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5 Easy Cake Toppers
Sep 6, 2024
Learn how to make 5 easy cake toppers to decorate your cakes and to add height, colour and texture! For my online cake decorating school click here: https://www.britishgirlbakes.com/online-courses For my online course on 50 Easy Cake Decorating Techniques click here: https://britishgirlbakes.teachable.com/p/50-easy-cake-decorating-techniques-for-any-skill-level To read a written version of this tutorial (with photos!) click here: https://www.britishgirlbakes.com/5-easy-cake-toppers/ SUBSCRIBE to my channel for a few cake decorating tutorial every week!
View Video Transcript
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Cake toppers add height, colour and texture to cakes and in this tutorial I'll show you five
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easy ideas to try. This first one is perfect for birthdays. Print or draw a number and then tape a
0:12
piece of parchment paper over the top onto a cake board or a plate. Melt chocolate in the microwave
0:18
for 30 seconds at a time so you don't overheat it and cause it to seize and spoon it into a
0:23
ziploc bag. Cut a small piece off one of the bottom corners and squeeze the chocolate through that
0:29
hole to trace the number, starting with the outline and then filling it in. You can use a
0:34
toothpick or the end of a spoon to flatten and smooth the chocolate. Cut a paper straw so that
0:40
it's about an inch longer than the height of the cake and press it into the number before the
0:44
chocolate sets. Squeeze a bit more chocolate over the top of the straw and then place the number in
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a bowl or a tray and pour sprinkles over it. The tray or bowl will catch any bouncing sprinkles to
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make cleanup easier. Press the sprinkles gently into the melted chocolate to attach them and leave
1:02
the chocolate to set and then pick it up, letting the extra sprinkles fall into the bowl or tray
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and peel the chocolate off the parchment paper. Push the straw into a cake and voila! For shiny
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and delicious cake toppers, melt hard candy or boiled sweets in the microwave for one minute
1:20
until they're liquid and bubbling. Wait about a minute for the sugar to stop bubbling and then
1:26
drizzle the melted candy over a piece of parchment paper. If you use the melted candy immediately, it
1:31
will spread out and pool when you pour it but the longer you wait, the thinner the drizzles will be
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and the more control you'll have over the design. Piping is an easy way to attach these to a cake
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so when the sugar cools, peel them off the parchment paper and push them into the frosting
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while the piping is still soft and sticky. When the buttercream sets, it will secure the toppers
1:52
in place. No one will guess how incredibly easy these toppers were to make! Make dramatic, colourful
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toppers by pouring melted chocolate onto parchment paper or a silicon mat and spreading it around with
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an offset spatula to make a smooth, thin layer. Scatter some sprinkles on now and they'll stick
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because the chocolate hasn't set yet. Score lines in the chocolate now while it's melted so it will
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be easier to cut later. Leave the chocolate for about 30 minutes to harden or put it in the fridge
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or freezer for just a few minutes and then use a sharp knife to cut along the lines you scored
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earlier. Press the chocolate into the top of a cake to add some height and colour
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For meringue pops, you'll use the piping bags and tips you already use for frosting cakes
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and all you need are egg whites and sugar. Whisk them together until stiff peaks form and I teach
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this in detail in my online course on 50 Easy Cake Decorating Techniques along with 49 other
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techniques. The link for the course on my cake school is in the top of the screen and in the
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video description. Tint bowls of the meringue mixture with gel colours and spoon it into piping
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bags. Pipe whatever shapes you like over paper straws on parchment paper or a silicon mat and
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add sprinkles if you like for some bling and then bake them at 200 degrees Fahrenheit or 90 degrees
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Celsius for 90 minutes. By cooking them at a low temperature, you'll prevent the meringue discolouring
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After 90 minutes, turn the oven off but leave the meringue pops in the oven for another two
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hours and by letting them cool this gradually, you'll prevent them from cracking. Lift the meringue
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pops up and push them into your cake, pushing the front ones in lower than the back ones so that
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they're all visible. For metallic toppers, use a tiny amount of gold or silver luster dust or edible
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glitter in a ziploc bag and add chocolate malt balls or any other round chocolates. Seal the bag
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and shake the balls around gently to coat them in the powder. You only need about an eighth of a
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teaspoon of luster dust for this. Place the metallic balls on top of a cake or make a border around the
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bottom. If you found this tutorial useful, for more ideas for cake toppers, borders, writing on cakes
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frosting techniques and decorative techniques, check out my online course on 50 Easy Cake Decorating
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Techniques and I've put the link in the top of the screen and in the video description
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