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Mini Geode Cupcake Toppers Tutorial

May 13, 2019 · In: Decorations & Garnishes, Featured, Recipes, Tutorials

I’m really dazzled by geodes (who isn’t?!) and have been dying to make some sort of geode-inspired edible creation for quite some time now. So when JOANN sent me these rock candies in the prettiest jewel-toned colors, I considered it the perfect opportunity to bring my creative vision to life! After some experimentation, I found an easy way to whip up these tasty mini geode cupcake toppers and I couldn’t be more happy with how they turned out. Just look at these gorgeous little toppers!

UPDATE 2025: JOANN is (sadly!!) no longer in business, so I have slightly changed these product links.

geode cupcakes by Sugar & Sparrow

Are you dazzled? I am. The coolest thing is that these geodes are 100% edible and incredibly easy to make! They’re made of Wilton Candy Melts, tasty rock candy, and some pearlized sugar sprinkles to tie the look together. And did I mention that they only take about ten minutes from start to finish? It’s the perfect project for any skill level and the results are phenomenal.

geode cupcakes topper tutorial

To make these geodes in mini-form, I used some plastic paint palettes as a mold. The cavities are the perfect size for making mini cupcake toppers, but if you’re wanting larger geodes, you can use any size half-sphere mold and follow the steps below to get the same results.

how to make edible geodes for cupcakes

If you’re more of a visual learner, here’s a quick video of how to create these mini geodes from start to finish:

If you love tutorial videos like this one, be sure to check out my YouTube channel! I’ve got a growing collection of cake recipes, decorating tutorials, and Cake Basics over there. Hit the subscribe button on my page so you never miss a new video.

You Will Need:

  • Plastic paint palettes
  • 12 oz. Wilton Candy Melts in Bright White
  • A small microwaveable bowl and spoon for mixing
  • Rock candy in any color
  • Sugar sprinkles in a lighter shade of the same color you’re using for rock candy
  • Wilton Pearlized Sprinkles in the gold mix (comes with both gold and white sugar sprinkles)
  • A small plate
  • Wax paper

Step 1: Melt The Candy Melts

Following the instructions on the package, melt the ¾ of the Candy Melts in the microwave until they’re uniform in consistency.

Wilton candy melts

You’ll want to reserve about ¼ of the Candy Melts for Step 5.

Step 2: Fill The Molds

Using a spoon, fill each cavity of the plastic paint palette with Candy Melts about halfway full.

candy melts in mold

Then, slowly rotate the paint palette to ensure the sides of each cavity are covered.

Step 3: Place The Rock Candies and Sugar Sprinkles

Place a few rock candies in the center of each cavity and press them in so that they stick into the Candy melts.

mini geode tutorial

Next, place a lighter color of sugar sprinkles on top of the rock candies to fill in the gaps, making sure you leave enough room for a white sprinkled edge.

geode cupcake toppers

Finally, place the white sugar sprinkles around the edge of each geode.

geode cake tutorial

You’ve now got a multi-dimensional look, just like a real geode!

Step 4: Refrigerate

Place the entire paint palette in the refrigerator so your geodes can firm up. The geodes will be firm enough for releasing from the paint palette after just five minutes in the refrigerator.

how to make geodes

When five minutes is up, gently release the geodes from the paint palette just like you would release ice cubes from an ice tray. They should be pretty sturdy and release easily from the molds.

Step 5: Create The Sprinkled Edges

Melt the additional ¼ of the Candy Melts in the microwave according to the package instructions. Pour the gold Wilton Pearlized Sprinkles onto a small plate. One by one, carefully dip the edges of each geode into the melted Candy Melts, then roll the edges in the gold sprinkles. Set the finished geodes onto wax paper and let them set up at room temperature for ten minutes before adding them to your cupcakes.

how to make geode cupcakes

And there you have it – the most stunning mini geodes for topping your cupcakes!

geodes for cupcakes by sugar and sparrow

Disclaimer: I was compensated by JOANN for my work of creating this project, styling, filming, photographing, and writing about their products. As always, all opinions are honest and my own. Thank you for supporting brands that support Sugar & Sparrow.

By: Whitney · In: Decorations & Garnishes, Featured, Recipes, Tutorials · Tagged: cake decorating, cake ideas, candy melts, cupcake decorating, diy cupcake topper, diy geodes, edible geodes, geode cupcake toppers, geode cupcakes, geode tutorial, JOANN, mini cupcakes, mini geodes, rock candy, sprinkles, wilton

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Comments

  1. Heather says

    October 24, 2024 at 5:48 pm

    They are beautiful! How far in advance could you make the toppers?

    Reply
    • Whitney says

      October 25, 2024 at 9:41 am

      Hi Heather! You can make these up to a month in advance and keep them in an airtight container in a cool, dark place (like a pantry) or the refrigerator.

