These fondant ladybug cupcake toppers are super easy to make! You also don’t need any special cake modelling tools just the ones you already have in your kitchen.
A few tips:
- Baking paper is quite important here and makes your life easier. Always place your cut outs on a sheet of baking paper. This way you will minimize misshaping any delicate/soft/tiny fondant items.
- To move the baking paper around easily, place it onto a chopping board, serving tray/baking tray.
- When coloring fondant yourself bear in mind it will become stickier and softer than a shop bought one. Use more icing sugar/corn flour to prevent from sticking!
- If you are going to make a lot of these easy ladybug cupcake toppers you might want to invest into an edible black marker. You can do it without one, but you will make your life easier by having one.
- Fluted shaped cutter – if you don’t have one, you can omit this part. Simply use only round cutter.
Tools and products used:
- Round Cutter 4.5cm/1.8 inch
- Fluted Shaped Round Cutter 5.5cm/2.2inch
- Paint Brush
- A Knife
- Baking Paper
- Chopping Board or a Tray that you won’t need for a day or 2
- Icing Sugar/Corn Flour for Dusting
- Edible Black Marker (optional)
- Rolling Pin
To see how I made these cute Ladybugs made out of fondant simply watch this video:
For 12 ladybug cupcake toppers:
- 170g/6oz Red Fondant
- 40g/1.4oz Black Fondant
- 30g/1oz Green Fondant
Start with rolling out red fondant. When rolled out to about 2-3mm cut out circles using the larger scalloped cutter. Place all the cut out circles on a sheet of baking paper. Keep this paper under a tray or a chopping board – this will help you transfer the pieces without moving each of them separately. You will also avoid stretching the fondant.
Roll out black fondant and using the smaller round cutter cut out circles.
Dip the paint brush in water and wet the red circles. Place the black circles over red ones, making sure they are positioned in the middle.
Now roll out green fondant. Cut out circles using the smaller cutter. Use the same cutter to cut out leaf shape out of each circle. You will get 2 leaves out of each circle. Simply use a side of the cutter.
With a knife or paint brush end make the veins.
You can leave the leaves like that or if you prefer you can shape them a bit. I simply take a bit of green fondant roll it in a ball or sausage and place it under the leaf. Place all your leaves on to the baking paper.
Roll a tiny piece of red fondant into roll into a ball, then place onto a surface and slightly roll into a barrel like shape.
With the blunt side of your knife, press down to make an dent (half way lengthwise).
Roll tiny piece of black fondant into a spaghetti shape (no longer than 0.5cm/0.2inch). Make sure one end is thinner. Insert the fondant into the dent the thinner par on top. Press down to secure the piece. Trim off the excess piece with a knife or cookie cutter.
Make a few dots using edible black marker. If you don’t have one, you can just make tiny dots out of fondant.
At last roll tiny balls out of black fondant and attach them to the body (use water).
Let them dry until the following day (you might need more than a day. It would depend on the humidity level in your house).
Once all the pieces are hard – so they hold their shape, put them together. Use water to secure the leaves onto the backgrounds and finally place the tiny ladybugs on the leaves and you are done! Easy ladybug cupcake toppers are ready to be placed on iced cupcakes!