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Cupcake decorating part 3

September 20, 2009 by CJ [email protected] 104 Comments

IMG_0047

The waiting is over as I am here with my cupcake decorating part 3. My first thought was that this would be the last of my little personal good to know about (my) cupcakes posts. But as this is all about buttercream domes and fondant discs, I have decided to make an extra part 4 with focus on the swirls. I hope you done mind that?

Previous posts part 1 & 2:
Cupcake decorating part 1
vanilla cupcake recipe that will make a beautiful dome and the need for buttercream is very small, if you want to decorate with a fondant disc.

You can of course substitute the buttercream with a chocolate ganache. Only make sure that you use 1 part cream and 2 parts of chocolate, as this ratio sets perfectly overnight without the need for refrigerating (btw, I got the tip from this excellent dvd). You will have to chill the buttercream dome, to decorate it with fondant. But we’re not talking about hours of refrigerating as this can make the cupcakes dry, but it will make the fondant part much more easy and less messy. I hope that the next steps will help you how to do it. Again it is all about practice.

How to make a buttercream dome.

Step 1:

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The only tool you will need to make a buttercream dome is an offset spatular and of course some buttercream or chocolate ganache. Take your cupcake and a small amount of buttercream on your offset spatular. Apply it to the cupcake like I have on the photo. Make sure that you have your bowl of buttercream close to you, because you may add and remove buttercream as you go.

Step 2:

IMG_9979

Go anti-clockwise with your spatular, while you are building up a short top of buttercream, but do not go all the way out to the paper case. It do not need it to be very smooth at this point, as you will need to add 1 more thin layer of buttercream. Try and keep the paper case clean from the buttercream. Place the cupcake in the refrigerator and start with the next cupcake. By the time you have made 3-4 cupcakes, the first one should be firm and ready for the final layer.

Step 3:

IMG_9974

Apply the last thin layer of buttercream. Here you apply buttercream all the way to the paper case. Then chill again and with a warm spatular smooth the buttercream dome. Depending on how many cupcakes your are making, place the cupcake back in the refrigerator until you are ready to decorate with the fondant top.

Ok, so now you should hopefully have made some nice buttercream domes on your cupcakes and they are now ready for the fondant discs. I show it here with embossed fondant, but you can of course skip the embossing and just cut out the discs.

Decorating cupcakes with rolled fondant.

Step 1:

IMG_9986

Roll out your fondant (3-4mm thick) and try to roll it out so that you can cut out more fondant discs at a time. Dust some cornstarch on your work area, take your embosser and dip it in the cornstarch. Then tap the embosser to get rid of excess cornstarch.

Step 2:

IMG_9990

Now take your embosser and emboss the fondant randomly over the entire piece of fondant. Be careful not to cut right through the fondant with the embosser. If there are any white cornstarch dust on the embossed piece of fondant. Then use a brush to remove it.

Step 3:

IMG_9993

Take a round cookie cutter (3 1/16″ -78mm. This works for me) and cut out the round fondant discs. Store the rest in a plastic bag, to prevent them from drying out.

Step 4:

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Now take the top between your fingers and carefully pull and stretch the discs a little.

IMG_9998

Take a cupcake and place it on top of the buttercream dome. Gently smooth out any pleats with the palm of your hand and your cupcake is finished.

Step 5:

IMG_0020

If you should wonder how much buttercream there is under the fondant disc then here is a “cut through” photo.

IMG_0059

If you like to read the other parts about my cupcake decorating, you can find them here:

Cupcake decorating part 1
Cupcake decorating part 2
Cupcake decorating part 4

Happy Caking!

Louise

Filed Under: Tutorials Tagged With: Cupcakes

Previous Post: « New cake gallery
Next Post: Sweet embossing tools »

Reader Interactions

Comments

  1. jyoti patel

    June 22, 2015 at 7:13 AM

    How to make fondant dough???

    Reply
  2. Julia

    June 16, 2014 at 2:24 PM

    Should the cupcakes be stored back into the fridge after placing the fondant?

    Reply
  3. Teesha

    April 27, 2014 at 7:48 PM

    Hi,

    I am new to cupcake decorating and your tips are just amazing and extremely helpful. I am a fast learner and like the straight to the point tips to get me moving. Just wanted to say thank you and I look forward to more of your helpful tips and tricks!

    Teesh

    Reply
  4. Sandra

    November 7, 2012 at 8:40 AM

    Hi there!
    Do you have an idea where I could get such a teddy bear embosser??
    Thanks..

