Of course it wouldn’t really be Christmas if that jolly guy in the red suit didn’t pop up somewhere… and here he is! We created one fun and festive Santa cupcake tutorial for the wonderful people over at Craftsy to share. We wanted this little Santa do a little more than sit on a nice cupcake. At the time we began sketching ideas we’d just finished hand piping lots of birthday cupcakes with little painted parcels finished with royal icing bows. After piping what felt like 1,000 little silver presents AND doing the same for our Christmas tree tutorial we thought they’d make a fun idea for this cupcake design too. So, being the crazy people we are (normal people would never want to look at a tiny piped bow ever again) we made our Santa Claus burst from a pile of Christmas gifts! So if you’d love to re-create this Santa cupcake tutorial then visit the Craftsy blog now!
Jolly Santa cupcake tutorial!
We initially thought of toying with Santa’s famous red suit and re-creating him in gold, but obviously that idea was scrapped. Instead, we toned down the bright red of his famous Christmas uniform by adding in pink gift boxes. We also jotted down some notes on how to photograph him… lots of white, brightness, minimal styling and to try out different shades of A2 pink paper backgrounds.
If you look closely you can spot some rather glittery golden buttons down Santa’s coat. We had to work in some gold somewhere (other than a few of the presents and the cupcake cases). We re-created the cute buttons we made for our fondant gingerbread character tutorial a couple weeks back and attached them before painting them gold.
If you’re going to be re-creating our Santa cupcake tutorial for the holidays you can always leave out the cupcake, nestle your Santa Claus on top of an iced cake and surround him with presents and even a Christmas tree!
Last week we were ridiculously busy with festive orders (we’ve lost track how many of our cookies, cakes, macarons and cupcakes left us in the past 7 days) so we sadly couldn’t finish up our Christmas themed tutorial. This week, however, we have one and it’s insanely cute! Say hello to Ginger. We whipped up gingerbread people macarons and cookies recently so it was obvious that we had to complete the collection and make a little gingerbread character perfect for cakes and cupcakes! Keep on reading this post to find out how to make one of your very own!
01: Begin with the body. Roll some brown fondant (you can use gum paste or modelling paste too) and mould into a rounded teardrop shape. Skewer down it’s centre with a cocktail stick or a piece of uncooked spaghetti.
02: For the head roll a smooth ball of brown fondant and attach on top of your body via the cocktail stick or uncooked spaghetti. Make sure that this is fitted on nice and central. If not your little gingerbread person could lean, tilt oddly or just plain fall over.
03: Take 2 smaller pieces of brown fondant / sugar paste and mould into chubby teardrop shapes, repeat this for another 2 pieces making 4 in total. These are going to be the arms and legs!
04: With some edible glue arrange and attach the limbs in place. You may need to hold the arms lightly until they’re secure.
05: To add the icing on top roll out a small circle of white fondant / sugar paste and with a small sharp knife cut a wavy shape from it. Smooth any rough edges and with some edible glue attach on top of the head before patting it down gently.
06: Roll out some green fondant / sugar paste and use your holly leaf plunger cutter to cut out some festive foliage! If you want the leaves to set a little curved then leave them to dry on a flower former or even some scrunched up cling film.
07: When your holly leaves are ready attach with a dab of edible glue on top of your fondant gingerbread character.
08: Take some pink fondant and roll out three balls. Add these on top and in the centre of your holly leaves.
09: One of our favourite things about this little cutie is the tiny little buttons! These are super easy to make too. Make three tiny balls of caramel tinted fondant and stick to the front of your figure with edible glue. For the button detailing simply use the sharp end of a cocktail stick to poke 4 holes. You can paint these buttons now or when you’re completely finished. We generally wait until everything is done to add any painted elements.
10: For the face indent two eye sockets using a small ball tool and attach the black edible sugar pearls. Then using the bottom end of a piping tip create it’s smile before finished each end with pink confetti sprinkles for some sweet rosy cheeks!
11: Add the cute cookie-inspired detailing to it’s arms and legs with either some royal icing (we just piped wavy lines in place) or thinly rolled out white fondant!
Now you can add your adorable little fondant gingerbread character to festive cakes and cupcakes! How amazing would this little beauty be on sweet treats at a Candyland themed Christmas party? Pair it with swirly lollipops, candy cane decorated cakes and gum drop studded cookies for an impressive dessert table!
It’s definitely the season for a little bit of cuteness! Say hello to our rather glamorous little reindeer! It’s utterly perfect for cupcakes and cakes full of festive cheer… plus it’s super easy to make. You can even skip the addition of the tiny bow and bell if you’re a bit rushed for time or just want to add a cool scarf or some fondant holly berries and leaves. So get out those decorating tools and get making your own cute little fondant reindeer (or reindeers) ready for December 25th!