      Reply
  2. Jenny Janssen says

    April 11, 2021 at 8:32 pm

    My daughter is a geology major and I am SO making these for her to pass out to her fellow geology club members as well as her professors (small department so the students are on a first name basis with most professors)! These will be a hit for sure!

    Reply
    • Whitney says

      April 12, 2021 at 8:50 pm

      Yes!! The perfect idea, Jenny!

      Reply
  3. MR says

    August 23, 2019 at 8:07 am

    Thanks for this tutorial…looks perfect for my geode loving little one’s birthday. How long will these keep if I make them in advance? And how should they be stored?

    Reply
    • Whitney says

      August 23, 2019 at 11:32 am

      Hi there! These will be perfect for your little geode lover! You can make these up to two weeks in advance and store them in an airtight container. Excited for you to try this technique!

      Reply
  4. Gill says

    August 9, 2019 at 8:29 pm

    Beautiful, but where can I get these SPRINKLES & what are they called in the UK please?
    Many thanks
    Gill

    Reply
    • Whitney says

      August 12, 2019 at 10:27 am

      Hi Gill! I’m not sure if Rock Candy is called something else in the UK, but the Rock Candy Sprinkles I’m using in this tutorial can be found on Amazon: https://amzn.to/31w4Hpq

      Reply

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DYE-FREE BLACK BUTTERCREAM 🖤 (recipe below) there DYE-FREE BLACK BUTTERCREAM 🖤 (recipe below) there is ZERO food coloring in this black buttercream recipe which means it won’t turn your mouth black (or anything else 💩) + it tastes like Oreo cookie butter so it’s a win all around!! The key is to use EXTRA dark black cocoa powder, which also comes in handy in my black velvet cake recipe 🙌🏼 ideal secret ingredient for your Halloween cakes! 
⁣
Full recipe (and the black cocoa powder I use!) is linked in my bio and at https://sugarandsparrow.com/dye-free-black-buttercream/
⁣
DYE-FREE BLACK BUTTERCREAM⁣⁣
Yield: 2.5 Cups⁣⁣
⁣⁣
INGREDIENTS:⁣⁣
1 Cup (226g) unsalted butter, room temp
2 1/2 Cups (300g) powdered sugar⁣⁣
1/2 Cup (56g) EXTRA DARK black cocoa powder⁣⁣*
1 tsp pure vanilla extract⁣⁣
2 Tbsp whole milk, room temp
pinch of salt⁣⁣
⁣⁣
INSTRUCTIONS:⁣⁣
1. In a stand mixer fitted with the paddle attachment, whip the butter on medium speed until creamy and light in color, 4 min. Add half of the powdered sugar and mix on low until just combined, then add the rest of the powdered sugar. With the mixer still in the off position, sift in the black cocoa powder and add the vanilla, milk, and salt. Mix on low until all ingredients are thoroughly combined, 2-3 minutes, scraping down the bowl and paddle as needed.⁣⁣
2. Place the buttercream in an airtight container and allow the color to deepen for 24 hours or more. ⁣⁣

*I use a brand called The Cocoa Trader that I get on Amazon. It’s the darkest black cocoa powder I’ve seen so far!!
⁣⁣
#blackbuttercream #naturalfoodcoloring #blackcake #buttercream #blackcocoapowder
SMALL BATCH pumpkin cake with cream cheese frostin SMALL BATCH pumpkin cake with cream cheese frosting 🧡 This mini cake is a scaled down version of my favorite pumpkin cake recipe + makes the perfect amount for 2-4 people! Bake it as a 4-inch mini layer cake or a single layer 6-inch cake, either way is absolutely delicious and the perfect for date night, a small gathering, or any time you’re craving pumpkin cake without having to make a huge dessert 🙌🏽

Comment RECIPE and I’ll send you the full recipe (with thick and stable cream cheese frosting!) or find it linked in my bio + at https://sugarandsparrow.com/small-batch-pumpkin-cake/ 

INGREDIENTS 
2/3 Cup (88g) all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp allspice
1/4 tsp nutmeg
1/8 tsp ground ginger
1/3 Cup (67g) packed brown sugar
2 Tbsp (25g) granulated sugar
1/3 Cup (80ml) vegetable oil or melted butter
1 large egg, room temp
1/2 Cup (125g) canned pumpkin puree
1/2 tsp pure vanilla extract

INSTRUCTIONS
1. Preheat the oven to 350ºF (177ºC). Grease and line three 4-inch cake pans or one 6-inch cake pan.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, allspice, nutmeg, and ground ginger. Set aside.
3. In a separate medium bowl, add the brown sugar, granulated sugar, vegetable oil (if using melted butter in place of the oil, cool it for 5-10 minutes prior to adding here), egg, pumpkin puree, and vanilla extract. Whisk together until uniform, then add the flour mixture and whisk until smooth.
4. Pour the batter evenly between the prepared cake pan(s). If using 4-inch cake pans, bake for 22-26 minutes. If using a 6-inch cake pan, bake for 25-30 minutes. Cool completely before frosting (full recipe with cream cheese buttercream is linked in my bio!)