    Reply
  5. louise

    October 5, 2012 at 1:42 AM

    hi you said: My best way to get a dome on cupcakes is not to cream the butter and the sugar, but to whisk the eggs and sugar and melting the butter with the milk, thats about it. for the cup cake recipe- would this method work on any cup cake recipe? as ive got a nice cupcake recipe already.

    Also what buttercream recipe did you use on the cupcakes before you put the sugarpaste on top? (the white buttercream) was it the italian meringue buttercream recipe or the white meringue frosting recipe?

    thanks

    Reply
    • Louise

      October 6, 2012 at 12:43 PM

      I have not tried it with other cupcake recipes, only the one that I have linked to in to post. I always use italian meringue buttercream 🙂

      Reply
  6. vineeta

    June 28, 2012 at 3:11 AM

    u r toooooo gud…..

    Reply
  7. Mightydelighty

    September 12, 2011 at 1:43 AM

    You make it look soooooo easy! Can’t wait to try it out!

    Reply
  8. Lynette Conlon

    August 24, 2011 at 9:33 AM

    hi I love your blog, I alwasy wondered how to decorate cup cakes like that. what buttercream icing did you use? can you give me the recipe?

    Reply
  9. LcCupcakes

    August 24, 2011 at 9:27 AM

    what a great blog that you have, i have always wanted to know how to do the dome cupcakes, as I am making retirement cupcakes and this would be ideal,  how do you make your butter cream for these??

    Reply
  10. Kim

    July 18, 2011 at 11:37 PM

    I have finally found a post that shows me how to make these amazing domes! Will most certainly be having a go! Thank you so much for sharing this tip. Am loving all your other tutorials. They are really helping a novice like me!

    Reply
  11. Nandavisj57

    April 24, 2011 at 3:15 AM

    I will be making 200 cupcakes for a wedding. Since I will not be able to make them all in one day, should I freeze them? If so, should I frost them first or on the day of the wedding? Thanks.

    Reply
    • Anonymous

      May 23, 2011 at 9:46 PM

      Sorry if this comes late. I am not a fan of freezing cupcakes, but of course that can be a solution. The problem with freezing is that the cupcake paper may loosen from the cake itself. So you may need to place them a new paper case, if not using a cupcake wrapper. I would frost them on the day of the wedding.

      Reply
  12. Adi

    March 18, 2011 at 2:22 PM

    Thank you, Thank you! Before reading this, I purchased the Wilton fondant you roll out. Can that be placed on top of these? Or is it better to use that with domes made of buttercream? Thanks!

    Reply
    • Anonymous

      March 18, 2011 at 3:08 PM

      If you want to cover the cupcakes with fondant, then use the fondant that you have purchased.

      Reply
    • Anonymous

      March 18, 2011 at 3:08 PM

      If you want to cover the cupcakes with fondant, then use the fondant that you have purchased.

      Reply
  13. Adi

    March 18, 2011 at 2:22 PM

    Thank you, Thank you! Before reading this, I purchased the Wilton fondant you roll out. Can that be placed on top of these? Or is it better to use that with domes made of buttercream? Thanks!

    Reply
  14. Sabine

    February 25, 2011 at 2:37 AM

    Very cool and helpful! I’ve been meaning to try a fondant decorated cupcake.. I’ve just heard that it doesn’t taste that great. What do you think?

    Reply
    • Anonymous

      February 26, 2011 at 6:41 AM

      I like it, as long as the fondant are not too thick.

      Reply
  15. Iota

    February 8, 2011 at 7:06 PM

    Stumbled upon your site luckily. Louise, thank you for sharing your knowledge. Love it!!!

    Reply
  16. Nicole

    December 14, 2010 at 3:30 AM

    Does the taste of the fondant ruin the cupcake…all the fondant that i’ve tried is horrible!

    Reply
  17. Pauline

    December 9, 2010 at 8:34 AM

    Wow. It is my first time to read CakeJournal, and I just want to say, Louise you are so amazing. Your site is such a great help. 🙂

    Reply
  18. KiKi

    November 1, 2010 at 7:25 PM

    there are so cuuuuute !
    with the pink bear, so sweet

    Reply
  19. Christina

    October 21, 2010 at 7:24 PM

    Can I use swiss meringue buttercream under the fondant? Can I use the MMF recipe you have on your site for this type of decorating?

    Reply
  20. Deb

    September 26, 2010 at 10:56 PM

    Hiya, i tried this recipe and was wondering how long you whisk the eggs and sugar? Does it have to form a trail? I got good domes but there were cracks and some went a bit sideways, any advice to stop this?
    Thanks for the recipe!

