Let me show you how to make these fun flamingo cupcakes. They are super easy and absolutely adorable, using the Sweet Stamp OutBoss stamps.
Recently I’ve been trying to get organised by having a huge sort out of my cake tools. When sorting through my Sweet Stamp tools I found this adorable flamingo OutBoss stamp at the back of my drawer and realised I had never used it before. I had to rectify this straight away! So let me show you just how easy it is to make stunning floral flamingo cupcake toppers in this step by step tutorial.
Tools you will need
- Cupcakes (I’m using my vanilla cupcake recipe)
- American Buttercream (Get my American Buttercream recipe here)
- Sweet Stamp Flamingo Out Boss Stamp (Code ‘Cakes by Lynz’ for 10% off)
- Sweet Stamp Metallic Edible Pen – Grey (Code ‘Cakes by Lynz’ for 10% off)
- Sweet Stamp Large Fluffy Brush (Code ‘Cakes by Lynz’ for 10% off)
- Round Cookie Cutter
- Fondant
- Fondant paddle smoother
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The Flamingo OutBoss Stamp
Sweet Stamp sell so many OutBoss stamps. Some with images and some with text, and this design is so cute. There is also a super adorable llama too!
I love flamingos and to have a pretty design that is so easy to transfer to fondant makes it a great tool to have in your decorating kit. The design can then be cut out to use as a cupcake topper, cookie topper or as a design on the top of a small bento cakes.
Step by step flamingo cupcake toppers
When creating cake toppers with OutBoss stamps you usually roll out some fondant, lay this over the top of your stamp and push across with a rolling pin. This gives you a pretty embossed image. For these toppers I wanted to add some colour, without having to paint within the image. See how I achieved this below:
- Step 1: When using OutBoss stamps you always want to start by dusting on a little corn flour. This stops the fondant from sticking when you peal it away. I like to dust mine with a large fluffy brush and brush off any excess.
- Step 2: Using some coloured fondant create some similar shapes to the design of your outboss stamp and place these over the top.
- Step 3: Roll out a piece of fondant large enough to cover your stamp around 3mm in thickness. Carefully place this over the top of your stamp. Instead of rolling over the top I used a fondant paddle smoother to push the fondant into the stamp. This kept the coloured fondant pieces in the right place without stretching them as you rolled over the top.
- Step 4: Peal away the OutBoss stamp to reveal this adorable flamingo design.
- Step 5: Using a round cookie cutter, cut out your design so it is the perfect size to fit on top of your cupcake. The cutter I used was 6.5cm in diameter.
- Step 6: To bring the design to life you want to highlight the raised edges. I used this grey metallic edible pen from Sweet Stamp with this big brush like end (you could also use a paintbrush and edible paint). Lightly brush the pen over the design to colour in the edges.
- Step 7: Leave your fondant topper to firm up at room temperature so it keeps it’s shape when you add it to the top of your cupcake.
Once the fondant had firmed up I added the topper onto my cupcake. For my pretty buttercream swirl using the 1M piping nozzle. I love how you can see the texture of the buttercream swirl around the edge.
I really loved creating this cupcake and I really hope you enjoyed the tutorial. If you decide to make some yourself please do let me know. Plus if you haven’t already don’t forget you can subscribe to my YouTube channel for more FREE cake decorating tutorials.
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