Umbrella cupcakes

(13 ratings)

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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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