Decorating ideas
Pretty rose
Colour a small piece of fondant pink, then pinch o small marble-size chunks. Roll into thin sausages, then flatten each sausage between your fingers. Roll up from one end like a wonky swiss roll, pinching one side tighter, while the other stays more open (this will be the rose blooming). Use small scissors to trim the bottom for a flat base, then stick to the cake with a dab of buttercream. Pinch chunks of green or blue fondant into fat diamonds for leaves and mark a vein in the centre using a cutlery knife. Stick to the top of the rose-heads with buttercream.
Pearly heart
Stamp small hearts out of plain fondant, then spread with a thin layer of buttercream. Tip edible pearls into a small saucer, then dip in the hearts, buttercream-side down, to cover. Stick onto cakes with more buttercream.
Hip-hip-hooray series
Colour more fondant pieces with dierent food colourings and roll out as before. Stamp out rounds using a 4cm fluted cutter, then letters using alphabet cutters – use contrasting colours so the letters are clear to read. Stick the letters to the 4cm rounds using buttercream, then stick those to the larger fondant rounds already on the cupcakes.
Sparkle crown
Roll out a small piece of plain fondant and brush with edible silver glitter or lustre dust. Stamp out small crowns using a cutter. Decorate with gold star sprinkles – you can use dots of buttercream to stick them to the crowns – then use more buttercream to stick the crowns on top of the cakes.
Shop-bought decorations
To decorate the cupcakes, you can also use edible silver glitter, edible sugar diamonds, heart-shaped cake toppers and edible gold spray, if you like.