OK so most people already have their Christmas tree up if they’re celebrating, but now it’s time to put some Christmas trees on your freshly baked cupcakes! Last year we created a rustic and more simplified version of this tutorial for the lovely people at Craftsy. This year we’re going glam, gorgeous and loaded with gifts! Who wouldn’t want this chic little cupcake? Keep reading for our stylish Christmas tree cupcake tutorial!
Stylish Christmas cupcake tree tutorial!
Materials and tools needed…
- White fondant / sugar paste
- Scalloped circle cutter
- Edible glue
- Paint brushes
- Confetti sugar sprinkles
- Gold edible paint
- Waffle ice cream cones
- Royal icing or white frosting
- White sprinkles (snowflakes, nonpareils etc) or desiccated coconut
- White royal icing in piping / writing consistency (similar to toothpaste)
- Disposable piping bag
- Small round piping tip (we used the 1.5 Supatube by PME)
- Pink and mint green fondant / sugar paste
01: One of the very first things you need to do for this Christmas tree cupcake tutorial is what we call ‘flat icing’. This just involves covering the tops of your cupcake with a little buttercream and then with some circles of fondant. To do this core your cupcakes and fill them up with fruity preserve or buttercream. Then smooth a little buttercream around the top.
We get a lot of comments on how smooth our flat iced cupcakes are. There’s two things we always do to achieve this look. One, we use Satin Ice fondant. Two, we double ice!
Roll out some white fondant or sugar paste to a thickness of around 3mm and cut out a plain circle. Lay this central on top of your cupcake and gently smooth the edges down and around the top.
Now roll out some more fondant and cut a larger scalloped edged circle. Lay this on top of the first layer of fondant and smooth carefully down and over the edge of the cupcake cases.
02: For the glam sequin look you need to add confetti sugar sprinkles on top of your iced cupcake. You can attached each individually, but that takes a heck of a lot of time. Instead, spread some edible glue on top of your fondant / sugar paste icing and then dip your cupcake into a bowl or plate full of round flat sprinkles. We like to use a mixture of two different sizes (4mm and 6mm).
03: One of the fun parts is painting the sequins gold. Simply use edible gold paint for this step. You can also leave your sequins as they are if you’ve used white (they’ll look like snow) or you can even paint a subtle white pearl shimmer onto them!
04: Next create your stylish Christmas tree by carefully cutting down a waffle ice cream cone. They can crumble so be gentle.
05: Decorate your tree by covering it in either stiff consistency royal icing or white frosting. Then roll it lightly in sprinkles or desiccated coconut for a textured frosty look.
06: Pipe a little royal icing onto the bottom edge of the cone and attach to your cupcake.
07: For the cute little Christmas gifts and parcels roll out pink and mint green fondant to a fat thickness (7mm is a good depth) before using a small sharp knife to cut out a variety of square and rectangle shapes of different sizes. Check to see if these fit around the base of your Christmas tree to make sure you make enough! To attach them use a little dot of royal icing.
08: Add detail to your little fondant presents by piping ribbon and bows onto each. We used a disposable piping bag fitted with a PME Supatube tip in size 1.5 filled with stiff consistency royal icing.
To create the ribbon and bow details pipe a central line from top to bottom. Then pipe a line through the middle from left to right before finishing with two loops and two tails in the centre where both lines meet.
Yay! You should now be left with one incredibly chic festive treat thanks to your Christmas tree cupcake tutorial. You can also adapt this step-by-step guide to make your cupcake(s) fit in with your party. Go traditional with reds and greens with green tinted trees and bright crimson parcels. Decorate your tree with adorable themed sprinkles like candy canes or bright lights. Or why not add tiny gingerbread people cookies to the side?