    Reply
  21. Susana Sánchez

    September 21, 2010 at 10:37 PM

    Hello, my name is Susana, I´m from Spain. My english is very bad. I like your blog, you have a beautiful work. Thank you very much.

    Reply
  22. jen

    June 4, 2010 at 4:59 AM

    Love your ideas, creativity, and tips. Beautiful work.

    Reply
  23. Elvi

    May 19, 2010 at 3:56 PM

    Thanks a lot Louise… this is really great…. can’t wait to try it

    Reply
  24. Hjh Mona A. HM

    May 10, 2010 at 1:30 PM

    I love this about decorating cupcakes with fondant… Looks easy and inspiring.. can’t wait to bake and decorate like this my own… Long live cakejournal…!!!

    Reply
  25. Gofaone

    April 7, 2010 at 9:12 PM

    Thank you so much for the tip about lining cake tins, the idea is so effective that i rely on it. Continue rocking on technques for cake deco.

    Reply
  26. Gofaone

    April 7, 2010 at 9:06 PM

    Hi! Thanx so much for the tutorial for lining cake tins, your tip is so effective and I rely on it. Continue rocking the about your techneques they are so educational.

    Reply
  27. intan

    February 21, 2010 at 1:47 PM

    Hihi, Me from Spore enjoyed yr blog thoroughly. Really great tips keep writing . Thank you!

    Reply
  28. Sameerah

    January 19, 2010 at 9:28 AM

    these are too cute

    Reply
  29. LaShonna

    December 12, 2009 at 8:05 PM

    I stumbled across your website a few days ago, and I must tell you that this is the cutest and most informative website I’ve seen! I love to bake but my passion is in event planning, and all that goes into the details of creating everything from invites to centerpieces. Your website gives me so much inspiration and now I’m wanting to try my hand at the cupcake decorating! I think it would be an added bonus for me with my event planning. I’ve been steadily building clientele(many repeat customers) and eventually want to make it full time. I thank you so much for sharing your expertise because it really encourages people that may want to start out but don’t know how, and it is most certainly a great source of inspiration. Thanks a million!

    Reply
  30. zat

    December 11, 2009 at 7:56 AM

    wow you make cupcake decorating looks so easy. I’m glad I found your blog. I want to try making the cake first then learn how to decorate it.

    Reply
  31. Louise

    November 3, 2009 at 12:09 PM

    Linda: there are these two shops: http://www.specialkoebmanden.dk and http://www.kagebutikken.dk

    Reply
  32. tina

    November 1, 2009 at 10:02 PM

    Hi from the Philippines! Thanks for sharing your tips…i love your tutorials.Keep up the good works.

    Reply
  33. Linda

    October 25, 2009 at 9:44 PM

    Wow, these are so cute! You are very talented Lousie! I have a question and if you have the time to answer I would be very grateful 😀
    Do you know any good stores in Copenhagen that sell stuff for cupcakes and cakes? Such as papercases and more?

    Reply
  34. lyndsay

    October 25, 2009 at 3:41 AM

    you’re the best! love it!!

    as a tip to gilah and others who asked about fondant “sweating” or getting sticky– i put my fondant on at the very last minute that i can before giving them to customers, which will reduce the chance of it sweating/getting sticky. agreed with louise, airtight containers make them sticky– the moisture gets all trapped up and can’t evaporate. so, either keep the buttercream and fondant separate for as long as possible, or store in a cardboard box in a cool place!

    🙂

    Reply
  35. Kim

    October 24, 2009 at 2:59 AM

    Wow, this is really amazing. I had always wondered how that was done and really appreciate your commitment towards these tips!

    Reply
  36. gilah

    October 23, 2009 at 2:41 AM

    thanks for the tip, I had put them in my cupcake holder, and it was only for a couple of hours, I guess next time I make ’em and everyone eats ’em straight away!!!

    Reply
  37. Louise

    October 21, 2009 at 10:42 PM

    gilah: Well it depends on how you store the cupcakes. I tried to store some overnight in my cupcake courier and that made the fondant all sticky. Airthight boxes make them soggy. Try a cardboard box instead. Also it depends on for how long you are keeping them before eating.

