• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Cake Journal

  • Cake Lounge
    • Easy Embossed Cookies Recipe
    • How to Make Heart-Shaped Cake with Buttercream Roses
  • Desserts
    • Best 3 Cookie Scoop Sizes and How to Use Them?
    • Babycakes Cake Pop Maker Review and Tutorial
  • Recipes
    • Traditional Castella Cake Recipe
    • Stabilized Whipped Cream Frosting (Easy Recipe)
    • Best Frozen-Themed Cake Ideas with Images
  • Tips & tools
    • What to Do With Cake Scraps? (8 Easy Recipes)
    • Luster Dust: If You Don’t Know About It, You Need To!
    • How To Use Edible Glue and How to Make It
    • How to Use Russian Piping Tips and Tutorial
    • What Is Wafer Paper and How to Use It? (Video Tutorials)
  • Tutorials
    • How To Make Royal Icing (Easy Recipe)
    • How to Flood Cookies with Royal Icing?
    • How To Use Candy Molds Properly
    • How to Make Cake Pops: Easy Step-by-Step Tutorial
    • Fondant On Cookies: Easy Way To Decorate
  • About Us
  • Contact

How to Make Spooky Silhouette Cupcake Toppers

October 6, 2015 by Louise 7 Comments

 

 

spooky1

These simple spooky silhouette cupcake toppers will make a statement at your Halloween party. This fun technique uses stamped fondant with melted chocolate accents.

spooky2

 

This is what you need:
Work surface
Corn starch
Rolling pin
Fondant in pink, orange and green
Candy melts
Black candy color
Piping bag
Black sugar sprinkles
2.5 inch circle cutter
Festive rubber stamps (they will not touch the fondant)
Plastic wrap
X-acto knife

spooky3

Step 1: Dust the work surface with corn starch. Roll out the first color of fondant rather thick.

spooky4

Step 2: Place a piece of plastic wrap over the fondant. This allows you to have a barrier between the rubber stamp and the fondant. The rubber stamps are not food safe.

spooky5

Step 3: Through the plastic wrap, firmly press the rubber stamp to create a deep impression.

spooky6

Step 4: After creating several stamp impressions in the fondant, use the circle cutter to cut out the toppers. Try to center the stamp impression.

spooky7

Step 5: Through trial and error, I found that some stamps left better impressions behind than others, so I added some new ones to my set.

spooky8

Step 6: If you have an oblong or oddly shaped stamp that won’t fit in a circle, you can still use it. Just make the impression, then cut around the edge with an X-acto knife leaving a border.

spooky9

Step 7: If you are short on time, you can stop here. The toppers look great with just the stamped impressions!

From this point, there are several ways you can create contrast to make the silhouettes stand out. I chose melted chocolate. But you could also color them in with edible marker or paint them in with black gel icing color.

spooky10

Step 8: Follow the instructions on your candy melts to bring them to a smooth thin consistency.

spooky11

Step 9: Color the melted chocolate with black candy color. Do NOT use gel icing color to tint chocolate because it will seize. Candy color is made to color chocolate since it is oil based.

spooky12

Step 10: Mix well until you achieve the desired tone.

spooky13

Step 11: I used a piping bag to achieve the best hand control. Cut a very small opening and work carefully.

spooky14

Step 12: Have fun accenting the toppers by highlighting letters and filling in silhouettes with the black chocolate.

spooky15

Step 13: To achieve a sparkly effect, sprinkle black sugar on the chocolate before it dries. If it has already dried, brush a light coat of corn starch on the chocolate silhouette and then press it in the sugar.

spooky1

 

Allow the toppers to dry on a parchment-lined cookie sheet for 2-3 days. Then place them on your cupcakes and enjoy your spooky treats!

 

Happy Caking!
Renée

Previous Post: « Pumpkin Maple Kupcakes
Next Post: DIY Halloween Treats »

Reader Interactions

Comments

  1. Renee

    September 25, 2022 at 7:41 PM

    This tutorial was created by Renee Daly

    Reply
  2. Abena

    October 6, 2015 at 9:35 PM

    Hi…where can I get the stamps?

    Reply
    • Renée

      October 14, 2015 at 5:22 PM

      I got them at Michael’s Craft store.

      Reply
  3. Abena Agard

    October 6, 2015 at 9:35 PM

    Hi…where do you get the stamps from?

    Reply
    • Renée

      October 14, 2015 at 5:22 PM

      I got them at Michael’s craft store. They are the Martha Stewart brand.

      Reply
  4. Lila

    October 6, 2015 at 12:57 PM

    Did u mean corn syrup to spread on fondant to attach sugar crystals?

    Reply
    • Renée

      October 14, 2015 at 5:23 PM

      Yes! Thank you for catching that! 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Search Recipes on Cake Journal:

About Us

Kristen is the author of Cake Journal and a graduate of the Professional Baking program at Renton Technical College. She has worked as a pastry chef at a top Seattle restaurant and loves sharing her passion for baking amazing cakes on this site.

Contact Me

Privacy Policy

As Seen On:

Follow Us on Pinterest

Copyright © 2023 · Cake Journal