove the protective plastic backing before printing. After the sheets have been printed, they should be allowed to dry for 5-12 minutes. Once it has dried, remove the cake picture from the icing sheet and place it on a flat surface.

  • Place the printed icing sheet in the freezer for 1 minute to set the design.
  • Start by rolling it over the tabletop’s perimeter, then slowly make your way toward the center from all directions.
  • Knead the cupcake until it is soft and malleable.
  • Shapes can be cut out with a cupcake cutter.
  • To cut fondant sections, you may use a curved cupcake cutter that is the same size as the top portion of the cupcakes to cut out shapes.
  • Combine the ingredients with the aid of water and simply flatten the dough with a rolling pin.
  • As soon as it has dried, you can apply the frosting to the tops of your cupcakes and top each with one of the edible cupcake toppers that you have purchased.

If you are not going to serve your cupcakes right away, it is best to store the edible photo toppers in a tightly sealed container until you are ready to serve them to guests. After that, you may put them on the cupcakes for up to several hours before you want to serve them to your guests.

Fondant Cupcake Toppers

Cupcake toppers may be made with cookie cutters that are both easy and eye-catching. The new Tablespoon.com website design is commemorated with these cupcake toppers.

See also:  How To Decor A Bathroom Ideas

Ingredients

  • Cupcakes, frosting, food coloring, fondant, and corn starch are all included.

Steps

  • 1Melt the fondant in your hands until it is soft and flexible. Corn starch should be used to dust a cutting board and a rolling pin. Roll the fondant out to a thickness of approximately 1/16 of an inch. Cookie cutters may be used to cut out various shapes. In order to make the Tablespoon badges, I utilized letter cutters to produce phrases such as “LOL” and “NOM U,” as well as a circular cutter to make the disco ball, and an arrow and a martini glass cut out with a knife
  • 2 Fondant buttons may be cut out with a circular cookie cutter that is approximately the same size as the top of your cupcakes. In order to create a rainbow effect. Roll several colors of fondant into logs, then adhere them together with water and flatten using a rolling pin to create a layered effect. Spray the backside of your cutouts with water, then press them into the fondant buttons
  • 3frost the top of your cupcakes, then press one of the cupcake toppers into the frosting
  • 4assemble your cupcakes and frost the tops with a light layer of water. If you are not planning to serve your cupcakes on the same day that they are made, it is advisable to preserve only the fondant cupcake toppers in an airtight container until the day that you will need to use them. Then, up to several hours before serving, arrange them on the cupcakes.

Nutrition Information

2022 ®/TM General Mills All Rights Reserved No nutritional information is available for this recipe.

Cupcake Decorating Royal Icing Edible Cupcake Topper DIY

When you are creating cupcakes, you can make them more enjoyable by adding plenty of creative touches to them with the help of this Cupcake Decorating Royal Icing. For character designs on cupcakes, you’ll need this Cupcake Decorating Royal Icing. Once you have it, you can simply print off a design, trace it with the royal icing, let the icing to solidify, and then attach your decoration on top of the cupcake. Using thishomemade buttercream or thishomemade chocolate frosting will make a fantastic icing for your cake or cupcakes.

Cupcake Decorating Royal Icing Ingredients:

  • 2 egg whites, 1 cup powdered sugar, 1/2 teaspoon cream of tartar, and food coloring

Cupcake Decorating Royal Icing Directions:

  • In a large mixing bowl, combine all of the ingredients and mix on medium speed for 4 minutes. (With the exception of your food coloring) If the frosting is not firm enough, 1/4 cup powder sugar can be added. Add the food coloring of your choice to achieve the hues you require. Then, when you’ve made your Royal icing, you’ll be able to use it for anything you want to draw on it in terms of design
  • For example, you might use it to make these Toothless cupcakes as an example.
  • In a large mixing bowl, combine all of the ingredients and mix on medium speed for 4 minutes. (With the exception of your food coloring)
  • If the frosting is not firm enough, 1/4 cup powder sugar can be added. Add the food coloring of your choice to achieve the hues you require. Then, when you’ve made your Royal icing, you’ll be able to use it for anything you want to draw on it in terms of design
  • For example, you might use it to make these Toothless cupcakes as an example.

Mention @midgetmomma on Pinterest or use the hashtag #MidgetMommaRecipes.

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Because of its numerous applications, a Gumpaste recipe is a must-have recipe for any cake decorator’s recipe collection. It is possible to use this edible gum paste recipe to produce cake toppers and other cake elements that may be eaten because it does not contain egg whites but rather meringue powder. It’s something I use all the time for kids’ cakes. The steps to produce immediate baby booties, the steps to make baby shoe cake toppers, and the steps to make baby booties cake toppers are all included.

What is the difference between gumpaste and fondant?

