Bake your cupcakes and cool them in the tin for 10 minutes before cooling them completely on a wire rack. Once completely cool, spread the buttercream on the tops of the cupcakes avoiding icing right up to the paper cases as it can sometimes squish over the sides if you do.
Roll the white fondant out to 2mm thick and cut 12 x 68mm (about 12g each) circles for the tops.
Lay the fondant circles over the iced cupcakes and smooth the edges with the tips of your fingers.
Colour your fondant with your chosen food colour paste or use ready coloured fondant.
There are a couple of ways to make bunting. The first is to cut a 1cm wide strip of coloured fondant and use the markings on your board or a ruler to cut even triangles.
The other way is if you have a star cutter, approximately 4cm wide. Roll the coloured fondant out to 2mm thick and cut a star shape, then using a sharp knife cut the points off. This ensures all the bunting is the same size and is quite a quick way of making them too.
Using the water brush stick the triangles on the tops of the cupcakes to make the bunting.
Roll long thin sausages for the bunting string and with the water brush stick along the top of the triangles.
Your cupcakes are now ready to be served.