    Reply
  38. gilah

    October 21, 2009 at 1:42 AM

    tried making cupcakes similar to this and I found that the fondant went “soggy” because of the buttercream under it, any ideas about that? your tutorials are great by the way!!! thanks

    Reply
  39. Louise

    October 20, 2009 at 8:21 PM

    Sarah.a: I got mine from the UK 🙂

    Reply
  40. sarah.a

    October 19, 2009 at 1:08 AM

    ok thanks a lot bout those teddy bear form where did u get it?

    Reply
  41. Louise

    October 12, 2009 at 11:12 PM

    sarah.a: Sorry I dont know if you can get them in W.DC.

    Try and search for: Patchwork cutters, and Holly Products embossing sticks.

    Reply
  42. sarah.a

    October 9, 2009 at 2:49 PM

    really love the embosser sow cute where can I fine those do you know any place in washington Dc?

    Reply
  43. Louise

    October 5, 2009 at 9:57 PM

    HE: I do have a light box but I sont have the proper lightning for that so right now I set my Canon on Quality/RAW+L this is really good and then I have Photoshop elements. I dont use flash.

    Reply
  44. HE

    October 5, 2009 at 8:22 PM

    What an excellent tutorial! Thank you so much for sharing. BTW, your photos look great. Do you use a light box to take pictures? I’m struggling to take good snaps of my cakes 🙁

    Reply
  45. LynHitchins

    October 4, 2009 at 1:41 PM

    I always wondered about the filling under the icing now I know, Thank you for sharing

    Reply
  46. Rachel

    September 27, 2009 at 7:36 PM

    The best party about part three is that there is going to be a party four! I’m loving this series! I’ll be linking.

    Reply
  47. mine

    September 24, 2009 at 10:15 PM

    Dear Louise your wonderfull,Thank you.

    Reply
  48. Norma

    September 24, 2009 at 5:25 AM

    Thanks for sharing your how to.

    Reply
  49. Louise

    September 23, 2009 at 10:23 PM

    To all of you who have made a comment about the teddy embosser, I can tell that it comes in a set from Patchwork cutters and is called: “Make a cradle” there is an even smaller teddy embosser in that set. I only bought it because of the sweet teddy bears.

    Eileen: to get rid of the flossy edge on cut out fondant. You need to cut out and then without lifting the cutter make circular movements. This will remove the flossy edge. Hope that makes sense?

    Lynn: like becky’s comment I would try and look for greaseproff cupcake liners. I have link to them in the cupcake decorating part 2

    Cindy: I have linked to them in this post, after reading your comment 🙂

    oatc: use single cream for the ganache.

    Gerry: no mine did not start to sweat because I took them out after they were firm and then the bc got a little soft again. Hmm not sure that they are that nicely 😉

    Toi: well I too dont think that I would do this to 200 cc Pheew!

    Sugar Sassy: well I do have a lightbox but I did not use it for these photos. I have a Canon 400D EOS and I always take my photos in RAW. Dont use flash and use daylight whenever possible.

    Reply
  50. Ainee

    September 23, 2009 at 7:17 PM

    I am very touched by your open wllingness to share your knowledge with just anyone for FRee. And I am very impressed with what I have seen so far. Thank you so much.

    Reply
  51. izzy

    September 23, 2009 at 12:43 PM

    thanks for these tutorials louise…..very helpful instructions.

    keep it up!

    Reply
  52. nana

    September 23, 2009 at 9:10 AM

    Thank you, thank you, thank you!! I really needed this!!!

    Reply
  53. Helle

    September 22, 2009 at 12:59 PM

    Thank you for yet another lovely tutorial!
    I am just wondering where you bought the teddy bear embosser?
    Thanks 🙂

    Reply
  54. Sugar Sassy

    September 22, 2009 at 7:44 AM

    What an excellent tutorial! Thank you so much for sharing. BTW, your photos look great. Do you use a light box to take pictures? I’m struggling to take good snaps of my cakes 🙁

    Reply
  55. Shira

    September 21, 2009 at 7:26 PM

    Really love this tutorial! Thank you! Thank you!

    Reply
  56. Toi

    September 21, 2009 at 3:08 PM

    Thank you so much for the instructions. I have always wanted to know how these were done so perfectly. I have an upcoming order for 200 cupcakes in Nov. But I don’t think I will be doing this to them, lol. I would need lots of practice 1st. Thanks Louise.

    Reply
  57. Rosa

    September 21, 2009 at 1:43 PM

    Thnaks for this tutorial. It really helps me to understand the doubts that I had!

    Reply
  58. Disa

    September 21, 2009 at 10:55 AM

    Thank you so much! This is so great 😀

    Reply
  59. anncoo

    September 21, 2009 at 8:43 AM

    Hi Louise,
    After reading all the three parts of your cupcakes decorating, I had tried my first fondant cupcakes yesterday. I would like to say “Thank you” for your generously sharing. Please come to my blog and have a look.