01: For the body mix some tylo or CMC powder into your brown fondant. Around 1 teaspoon per 250g is a good general amount. Then mould the ball of brown fondant / sugar paste into a teardrop shape with the thinner or tapered part flattened a little. Push a cut cocktail stick or spaghetti stick down into the centre of the body.
02: Indent angled lines from the base using a blade tool to create your reindeer’s legs. These should begin slim at the bottom of the body and angle outwards into sort of triangular shapes.
03: Now roll out some cream or pale brown fondant / sugar paste and cut out a heart shape with your cookie cutter. Cut off the top two curves of the heart and attach around the top half of your reindeer’s body to create a tuft of fur.
04: For the head roll a some brown fondant / sugar paste into a smooth ball around the same size of the body or even a tiny bit larger.
05: Now roll out some of your cream or pale brown fondant and cut another heart shape. With a little edible glue attach to your reindeer’s head. Make sure the larger or ‘fatter’ top half of the heart covers most of the head.
06: Gently skewer the head onto the body via the cocktail stick or uncooked spaghetti that you added in step 01. Make sure to attach the head centred and even or else it could make your reindeer lean or fall over later on.
07: To add some antlers onto your little reindeer roll out some ‘rope’ like pieces of caramel or mustard fondant. Add a small amount of tylo to your fondant beforehand to help them set quicker and stop them from sagging. Shape each piece into rough ‘F’ shapes (one of them backwards) and gently skewer onto 2 cocktail stick halves or uncooked spaghetti sticks! Add a tiny amount of edible glue onto the ends of the sticks and carefully push into your little reindeer’s head.
08: For the sweet little ears create a pair of teadrop shapes from your brown fondant and a smaller pair from the pale pink fondant. Layer the pink onto the brown and gently flatten a little before lightly drawing a veining tool down the centre of each and pinching the ends.
09: To attach the ears we indented tow small holes on either side of the head with a small ball tool, added edible glue into each and carefully held the ears in place until steady and secure.
10: For the facial features add an oval shaped piece of fondant onto the centre of your reindeer’s face with some edible glue and add a tiny ball of pale pink fondant to it’s middle top section for the nose! Then indent two eye sockets with a small ball tool and add in black sugar pearls for your cute little fondant reindeer’s eyes!
11: For the bow collar and bell take some thin ribbon and tie a tiny bow. Attach with a dab of edible glue and hold gently in place until set.
12: Roll up a small ball of caramel or mustard coloured fondant. Use a small round piping tip to create a short curve in the fondant ball and indent small circles onto each end of the curve to create a traditional looking bell!
13: Attach the ball in place with some edible glue. Now carefully paint the bell and antlers with your edible gold paint! You can change this to silver or even rose gold or copper depending on your colour theme!
Once you’ve finished your cute little fondant reindeer add to iced cupcakes, or on top of buttercream smoothed cakes! You can even create a a full team of them along with a jolly little Santa for one impressive selection of cupcakes! Make each of them individual with scarves, nerdy Christmas jumpers, coloured bows, little snowflake sprinkles or fondant leather collars!
One of our main childhood memories of Halloween (apart from the candy coma that mysteriously afflicted us on the hazy mornings of November 1st every year… how strange) is getting our candy buckets ready for the big night! Last year we created a cake version of this Halloween accessory, but we thought that this year a smaller and quicker Jack O’Lantern cupcake tutorial would be perfect for everyone to re-create! PLUS, how amazing would all those mini versions of everyone’s favourite sweet treats look spilling out of this beauty? Check out our tutorial below for a freakishly fun time!
01: The first step of this Jack O’Lantern cupcake tutorial is to flat ice your cupcake. Begin by smothering a little buttercream on top of your cupcake. You only need to use a small amount for the fondant / sugar paste to stick. If you add too much you’ll end up having buttercream squishing out from underneath.
02: Roll out white fondant / sugar paste to a thickness of around 4-5mm and cut out enough white circles to ice the amount of cupcakes you have. Lay the circles on top of your cupcakes and carefully smooth and flatten the fondant / sugar paste to the edges.
03: Repeat step 02 for the orange fondant / sugar paste circles. Make sure to attach the orange onto the white fondant / sugar paste layer with a little bit of edible glue.
04: Add in a pumpkin-like texture or lines to your cupcakes by lightly using a blade or veining tool to scour vertical lines around the sides of the iced cupcake.