  • Fondant is used to cover the surface of a cake. We like fondant that is lovely and soft so that we can form it around the cake with ease, as well as so that it is pleasant on the palate when we eat the cake. Gum paste, in contrast to fondant, is similar in appearance but contains edible gums. This edible gum contributes to the toughness of the paste, which can even dry rock hard. The objective of gum paste is to be used in the creation of decorations that can maintain their shape over time. For example, the spikes on this Frozen-themed cake are created with gum paste since it is strong and can retain its shape
  • If you wanted to make these spikes out of fondant, you would not be able to since fondant does not dry as firm as this. Gum paste can also be used to create sugar flowers, sugar figurines, and other decorations for cakes. Making fondant stronger and stiffer by incorporating CMC into it is a good idea. However, gum paste flowers are still the most effective.

Recipe for edible gum paste for sugar flowers – how to create gum paste for sugar flowers

I have two recipes for gumpaste, Why?

On this blog, you’ll find two gumpaste recipes: one with egg white and one with meringue, as you can see in the recipe section above. The first recipe is an adaptation of Nicholas Lodge’s Gumpaste recipe, which uses egg whites, and I use it almost exclusively to produce my sugar flowers, as you can see in the photos. It is not intended for sugar flowers formed with wires to be eaten; thus, egg whites can be used to make them. Recipe for Homemade Gumpaste for Sugar Flowers – Gum Paste for Sugar Flowers Edible gums such as Tylose or CMC are used in the preparation of sugar flowers, which is an unique sugar dough known as gumpaste recipe.

  • Making gum paste recipe at home is a simple, straightforward, and effortless procedure, and I’ve provided you with two recipes that will be the solution to all of your cake decorating and gumpaste flower needs.
  • It is not possible for me to use the first gumpaste recipe since it is prepared using raw eggs, and I do not have access to pasteurized eggs.
  • As a cake decorator, I was a little alarmed when I observed all of the children at the birthday celebration devouring the towers of cake.
  • I experimented with practically every recipe that I could find on the internet.
  • My personal formula was developed after multiple tests, and I have finally landed on this particular recipe.

I use it on cakes where the gum paste is intended to be consumed. These are the recipes that I use for all of my children’s cakes that require hard materials. This is the recipe I use for all of the cakes I make for expectant mothers.

Which gumpaste recipe should I use?

Meringue powder can be pricey and difficult to come by in some areas. When making gum paste for something that will not be eaten, such as sugar flowers, it is best to use a recipe that contains raw egg whites rather than cooked. If you require edible gumpaste that can be eaten, this meringue powder-based gumpaste is a good choice for you.

What gumpaste should I use for hot humid weather conditions?

It is recommended that you use the first gumpaste recipe produced with egg whites if you live in hot and humid weather. This edible gumpaste for cake decorating would also be suitable for other cake projects if you live in hot and humid weather. These projects dry more quickly and remain more rigid due to the inclusion of egg whites in both of them. Recipe for Edible Gum Paste by Veena Azmanov – Instructions on how to create the gumpaste recipe

Ingredients and substitutes

  • Egg White or Meringue Powder—my gum paste recipe calls for meringue powder, which I use in my recipe. You may use it to make sugar flowers, but it will be a costly paste to utilize for that purpose. As a result, I only use it when I’m making a gum paste recipe that can be consumed. It is not intended for sugar flowers formed with wires to be eaten
  • Thus, egg whites can be used to make them. – Powdered sugar – There are many different brands available on the market, some of which are manufactured from beet sugar and others from cane sugar. When it comes to cake decorating, I usually recommend using powdered sugar derived from cane sugar. Having said that, when it comes to gum paste, it really doesn’t matter which one you use. One thing to keep in mind while baking is to make sure your powdered sugar is fine rather than coarse (yes, I use a kind that isn’t very fine, hence the remark)
  • CMC / Tylose- This is a type of edible gum that is the MOST IMPORTANT component of this recipe. Even though there are numerous gum paste recipes out there, this one just needs CMC or Tylos and nothing else. These may be purchased at any cake decorating store in your area or on the internet. It’s not too costly, and it has a lengthy storage shelf life
  • Using clear vanilla extract, you can avoid the gum paste from taking on an ivory colour due to the vanilla extract’s astringency. After all, I sometimes do not have clear vanilla, just my own vanilla extract, and as a result, I frequently use Rose Extract in my gum paste recipe.

Alternatively, egg whites or meringue powder can be used; my gum paste recipe calls for the latter. Sugar flowers can be made with it, but it will be a costly paste to purchase. Consequently, I only use it when creating a gum paste recipe that will be consumed. It is not intended for edible sugar flowers to be formed with wires, thus they can be constructed using egg whites. Powdered sugar- There are many various types available on the market, some of which are manufactured from beet sugar and others from cane sugar, depending on your preference.

  • It doesn’t matter whatever type of gum paste you use for gum paste, after all.
  • This recipe is different from others since it just requires CMC or Tylos, and nothing else.
  • There are no hidden costs and the product has a long shelf life.
  • To be honest, I rarely have clear vanilla on hand, only homemade vanilla extract, so I frequently substitute Rose Extract for it in my gum paste recipes.