    Reply
  60. Rita

    September 21, 2009 at 1:57 AM

    Thanks Louise! it is a very good and quick idea for decorating cupcakes 🙂

    Reply
  61. dpotter

    September 21, 2009 at 1:47 AM

    love it louise, your a star if there ever was one….
    cant wait to try these!!!

    Reply
  62. Heather

    September 21, 2009 at 1:18 AM

    Love the hints and gems of wisdom!

    Reply
  63. Gerry

    September 21, 2009 at 1:06 AM

    These are absolutely beautiful, thanks for sharing. I have just ONE question, as fondant will “sweat” if put on chilled buttercream…..how did yours come out so nicely?? I

    Reply
  64. susan the shoppe owner

    September 20, 2009 at 11:53 PM

    awesome! i’ve gotta try fondant one of these days. it just seems so time consuming and i’m usually behind as it is!

    Reply
  65. oatc

    September 20, 2009 at 10:54 PM

    Thank you again Louise! Receiving your emails is like receiving a present! I am always so excited to open your emails and I am left so happy with the gift you give (your talent). This is a brilliant tutorial. One question if I want to use ganache instead of buttercream, do I use single or double cream to make it? I am so excited that you are doing a tutorial on buttercream swirls. Am so looking forward to your next post.

    Reply
  66. June

    September 20, 2009 at 9:46 PM

    Louise, you are so kind & helpful! Thank you.

    Reply
  67. Cindy

    September 20, 2009 at 9:21 PM

    Help! Louise you are the Baking Guru, indeed!! However, now that I have become addicted, I’m stumped because I cannot find connecting articles on your site. After reading this one (Cupcake Decorating Part 3) I turned to the tutorials section and was at a complete loss when I couldn’t find Part 1 or Part 2. Please help, or I’ll be wandering around for days bumping into walls like a lost PacMan game piece. 😀 (And thanks so very much for all that you so willingly and generously share!) o:-)

    Reply
  68. Josie

    September 20, 2009 at 8:52 PM

    CONNIE RIDLER: The first 2 parts are already posted on this site. If you go back to the homepage and scroll way down, you’ll find part 2 (dated August 18), then you must click NEXT, to bring you to the next page…there you’ll find part 1, right at the top.

    Reply
  69. Pily

    September 20, 2009 at 8:02 PM

    Hi! Thanks for sharing

    Reply
  70. gerda

    September 20, 2009 at 7:16 PM

    WOW thank you Louise now I know what to do next time for the grandkids parties

    Reply
  71. Nancy

    September 20, 2009 at 7:15 PM

    Keep these up – I really look forward to them!!

    Reply
  72. Harmony

    September 20, 2009 at 6:58 PM

    Thank you so much for the tip! This looks so much better than the poured fondant (and seems to be easier!). I will definitely try this the next time I make cupcakes!

    Reply
  73. becky

    September 20, 2009 at 6:19 PM

    I’m on a low carb diet, and this is KILLING me 🙂 So, so pretty!!! Next Sunday, I have a big meeting at my house. I am going to make these cupcakes, Louise!!!

    I have a question for you: on these cupcakes, you cover first with buttercream then fondant. On the dipped fondant, you cover the cupcakes with apricot syrup first. Can you dip a buttercream covered cupcake in the dipped fondant? (Yes, I like buttercream…)

    Also, Lynn: many cake supply stores sell cupcake papers that are opaque.

    Reply
  74. Alicakes

    September 20, 2009 at 6:03 PM

    This is awesome. I am decorating cupcakes tomorrow for a photo and was going to try this method without instructions(try to figure it out in my head). Amazing how things just work out sometimes. Thanks Louise.

    Reply
  75. Lyzzie

    September 20, 2009 at 4:45 PM

    Hi, Louise, I love your work you are my teacher thanks
    so much for the send you are adorable

    Reply
  76. Destini

    September 20, 2009 at 4:20 PM

    Thanks for posting this Louise. I love the teddy bear cuppie. Just adorable.

    Reply
  77. Lynn

    September 20, 2009 at 4:46 PM

    I think you must be a decorating genius!One question I’ve got is about the paper cases..I don’t like how the cake shows through the paper and often bake them individually, placing them into paper cases when they are iced. The glassine papers didn’t seem to help. Any tips from anyone here?