05: To add the facial features roll out some black fondant / sugar paste and with a small sharp knife cut out whatever features you want your cupcakes to have! A fun idea is to give each cupcake it’s own personality. Attach with a dab of edible glue.
06: To create a crevice for your candy pieces take your large round cupcake piping tip and gently core the middle of your cupcake. Twist the tip down the middle top of each cupcake and core halfway down before removing the piece of cake and fondant.
07: Now you can add your candy and lollies into the centre of your cupcakes!
Arrange all your super ghoul Jack O’Lantern cupcakes on cake stands strewn with fake cobwebs, meringue ghosts and sticky caramel apples for one fang-tastic Halloween dessert table!
We LOVE Halloween (to be honest though we love every single darn thing about this season). There’s a lot of things to love about the spooky holiday. Horror-movie marathons, The Walking Dead returning back to our screens, pumpkin spice anything, blustery weather, longer dark nights, creepy urban legends, crazy costumes and an injection of super cute versions of ‘ghoulish’ characters. This is where our little fondant bat friend comes in (we named her Nora… if you’re British and perhaps of a certain age range then this might make you chuckle). We thought it’d be cool to put together an effective, but pretty easy to create fondant bat tutorial. Honestly, we made this little lady in around 40 mins (and that was with extra pieces to shoot the steps with). One of the pluses is that her wings fold in around her (is it cold where we are after all) so there’s no need to panic about how to make them support themselves or stretch outwards delicately. Oh yes and those cute little fangs…
01: The first step in our fondant bat tutorial is to roll a ball of the lighter lavender fondant / sugar paste. This is going to form your little bat’s head so make sure that it’s a size you like. For cute characters it helps to make the head a bit larger than the body so keep this in mind.
Keep rolling if you find cracks or creases appearing in the fondant as the heat and friction from your hands will help smooth these over. If they’re not budging squish and re-mould the ball shape before rolling it around in your hands.
02: Take a small amount of the darker purple fondant / sugar paste and form this into a ball. Find the centre of your bat’s head and attach the snout a little higher up with a dab of edible glue.
03: With the sharp end of a cocktail stick create your bat’s little nostrils parallel to each other in the centre of the snout.
04: Indent eye sockets with a small ball tool and add in black sugar pearls for the eyes with a tiny amount of edible glue and a paintbrush.
When it comes to adding tiny details, using minimal dabs of edible glue or even securing miniature accents in place we use nail art brushes. They’re slim, small and can reach into some hard to get places. Make sure they’re brand new, however, and haven’t been used on nails!
05: For the little smile use the curved side of a thin veining tool to smoothly etch it in place.
06: To form the body roll some fondant into a chubby teardrop-like shape. Flatten the top tapered bit so that your little bat’s head will fit on nicely. Now carefully skewer the body with a cocktail stick. You can also use an uncooked spaghetti stick instead if you like. Make sure that you trim the stick down so that it doesn’t end up coming out through the top of your bat’s head.
07: Now add the bat’s head onto the body. Make sure that the cocktail stick had gone into the base of the head centrally or your bat won’t be stable and may end up leaning or falling over.
08: You can now add some cute details such as the blushing cheeks, tiny fangs and cute pointed ears! To blush we gradually brushed on pale pink petal dust in a small circular motion.
When it comes to either colouring fondant / sugar paste or dusting colour on always start small and add a little more colour each time. It’s easier to add colour than remove it!
09: For the fangs cut 2 tiny triangles of white fondant and attach at the ends of the bat’s smile with the tiniest dot of edible glue.
10: To add the ears take two small balls of the darker purple fondant and form into tapered tear drops. Now stick each in place carefully with edible glue.
11: Now for the wings! These are ridiculously easy. Roll out some of the darker purple fondant/ sugar paste. A thickness of around 3mm is good. Cut out a circle from the fondant with a round cookie or pastry cutter. The circle should be around the same size of your bat’s body.
12: Slice the circle into two halves and add the webbed look cut away pieces of the curved edge using the larger end of a small piping tip (the end of ours was around 1cm in diameter).
13: Taking one half wing at a time wrap them around your bat’s body. Begin with the edge of a circle at the centre of it’s back and wind it around to the bottom part of the front. You should be working with the completely straight cut edge of the wings facing upwards towards your little bat’s head.
Yay! Now you can add your utterly adorable fondant bat to whatever cupcakes or cakes you like ready for one amazing Halloween party. We really like the idea of lots of them all covering the top of a simply iced cake. They’d even look great nestled onto a naked cake to add a spooky but sweet theme to an All Hallow’s Eve dessert table.