Today I’m sharing with you how to make hot air balloon cupcake toppers.

I live in southern Mississippi and every October we have the Great Mississippi River Hot Air Balloon Races. It’s a huge event that people come from all over to see and participate in.

It was for a birthday celebration the same weekend of that event that I got my first order of Hot Air Balloon Cupcakes. Since making those more than a year ago, I continue to get orders for them here and there. They’re really not hard to put together at all so I thought I’d share my step-by-step instructions here.

First, here’s what you’ll need:

White fondant (I use homemade marshmallow fondant) or gum paste

Tylose powder or CMC powder (if you’re using fondant)

3 inch round flower cookie cutter (or a cloud cutter if you have one)

Small pastry wheel

Royal Icing

Icing bag with small round piping tip

Sugar Hot Air Balloon Decorations (these can be ordered here)

Step 1:

Roll out your fondant or gum paste to a thickness of about 3-5mm (I like it a little thick so that it holds better).

Note: If you’re using fondant, you will want to knead in some tylose or CMC powder to help the fondant hold it’s shape (I generally use about 2 tsp. per pound). If you’re using gum paste, you don’t have to add anything.

Step 2:

Cut out the flower shapes.

Step 3:

Using a small pastry wheel, cut the clouds in half. I don’t always cut them directly across, but at different angles so the cloud shapes vary.

Step 4:

Using royal icing in a piping bag with a very small round tip (#2 or #3), pipe a border onto each cloud. I usually do 3-4 at a time (if you let them sit too long, they’ll begin to dry and you need to do step #5 before the royal icing sets).

I sprinkle a little tylose powder onto a cookie sheet and spread them out there to finish working. Then they can dry without having to move them again.

Step 5:

As stated before, while the royal icing is still wet, attach the hot air balloons.

Step 6:

Allow them to dry overnight, then place on buttercream frosted cupcakes and you’re done!

Happy Caking!

Rose