Bride and groom cupcakes

(8 ratings)
Bride and groom cupcakes


  • 120g skin-tone modelling paste
  • 120g grey modelling paste
  • 180g white modelling paste
  • Sugar pearls for the centre of the flowers and buttons
  • 2g green modelling paste
  • 1x batch of basic cupcakes
  • 1x basic buttercream

We just love these bride and groom cupcakes. Make a pair as a thoughtful gift for the happy couple or, if you're the one getting married, why not make some as favours for your guests? Just follow our step-by-step guide.


  • 68mm circle cookie cutter
  • 68mm heart cutter
  • Sharp knife
  • Rolling pin
  • 2 & 1cm blossom flower cutter
  • PME stitch tool (available from Amazon/eBay)
  • 8mm heart cutter
  • Plain piping nozzle
  • Piping bag
  • Pearl edible paint pen
  • Water brush for sticking

Step 1

Roll the skin-tone modelling paste out to 2mm thick and cut 6 x 68mm circles. When using a light coloured paste, it helps to have a spare piece of paste to wipe the board, your hands and rolling pin with, this collects all the tiny lint pieces and stops them getting stuck in your paste.


Step 2

Roll the white modelling paste out to 2mm thick and cut 6 x 68 mm hearts then, using the 68mm circle cutter, cut a circle making sure the dip in the heart is in the centre to create the top of the dress. Stick to the top of the skin tone circles with a brush of water.


Step 3

Using the PME tool on the the plain wheel, emboss lines into the dress.


Step 4

Using the blossom cutters, cut one small and one large blossom and stick the small blossom onto the large one with a brush of water. Youíll need three complete blossoms for each dress.

Stick the blossoms to the dress with a brush of water and add small sugar pearls to the centres.


Step 5

For the groom cupcake, cut 6 x 68mm circles from the white modelling paste.

Roll the white modelling paste out to 2mm thick and emboss for the waistcoat. For the waistcoat, use the textured base of a chocolate box tray or other textured plastic wrapper such as an apple pie case. These are great for embossing the centre of flowers, too. Just make sure you wash and dry them thoroughly before use. Cut 2 strips and trim the tops to a point. Repeat until you have enough to cover 6 toppers.

Step 6

Stick them onto the white circles in the centre and add button holes and buttons using tiny sugar pearls.


Step 7

Roll the grey modelling paste out to 2mm thick and cut 2 strips for the jacket, stick these either side of the waistcoat and trim with the circle cutter if you need to.


Step 8

Roll the remainder of the grey modelling paste out and cut a 68mm circle. Cut a strip from the centre and trim to cut one side of the collar with a sharp knife.


Step 9

To make the other side exactly the same, place your first collar onto the other side and trim around the shape you already cut. Stick the collars on with a brush of water.


Step 10

To make the cravat, roll the white modelling paste out to 2mm thick and cut a strip, concertina it - trimming into shape and smoothing the edges with your fingertips.


Step 11

Stick the cravat on with a brush of water, then brush over the cravat and the waistcoat with the pearlised paint pen.

Add stitching around the edge of the collar with the PME stitch tool.


Step 12

To make the buttonhole rose, cut a long thin strip of the white modelling paste and roll from one end to the other and cut in half.

To make the leaf, roll the green modelling paste out to 2mm thick and cut 6 x 8mm hearts. Stick the leaf and rose onto the collar with a dot of water. Itís best to leave these toppers to dry overnight so as they wonít droop onto the cakes.


Step 13

Make up your batch of basic cupcakes and leave to cool completely. Ice the cupcakes with a plain swirl of basic buttercream. You can achieve this by piping into the centre of the cupcake, holding the tip of the nozzle in the buttercream as you pipe. Stop piping when the buttercream is almost at the edge of the paper.

Place the toppers on the top of the buttercream pushing down slightly until the buttercream reaches the edge of the paper. Your cupcakes are now ready to be served.

Your rating

Average rating

  • 4
(8 ratings)

Your comments

comments powered by Disqus

FREE Newsletter