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25th October 2017 // 1 Comments

Tutorial: DIY Candy Eye Sprinkles for Halloween Treats!

DIY candy eye sprinkles tutorial for Halloween

Here’s a super quick and easy tutorial that we use every year to make our creepy candy eyes. They are so much fun to use once they’ve dried. We add them onto cupcakes, cookies, cakes and even macarons for some Halloween (black) magic! Another spook-facular idea is to mix them in with Halloween colour themed sprinkles for an extra ghoulish look. Check out our easy to follow DIY candy eye sprinkles tutorial!

DIY candy eye sprinkles tutorial!

Spooky candy eye tutorial for Halloween

DIY candy eyes tutorial for Halloween baking

Materials and tools needed…

Tutorial for fun Halloween candy eye sprinkles

Step 01:

Lay out a sheet of parchment paper or your silicone mat onto a flat surface. If you’re going to need to move your candy eyes out of the way to dry it’s a good idea to use a baking tray underneath.

Make sure to tape down your parchment paper or else it’ll lift or wiggle around as you pipe. You can also hold down your parchment paper with a blob of royal icing at each corner.

Tip! Be sure to use good quality parchment paper. Cheaper brands tend to tear or stick way too hard to whatever you’re working with.

Meringue kisses recipe by Juniper Cakery

Step 02:

Fit your disposable piping bag with the piping tip and fill with royal icing. Your royal icing should be a nice soft yet stiff consistency that forms peaks with a little droop or curl at the tip!

We added a shot above that illustrates what you should be looking for in terms of softness and stiffness. The icing should hold itself, but look soft right at the tips.

Step 03:

Now pipe out a row of white royal icing ’rounds’ onto your parchment paper or silicone mat. You can pipe these to whatever size you want. Our’s measured at 7mm.

Tip! Work one row at a time so that the icing doesn’t crust over before adding

Cool DIY for candy eyes sprinkles

How to make sugar eyes fir cakes and cupcakes at Halloween

Step 04:

Now add your black sugar pearls to your royal icing eyes. You can keep them in the middle or go crazy and add them off to the sides too!

When done leave your candy eyes to set for around 6-12 hours. In some humid countries drying times can take as long as 24 hours so keep this in mind. When ready they should just peel off!

Tutorial for fun Halloween candy eyes

We added our DIY candy eyes to our Bubblegum Monster macarons this Halloween. They helped add a creepy yet fun seasonal look to glistening copper painted treats! To attach we used a little royal icing piped onto the back of each eye. You can also use a tiny amount of melted white chocolate if you like.

DIY candy eyes for Halloween cupcakes, cookies and treats

DIY candy eyes tutorial for Halloween fun

24th March 2015 // 12 Comments

Hoppy Easter Cake Decorating: How To Make a Simple Yet Sweet Bunny Rabbit!

Yes, it’s that time again and with spring paving the way for all the wonderful pastel Easter festivities it’s time for us to unveil the very first of our Easter cake decorating tutorials; how to make a simple yet sweet bunny rabbit! This adorable edible bunny would be the perfect finish to any delicious cake or cupcake so read on for our step-by-step guide!

How to create a cute and easy fondant bunny…

How to make a cute and simple fondant bunny by Juniper Cakery

Step-by-step tutorial for a fondant rabbit by Juniper Cakery

Materials needed:

How to assemble and make an edible bunny cupcake topper by Juniper Cakery

Step 1:
Take a small ball of fondant around the size of a standard marble and roll into a ball before tapering slightly into a rounded teardrop shape.

Step by step tutorial for a fondant bunny by Juniper Cakery

Step 2:
Paint a broken spaghetti stick around 1cm longer than the body you created in step 1 with edible glue. Insert into the centre of the fondant bunny’s body. Above is a photo of the fondant or gum paste ball before and then with the spaghetti stick inserted.

Make a sweet gum paste rabbit with this tutorial from Juniper Cakery

Step 3:
Roll a larger ball of fondant approximately the size of a golf ball. 

