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DIY Gumpaste Letter Cupcake Toppers

May 18, 2018 · In: Featured, Tutorials

The other day I got a request to make a customized letter topper for a cupcake in one of my orders. I’ll admit, I’d actually never made a monogram cupcake topper before but I’m always up for a challenge (a great and terrible quality to have, depending on the situation). Fortunately, this ended up being an incredibly easy DIY and totally customizable for whatever vibe you’re going for, from the font to the finish!

DIY monogram cupcake toppers by Sugar and Sparrow

You Will Need:

  • Gumpaste (I use this. Most craft stores with a cake decorating aisle will have it.)
  • Small rolling pin and smooth surface to roll gumpaste out
  • Crisco
  • Printed letter templates
  • Exacto knife
  • Wax paper
  • Flat toothpicks or floral wire
  • Finishing touches like sprinkles, edible glitter, Edible Art Paint, etc (optional)

Step 1: Print Out A Letter Template

In order to get the look you really want, spend some time looking through different fonts on your computer. I chose a few different fonts for this tutorial just to show you that anything is possible with a little gumpaste and an exacto knife.

DIy gumpaste letter templates

Print the letter(s) out onto paper once you’ve got a font you like and it’s sized perfectly, then carefully cut the letter out to use as a template.

Step 2: Make The Gumpaste Monogram

Roll out the gumpaste to the thickness of about ⅛ of an inch using a little crisco to keep it from sticking to your surface. Place your template over the top of the gumpaste and carefully cut around it with an exacto knife.

gumpaste letter cupcake topper tutorial

Stick toothpicks or floral wire into the bottom of the monogram and let it dry for about 15 minutes before carefully transferring it to a piece of wax paper to continue drying. The monogram should be completely dry in 24-48 hours. Flip it over halfway through the drying process so that both sides get equal drying time.

Step 3: Customize The Finish

The monograms look great in plain white, or you can color the gumpaste with food color gels before rolling it out in step 2. I’ve also found some other awesome ways to customize the finish after the drying process though:

Sprinkled Monogram Topper

Because what’s more celebratory than sprinkles?

sprinkled monogram cupcake topper by sugar and sparrow

For this cupcake topper, I mixed water and gumpaste together to make a “glue” (1 Tbsp water + a small ¼ inch piece of gumpaste. Let rest for 30 minutes until gumpaste is dissolved and you have yourself a glue!), brushed it over the monogram, and stuck sprinkles all over it.

Metallic Monogram Topper

For the metallic gold look, I used Edible Art Paint in Glamorous Gold. They make a ton of different colors, both metallic and non, and I love this stuff so much for painting fondant, gumpaste, and even buttercream!

metallic letter cupcake topper DIY

After the gumpaste monogram was completely dry, I used a small paintbrush to paint a few coats of this Edible Art Paint and get the metallic gold look.

Glitter Monogram Topper

To get this glitter finish, I brushed on some of my gumpaste “glue,” then pressed edible silver glitter over the surface of the monogram.

glitter letter topper by sugar and sparrow tutorial

The best thing about these gumpaste letters is they dry super hard in a short amount of time, so you don’t have to worry about them falling apart on you. You could use this technique to spell out an entire word for a cake topper, or keep it simple with one letter. It’s a really quick and easy way to customize a cake or cupcakes without having to scour the internet for the perfect topper!

By: Whitney · In: Featured, Tutorials · Tagged: cake topper, cupcake topper, diy, edible art paint, fondant, glitter monogram topper, gumpaste, metallic monogram topper, monogram, sprinkles, tutorial

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Comments

  1. Sarah says

    May 18, 2018 at 8:03 pm

    This is awesome! Thanks so much for the step by step tutorial 🙂

    Reply
    • Whitney says

      May 19, 2018 at 10:01 am

      Of course, Sarah! Always happy to share!

      Reply
  2. Eva says

    May 18, 2018 at 10:28 am

    Thank you for posting a tutorial o.n this, I’ve been seeing these gorgeous toppers lately and thought they were perhaps made of hardened fondant , also didn’t know that it would be easy to find edible paint! Thanks again❤️

    Reply
    • Whitney says

      May 18, 2018 at 10:31 am

      Yeah! Edible Art Paint was a wondrous discovery for me! And you can totally make these with fondant as an alternative to gumpaste, but I prefer gumpaste just because it dries quicker and sturdier. Definitely have had mishaps with fondant toppers breaking so now I swear by gumpaste haha 🙂

      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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