I had the pleasure of filming this super cute video with the talented crew at Craftsy when I was there the end of August. I designed this edible hot air balloon cupcake topper based upon some cute paper toppers I had been seeing around.
The video says I’m using gumpaste, but it’s actually modeling chocolate…but you could use either!!
Have fun creating some of these yourself!!
Enjoy!
This is very cute. I have your first Craftsy class and I can’t wait to get the chance to use it. Love your work!!!
Cutest cupcake ever!!!
Those are SO CUTE! I love them, thanks for sharing! It was such a cute video, too.
You have done it again! I love your tutorials! Thanks for sharing!
Amazing as always Beautiful and simple! How do you do it…?!!!! Thnx!
Love it. I will have to make some of those for our kids at church.
جميل جداً
This comment has been removed by the author.
Which Craftsy class is the recipe for the cupcake frosting?
The recipe is in both classes and at the top under the Recipes tab. It’s the Swiss meringue recipe.
Such a cute and clearly-presented tutorial! Adorable topper.
love it soo cute!!!!!
jessica you are so clever. love how clean, precise, modern yet vintage this awesome DIY is! ^__^
Hi Jessica. Can you let me know what colour did you use to colour the Swiss Meringue Buttercream?
Thanks.
I am so sorry but I don’t know!! We needed a blue and I didn’t bring one with me so the Producer found one, stuck it in my hand and away we went!! Sorry!!! It was a gray-blue though…like a vintage blue. Not that it will help. I wish you the best!!
Thanks Jessica. I tried making the toppers today but had some issues:
– the three petal parts which I tried to join together had gaps in between and the 2 side panels did not sit flat on the surface like yours. Not sure what I did wrong?
– As I was trying to get the peanut butter cup up the skewer, it ended up breaking
– the topper is quite heavy and worried that it may not stand on the cupcake. Is it meant to be heavy?
BTW, I used modelling chocolate. Maybe it would be easier using gumpaste? Any help would be deeply appreciated. You make it look so easy : )
Hi there!
So sorry you had trouble. You want to make sure when you lay them on the forms, you really get those sides nice and straight…you can even use a little fondant smoother to make sure there are not ripples in the sides and they are flat. To keep it from getting too heavy, keep your modeling chocolate (or yes you can use fondant but that doesn’t taste very good) really thin…I roll mine on a #4 on the pasta machine or just nice and thin with a rolling pin. It stood up just fine for me in the cupcake, but I did have a nice “support” of frosting!
Yes, the PB cups can be temperamental. I found that twisting them while pushing them up helps a bit. But, I got some breakage too…which is great, because then you get to eat them!
I hope that helps! I wish you the best!!
Hi, Jessica! What are the cutter sizes? 4″
It depends on how big you want your balloon. Just hold up some of your tear drop cutter and see what size you think fits best. I think the one I used was close to a 1-3/4″ long tear drop. Blessings!