for the recipe Hot Air Balloon Cupcake Toppers
|Dr. Oetker Ready to Roll Icing White|
|Dr. Oetker Ready to Roll Icing Coloured , Red & Yellow|
|Dr. Oetker Ready to Roll Icing Pink|
|Dr. Oetker Ready to Roll Icing Blue|
|cookie cutter , round|
|rose petal cutter|
Mix together one part yellow fondant to two parts white fondant. Roll out to about 3mm thick and cut with a round cutter to make a base for your topper. Measure the top of your cupcake with the cutter to find the right size.
Use the same petal cutter to cut the sides of each petal and create the outside stripes of your balloon. Repeat with the white petal shape, you'll only need to outer part of your white petal. Position the white stripes inside the yellow stripes, and use your knife to even out the edges of the bottom of your balloon.
Cut into small rectangles slightly wider than the base of your balloon. Roll the pale orange fondant into a log slightly thicker than your baskets and trim to size. Roll some more pale orange fondant into a log about 2mm thick, and cut into small lengths to connect the hot air balloon to it's basket.
To create clouds, roll some white fondant to about 6mm thick and cut a blossom shape. Use your knife to cut through the blossom at an angle. Use your finger to soften the edges of your cloud.
To finish your topper, use a small amount of water to dampen the balloon pieces, basket pieces and cloud, and stick to your topper base.