Step by step instructions (pin)

  • Mixing the dry ingredients: Place 2 cups powdered sugar, Tylos / CMC, cream of tartar, and meringue powder in a mixing basin and thoroughly combine. Wet ingredients- After that, add 3 tablespoons of warm water to the light corn syrup and completely combine. Combine the wet and dry ingredients in a large mixing bowl and mix thoroughly for at least 2 minutes. If required, add a small amount of water. To avoid over-wetting the powdered sugar, avoid adding excessive amounts of water
  • The mixture should become sticky, which is exactly what we are aiming for. If additional water is required, add a few teaspoons. The meringue powder in the confectioners’ sugar will make it sticky, comparable to egg white, which is exactly what we want otherwise the gumpaste would crumble and become difficult to deal with. After that, stir in the remaining powdered sugar. Continue to knead the dough well. If additional water is not required, stop adding it. Using your hands, make a ball of dough. Next, massage in the vegetable shortening until you have a smooth and malleable dough. Tip: I separate my gum paste into 250 gram parts and keep them separately in a sealed container. Thus, I only use one piece of the dough every batch. It is best to let the dough rest in your refrigerator for a couple of hours before using it. It will get significantly firmer. Observe the following guidelines: Always store gumpaste tightly wrapped, first in plastic wrap, then in a ziplock bag
  • Label the container and preserve it in a sealed box so you can tell when it was created.

Storage

Gum paste, like fondant, should have a lengthy shelf life provided it is maintained under correct conditions. When properly sealed, this gum paste can be stored at room temperature for approximately one month. You may store it in the refrigerator for up to three months, or you can freeze it for up to six months. Remember to bring it to room temperature before using it. As a cake decorator, I go through my supplies quite quickly. I never leave my gumpaste or fondant out at room temperature for an extended period of time, especially in the summer when the temperature might reach 40 degrees Celsius.

Use your best judgment when it comes to food safety. I measure out my gum paste and take one or two portions out of the fridge at a time, and it is generally gone within a day or two.

Troubleshooting

It can still be put to good use. All you have to do is heat it for 5 seconds in the microwave and then knead it pretty thoroughly with some vegetable shortening. Once it has become soft and flexible, it is ready to be re-used.

My gumpaste is too soft?

If your freshly prepared gumpaste looks to be excessively soft, avoid adding too much powdered sugar and allow it to rest for a few hours before using it. If it’s still a little soft after resting, you may add additional powdered sugar until it’s more malleable again. If the gumpaste becomes too soft as a result of excessive kneading, again, simply allow it to rest for a few hours and it will firm back up.

Can I put gumpaste in the fridge?

Unfortunately, gumpaste does not tolerate being kept in the refrigerator. Because the gum has a tendency to break down, when you take it out of the fridge, the condensation will cause the gumpaste flowers or gum paste crafts to get melted.

Frequently asked questions

Is gumpaste something you can eat? Yes, all of the materials used in gumpaste, including the gums such as CMC, tylose, and gum tragacanth, are completely edible. Despite this, it is not particularly appetizing, especially when it becomes hard. If you’re going to utilize egg whites directly on a cake, make sure you use pasteurized egg whites. Alternatively, you may make my edible gum paste for cake decorating recipe. Is it possible to substitute fondant for gumpaste? Yes, for a variety of reasons.

  1. Make a simple modeling paste, similar to the one I’ve demonstrated below, but with CMC included.
  2. Sugar blossoms are not advised for use (see next question) Is it possible to use fondant for gum paste while making flowers using CMC?
  3. Aside from that, due to the presence of gelatin and glycerin in fondant, it never actually dries out completely and becomes firm.
  4. What can I do to make gumpaste dry faster?
  5. Continue to keep the oven turned off, but leave the light turned on!
  6. What is the best way to color gumpaste?
  7. Never use food coloring that contains water.
  8. Gumpaste will dry up in the majority of situations in less than 24 hours.
  9. In hot and humid temperatures, it may take more than 24 hours to complete the process.
See also:  What Is Eclectic Decor

How to make a quick modeling paste

Adding CMC or Tylose to your fondant would be the quickest and most straightforward method of creating a rapid modeling paste if you live in a warm climate. With 250 grams of fondant, a teaspoon of CMC works perfectly. Cake toppers, such as animals and this Birdhouse cake, may be made with just a few basic ingredients and modeling paste. Character Modeling Paste for Use on Cupcakes THIS RECIPE SHOULD BE SAVED ON PINTEREST FOR LATER. HAVE YOU TRYED MY RECIPE? Please send it to me so that I may see it.

If you would like to share a photo of your work with me, please put it herebelow my image on this board. Additionally, a compilation of my instructions and recipes may be found onPinterest here. What is the best way to make homemade gumpaste edible? Homemade Gumpaste Recipe.

Description

Edible gums such as Tylose or CMC are used in the preparation of sugar flowers, which is an unique sugar dough known as gumpaste recipe. These harden the petals, allowing us to roll the paste very thinly, resulting in beautiful sugar flowers that are realistic in appearance. The process of creating your own gum paste recipe at home is straightforward, easy, and stress-free, and I have provided you with two recipes that will be the solution to all of your cake decorating and gumpaste flower needs.

  • 450 grams powdered sugar
  • 2 tablespoons Tylos / CMC
  • 1 tablespoon Meringue powder
  • 12 teaspoon cream of tartar
  • 2 tablespoons light corn syrup
  • 12 teaspoon Vanilla Extract (or Almond)
  • 3 tablespoons water (warm, up to 5 tablespoons)
  • 1 tablespoon vegetable shortening
  • 450 grams powdered sugar

Veena Azmanov has a Pinterest account.

  • Mixing the dry ingredients: Place 2 cups powdered sugar, Tylos / CMC, cream of tartar, and meringue powder in a mixing basin and thoroughly combine. Wet ingredients- After that, add 3 tablespoons of warm water to the light corn syrup and completely combine. Combine the wet and dry ingredients in a large mixing bowl and mix thoroughly for at least 2 minutes. If required, add a small amount of water. To avoid over-wetting the powdered sugar, avoid adding excessive amounts of water
  • The mixture should become sticky, which is exactly what we are aiming for. If additional water is required, add a few teaspoons. The meringue powder in the confectioners’ sugar will make it sticky, comparable to egg white, which is exactly what we want otherwise the gumpaste would crumble and become difficult to deal with. After that, stir in the remaining powdered sugar. Continue to knead the dough well. If additional water is not required, stop adding it. Using your hands, make a ball of dough. Next, massage in the vegetable shortening until you have a smooth and malleable dough. Tip: I separate my gum paste into 250 gram parts and keep them separately in a sealed container. Thus, I only use one piece of the dough every batch. It is best to let the dough rest in your refrigerator for a couple of hours before using it. It will get significantly firmer. As a rule, keep gumpaste tightly wrapped in plastic wrap before placing it into an airtight ziplock bag. Label the container and preserve it in a sealed box so you can tell when it was created.
  1. Always keep gumpaste wrapped in plastic – only take what you need and store the remainder in a sealed container away from the elements. Use vegetable shortening to work the dough and make it flexible before rolling it out. This will prevent cracks from forming during the rolling process
  2. Keep the shortening to a minimum, since using too much will result in the gumpaste being too rubbery (stretchy yet stiff), and you will not be able to roll it out very thin. Gumpaste dries quickly – Avoid mixing too much cornflour into your gum paste when rolling it
  3. This will cause it to become brittle. Allow it to dry – when drying gum paste, do not touch it too much
  4. Instead, wait for it to dry completely and then flip sides to speed up the drying process. Excess powdered sugar – Delicate flowers and figures can be broken if they are handled too roughly or if the paste contains an excessive amount of powdered sugar. Work in tiny batches – When coloring gum pastes, use little amounts of gel paste applied with a toothpick to get the desired hue. In the winter, gumpaste can get excessively stiff
  5. Start it in the microwave for 5 seconds to loosen it up so you don’t have to work too hard kneading it. It is important not to overheat gumpaste in the microwave (5 seconds is a long time)
  6. During humid circumstances, it is ideal to dry gumpaste products in the oven when the oven is switched off but the light is turned on
  7. Using confectioners glaze to coat the flowers can help to prevent gumpaste from absorbing too much moisture during rainy or humid conditions.

calorie count:2 kcal There are no carbohydrate calories in this recipe. 0 g of protein 0 g of fat The amount of saturated fat in this recipe is 0 g. The amount of cholesterol in this recipe is 0 mg. Sodium: 0 milligrams Potassium: 0 milligrams 0 g of sugar Iron: 0 milligrams Calculations for dietary information and metric conversion are performed automatically. I cannot guarantee the veracity of the information. If this information is crucial to you, you should double-check it with your favorite nutrition calculator.

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25 DIY Cupcake Toppers For A Variety of Special Occasions

As we did with the bigger embellishments for cakes, we’ve put together a collection of beautiful DIY cupcake toppers that will work for a number of occasions, from baby showers to seasonal gatherings. A few light sprinkles or frosting on top of these small nibbles may quickly be transformed into something significantly more elaborate. Consider any of these simple, breezy projects that will set the tone for the evening’s dessert with simplicity and flair. Sparkles, die-cuts, and more may be found in this collection.

1. Geometric

Bespoke Bride used their Cricut cutter to create these adorable geometric heart toppers for their wedding cake. We adore these suggestions for gatherings with a funkier mood and a more contemporary perspective.

2. Feathers

Here’s a particular favorite of mine from the handful of songs I chose. The Cake Blog has a lovely guide on how to make these golden feather toppers, which you can access by clicking here.

3. Ribbon

Boxwood ClippingsWith a short piece of ribbon, you may quickly and easily construct some attractive toppers. The following suggestion is excellent for when you are pressed for time or in a hurry!

