Skip to main content

How to make sugar carrot cupcake decorations

The internet gods have not been kind to us this past week.  Apparently a static-y phone line can interfere with our ADSL connection, putting to bed any hopes I had to bring you this tutorial and Mr Di-licious completing an online test for his law course.  Sigh.

At least I had my iPhone - I was still connected to the world so to speak, even if in a limited, small screen kind of way.

But I digress.

As promised, here is a 'tutorial' to help you make the cute as a button sugar carrots for the carrot cupcakes I made last week.

They are embarrassingly easy to make.  Before you know it you'll have a carrot patch that's the envy of Don Burke (sorry, Aussie joke).

Tutorial: Making sugar carrot decorations

To make the sugar carrots, you will need:

  • orange fondant (I used Americolor Orange to colour)
  • green fondant (I used Americolor Avocado to colour)
  • a skewer or pointy modelling tool to make a dent in end of carrot
  • small, fine paintbrush
  • water
  • cling wrap (to wrap up your fondant while you're not using it)
  • tray lined with baking paper

Step 1
Break off a tiny bit of green fondant, and a large pinch of orange fondant.

Step 2
Roll the green fondant into a ball.  Roll the orange fondant into a log and rubbing your fingers together, shape the log into a carrot-like cone.

Step 3
Roll the green ball between your fingers to create a stubby cone. Using your pointy tool, pierce a hole in the flat end of the carrot.

Step 4
Dip your paintbrush in a little water and dab some water into the hole in the carrot.  Push in the green 'end'.  Repeat steps to make more carrots!

You could of course roll out all of your carrots, and then your green toppers and then attach them, but I just wanted to be as clear as possible!  Happy carrot making!


I want to be clever like you !
Kimberley said…
Simple and cuteee!! Your cupcakes look great!
Anne said…
They're so cute Di. (And might I just say that photo of you and Olive is just lovely! Not saying the cupcake photo wasn't nice! LOL)

I've got a question for you. I've got red velvet cake crumbs leftover in the freezer. I've been saving them for a special strawberry cake pop creation. I was going to flavour the cake with strawberry essence, shape into a strawberry shape, dip in red chocolate melts (if I could find them) and make green leaves from green chocolate melts and adhere to the strawberry. What would you do? They're not for anything special. Just something I wanted to do.

Anne xx
Very clear and clever tutorial Di! :)
This little cake toppers are gorgeous! A fantastic way to finish off a tasty cupcake. Your first pic is TOO cute by the way.
Di said…
@TVM - thank you - you're way too kind!
Di said…
@ Kimberley - thank you!
Di said…
@Anne - yes, I've become a little less shy about showing my face!

Hmmm...cake crumbs....I haven't made cake pops (yet) but I think the idea sounds great. You'll need a ganache or buttercream to help bind the cake for the balls. Use a light hand with the essence - it can overpower very quickly (I used it to flavour mini cupcakes once and they tasted alcoholic!) Can't wait to see what you come up with Anne.
Di said…
@Lorraine - Good! You do wonder sometimes....
Di said…
@Keeley - I was excited to use the wombat photo after all! Glad he's got a fan other than Olive :-)
Awww so cute and a perfect tutorial!
Di said…
@SugarPlumFairy - thank you and thanks for visiting my little cake blog!
Naww, these carrots are so sweet! Perfect little toppers for carrot cupcakes.
This site is so gorgeous. I've added you into the aussie baker blogroll.

Looking forward to reading more!
Di said…
@Emma - I'm so honoured to have you stop by and add me to your aussie baker blog roll! I love your site! Thanks for the lovely comments. Here's to more cake!!!

Popular posts from this blog

My sister's wedding cake: Kransekake {Recipe}

It seemed like a good idea at the time. Drive to Byron Bay for my sister's wedding so we could transport the wedding cake I'd made her. A six day break where we spent four days in the car. Insane right?

Did I mention I made a wedding cake?

Not your quintessential tiered, fondant creation mind you.  In a nod to our Norwegian heritage, my sister asked me to make a traditional wedding cake called kransekake.

If you haven’t seen one before, kransekake isn’t actually a cake; it’s a tower of eighteen sweet almond macaroon rings – think baked marzipan – ‘glued’ together with royal icing. 

Instead of cutting the cake, the bride and groom lift the top ring.  The number of rings that stay attached to the top ring is supposed to signify how many children the happy couple will be blessed with. 
The rings are then broken up into pieces (starting from the bottom) and served with coffee. 

The dough is a cinch to make but its the baking that brings many a cook unstuck, or should I stay stuck.…

Norwegian Apple Cake {Recipe}

If you’ve been following my blog you’d know that earlier this week I celebrated Norway’s Constitution Day – hip hip hurrah! 

The Norwegian Kitchen is a collection of traditional and new recipes from each region of Norway, presented by the Association of Norwegian Chefs. 

Choosing just one cake recipe was hard but I decided to recreate a popular cake from my own childhood – apple cake.

When I made the cake I thought three apples was a bit excessive and only used two. Once baked I regretted my decision – whilst still di-licious, the extra apple in the centre of the cake as well as on top would have provided a greater apple flavour and a moister cake. Definitely use two green cooking apples – in Australia we would use Granny Smiths.

I made the cake the day of our afternoon tea so it was still slightly warm when served. The leftover cake was popped into an airtight container and consumed over a week. Kept in the fridge it stays quite fresh. To bring out the aromas, gently reheat a cake …

Spread the love - Lemon Butter {Recipe}

You could be forgiven for thinking that there is a strong lemon theme happening on the blog lately. And you'd be right. 

When you have unlimited access to a ridiculously abundant lemon tree - you don't cook with oranges.
Luckily we're all lemon fans here. 
Can I just say categorically that I love lemon butter. It's tart, it's sweet and it makes the most decadent white bread sandwich. 

It's perfect on scones and pikelets; is a divine filling for cakes and sandwiched biscuits; and unbeatable eaten straight from the spoon.
It's also pretty easy to make provided you're not in a hurry. If you rush it..... well, you're going to end up with lemony scrambled eggs.
Trust me. I've been there. 

I got asked what the difference was between lemon butter and lemon curd. I couldn't find an answer online but according to my CWA Judging notes, lemon curd/cheese is made with milk and cream whereas lemon butter is not.

A good lemon butter should:

have a fresh, delicate …