Learn how to make a gum paste bunny rabbit with this tutorial by Juniper Cakery

Step 4:
Add edible glue to the exposed half of the spaghetti stick and attach the larger ball of fondant on top. This will be the head of your rabbit.

Create a cute sugarpaste bunny for Easter bakes with this tutorial from Juniper Cakery

Step 5:
Create two tiny balls of fondant and attach midway up the head to create the muzzle. 

Easy tutorial for  bunny rabbit cupcake topper from Juniper Cakery

Edible gum paste rabbit tutorial by Juniper Cakery

Step 6:
Using a small ball tool indent two eye sockets and attach your black fondant balls into these with a dab of edible glue.

How to make a lovely Easter bunny rabbit

Step 7:
Add a tiny pink button nose with a small triangular shaped piece of pink fondant and some edible glue.

For Easter try this sweet tutorial for an edible bunny from Juniper Cakery

Step 8: 
Add detail to the muzzle with a scriber tool or even the pointed end of a cocktail stick!
Fondant or gum paste rabbit tutorial from Juniper Cakery

Step 9:
To add ears roll out two equal sized balls of fondant around the size of a small to medium bean before rolling lengthways to form long rounded teardrop shapes. 

How to make a bunny for cakes and cupcakes by Juniper Cakery

Step 10:
Insert two lengths of spaghetti sticks where you’d like the ears to sit. Make sure that each is the same length as the fondant ears. Paint these with a little edible glue.

Fondant bunny rabbit tutorial by Juniper Cakery

Step 11:
Carefully push each fondant ear onto the spaghetti and flatten slightly.

Adorable edible rabbit tutorial by Juniper Cakery

Step 12:
To create a cute bunny-like stance attach two small balls of fondant underneath it’s head. These will be adorable little paws perched just under the bunny’s face!

Made super cute bunny rabbits for Easter cakes with this tutorial from Juniper Cakery

Step 13:
Add some flushed cheeks to your bunny with some edible petal dust.

Adorable fondant bunny cupcake by Juniper Cakery

Create a cute gum paste edible Easter bunny with this tutorial from Juniper Cakery

If you’ve followed our tutorial step by step then you should now be faced with one wonderfully sweet little bunny ready to nestle into a freshly buttercream cupcake or attach on top of an iced cake; ready just in time for a fun Easter party!


2nd December 2014 // 1 Comments

Tutorial Tuesday: Christmas Tree Cookies and How to Flood Ice with Royal Icing!

Whipping up sugar cookies is definitely something fun and tasty to do when the colder winter months are just around the corner. We especially look forward to creating our delicious spiced sugar cookies (our thinner and crunchier variant of the traditional gingerbread cookie) once it’s time of pull out all of the festive trimmings! This festive season we’ve shared our popular spiced sugar cookie recipe and now we’re showing you how to flood ice them and add a wonderful texture to help create rustic inspired Christmas tree cookies!

Christmas sugar cookie trees by Juniper Cakery

Christmas tree cookie tutorial by Juniper Cakery

Visit our blog post here for our go-to royal icing recipe. We use this recipe for every royal icing project as it’s pretty adjustable and we’ve never had any issues with it’s consistency. If you find your icing too thick add a little lemon juice and test. If you feel as though your royal icing may be too thin simple add a little icing sugar to thicken!

How to royal ice rustic Christmas tree cookies…

Materials needed…

  • Royal icing the consistency of thick runny honey
  • Piping bag
  • small round plain piping tip
  • Cookies (either sugar or gingerbread)
  • Cocktail stick

Christmas tree cookies tutorial by Juniper Cakery

Step 1:

Always work one cookie at a time as you don’t want your royal icing outline to dry out before you flood your icing! Begin by outlining the cookie using a piping bag fitted with a small writing piping tip. Don’t touch the cookie with the piping tip or bag as this is the wrong way to create an outline and will lead to shaky lines! You want to start by touch the cookie and lightly piping out a little icing before lifting the royal icing and bag off the cookie. Keep pressingly and piping icing out but move above the cookie so that the icing falls tidily onto the surface!

