Tell me you don’t already love these cupcakes. HOW cute are they?!
A good few months ago I received a silicon button mould from my cake decorating magazine and finally had the chance to use it. The idea had been in my head for quite a while, and I had lots of brightly coloured fondant leftover from my Fondant Stars birthday cake, just waiting to be used up.
The cake was a simple vanilla sponge, baked in pastel petit fours cases, and topped with a swirl of vanilla buttercream.
I’ve not got on particularly well with fondant mould before – the icing normally cracks or sticks, or sometimes both! But, after reading a few tips and tutorials online, I think I’ve cracked it…
Start with a clean mould, and dust or brush well with corn flour (icing sugar will not work as it’s too sticky).
Take a small ball of fondant, knead well until soft (add some tylo powder if you want it to set hard), and press firmly into the mould:
Using a sharp knife, carefully trim away the excess. I used the straight edged top of the mould to level the knife:
Leave to air-dry for a few minutes, if you have time. Then invert the mould, and slowly bend away. Bend the mould, not the fondant, otherwise it may crack:
Brush off the excess cornflour, or, for added sheen, dab on a small amount of water:
Repeat for lots of beautiful buttons! (I sprayed mine with a quick spritz of gold shimmer)
I only used the smallest button out of my mould so the results were small, but so perfectly formed:
And the best thing? They’re only bite-sized, so there’s always an excuse to eat another!