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Football Cupcake Toppers [Tutorial]

These adorable fondant football cupcake toppers are super simple to make! Ready in just a few minutes.

Course Dessert
Cuisine American
Keyword cupcake toppers, fondant, football
Prep Time 20 minutes
Total Time 20 minutes
Servings 12 football toppers
Author Naomi

Ingredients

  • Cake fondant (or a 50/50 mix of fondant and gum paste)
  • Vegetable shortening
  • Brown gel food colouring
  • Royal icing (you will need less than 1/2 a recipe for this tutorial - see notes for the recipe link)
  • Piping bags
  • #2 piping tip
  • Tip coupler (optional)
  • Sharp knife
  • Plastic wrap

Instructions

Knead and color the fondant

  1. Lightly grease a work surface with vegetable shortening and knead the a piece of fondant, about the size of a small plum (slightly larger than a golf ball), till smooth and pliable. Add a couple of drops of food colouring and knead in until well-combined, adding more as necessary to get a football-brown colour.

Divide into sections

  1. Cut the ball in half and roll into two 6-inch logs. Slice each log into 6 equal-sized pieces. Cover with plastic, and uncover only as you work to shape each section, keeping the remaining pieces covered (this will keep the fondant from drying out as you work).

Shape the footballs

  1. Using your fingertips, dull the sharp corners of each small segment, and then gently shape into little footballs.

  2. Note: The heat of your hands will cause the fondant to shape to your wish, so holding it gently as you work will cause it to bend and meld to the shape you desire better than quickly forcing it into the right shape.

  3. Set the shaped pieces aside to dry, and continue until each piece of brown fondant is formed to the right shape.

Pipe the laces

  1. Spoon some of your prepared royal icing into a piping bag fitted with a #2 round piping tip, and pipe a long line down the centre of each football lengthways.

  2. Next, pipe 4 small stitching lines across in the opposite direction. Set aside to dry.

Dry time:

  1. These are best made at least 1-2 days ahead of time so that they have a chance to dry out and hold their shape; however, since the shape is so simple, they can be made and used for decor as soon as 1 hour after they are made.

Recipe Notes

You can get my homemade royal icing recipe Here.