Create these adorable Bridge & Groom Cupcake Toppers in this tutorial by Hayley Lankston of Dollybird Bakes – for more information about Hayley and her cakes then follow this link!
Hayley started cake decorating in 2011, after the birth of her son and attending a local cupcake decorating class. She caught the bug, fell in love with the art of cake decorating and hasn’t stopped learning new skills and techniques ever since. She had always been passionate about baking, and was now able to take her abilities to the next level. In 2014, she left her previous job as airline cabin crew to pursue her love of all things cake. Based in Cornwall, UK, she works from her little ‘cake cave’ and is able to see her young family grow, and do the job she loves. Hayley has attended many classes with some of the best artists in the industry such as Sharon Wee, Tracy James, Mark Tilling and Tracey Rothwell, to name but a few. She one day hopes to pluck up the courage to teach others too.
- White sugarpaste treated with tylo/gum tragacanth
- Flesh sugarpaste treated with tylo/gum tragacanth
- Black sugarpaste treated with tylo/gum tragacanth
- Red sugarpaste treated with tylo/gum tragacanth
- Edible Pearls: 4mm (cream/ivory), 1mm (black)
- Edible glue or water
- Work board
- Rolling pin
- Palette knife
- Sharp knife or scalpel
- Stitching tool
- Dresden tool
- Piping bag
- Piping nozzle of your choice
- FPC Tiny Decorations mould
- Drying foam mat
- Circle cutter, 68mm diameter
- Heart cutter, 75mm (slightly larger than your round cutter)
- Square plunger cutter, 15mm
Difficulty Rating: 1 out of 4
Roll out some flesh coloured sugarpaste until it is about 4mm thick. Cut a 68mm round disc. Pop the disk on the drying foam mat.
Roll out some white sugarpaste until it is about 3mm thick. Cut out a heart shape.
Take the white heart and position it over the flesh disc. This is the bride’s dress. Make sure that the heart covers the the bottom part of the flesh disc. When happy with the position, use a little water or edible glue to secure in place. Use your finger to smooth over the edges.
Take the circle cutter and cut around the original flesh disc again, this time, cutting the white heart and creating the dress.
Use a little water or edible glue to stick the ivory sugar pearls in place for the bride's necklace.
Take the stitching tool and add the detail to the bust line of the dress.
Take a small amount of red sugarpaste and make a small rose with the FPC mould. Attach it to the bride’s dress with a little water or edible glue. Set aside on the drying foam mat to firm up.
Roll out some black sugarpaste until it is about 4mm thick. Cut a 68mm round disc. Pop the disc on the drying foam mat.
Roll out some white sugarpaste until it is about 3mm thick. Cut a 68mm round disc. Use the scalpel or the knife to cut a deep V shape approx 2/3 of the length of the circle.
Stick the white V shape to the black disc with water or edible glue.
Roll out some black sugarpaste until it is about 3mm thick. Cut a 68mm round disc. Use the knife to cut the centre rectangle from the disk. Cut the rectangle from corner to corner diagonally, as shown. These will be the jacket lapels.
Take the black lapels and position on your work board with the widest parts at the top in front of you. Take the sharp knife and cut diagonally to remove a small triangle shape from the top of each lapel, as shown. Take the square plunger cutter to remove another triangle, creating the finished shape of the lapel. Repeat for the other lapel.
Attach the lapels to the black disc with a little water or edible glue. They will sit flush with the white 'shirt' part. Take the stitching tool and add the finer detail to the edges of the lapels.
Take some black sugarpaste and make a little bow tie using the FPC mould. Attach with water or glue. Use the 1mm black sugar pearls and attach down the centre of the white shirt to act as buttons. Use the 15mm square plunger cutter to make a little pocket for the jacket and detail with the stitching tool. Fix in place with water or glue.
Take a little red sugarpaste and make a tiny daisy style flower. Pop a small 1mm black sugar pearl in the centre and fix to the jacket just above the pocket with water or glue. Take a small ball of black fondant and roll into a ball to make a button for the jacket. Use the dresden tool to make the two-hole detail on the button. Set both toppers aside to dry on the foam mat to firm up.
Take your buttercream, cupcake and spatula. Flat top your cupcakes with the spatula, you will want a softer buttercream for this as it will be easier to work with.
Fill your piping bag and pipe a little buttercream on the top of each cupcake. Pop your topper in place. All done!