Edible Image On Cupcake

Baking By cookierookie Updated 22 May 2014 , 4:14pm by cookierookie

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cookierookie Posted 19 May 2014 , 4:06pm
post #1 of 6

AHelp! I've been asked to put an edible image on cupcakes, and I've not done this before...on cupcakes anyway. I've read about putting them on a fondant disk beforehand, then sitting the disk on top of the icing. I've not worked with fondant before, and really don't have time to learn by Friday. :) Am I able to mound up swirled buttercream without the "tip" and set the image on it somehow? Or, do you not have a swirl, and just ice somewhat flat so that the image will lay flat, then add the image somehow on top of the buttercream somehow? And, does it matter what icing? Most will be buttercream, but I'll also be doing some cream cheese.

5 replies
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katiemakescakes Posted 19 May 2014 , 4:13pm
post #2 of 6

AHey CookieRookie I've done this before and the edible paper image toppers stood up nicely in the buttercream swirl/rose. Just let the buttercream 'set' a bit before you stick the toppers on. Not sure about the cream cheese though but it will probably be the same technique. Hope this helps!

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nannycook Posted 19 May 2014 , 4:52pm
post #3 of 6

ACookie all you need to do is cut out some fondant discs, they need something flat, dont think its a good idea to lay them on top of just buttercream, probably just disintergrate, edible icing is very thin.

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akaivyleaf Posted 19 May 2014 , 7:00pm
post #4 of 6

Is your customer supplying the edible image?  Seems like that will be your hardest part to get done, after that, a thin fondant disk is required, as Nannycook said, the edible icing sheet is very thin and the moisture from the icing will disintegrate the icing sheet.   As far as icing the cupcake, a hi-top swirl isn't necessary, just something on which to sit the fondant disk.

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fondantslinger Posted 19 May 2014 , 7:45pm
post #5 of 6

Hey Cookierookie,  Cool name........think of how you crumb coat a cake, a thin layer, the best way is to ice the cupcake flat but covered & run the icing all the way to the edge where it would cover even the edges of the wrapper. Roll out some fondant & take a 3 inch round cookie cutter & cut out your circles (use a glass if you don't have a cutter that size) but cut it "slightly"  larger than the cupcake top (you can do this by a slight wiggle of the cutter) so that the edge of the fondant will cover the edge of the iced wrapper edges & smooth over the top & edges with a light touch of your hand.  Then take a brush with some piping gel on it & ever so lightly apply some to the image & lay it upon the fondant where you want it. Don't drown the image in gel or water if using that, just lightly.   Easy trick & you'll be a pro by Friday!

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cookierookie Posted 22 May 2014 , 4:14pm
post #6 of 6

ASounds like I'd better give the fondant a try. Thanks to everyone for the replies/suggestions! :)

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