The cupcake has been decorated in Culpitt Light Blue fondant using the striped Katy Sue work mat.
Below are the instructions how to make the topper which has been attached to the cupcake using edible glue.
For the striped background you just need fondant which has not been treated. Use paste to colour two small balls of fondant as shown in the photo. They need to be contrasting shades. Roll out the lighter shade into a rectangular shape as shown in the photo opposite.
With the darker colour, roll it out into a rectangular shape and using the blade tool or palette knife cut into equal strips. You don’t want these to be too thick in depth or width.
Place the strips on top of the lighter colour fondant and then using your rolling pin, roll across so that the darker strips blend in with the lighter. You may need to do this twice to achieve the desired effect.
You are now ready to cut the shape. I have used a cutter from a blossom cutter shape as it appears on Cat Kidston china and fabric. If you want to cut more than one, it is a good idea to ensure that you have a long enough strip to accommodate the cutter as many times as you need. This ensures continuity of the stripes.
Just place to one side to dry and move on to make the roses
For the roses, you need to use a half-and-half paste. This is where you have same amount of fondant as you do modelling/florist paste. In this case I have mixed Culpitt ivory with Squire’s Kitchen Florist Paste [cream] and coloured it with Pro-Gel Red and Holly Green. You do not need much of each colour.
Taking a small amount of the red roll out into an elongated oval shape as shown in the photo. Then fold in half.
Pick up the rolled out paste and just roll it like a swiss roll, ensuring that the top remains even. You do not frill the edges as you would for a ribbon rose because the Cath Kidston style is to have straight edges. You may find that the rose needs trimming off at the bottom – just use the blade tool to achieve this. Do the cutting on the foam mat so that the rose is not squashed.
You need to make two more roses and then affix to the striped topper with a little edible glue. Then it’s time for the leaves.
Roll a small green ball ensuring that there are no cracks and mould the top to a point – you are really looking to achieve a small teardrop as shown in the photo.
Using the ‘shell’ tool from the modelling kit, just press lightly to form the imprint. This will flatten the leaf. The rounded end will fit in between the roses and so just press it gently between your fingers.
You need three leaves which are inserted between the three roses and attached with a little glue. The finished topper can then be placed on top of the cupcake. It is important to ensure that the stripes match the lines on the cupcake imprint – they all need to be facing the same way.