Cake! magazine by Australian Cake Decorating Network May 2020 Cake! Magazine | Page 26

You will need:
Tools
• Baked cupcakes
• White buttercream
• Pink or blue sprinkle mix or pink/blue gel
food colouring to tint a small amount of
buttercream
• Teaspoon
• Sharp knife
• Piping tip (I’m using a 1M)
• Disposable piping bag
• Toothpicks
• Non-toxic glue
• Flag topper print (click here for PDF)
• Scissors
Step 1:
Print and cut your flag toppers.
I have used a thicker craft paper
but you can also use regular
copy paper.
Make a 4-5mm fold on the flag’s
short/flat edge. Apply a generous
amount of glue to one end of the
toothpick, fold the paper over
the toothpick and apply pressure
to ensure the flag is secure. Set
aside to dry.
Step 2:
Grab your cupcakes and, using
a sharp knife, cut a cone-shaped
section out of the middle. The
cone should be approximately 1”
deep.
Step 3:
Fill the cavities of your cupcakes
with either coloured sprinkles OR
coloured buttercream, then plug
with the cut out section of cake.
Be sure to check none of the
sprinkles or coloured buttercream
is stuck around the edge of the
cupcake case.