Spiced Christmas tree cookies by Juniper Cakery

Step 2:

With your outline still wet outline add a teaspoon (approx.) of matching royal icing inside and help move the icing around using a cocktail stick. If you’re not looking to create the texture look then need to aim for a smooth surface. It sometimes helps to drop the cookie a few times on it’s back to help level out the icing.

Tutorial for rustic Christmas tree cookies by Juniper Cakery

How flood ice cookies by Juniper Cakery

Step 3:

To create a bumpy texture use a cocktail stick to dab into the icing creating small peaks on the cookie!

How to frost sugar cookies by Juniper Cakery

Step 4:

Add some little white royal icing dots clustered in sections on the iced Christmas trees to help create a snow covered look perfect for the winter season. To create the frosted look use a dry paintbrush to then lightly drag one edge of a still wet royal icing dot outwards.

Before adding further royal icing on top of flood work it’s always best to wait from 6-10 hours or else you’ll risk damaging your hard work. Finish with some brown royal icing flood work underneath for the tree trunks or perhaps even leave the trunks un-iced if your in a hurry!

Fun Christmas Tree cookies by Juniper Cakery

These cookies are perfect set out on a festive cake stand at a party or placed into treat bags finished with bows to be given away as delicious Christmas treats! If you’d like to make Christmas tree ornaments remember to cut or poke a hole into the cookie right after you’ve cut the dough out.

22nd July 2014 // 0 Comments

Tutorial: Intro to Royal Icing…Stencil Designs!

We’re now onto week three of our ‘Intro to Royal Icing’ tutorial series which we hope you find easy to follow and pretty darn useful. Working with royal icing seems daunting, but with a straightforward recipe and some patience and practice it needn’t be! For our first tutorial of the collection we showed you how to pipe delicate pearl borders and we shared our go-to recipe for royal icing, then last week we featured a how to on making a parchment paper cornet/cone and how to pipe polka dots, this week we’re going to show you how to use stencils and royal icing to apply some fabulous designs onto your cakes and cupcakes!

How to stencil with royal icing by Juniper Cakery

Stenciling cakes tutorial by Juniper Cakery

How to use stencils with royal icing

You’ll need…

  • A flat and clean stencil
  • Cake, cookie or flat fondant disc to top a cupcake (fondant/sugarpaste covered is best)
  • Royal icing (find our recipe here) the consistency of toothpaste
  • Spatula
  • Trex or Crisco (optional)

Step 1: One of the first steps (if obvious) is to make sure that your stencil is the appropriate size for the surface you wish to decorate! Also, it’s best if your stencil is flat so look after them to avoid kinks, bends or folds. If you’re a fresh faced beginner it’s best to steer clear of over-complicated stencil designs until you’re more proficient!

Royal icing stencil tutorial by Juniper Cakery

Step 2: Apply the stencil to the surface (some people paint Trex or Crisco onto the side of the stencil that will touch the cake to help stick it on, some utilise pins instead, and some have someone generous enough to lend their steady hands for a few moments), hold down steadily yet lightly before you apply your royal icing. 

Tutorial on how to stencil with royal icing by Juniper Cakery

Step 3: With a good spatula (we recommend a cranked or angled spatula for good control). Whilst holding the stencil steady apply some royal icing and use the spatula to smooth over the stencil. Scrape excess royal icing away with the spatula and when ready slowly peel the stencil away. Remember to always work pragmatically… clean and wipe your stencil between each cookie or side of a cake to avoid blurred or indecipherable designs. Impatience will lead to mess! 

How to stencil onto cakes with Juniper Cakery

Tutorial on how to stencil cakes by Juniper Cakery

Once you become more confident with this technique adding stencil designs to your cakes and cookies with royal icing will be a fantastic and fast way to add detail! Now that our ‘Into to Royal Icing’ series is over why not keep test your new-found skills on a batch of cookies or cupcakes? Stop by next week to find out what our next collection of tutorials will be!

15th July 2014 // 1 Comments

Tutorial: Intro to Royal Icing… Piping Polka Dots!

