Celebrate the birth of the royal baby this year with these cute and creative cupcakes. Designed and made by our cupcake queen Victoria Threader, these unique cupcakes are the perfect treat to mark the birth of the royal baby.
Not only are these cupcakes impressive, they taste good too with a classic vanilla sponge. Feel free to experiment with different flavoured sponges to suit yours or your family’s taste buds. These cupcakes would also make a great gift for a friend or family’s newborn.
These cupcakes might take up to 4hrs to make as they take a lot of practice and precision but are definitely worth the effort and look stunning. This recipe makes 6 toppers for 6 regular sized cupcakes.
All of the equipment like the shoe mould etc. can be bought at cake craft stores or online. The fondant used in this recipe can be found in most supermarkets in the cake decorating aisle.
- 200g white modelling paste
- Trex (veg fat) for greasing
- Red and navy food colour paste
- Rejuvenator fluid or white alcohol for painting
- Edible food markers red and blue
- Red card craft bows to decorate the baking cup
- 1tbsp royal icing sugar
Lay the mat face down over the top of the fondant and roll over the back with your rolling pin. Slowly peel the mat off the fondant and you’ll be left with the lace pattern.
Using the 68mm cookie cutter cut a scalloped circle and leave to dry on a large drying sponge or greaseproof paper.
Remove the paste from the mould and place onto the drying sponge to dry slightly, as this makes them easier to paint. With the remainder of the paste mould the straps and bows and leave them to dry slightly on the drying sponge.