4. Stars

In fact, we’re on board for everything that involves glitter, and that includes those cute little cupcake toppers, too. To learn how to make them for your own desserts, check out Unusually Lovely on the web.

5. Fondant

Craftsy demonstrates how to work with fondant and have fun with it! A show-stopping element of your event might be the creation of these ruffled flowers!

6. Arrows

What can you say about these lovely arrow toppers from Cue the Confetti that doesn’t make you swoon? These would be ideal for birthday parties or other themed events (the Hunger Games, anyone?) These would be wonderful for any occasion!

7. Art Deco

For instructions on how to build these art deco-inspired beauties, see Circus Berry.

As with the others, this may be used for a variety of occasions, making it one of the most adaptable options available.

8. Straws

Making use of straws, Best Friends For Frosting created some “candles” that truly shine brightly on these adorable cupcakes, which are available here. What a blast they would be for a birthday celebration, right?

9. Gumballs

It was Best Friends For Frosting that came up with something so basic, yet still elegant and ready for a party. All you’ll need are some brightly colored gumballs to decorate the tops of your cupcake masterpieces!

10. Bow

Designed with a modern, feminine aesthetic in mind, these beautiful bow toppers were created by Paper Crush. We think these would be perfect for a New Year’s Eve celebration or even your young lady’s “big girl” birthday party.

11. Cereal

You may also use cereal to make your cupcake toppers, like PaperStitchdid did in her tutorial. Using these fruity o’s, they may create some gorgeous heart-shaped decorations for their sweet treats.

12. Animals

HankHunt took advantage of the plastic animal craze as well, and they made money off of it. Aren’t you convinced that the cutest tiny bunnies would create the most endearing of cake toppers?

13. Love

Using these “love” letters, which were created by Celebrations, they transformed into a quirky and eye-catching cupcake accent! Their versatility makes them ideal for weddings, engagement parties, and even anniversaries!

14. Fans

Bespoke Bride teaches us how to make fan décor that can be used for a variety of different occasions. If you are able to make them larger, you should be able to easily make them smaller as well, and use them as dessert toppers!

15. Buttons

Buttons may also be utilized to create one-of-a-kind toppers. For more information, visitBridal Musingsand learn how to transform some of your creative items into magical cupcakes.

16. Pom Poms

Pommes are usually bright and cheerful, and they can be used for a number of events, and these toppers are no exception. Visit The Tomkat Studio for more information on how to do this.

17. Chocolate

Catch My Party if You Can This website provides a fantastic tutorial for making some designer-style chocolate toppers. We adore it when an accent is both delicious and visually appealing!

18. Templates

Here are some cute cupcake labels that you can get fromElli to use on your cupcakes. You’ll need to visit the site in order to locate the template of your choosing, which is available in a limited number of styles.

19. Fringe

These fringe tissue paper toppers from Make Life Lovely have us head over heels in love. We particularly like the colors that have been chosen, but we recognize that they may be modified to match any color scheme.

20. Sprinkles

Here’s a sprinkling concept from Bonjour Berry that was created with the help of candy molds! This process may be used to create a variety of shapes and letters as well, which we find to be quite festive.

21. Flags

Ellis demonstrates how to construct little flags for use with all of our mini desserts in this video. Although the words “live, laugh, love” are printed on them, you can interpret them in a multitude of ways.

22. Monogram

With the help of some creative straws, One Charming Party created these monogram cupcakes!

Because it’s so simple, you can be pretty creative with your phrasing.

23. Rosettes

With the help of some creative straws, One Charming Party created these monogram cupcakes. It’s simple, and you may be rather inventive with your wording.

24. Balloons

For more information on this balloon topper DIY, visit Studio DIY. Pastels, jewel tones, and other similar hues would all look fantastic floating above some cupcakes for a range of special events, including birthdays and weddings.

25. Pinwheel

Karen Kavett created these adorable pinwheel toppers, and we are head over heels in love with them! They’re perfect for any festive event, but they’re particularly lovely for springtime celebrations.

Edible fondant figures and characters

Are you looking for cake decorating ideas? We’ve discovered the solution! Despite how delicious they appear, all of these recipes include step-by-step instructions and are, we guarantee, quite simple to prepare. Cake toppers that are edible Cake toppers that are edible Do you want to try your hand at baking an outstanding cake? Possibly, it’s the first birthday of your child. If you’re planning a princess party for your little girl, or even, dare we say it, your own celebration, we’ve got some fancy methods to make your baking stand out!

  1. Victoria Threader, the queen of cakes, is also a member of our team for this project, and she has been hard at work in the kitchen coming up with charming and smart cake creations for us all to try.
  2. In this series, we’ll introduce a fresh and inventive approach to add a little something more to your baking, and the best part is that these decorations may be used on any type of baking.
  3. So, what are you waiting for?
  4. Grab a bag of frosting and start decorating!

