We make ALOTofsupercuteandmagicalunicorncakes&cupcakes. All of them utterly perfect for kids parties or Christenings! This time we were asked to make a more grown-up unicorn cake. Adorned with bubblegum pink macarons, pastel meringues, 24k gold leaf and a more pretty than adorable unicorn. We think this cake added the perfect amount of grown-up magic to the party!
Pretty pastel unicorn cake for a fun birthday party!
The pastel unicorn cake was covered in a silky whitened buttercream in our popular Strawberry Milkshake flavour. We then added a soft lavender ombré effect along the base before adding a mix of fun sprinkles. 24k edible gold leaf was then applied before a blush pink drip edged one side of this cutie!
A box full of matching party cupcakes accompanied this pastel unicorn cake! Some were rose swirls of white buttercream finished with 24k gold, others featured pink chocolate drizzles, sprinkles, pretty roses and pastel meringues!
Cute pastel unicorn cake and cupcakes!
We LOVE drip cakes as they’re usually loaded with so many sweet treats! This pastel dream cake was topped with a flurry of sprinkles (we used ‘Crush’ and ‘Pastel Princess’ both from Shire Bakery), pretty pink macarons, pastel turquoise meringue kisses and pink and lavender roses!
That magical unicorn on top? 100% hand crafted using zero moulds whatsoever. We studied and sketched a few stylised unicorns and horses before experimenting with fondant. In the end it needed to be pretty stable, but the pose couldn’t look static. We decided to have the unicorn stood on an edible cloud to make it durable and have one leg arched up! This also meant that the unicorn could stand a little higher than all the treats on top.
This sure was a fun order to make. What’s not to love right? Unicorn theme! Macarons! Cute colour palette!
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!
It’s OK to be scared of fondant. A lot of people are. It’s a strange and magical material that somehow has to roll out flat and then cover a 3d edible object! Whilst it can be a source of fear it doesn’t have to be…honest. We work with fondant every day and we’ve gathered a few tips and tricks over the years that help make icing our cakes smoother (pun intended by the way). Our top 5 tips for working with fondant are quick, easy to remember and small, but they’ll help make all the difference when covering cakes!
5 tips for working with fondant or sugar paste!
01: Don’t buy cheap!
One of our first and top tips for working with fondant is… never ever scoff at pricey buckets of fondant. There’s a reason they’re in a different price bracket than the rest. Better taste. Better coverage. Better elasticity. Better colour. Better consistency. A few extra coins can mean a whole lot less stress! You should test out the top brands to find out what works best for you and why. Personally, we’d highly recommend Satin Ice (we think it tastes and smells divine) and Massa Ticino Tropic. Both brands are a little more expensive than your run-of-the-mill fondant / sugar paste brands, but we won’t cover a cake or create edible decorations without them. Satin Ice is perfect for flawlessly smooth and quick setting sugar flowers, figures and cupcakes. Massa Ticino Tropic is great for covering deep tiers in high humidity!
Fondant / sugar paste dries out quick and will be super prone to unsightly cracks and loses any elasticity once it does. Make sure that you’re storing it right. If you purchased it in buckets then check there are no cracks, holes and that the lids are fastened properly. If the fondant inside was in a bag make sure this is tied up properly too. Otherwise cling film your fondant… a lot and store in airtight containers!
If you’re working with it to make figures or sugar flowers make sure that you don’t leave it out in the open air. We seal ours up in zip lock bags or in an airtight container.
03: Work fast!
When it comes to covering cakes with fondant / sugar paste you need to work fast to limit over stretching, cracks, dried out patches and stiffness. Practice makes perfect with this tip so as you get more used to working with the material you’ll find your pace picks up. In the meantime, try not to dawdle or get distracted.
04: Say no to pre-coloured!
Make your work unique and extra customised by colouring your fondant from scratch. It’ll hurt, but it’s worth it. The only pre-coloured fondant you should be OK with purchasing is white (duh), cream, red and black (the last two because they are ridiculously hard to colour!). Learn your colour mixes, theory and wheel too – it’ll be invaluable!
Pleats around the base of otherwise perfectly iced cakes are a nightmare. You can easily get rid of these just by using and rolling out more fondant than you need. Pleats generally happen when you don’t have enough fondant to stretch, pull out or work with once you’ve reached the base of the cake. Use extra and make sure that you work and cover the cake all the way to the bottom before cutting off any excess!
It’s still winter time which we LOVE! Yes, it may not feel like it should be what with stores a-plenty pushing earlier spring inspired collections. Winter doesn’t end for some time yet (around March 19th in the northern hemisphere) so enjoy it! It’s the perfect season… or at least we think so. Cosy evenings, hot coffees, and pristine white snow covered streets. So why not celebrate the season with some pretty (and easy) fondant snowflake adorned cupcakes and cakes? Those super fabulous folks over at Craftsy let us whip up a simple yet sweet fondant snowflake tutorial that needs no moulds or cutters! Head on over to the Craftsy.com blog for our step-by-step guide!
Easy fondant snowflake tutorial!
We used our fondant snowflakes to adorn a collection of frosted rose inspired cupcakes we created recently. Instead of finishing with our usual sugar rose leaves we nestled snowflakes onto the sides of each frosted (no pun intended) cupcake. Perfect for a winter inspired treat! These easy edible snowflakes would look rather darling on the sides of bright white cakes or even on royal iced cookies! Frozen themed birthday cakes? Yup, they’d look great on those too!
If you’re super prepared and thinking up ideas for next Christmas then we’re pretty sure that these fondant snowflakes would look utterly adorable on decorated gingerbread houses.
Our tutorial is pretty straightforward and shows you how to create the simple shape we’ve used on our cupcakes (dusted with pearlescent edible lustre dust no less). If you’re feeling adventurous you can experiment using different sizes, shapes and even colours. Ice blue snowflakes studded with sugar pearls sound pretty cool (pun intended). Or what about blue pink or rose quartz (one of Pantone’s colours of 2016) flakes with a subtle shimmer of edible glitter in more of a star-like shape?