We love these cheeky looking little cupcake toppers from Victoria Threader, our very own cupcake queen. They are the perfect thing to make in advance of a celebration as they keep well in an airtight container and can be popped onto cupcakes at the last minute! Why not try making your frog into a prince by adding a little crown!
The night before you need them (or longer as they keep really well in a cardboard cake box), colour and roll the dark green modelling paste. Donít mix the colour in fully so you get a nice leafy pattern through the paste. Cut 12x 58mm circles and cut a triangle out of the edge.
To make the lily roll and cut 1 large and 2 small daisies per topper. Using a tiny ball of the gooseberry paste stick it in the centre of one of the small daisies, using your water brush wet around the sides of the ball and lift the petals up to stick to the sides, glue this to the other small daisy and then to the larger one. Using a pin tool mark the green centre with a few holes.
For the frog you will need a medium ball of gooseberry fondant/paste. Make the smile using the edge of the circle cutter. Cut one small and one medium daisy from the gooseberry fondant/paste and cut the medium daisy in half for the back legs and the small daisies trimmed for the front legs. Youíll also need 2 small white balls of white fondant for the eyes with black sugar pearls stuck to the centre.
To make the reeds roll small sausages of chocolate fondant and wetting the end with a water brush push on to small strands of spaghetti. Trim to the desired height and push into the buttercream.
Assemble the frog by sticking it to the topper with a brush of water and add the lily. Leave to dry on a drying sponge overnight, or in a breathable card box. Place the finished toppers on each cupcake.