Easy Chocolate Cupcake Decorating

To be completely honest, attending culinary school helped to demystify a lot of things that had before appeared to be really difficult and remarkable. Seeing someone else perform something that appears to be tough, such as what you see at restaurants and bakeries, might help you realize that it isn’t all that difficult to accomplish yourself. Then it won’t be a huge problem. As a baker, learning how to make those lovely chocolate cupcake toppers made me feel precisely the way you described. In any case, I thought it would be a really fun movie to do, especially since Valentine’s Day is right around the corner.

More Valentine’s Day recipes may be found here.

Cupcake Decorating Tips

Chocolate that has been tempered will have the nicest flavor, but it will be the most difficult to make. Fortunately for you, I have a complete video instruction dedicated only to tempering chocolate! Rather than going to the trouble of tempering chocolate, you may employ melting, dipping, or decorating chocolate instead. Examine the components of any chocolate you’re considering using if you’re not sure if it’s good for you. Because there should be no cocoa butter present, you may be confident that the chocolate will set up and solidify properly.

I particularly like using a squeeze bottle to create tiny embellishments and lettering while I’m crafting.

If you would like to utilize the template seen in the video, simply click here!

Additionally, I have a full lesson on how to makeSwiss Buttercream (which is what I used here) and American Buttercream on my website. I’ve got you taken care of!

  • Here is a lesson on how to make tempered chocolate. Alternatively, melted chocolate for melting, decorating, or dipping (which should include NO cocoa butter)

For piped designed:

  1. To begin started, you can use a downloadable guide that you can insert into a page protector or lay under semi-translucent parchment or wax paper if preferred. Transfer the tempered chocolate to a squeeze bottle, a tiny piping bag, or a ziptop bag with a small hole cut in one corner and seal the container. Hold the bag about an inch above the sheet and gently squeeze, tracing the designers’ designs in the process. When you squeeze, apply even pressure, but don’t stop until you believe you should since the chocolate will continue to pour
  2. Using the tip of a toothpick, fill in any gaps that may exist. Allow at least 15 minutes for the chocolate to harden completely in the refrigerator before gently removing it off the parchment paper and arranging it on your cupcakes
See also:  What Is My Decor Style

For shard or shaped designs

  1. Place a small sheet of parchment paper on a work surface and spread the chocolate out evenly using an offset spatula, leaving about a 1-inch border around all of the sides. Pick up the parchment and gently drop it on the counter a few times to ensure that it spreads evenly and that any air bubbles are released. Sprinkle the top with sprinkles, ornaments, or finely chopped candies
  2. Allow the chocolate to set just long enough to be dry to the touch but still pliable before serving. All of the edges should be squared off with a knife. Cut the chocolate into the desired shapes using a sharp knife. You may also use a cookie cutter to cut out shapes if you prefer that method. The cookie cutter may stick if you don’t allow the chocolate to set and solidify for a few more minutes before continuing to cut out your forms. Allow at least 15 minutes for the chocolate to harden completely in the refrigerator before gently removing it off the parchment paper and arranging it on your cupcakes

About Tessa.

I give tried-and-true baking recipes that your guests will like, as well as insights into the science of confections. I’m a professionally educated chef, cookbook author, and cookie queen who lives in the Pacific Northwest. I enjoy writing about all things sweet, carbohydrate-heavy, and home-cooked. I now reside in Phoenix, Arizona (thus the name of my site!) Handle the Heat – handletheheat.com is where you can find Tessa.

12 of the Prettiest (and Tastiest) Edible Cake Decorations

1/12 courtesy of fancysprinkles.com

Crazy Sprinkle Blends

Sometimes one type of sprinkle isn’t enough to complete the look. That’s when you’ll want to pick up one of Fancy Sprinkles’ insane decorative blends, such as this one (which costs $8). These mixes combine jimmies, quins, dragees, and other edible embellishments to create extravagant decorations that can elevate any dish to a whole new level. Purchase here, and check out the other of Fancy Sprinkles’ mixes here. 3/12, courtesy of Amazon.com

Freeze-Dried Marshmallows

The marshmallow portion of Lucky Charms is preferable than the cereal portion, and we all know someone (well, it’s us) who feels the same way. The good news is that you can get only the marshmallows ($14). You may use them to garnish cakes and cupcakes, or even to sprinkle into other morning cereals, such as oatmeal. You may purchase it here. 5/12 SugarJazz/Etsy

Fondant Succulents

Whenever it comes to home décor, we’ve all seen our fair share of beautiful flowers. What about succulents, on the other hand? Small fondant succulents and complementary jimmies and nonpareils are included in this sprinkle variety (which costs $9). You may purchase it here. 6/12, courtesy of Amazon.com

Metallic Sprinkle Assortment

Decorating your next birthday cake or celebration cupcakes with metallic sprinkles (available for $30) can make a big impression. This package also contains metallic spray, which may be used to give your desserts that last touch. You may purchase it here. 8/12, courtesy of fancysprinkles.com

Glitter Stars

Sprinkles on their own aren’t always enough, especially when you’re baking a cake for a special event like a birthday. If that’s the case, you’ll want to go for the gold! These sparkling edible stars ($8) are the perfect way to transform your favorite dessert into something out of this world. You may purchase it here. 12/12, courtesy of wilton.com

Pearl Dust

Pearl dust ($5) may be used to add a touch of sparkle to any dish. This powder may be used to decorate frostings, chocolate, and even meringues. It would look stunning if sprinkled on top of these meringue heart biscuits. You may purchase it here. Please keep in mind that every product is chosen by our editors in an unbiased manner. If you make a purchase after clicking on one of our affiliate links, we may receive a commission. The original publication date was June 14, 2019.