    Reply
  78. Melanie

    September 20, 2009 at 4:17 PM

    very pretty! thanks for the lesson on how to do it.

    Reply
  79. Bridget

    September 20, 2009 at 4:06 PM

    Thank you so much for all your wonderful info!

    Reply
  80. vickymacd

    September 20, 2009 at 3:56 PM

    Thank you! You made this look so easy.

    Reply
  81. Sharlaine

    September 20, 2009 at 2:33 PM

    Fantastic tutorial and thanks so much for sharing, was that a patchwork embosser, I have been wanting to try them?

    Reply
  82. Danielle Moore

    September 20, 2009 at 3:30 PM

    Sooooo CUTE!!!! Thanks Louise

    Reply
  83. Bethany

    September 20, 2009 at 2:47 PM

    I LOVE your tutorials! You inspire me to try all these recipes and I’ve found some great keepers :). I can’t wait to try these cupcakes for my daughters first birthday this week :). Thank you!!!

    Reply
  84. Connie Ridler

    September 20, 2009 at 2:30 PM

    Hi Louise, I love the cup cakes with the teddy bears. I have to make forty for tomorrow, i missed first two parts but would love for you to relay it. Thank you

    Reply
  85. Connie Ridler

    September 20, 2009 at 2:22 PM

    Hello there, I am new on this site, I have to make forty cup cakes for Monday afternoon. I missed the first two sessions of your tutorial, is there any chance that you could re submit it to the computer. I love the teddy bear idea and would like to use it, I am not sure what else you have done. Awaiting to hear, thank you from Connie Cupcake

    Reply
  86. Jill

    September 20, 2009 at 2:05 PM

    Gorgeous! I wish I could get mine so perfect!

    Reply
  87. Edible Imaginations

    September 20, 2009 at 1:51 PM

    Thanx Louise … yet another excellent “lesson” …!

    Reply
  88. momsib

    September 20, 2009 at 1:47 PM

    Thank you so much for the instructions! I’ve read a lot of decorating books, but never seen instructions like this, and just thought my flat cupcakes were doomed to stay flat. Your instructions are perfect!

    Reply
  89. kelly

    September 20, 2009 at 12:59 PM

    love it i love your site keep up the good work and thank you x

    Reply
  90. gabrielle

    September 20, 2009 at 12:00 PM

    Ahh…. now I understand the importance of the dome, it’s not merely a question of personal preference. I was having trouble with fondant in that there were often gaps between the fondant edge and the cupcake paper I had tried buying different size of cutters, and even brought a set of crinkle circle cutters which were better. Your picture of the cut-through cake illustrated it perfectly, doing a dome creates an optical illusion that hides the gap between the fondant and the paper.

    Reply
  91. Ellie

    September 20, 2009 at 9:47 AM

    Louise, your decorating skills and tutorials really are amazing! I don’t know if I have the patience to try this though… 😀

    Reply
  92. shaz

    September 20, 2009 at 9:34 AM

    dear louise.YOU JUST MADE MY DAY thank you so much for sharing. best wishes to you. shaz

    Reply
  93. Little Miss Cupcake

    September 20, 2009 at 9:09 AM

    Louise, I love your tutorials! You make everything look so easy. Cute fondant embosser. Do you have any websites you can recommend for buying them?

    Reply
  94. Eileen

    September 20, 2009 at 8:24 AM

    Hi! Thanks for sharing, I don’t always get a clean cut around the fondant, do you have any idea how to resolve this?

    Reply
  95. che charina!

    September 20, 2009 at 7:20 AM

    thanks for a wonderful and detailed tutorial. always wondered how on earth you could get a design like that on fondant. am so looking forward to you tutorial on swirls. thanks for sharing your talents!!

    Reply
  96. heather

    September 20, 2009 at 5:40 AM

    wow. this is exactly what i’ve been looking for!! thank you so much for this tutorial. i’m headed to my kitchen right now!! 🙂

    Reply
  97. Maria Teresa M. Alarcon

    September 20, 2009 at 5:07 AM

    Louise, thank you so much for sharing your knowledge to us..More power to you and God Bless!!

    Reply
  98. Priscilla

    September 20, 2009 at 4:59 AM

    wow.. thanks so much for this tip! i always wondered how you could get such nice domed cupcakes! i never knew it was cream underneath! love your art! keep up the good work!

    Reply
  99. Roses R Red

    September 20, 2009 at 4:03 AM

    Thats an awesome post! I always wondered how you did that 🙂 Thanks for the tips.

    Rose

    Reply

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