Watermelon Cupcake Toppers
These adorable watermelon cupcakes will leave your mouth watering for more- they are a perfect treat for the summer!
Why not try experimenting with our different Rainbow Dust ProGels range of colours as the base for your cupcake fondant toppers. We have over 35 colours to choose from, simply click here.
We have plenty of delicious Icings to try on top of your pre-baked cupcakes, you can check them out by clicking here.
Sprinkle a small layer of either icing sugar or cornflour onto your surface and rolling pin to prevent it from sticking.
Uploaded by Renshaw Baking
- Prepare your equipment: non-stick rolling pin, freezer bags (to prevent your fondant from drying out), 4 different sized circle cutters (8cm [fluted],5cm,4cm,3m), sharp knife, icing sugar (for dusting), palette knife.
- 10 Prebaked Cupcakes
- Premade Buttercream (flavour of your choice)
- 250 g Pastel Green ‘Just Roll With It’ Fondant Icing
- 500 g White ‘Just Roll With It’ Fondant Icing
- Rainbow Dust ProGel Strawberry
- Rainbow Dust ProGel Yellow
- Rainbow Dust ProGel Baby Blue
- Rainbow Dust ProGel Holly Green
- Rainbow Dust Click Twist Edible Glue Brush
- Rainbow Dust Cake Craft Pen Black
Making the cupcake toppers:
Add in 2-3 drops of Strawberry Rainbow Dust ProGel Food Colour Gel to 1/2 packet of White ‘Just Roll With It’ Fondant Icing 250g and knead until fully blended. Place inside a freezer bag for later to prevent it from drying out.
To make the darkest green colour needed, mix x1 drop Yellow Rainbow Dust ProGel Food Colour Gel and x1 drop Baby Blue Rainbow Dust ProGel Food Colour Gel to 1/2 packet of White ‘Just Roll With It’ Fondant Icing 250g. Add more drops of each colour until you have the shade you like, making sure not to exceed the maximum dose (found on the back on pack). Alternatively, you could use a few drops of Holly Green Rainbow Dust ProGel Food Colour Gel.
To make the base topper, roll out a packet of White ‘Just Roll With It’ Fondant Icing 250g with a non-stick rolling pin and use the 8cm fluted cutter to cut out discs. If fondant is sticking to the surface, lightly sprinkle some icing sugar.
To make the watermelon slices, begin with the darkest green shade and roll out a sheet that is around 0.5cm thick and cut out 5 discs using the 5cm cutter.
Repeat these steps with 125g of Pastel Green ‘Just Roll With It’ Fondant Icing, using the 4cm cutter.
Lastly, using the 3cm cutter, roll out and cut 5 discs of the Strawberry shade Fondant Icing that was made in step 1.
Next, starting with the largest green circle, add a small layer of edible glue using the Click Twist Edible Glue Brush onto the centre of the disc and place the pastel green disc on top. Then add another layer of glue in the middle and place the smallest pink disc in the centre.
Gently flatten them before adding onto the main white base using either the palm of your hand or a non-stick rolling pin. Gently roll on top until the layers have blended without stretching it out too much.
Cut each final disc in half to create a slice, repeat this with all the discs created. You should then have 10 slices created.
For detail, draw on various seeds onto the pink area of each slice using the Rainbow Dust Black Cake Craft Pen.
Finally, brush on a small layer of glue using the Click Twist Edible Glue Brush onto the centre of the large fluted white fondant discs and place one slice into the centre of each one.
Spread a thin layer of buttercream using a palette knife onto each cupcake, and place the watermelon toppers gently on top.