Easy Fondant Decorations Recipe by Tasty

With this pearl dust ($5), you can add a touch of shine to any dish. Decorate frosting, chocolate, or even meringues with this powder by brushing it on. When sprinkled on top of these meringue heart biscuits, it would look really stunning.

Here’s where you can get it: Please keep in mind that each product is chosen by our editors on an impartial basis. We may receive a commission if you make a purchase after clicking on one of our affiliate links. On June 14, 2019, the original publication date was

  • 1 box of red sugar paste
  • 1 cup powdered sugar
  • 1 frosted cupcake
  • 1 box white sugar paste
  • 1 cup powdered sugar
  • 1 cup pink food coloring
  • 1 decorated cupcake
  • Sugar, green food coloring, 1 box white sugar paste, 1 handful fresh mint leaves, frosted cupcake
  • Cupcakes decorated with powdered sugar, 1 box white sugar paste, blue food coloring
  1. Sprinkle powdered sugar on the work surface to make a star. 1 minute kneading the red Sugar Paste until it folds easily and becomes more malleable Using a rolling pin, spread out the sugar paste to a thickness of 1 millimeter and set aside. Star-shaped cookies can be carved out with a star-shaped cookie cutter
  2. Excess powdered sugar should be brushed away using a pastry brush. Put a star on top of each cupcake
  3. Powdered sugar should be sprinkled on the work surface to make a bow. Add a few drops of pink food coloring to the white Sugar Paste to make it more vibrant. Sugar paste should be kneaded until it is evenly pink and the texture is flexible while wearing gloves to avoid staining the skin. Sugar paste should be rolled out to a thickness of one millimeter with a rolling pin Cut two strips that are 4 inches by 1 inch (10 cm by 3 cm) (these will be the sides of the bow). Roll a paper towel into a cylinder that is 1 inch (2cm) in diameter. To finish the roll-up paper towel, fold in half and press the two ends together (the paper towel will help keep the shape of the bow sides). Fold the pushed end into a tiny wave form by gently folding it in half. Repeat the process with the second strip, and then press the two sides together to form the beginnings of the bow shape (see illustration). Carefully remove the paper towels from the area. Make a strip that is 2.5×1 inches (6×2 cm) broad and as long as you want (this will be the middle of the bow). To make the bow, roll the long edges of the strip up a little bit and then wrap it around the centre of the bow. To seal the bow, press the paste together behind it with your fingers and remove any excess with scissors. Cut two strips that are 2 12 inch (5 cm) broad and 1 inch (2.5 cm) long (these will be the tails of bow). Using one of the strips, cut a little diagonal piece off the top, and then arrange the two strips in the shape of a letter A with the diagonal edge of one strip placed against the right edge of the second strip. Make a little triangular slice off of the bottom edge of the tails to produce a notch using your knife. Using a pastry brush, gently brush away any extra powdered sugar from the tails and the ribbon bow
  4. Place the tails of the bow on top of the frosted cupcake first, followed by the remainder of the bow
  5. Powdered sugar should be sprinkled on the work surface for the leaves. Place a few drops of green food coloring on top of the white Vahile Sugar Paste and mix thoroughly. Using gloves to prevent coloring of the skin, knead the sugar paste until it is evenly green and the texture is flexible, about 10 minutes. Sugar paste should be rolled out to a thickness of one millimeter with a rolling pin Choose a mint leaf and press it over the surface of the sugar paste, vein side down. Repeat with the other mint leaves. Using your index finger, carefully push the leaf into the paste to produce an impression of the veins on it. With your hand still holding the leaf in place, cut the leaf out with a paring knife, tracing along the edge of the leaf. Remove the mint leaves and any extra sugar paste from around the cutout with gentle pressure. Using a pastry brush, gently brush away any extra powdered sugar from the leaves. Decorate a cupcake with a leaf by placing it on the frosting. Sprinkle powdered sugar on the work surface before beginning. Remove about a quarter of the white Sugar Paste and keep it aside for later use. To finish the sugar paste, add a few drops of blue food coloring to the remaining portions. Sugar paste should be kneaded until it is consistently pale blue in color and has a flexible texture, while wearing gloves to avoid staining your skin
  6. Half of the blue paste should be rolled out to a thickness of 2 millimeters. To make circles, use the broad end of a pastry tip to stamp them out. Roll the blue paste into balls approximately the size of an 18 teaspoon by pinching off small portions of the paste. Using a small amount of white frosting, create a blue circle and arrange the balls around it, leaving a gap in the center (5–6 balls will fit — these will be the petals)
  7. Roll another ball of white sugar paste to insert in the center of the flower using the remaining white sugar paste. Each blue petal should be lightly pressed with the edge of a paring knife to create a tiny notch
  8. Using a pastry brush, remove any extra powdered sugar from the flower’s surface. Decorate a cupcake with a flower by placing it on the frosting. Enjoy