#pumpkincake #smallbatchcake #minicake #creamcheesefrosting #fallbaking
TOP 10 FALL CAKES 🍂 These are not only MY favorite TOP 10 FALL CAKES 🍂 These are not only MY favorite Fall cake recipes, they’re yours too! 🥰

Comment “FALL” and I’ll send you all of the cake recipes shown here and all 36+ of my favorite Fall baking ideas – classic cakes like pumpkin cake with cream cheese frosting, spice cake, and cranberry orange cake, more complex flavor combinations like chocolate pecan pie cake with salted caramel and apple crisp cake, and cozy recipes like no-bake pumpkin cheesecake, homemade salted caramel, and my favorite brown butter chocolate chip cookie bars. 

https://sugarandsparrow.com/fall-baking-recipes/

#pumpkincake #applecake #fallcake #cakeinspiration #cakeideas
The BEST pumpkin cake with cream cheese frosting 🧡 The BEST pumpkin cake with cream cheese frosting 🧡 this pumpkin layer cake is easy to make, perfectly spiced, so moist, irresistible with cream cheese frosting, and uses the ENTIRE 15oz can of pumpkin (no awkward leftovers!). Top it with pretty piped pumpkins to make it extra cute 🥰

Comment RECIPE to get the full recipe (with frosting + cake decorating tutorial) or find it linked in my bio and at https://sugarandsparrow.com/pumpkin-layer-cake-recipe/

INGREDIENTS
2 Cups (265g) all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
1 tsp allspice
1 tsp nutmeg
1/2 tsp ground ginger
1 Cup (200g) packed brown sugar
1/2 Cup (100g) granulated sugar
1 Cup (240ml) vegetable oil or melted butter
4 large eggs, room temp
15 Oz (425g) canned pumpkin puree
2 tsp pure vanilla extract

INSTRUCTIONS
1. Preheat the oven to 350ºF (177ºC). Grease and line three 6-inch or two 8-inch cake pans.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, allspice, nutmeg, and ground ginger. Set aside.
3. In a separate large bowl, add the brown sugar, granulated sugar, oil (if using melted butter in place of the oil, cool it for 5-10 minutes prior to adding here), eggs, pumpkin puree, and vanilla extract. Whisk together until uniform, then add the flour mixture and whisk until smooth.
4. Pour the batter evenly between the prepared cake pans and bake for 32-36 minutes, until a toothpick inserted comes out clean or with just a few moist crumbs. Cool the cakes completely to room temp before frosting!

#pumpkincake #creamcheesefrosting #layercake #cake #fallbaking
EASY HOMEMADE SALTED CARAMEL✨(recipe below) even i EASY HOMEMADE SALTED CARAMEL✨(recipe below) even if you’ve never made salted caramel from scratch before, this recipe is VERY beginner friendly + nearly fail proof! There are only 4 ingredients involved, no candy thermometer required, and takes just 10 minutes to make 👏🏽 this is my go-to caramel for drip cakes, drizzling desserts, flavoring coffee, adding it to buttercream, and so much more! 🍯  
 
Full recipe (with video + detailed instructions) linked in my bio or at https://sugarandsparrow.com/salted-caramel-recipe/
⁣ 
SALTED CARAMEL 
Yield: 1.25 Cup⁣s
⁣⁣ 
Ingredients:⁣⁣ 
1 Cup (200g) white granulated sugar⁣⁣ 
6 Tbsp (85g) unsalted butter, room temperature, cut into cubes⁣⁣ 
1/2 Cup (120ml) heavy whipping cream, room temperature⁣⁣ 
1 1/4 tsp kosher salt⁣⁣ 
⁣⁣ 
Instructions:⁣⁣ 
1. Place the sugar in a medium saucepan over medium-high heat and stir constantly until it melts into an amber-colored liquid and no sugar clumps remain, 5-6 minutes. ⁣⁣ 
2. Reduce the heat to medium. Carefully add the butter (it will bubble up when you do) and use a whisk to combine it with the sugar mixture until the butter is fully melted and incorporated, 2-3 minutes. ⁣⁣ 
3. Add the heavy whipping cream in a steady stream while whisking. As soon as the cream is incorporated, let the caramel boil for a full minute before removing it from the heat and stirring in the salt. ⁣⁣ 
4. Let the caramel cool to room temperature before using it in a cake recipe or as a drip. If you’re using it to drizzle over ice cream or warm baked goods, you only need to cool it slightly (20 minutes or so). It will thicken as it cools. ⁣⁣ 
⁣⁣ 
#caramel #saltedcaramel #bakedfromscratch #caramelcake #caramelsauce

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