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Hot Air Balloon Cupcake Toppers

Tutorial by Lisa from Sweet Magazine

1 cupcake

Some practice required 20 Minutes

Ingredients

Ingredients

for the recipe Hot Air Balloon Cupcake Toppers

For the 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
blossom cutter
knife

Preparation

Preparation

1

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.

2

Roll some white and yellow fondant to 2mm thick, cut one petal shape in yellow and white for each hot air balloon you want to make.

3

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.

4

Mix together one part white fondant, one part yellow fondant, and one part red fondant to create a pale orange for your hot air balloon baskets. Use your knife to indent the fondant and create a criss cross pattern for the basket weave.

5

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.

6

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.

7

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.