~Fill the decorating bag with icing.
~Hold the pen above the cup cake and pipe in the cream in spiral shape, starting from outer edge to the inner. Ease the pressure and pull the tip away.
~Now, make a second spiral at the center (not as wide as the previous). Stop, and pull it upwards straight away.
~Pour ganache or melted chocolate over the cupcake to cover completely. Let it set until it is firm.
~Refrigerate the remaining ganache so that it is thick enough to use for icing. Fill it in a piping bag to decorate the cupcake.
~Fill the decorating bag with icing or jam.
~Insert the tip, from the top of the cupcake up to its center.
~Now, squeeze out some icing or jam. That's it! When you cut the cupcake into half or have a bite, you will find a delicious filling in the center.
~Trace shapes of flowers on candy clay and cut them, using a flower cutter.
~Stick the flowers on the top of the cupcakes with edible glue and decorate, using icing pens.
Fondants are made of sugar, water and edible color. The mixture is stirred, cooled and made into a soft-ball stage. It can be rolled into sheets to cover the entire cupcake.
~Cut the fondant in circular shape and draw facial features on it with the icing pen.
~Stick the fondant on your cupcake with edible glue.
~Cut white colored fondant into circular shape.
~Fill the decorating bag with colorful icing and make different designs.
~Allow this mixture to cool in the refrigerator.
~Put the mixture on top of the cupcake and allow it to cool, once more.
~When it is cooled, put chopped fruits like strawberries, cherries or nuts on the cream and your decorated cupcake is ready to serve.