How to Make Easy Baseball and Football Cupcake Toppers
When I was asked to do these football and baseball cupcakes, I knew I wanted them to be sharp, but I also needed them to be pretty easy because I was so busy that week.
Well… these were just about as easy as it gets.
For the baseballs, I rolled out white homemade marshmallow fondant (with a little tylose added to help it dry and not sag on the frosting), and then cut out 2″ circles (I have this set of Ateco round cutters that I love!).
I used a red food marker to draw on the stitching lines – how easy is that!?
I cut them out with cutter from the Ateco Football Cutters set. Then I used a mini rectangle cutter to do the tiny white center and used sugar glue to attach it. Then I used a black food marker to do the lines on this cupcake topper.
Note… you see those tiny white specks? That’s tylose. I rolled and cut out the shapes a few days ahead and put them on a cookie sheet with tylose sprinkled on, so they’d dry and harden and hold up once laid on the buttercream.
Well, that’s all good and fine, except I managed to get it everywhere. And by the time I got ready to put on the finishing touches… I couldn’t dust it off. It was stuck there. Ugh. Granted, many people wouldn’t notice or care, but I really hated that I couldn’t get that dust off of the toppers.
Anyway… these cupcakes were vanilla cake frosted with vanilla buttercream. You can see how I frost cupcakes in the video here. I colored it green using Americolor Leaf Green and I piped it on with a Wilton 1M tip.