Umbrella cupcakes

(13 ratings)
Umbrella cupcake


For once the sight of rain made us smile with these cute little cupcakes! As ever our cupcake guru Victoria Threader has come up with a clever and creative way to decorate cupcakes with a seasonal twist. These toppers can be made well in advance and kept for last minute decorating when time is tight.


  • Deep muffin pan with 12 blue and white baking cups
  • Rolling pin
  • Drying sponge
  • 68mm, 58mm and 18mm circle cutter
  • Sharp knife
  • Water brush for sticking
  • Veining tool or cocktail stick
  • Fine paint brush

Step 1

The night before you need them (or longer as they last well in a cardboard cake box) roll out 160g of the white modelling paste to 2mm thick and cut 12x 68mm circles. Leave them to dry on a drying sponge or greaseproof paper.

Step 2

Roll the red modelling paste and cut 12x 58mm circles.


Step 3

With a sharp knife, cut 1/3 of the circle away.


Step 4

Using the 18mm circle cutter cut 3 sections away on the cut edge. Starting with the centre section first makes it easier to get it even.


Step 5

With the veining tool or cocktail stick, score a line from the centre of the top of the umbrella to the points at the bottom. Stick the umbrella to the top of the white topper with a brush of water.


Step 6

Using your water brush, put a tiny dot of water where you would like the confetti to be and then push the confetti dots onto the paste using your veining tool or a cocktail stick.


Step 7

Roll thin sausages for the handle, you will find it easier to get an even shape if you use the fondant smoother to roll them. Bend into a J shape and trim to size.


Step 8

Do the same with 10g of the white paste and stick onto the topper with a brush of water.


Step 9

Mix a little silver lustre with a few drops of alcohol to make a silver paint.  Paint the white part of the handle silver and stick a silver sugar ball to the top of the umbrella.


Step 10

Bake and ice your cupcakes.

Step 11

Place the finished topper onto iced cupcakes.

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