Today I’m sharing with you how to make hot air balloon cupcake toppers.
I live in southern Mississippi and every October we have the Great Mississippi River Hot Air Balloon Races. It’s a huge event that people come from all over to see and participate in.
It was for a birthday celebration the same weekend of that event that I got my first order of Hot Air Balloon Cupcakes. Since making those more than a year ago, I continue to get orders for them here and there. They’re really not hard to put together at all so I thought I’d share my step-by-step instructions here.
First, here’s what you’ll need:
White fondant (I use homemade marshmallow fondant) or gum paste
Tylose powder or CMC powder (if you’re using fondant)
3 inch round flower cookie cutter (or a cloud cutter if you have one)
Small pastry wheel
Icing bag with small round piping tip
Sugar Hot Air Balloon Decorations (these can be ordered here)
Roll out your fondant or gum paste to a thickness of about 3-5mm (I like it a little thick so that it holds better).
Note: If you’re using fondant, you will want to knead in some tylose or CMC powder to help the fondant hold it’s shape (I generally use about 2 tsp. per pound). If you’re using gum paste, you don’t have to add anything.
Cut out the flower shapes.
Using a small pastry wheel, cut the clouds in half. I don’t always cut them directly across, but at different angles so the cloud shapes vary.
Using royal icing in a piping bag with a very small round tip (#2 or #3), pipe a border onto each cloud. I usually do 3-4 at a time (if you let them sit too long, they’ll begin to dry and you need to do step #5 before the royal icing sets).
I sprinkle a little tylose powder onto a cookie sheet and spread them out there to finish working. Then they can dry without having to move them again.
As stated before, while the royal icing is still wet, attach the hot air balloons.
Allow them to dry overnight, then place on buttercream frosted cupcakes and you’re done!