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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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COOKIES & CREAM ICE CREAM CAKE 🤎 If you’re an Oreo COOKIES & CREAM ICE CREAM CAKE 🤎 If you’re an Oreo lover, this is your sign to make an ice cream cake this summer: no-churn cookies & cream ice cream set on an Oreo cookie crust, topped with hot fudge and whipped cream frosting. The perfect amount of Oreos in EVERY BITE! 

Full recipe link in my bio + at https://sugarandsparrow.com/cookies-and-cream-ice-cream-cake/ 

OREO CRUST
22 Oreo cookies
5 Tbsp melted butter

ICE CREAM LAYER
2 Cups (480ml) heavy whipping cream, cold
2 tsp pure vanilla extract
14 Oz sweetened condensed milk
15 Oreo cookies, roughly chopped

TOPPINGS
12.8 Oz jar of hot fudge
Whipped cream frosting (see full recipe link)
4 Oreo cookies, chopped

INSTRUCTIONS
1. Mix together the Oreo crust ingredients and pack tightly into the bottom of a 9-inch springform pan. Freeze while you make the ice cream.
2. In a chilled bowl, whip the heavy cream and vanilla to stiff peaks. Fold in the sweetened condensed milk until uniform, then fold in the chopped Oreos. Pile the ice cream on top of the Oreo crust, smooth it down, cover and freeze overnight.
3. When the ice cream layer is set, top with the hot fudge, whipped cream frosting, and more chopped Oreos. Store in the freezer until ready to serve! 

#oreocake #icecreamcake #nochurnicecream #birthdaycake #cookiesandcream
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Full recipe at https://sugarandsparrow.com/oreo-icebox-cake/ 
 
INGREDIENTS: 
2 Cups (480ml) cold heavy whipping cream 
1/4 Cup (30g) powdered sugar 
1 tsp pure vanilla extract 
36 Oreo cookies 
 
INSTRUCTIONS: 
1. Add the heavy whipping cream, powdered sugar, and vanilla extract into a chilled mixing bowl. Using the whisk attachment on your stand mixer or a hand mixer, beat the ingredients until stiff peaks form. 
2. Line a loaf pan with plastic wrap, then add a thin layer of the whipped cream onto the bottom of the pan. Add a layer of Oreo cookies on top (cut some of the Oreos to fit as needed). 
3. Add 1/3 of the remaining whipped cream on top of the Oreo layer, followed by a second layer of Oreos. Repeat until you have seven total layers, ending with whipped cream. 
4. Cover the cake and refrigerate overnight, then enjoy!  
 
#oreocake #vintagecake #nobakecake #oreo #nobake
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Search “strawberry buttercream” at http://sugarandsparrow.com to find this recipe + the freeze-dried version ⁣
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FRESH STRAWBERRY BUTTERCREAM⁣⁣⁣
YIELD: 2.5 Cups⁣⁣⁣
⁣⁣⁣
INGREDIENTS:⁣⁣⁣
5 Oz (1 Cup) fresh strawberries, chopped ⁣⁣
1 Cup (226g) unsalted butter, room temp⁣⁣⁣
3 1/2 Cups (420g) powdered sugar⁣⁣⁣
pinch of salt⁣⁣⁣
⁣⁣⁣
INSTRUCTIONS:⁣⁣⁣
1. Purée the strawberries in a food processor, then place in a small saucepan set over medium heat. Bring to a boil, then reduce the heat to low and simmer for 10-15 minutes, until it becomes jam-like and has reduced by half. You’ll end up with about ¼ Cup of reduced purèe after this step. Let it cool completely to room temperature before moving on.⁣⁣⁣
2. With a hand mixer or paddle attachment on your stand mixer, beat the butter on medium-high until it’s creamy, about 5 minutes. Add the powdered sugar about a cup at a time and mix on low speed until fully incorporated. ⁣⁣⁣
3. Add the (room temperature!) reduced strawberry purèe and a pinch of salt. Continue mixing on low speed until fully incorporated and smooth.⁣⁣⁣
⁣⁣⁣
#strawberries #strawberrybuttercream #strawberrycake #buttercream #frosting
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Full recipe (with the Oreo buttercream) at https://sugarandsparrow.com/oreo-cookies-and-cream-cake/
 
INGREDIENTS: 
10 Oreo cookies, chopped (107g) 
2 Cups (210g) sifted cake flour 
1 1/2 tsp baking powder 
1/2 tsp baking soda 
1/2 tsp salt 
1/2 Cup (113g) unsalted butter, room temp 
1 Cup + 2 Tbsp (225g) granulated sugar 
2 Tbsp (30ml) vegetable oil 
2 large eggs, room temp 
2 tsp pure vanilla extract 
1/3 Cup (80g) sour cream, room temp 
3/4 Cup (180ml) whole milk, room temp 
 
INSTRUCTIONS: 
1. Preheat the oven to 350ºF (177ºC), then grease and line three 6-inch or two 8-inch cake pans.  
2. Roughly chop the Oreos into pieces that are about 1/4 inch and set aside. 
3. In a medium bowl, add the sifted cake flour, baking powder, baking soda, and salt and whisk to combine. Set aside.  
4. In the bowl of your stand mixer fitted with the paddle attachment (or with a hand mixer and large bowl), cream the butter on high for two minutes. Add the sugar and vegetable oil and continue to mix on high for another two minutes, scraping down the bowl and paddle as needed. Add the eggs one at a time, then add the vanilla and sour cream and mix for one minute on high speed. 
5. Turn the mixer off and add the dry ingredients all at once. Mix on low speed until just combined, then add the milk and mix until just incorporated. Fold in the chopped Oreo cookies. 
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