Paddington Bear-inspired cupcakes
Put a big smile on your child's face with these Paddington Bear-inspired cupcakes. They're much easier to make than you may think! Victoria Threader's step by step recipe shows you how to make your own...
Tip: These toppers will need overnight to dry so make sure you give yourself plenty of time before you need them.
- Rolling pin
- Small palette knife
- Sharpe or craft knife
- Small scissors
- Black edible food colour pen
- PME design wheel (for the stitching)
- Water brush for sticking
- Cocktail stick
- 64mm, 48mm, 10mm and 5mm circle cutters
- Drying sponge or greaseproof paper
Step 1To make the brown modelling paste, mix the white modelling paste with the chocolate fondant. Leave 10g chocolate fondant to one side. Mix 20g chocolate fondant with 20g white modelling paste for the faces. Then mix 5g chocolate fondant with 20g white modelling paste for the buttons.
Victoria used Sugarflair’s Christmas red food colour pastes for the hat and ice blue and navy mixed for the duffle coat.
Step 2You’ll need 4x red and 4x white 68mm circles to hold Paddington’s face and the labels. Roll the paste out to 2mm thick and make them using the 68mm cutter, then leave to dry on a drying sponge or greaseproof paper.
Step 3To make the faces, roll out the medium brown paste and cut 4x 48mm circles. Use small scissors to cut the fur at the side edge of the circles.
Step 4Add the eyes and nose by rolling tiny balls of black fondant. Use the black edible food colour pen to draw the features.
To give Paddington a chin, trim the bottom edge to a point and smooth with the edge of your finger.