For6servings

  • 1 box of red sugar paste
  • 1 cup powdered sugar
  • 1 frosted cupcake
  • 1 box white sugar paste
  • 1 cup powdered sugar
  • 1 cup pink food coloring
  • 1 decorated cupcake
  • Sugar, green food coloring, 1 box white sugar paste, 1 handful fresh mint leaves, frosted cupcake
  • Cupcakes decorated with powdered sugar, 1 box white sugar paste, blue food coloring
  1. Sprinkle powdered sugar on the work surface to make a star. 1 minute kneading the red Sugar Paste until it folds easily and becomes more malleable Using a rolling pin, spread out the sugar paste to a thickness of 1 millimeter and set aside. Star-shaped cookies can be carved out with a star-shaped cookie cutter
  2. Excess powdered sugar should be brushed away using a pastry brush. Put a star on top of each cupcake
  3. Powdered sugar should be sprinkled on the work surface to make a bow. Add a few drops of pink food coloring to the white Sugar Paste to make it more vibrant. Sugar paste should be kneaded until it is evenly pink and the texture is flexible while wearing gloves to avoid staining the skin. Sugar paste should be rolled out to a thickness of one millimeter with a rolling pin Cut two strips that are 4 inches by 1 inch (10 cm by 3 cm) (these will be the sides of the bow). Roll a paper towel into a cylinder that is 1 inch (2cm) in diameter. To finish the roll-up paper towel, fold in half and press the two ends together (the paper towel will help keep the shape of the bow sides). Fold the pushed end into a tiny wave form by gently folding it in half. Repeat the process with the second strip, and then press the two sides together to form the beginnings of the bow shape (see illustration). Carefully remove the paper towels from the area. Make a strip that is 2.5×1 inches (6×2 cm) broad and as long as you want (this will be the middle of the bow). To make the bow, roll the long edges of the strip up a little bit and then wrap it around the centre of the bow. To seal the bow, press the paste together behind it with your fingers and remove any excess with scissors. Cut two strips that are 2 12 inch (5 cm) broad and 1 inch (2.5 cm) long (these will be the tails of bow). Using one of the strips, cut a little diagonal piece off the top, and then arrange the two strips in the shape of a letter A with the diagonal edge of one strip placed against the right edge of the second strip. Make a little triangular slice off of the bottom edge of the tails to produce a notch using your knife. Using a pastry brush, gently brush away any extra powdered sugar from the tails and the ribbon bow
  4. Place the tails of the bow on top of the frosted cupcake first, followed by the remainder of the bow
  5. Powdered sugar should be sprinkled on the work surface for the leaves. Place a few drops of green food coloring on top of the white Vahile Sugar Paste and mix thoroughly. Using gloves to prevent coloring of the skin, knead the sugar paste until it is evenly green and the texture is flexible, about 10 minutes. Sugar paste should be rolled out to a thickness of one millimeter with a rolling pin Choose a mint leaf and press it over the surface of the sugar paste, vein side down. Repeat with the other mint leaves. Using your index finger, carefully push the leaf into the paste to produce an impression of the veins on it. With your hand still holding the leaf in place, cut the leaf out with a paring knife, tracing along the edge of the leaf. Remove the mint leaves and any extra sugar paste from around the cutout with gentle pressure. Using a pastry brush, gently brush away any extra powdered sugar from the leaves. Decorate a cupcake with a leaf by placing it on the frosting. Sprinkle powdered sugar on the work surface before beginning. Remove about a quarter of the white Sugar Paste and keep it aside for later use. To finish the sugar paste, add a few drops of blue food coloring to the remaining portions. Sugar paste should be kneaded until it is consistently pale blue in color and has a flexible texture, while wearing gloves to avoid staining your skin
  6. Half of the blue paste should be rolled out to a thickness of 2 millimeters. To make circles, use the broad end of a pastry tip to stamp them out. Roll the blue paste into balls approximately the size of an 18 teaspoon by pinching off small portions of the paste. Using a small amount of white frosting, create a blue circle and arrange the balls around it, leaving a gap in the center (5–6 balls will fit — these will be the petals)
  7. Roll another ball of white sugar paste to insert in the center of the flower using the remaining white sugar paste. Each blue petal should be lightly pressed with the edge of a paring knife to create a tiny notch
  8. Using a pastry brush, remove any extra powdered sugar from the flower’s surface. Decorate a cupcake with a flower by placing it on the frosting. Enjoy

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