Last week we kick started our ‘Intro to Royal Icing’ tutorials with our go-to royal icing recipe and a tutorial on how to pipe a lovely and delicate pearl border! Now it’s time for us to show you how to pipe polka dots (or random dots if you like) onto cakes, cookies and cupcakes. This technique is wonderful and perfect for adding texture to decorated treats; piping royal icing dots into a polka dot formation also adds a very subtle vintage feel to a finished cake!

Polka dot icing tutorial by Juniper Cakery

This week we’re also going to show you how to create a parchment cornet /cone used for piping royal icing designs. We use a combination of both parchment cornets and disposable piping bags and personally haven’t noticed too much of a different between the two. One notable thing is that the smaller parchment cornet is better if piping smaller or more ‘fiddly’ detail due to the way you end up holding it and also due to the size. Using a parchment cornet is generally great for writing, string-work or lace.

How to make a parchment cornet / cone

You’ll need…

  • Parchment paper
  • Scissors
  • Piping tip
  • Small round piping tip (we used a 2.5 writer tip by PME
  • Royal icing (find our recipe here) the consistency of toothpaste


Step 1: Take a roll of parchment paper and cut a square portion from this.

Step 2: Fold corner to corner to form a triangle and cut down the fold.

how to make a parchment cone for royal icing by Juniper Cakery

Step 3: Think of each corner as being marked with a letter. The middle point should face you and be corner B. The outer points should be A and C. A being the left and C being the right.

Step 4: To form the cornet bring point A to point B to form a conical shape.

how to make a parchment cornet by Juniper Cakery

Step 5: Take point C and bring this to point B. This should, in a sense, double up the cornet shape.

Step 6: Take your piping tip and fit into the bottom of the cornet as with a disposable piping bag. You can adjust the points to fit the tip.

Step 7: When all points meet rip two notches parallel to each other and fold this to hold the bag.

Step 8: Fold the piping bag at the points a few times to secure.

Step 9: Fill with a little royal icing.

how to make a parchment  piping bag by Juniper Cakery

Step 10: Fold the parchment cornet in on itself from the sides and then from the top a few times and you’re ready to pipe!

Royal icing dots tutorial by Juniper Cakery

How to pipe royal icing polka dots

 You’ll need…

  • Parchment cornet/cone filled with royal icing and fitted with a small plain round tip
  • Cake, cookie or fondant/sugarpaste covered cupcake
  • Food safe paintbrush
  • Icing sugar
  • Dressmaker’s pin (optional)

How to pipe dots with royal icing by Juniper Cakery

Step 1: When you’re relatively new to piping out polka dots or a design made up of small royal icing dots it’s a good idea to mark out your design or pattern with pin pricks. Use a clean dressmakers pin to do so.

Step 2: With your parchment cornet/cone filled with royal icing and fitted with a seamless (this is important as a seam can send your royal icing out crooked and hard to control) small round piping tip and position yourself at a good height to your cake or cookie. For cakes work from the direct front and for cookies or cupcakes work from directly above.

Piping dots with royal icing by Juniper Cakery

Step 3: Apply a little pressure to add a small dot of royal icing. Don’t pipe for too long if you need a larger dot as this will create ridged spots that won’t look too elegant, instead swap to a large round tip if needed. Another tip is to not place the piping tip too close to the surface or else you’ll be left with flat spots instead of nicely rounded dots.

Step 4: Don’t worry if you’re left with a bit of a tip to each dot. This is fairly normal; if you’ve the perfect consistency dots do ‘settle’ after a few seconds and without spreading out. If you do have tips that don’t settle you can flatten these slightly with a food safe (only ever used on edible items) paintbrush dipped in a  little icing sugar. You’ll need to work fast  as royal icing sets quickly. It may be frustrating but don’t be tempted to pipe out all your dots before tapping the tips down because they’ll have dried before you have the chance!

Royal icing dots tutorial by Juniper Cakery

Keep practising! It takes a little time to get any technique perfected especially when it involves royal icing. If you’re feeling adventurous why not edge a cake with the pearl border we showed you how to create last week and decorate with this week’s dainty polka dot tutorial! Next we’ll be showing you how to use royal icing to stencil designs on your cakes and cookies!