Cupcake Toppers Using Silicone Mold With Buttercream Or Royal Icing
Decorating By Celine88 Updated 7 Jul 2017 , 6:16am by ypierce82
Hi everyone, I will be making cupcakes for a baby shower this weekend and the client wants teacup and teapot toppers to go on the cupcakes. I was planning on using thick buttercream in a silicone mold and freezing it, but then I thought maybe royal icing may hold shape better.
Has anyone used this method to make cupcake toppers before? If so, does the buttercream melt and lose its shape after it comes out of the freezer? Or will it stay in that shape? Also, would royal icing be more appropriate as a topper?
Thanks for the help!
@ypierce82 thanks so much for your reply! I think you're right that royal icing would be too fragile. The mold I have is a clear plastic one, I think it is mainly for chocolate and candy, so I can try using it with chocolate for sure. Do you think I could use buttercream in that mold too? I would freeze it and hope it would pop out. Or it would have to be silicone?
Although I have not tried it, I see no reason why frozen buttercream would not work. Buttercream piped flowers hold up just fine, even at room temperature. Personally, I would prefer to eat the buttercream instead of royal or fondant.
@SandraSmiley I agree, I would prefer to eat the buttercream as well. I guess I was just worried that it would melt and lose its shape, but if I make it stiff enough I suppose it should hold up just fine. Thank you!
Quote by @%username% on %date%
%body%