Pemberley Bake Shoppe’s Easter Cupcake Toppers


Today I am really excited to have a fabulous guest poster showing us all about fondant. I love cupcakes- but am not so good at decorating them. I have done a little work with fondant, but I’ve never had the time to learn the secrets and ins and outs of fondant work- so I am really glad Holly from the Pemberley Bake Shoppe is here to show us some techniques! Please help me welcome Holly and be sure to check out her blog and facebook!

Hello! I’m Holly from pemberleybakeshoppe and I am thrilled to be here today sharing with you an easy, edible, Easter dessert.



So let’s get started. To make the toppers, you need the following items:

-fondant (I like the brand Satin Ice, because it actually tastes good—and stored properly, it will last 6+ months)
-rolling pin
-cornstarch or powdered sugar
-Tylose powder (optional, but helpful)
-food coloring gel (I like Americolor brand because you only need a few drops to get vibrant, beautiful colors)
-piping gel
– sugar pearls
-1” round circle cutter
-plastic mat (for rolling out the fondant)
-wax paper
-small flower and leaf cutters, and circle cutters
-Americolor writing pens (make sure they are food safe pens!)
Take about a handful of fondant out of the tub and warm in your hands, like you would clay or Sculpy.

Add about 1 teaspoon Tylose powder to the fondant. The Tylose helps keep your fondant in the shape you create and also helps it dry faster.

Once the fondant is warm, sprinkle a little cornstarch or powdered sugar on the plastic mat and roll out the fondant to 1/4” thick. The cornstarch or powdered sugar will keep the fondant from sticking to the mat or the rolling pin.

Once the fondant is at the desired thickness, use the round circle cutter and cut out 12 circles.

Place on wax paper over a flat surface. This will serve as your base.

Take another small handful of fondant and work it in your hands. Add another small teaspoon of Tylose powder and work into the fondant. Separate into 4 smaller balls. Color 2 small balls, with the color of your choice, for the flower petals. (I used pink and purple.) Color one ball green for the leaves. Leave the other ball white. (They will be for the eggs.) To color the fondant: add a small amount of food gel and work into the fondant, gently rolling/rocking and folding until the color is worked in.
TIP: If you fold too many times, you are bound to get air bubbles when you roll the fondant out, so be gentle. If you do end up with bubbles, don’t panic. Take a pin and gently prick the bubble and re-roll. The bubble should come out and you won’t see the pin prick.

Roll out each fondant portion to 1/4″ thick. Using the flower cutter, cut out 6-8 small flowers of one color, and 6-8 flowers of another color. Use a small sugar pearl (I used white and green) and press into the center of the flower. If you want to create indents in the petals, take a toothpick and press from the center out. Place on the wax paper to dry.
Do the same for the leaves. If you want to create veins in each leaf, use a toothpick to draw a line down the middle and off-set lines on either side. Place on wax paper to dry.
To create the eggs, use a small circle cutter and cut out 6-8 circles. Using your hands, shape the top of the circle slightly to create an oval shape. Place on wax paper to dry.

NOTE: If your fondant begins to stick to the mat, sprinkle a little more cornstarch.
Let the fondant dry overnight. The next day, use piping gel to “glue” the flowers, leaves, and/or eggs to the circle fondant base. Decide how you want the flowers and leaves to look on the base. Using a toothpick or food safe paintbrush, place some of the gel on the back and adhere it to the fondant base.

For the eggs, color and decorate the eggs with the food safe marker and then glue down.

Wait a few hours, or overnight, for the piping gel to truly harden.

They are now ready to be used on your cupcakes. If you choose not to use the fondant toppers right away, you may store them in an airtight container for a month.

I love this vanilla cupcake and vanilla frosting recipe, (scroll down to the bottom of the post for the recipe), but you can use whatever flavor combination and recipe you like. Once you make and pipe the frosting, gently place the fondant topper on top of the frosting. They are now ready to be served!

You can make fondant toppers for any occasion and they look so special sitting on top of cupcakes. Thank you so much Courtney for allowing me to visit your fantastic blog, and for making me feel so welcome. Enjoy and Happy Easter! xoxo


Thanks to you, Holly! Your site is absolutely gorgeous and wonderful. And now I am drooling!

32 thoughts on “Pemberley Bake Shoppe’s Easter Cupcake Toppers”

  1. Holly– great tutorial, although I never bake anything! but I love pretty, and I love cupcakes, so I consider myself a pretty good judge of these fabulous cupcakes/toppers!
    They are really too pretty to eat, but if it were in front of me, I’d take a picture, then gobble it up!
    great post!

  2. WOW! These cupcakes are awesome. I love them. I would have never thought to just use a circle of fondant on top of the frosting like that. PIN! (from the original source of course)

  3. I love baking and decorating, but have never used fondant! Thanks for sharing all the “secret” tips, like the Tylose powder and letting everything dry then sticking together with piping gel! Oh, and the trick for getting bubbles out… makes me feel like when I’m ready to tackle fondant, that I will have a better shot at success.
    And these are so cute, how could I NOT give them a try??

  4. Super cute toppers!! I’ve never tried fondant, but my kids are begging for some sort of special easter treat and when i suggested apple pie, they looked at my like i was kidding. These bit the bill a bit better, i think! They are really cute!

Leave a Reply

Your email address will not be published. Required fields are marked *

Follow Us!

  • Twitter
  • Google+
  • Facebook
  • Pinterest

Proud Member of: