Fondant icing is a flexible icing with dough like consistency, which turns your cake into an absolute stunner. For similar reasons that cakes are often covered in fondant the same can be done to cupcakes to add a clean and elegant look to these miniature confections.
Fondant is so mysterious. Its beautifully smooth appearance makes for gorgeous decorative techniques for both cakes and cupcakes. You can use your artistic instinct to sculpt out a gorgeous, embellished cupcakes with fondant icing.
Fondant is a thick sugar paste, generally used as a decorative topping for cakes, cupcakes, and other desserts. Fondant can be bought ready-to-use or made from scratch, and is rolled out, cut, and shaped. Usually the fondant is fixed to the cupcakes or cakes with a simple buttercream icing.
Make your vanilla cupcake batter and fill the the Tala Cupcake cases 1/3 full. Bake and cool before you start to decorate.
To decorate your cupcakes dust your work table with powdered sugar to ensure the fondant does not stick to it. Place your fondant on the table and use Tala’s rolling pin to roll it out. Using the3″ round circle cutter from the Tala tin cutter range, punch out a circle from the fondant.
A 3″ circle is usually the perfect size to cover a regular-sized cupcake, but it can differ if your cupcakes were made fuller or you added quite a bit of icing. If this is the case, use a larger size cutter to ensure there is enough surface space to cover the entire cupcake. On the other hand, if your cupcake is smaller, use a smaller size and note that less fondant will drape and your surface will be practically flat.
Place the round fondant in the palm of your hand. Begin to press the fondant to the icing of the cupcake to adhere it.
Use your fingers, smooth out the fondant around the entire surface of the cupcake. Ensure the fondant covers the perimeter of the cupcake evenly.
Proceed with decorating your cupcakes with additional embellishments, patterns and floral accents. To do this you can use Tala crimpers, Tala’s Fondant Embossing Set aswell as Tala’s modelling tool set to create some pretty roses.
Crimping technique is a very well known art of cake decorating. Crimping technique is used on fondant and involves the use of special Tala crimper tools. The crimpers look like small thongs with patterned edges. They are used to imprint puffed up patterns on cakes.
To use a Tala crimper, you will first need to adjust the rubber band on the tool so that it is at the correct width.
Next, with the ‘arms’ of the crimpers still open, insert it halfway through into your fondant. It is very important to remember at this point in time to not insert the tool all the way to the bottom of your fondant because when you pinch your fondant, you will tear the fondant and your cupcake underneath the fondant will then become visible, spoiling your entire cake decoration.
Once you have inserted the crimper halfway into the fondant, gently press the ‘arms’ of the crimpers together. This will give you a pretty puffed pattern on the fondant.
To make the fondant roses place a few drops of gel food colouring or use a toothpick and take out a single amount of gel paste on your fondant and work it in. Knead really well until all the colouring is distributed evenly. It does take a while so be patient.
Keep adding colouring until you have your desired colour. You want each piece to have the size of a marble.
Break off 4 or 5 small pieces of fondant and roll them into tiny balls or cut out using a petal cutter. These will be the petals of the rose. Break off 1 more small piece, roll it into a longer shape, just twice the length, so it looks a little like a cone shape.
Now use your thumb and smooth each of these shapes, until they’re quite thin. Use the ball tool from the Tala tool set, gently glide around the edges of the circle to thin them.
Take your cone shape and gently add the first petal. The second petal goes half way inside the first one, roll it around. The third one goes half way the second one, and roll it around again.
Until you have them all evenly spaced around. Now shape the petals, pull them back a little bit, giving them little pinches here and there on the edges to make them look more natural.
The bottom you can just cut off and there you have it. Place it on a board to let it dry.
- 110g unsalted butter (at room temperature)
- 225g caster sugar
- 2 large eggs
- 150g self-raising flour, sifted
- 125g plain flour, sifted
- 120ml semi-skimmed milk (at room temperature)
- 1 teaspoon of good quality vanilla extract
- 115g unsalted butter, at room temperature
- 1 tsp pure vanilla extract
- 225g icing sugar
- Preheat the oven to 180°C and line a 12-hole cupcake tray with cupcake cases. In a freestanding mixer with a paddle attachment cream the butter and sugar until the mixture is pale and smooth, this should take about 3-5 minutes.
- Combine the two flours in a separate bowl.
- Put the milk, eggs and vanilla extract in a jug and gently whisk.
- Add one third of the combined flour to the butter creamed mixture and beat well, then pour in one third of the milk mixture and beat again. Repeat these steps until all the flour and milk have been added.
- Carefully spoon the mixture into the cupcake cases, filling them about two thirds full to allow the mixture to rise when cooking.
- Bake in the oven for about 20 minuets. Remove from the over and allow the cupcakes to cool in the tin for 10 minutes before you move to a wire rack to cool completely.
- While the cupcakes are cooling you can make your buttercream. Put the butter and the vanilla extract in a large mixing bowl and beat until smooth and blended.
- Sift over the icing sugar and, with the mixer on a low speed, continue mixing until the icing is smooth and has a spreading consistency. If it is too stiff, beat in a little milk.
- Once your cupcakes are completely cool you can start to ice your cupcakes.
- Use the spatula to ice a layer of buttercream over the cupcakes. Make sure to not spread them too thick, as they can spill out and over your cupcakes when covering them with fondant.
- Try to make the icing as smooth as possible to avoid any visible lumps later.
- Dust your work table with powdered sugar to ensure the fondant does not stick to it. Place your fondant on the table and use the fondant rolling pin to roll it out. Using the 3" round circle cutter, punch out a circle from the fondant
- A 3" circle is usually the perfect size to cover a regular-sized cupcake, but it can differ if your cupcakes were made fuller or you added quite a bit of icing. If this is the case, use a larger size cutter to ensure there is enough surface space to cover the entire cupcake. On the other hand, if your cupcake is smaller, use a smaller size and note that less fondant will drape and your surface will be practically flat.
- Place the round fondant in the palm of your hand. Begin to press the fondant to the icing of the cupcake to adhere it.
- Use your fingers, smooth out the fondant around the entire surface of the cupcake. Ensure the fondant covers the perimeter of the cupcake evenly.
- Proceed with decorating your cupcakes with additional embellishments, patterns and floral accents. To do this you can use Tala crimpers and Tala's Fondant Embossing Set.