top of page

This week’s obsession: Flat Tops

I’m hoping by the end of this post that you “get” the double entendre in the title. This week, I got to try out a frosting technique that has been on my radar for a few months. It seems so simple, yet I wonder why I never thought to do it before.

Side note: I realize that this isn’t exactly spooky season baking, but trust that I have plenty of delicious spooky treats planned for this entire month!

Mostly I posted these cupcakes today because I don’t want to spoil the surprise for my friends who are coming over later today for my Hocus Pocus 2 viewing party.

I baked some cute Hocus Pocus delights for them and can’t wait to see their faces. I’ll share all of these treats next week.


Now back to your regularly scheduled programming.

Sometimes for cupcake decoration, having a flat surface is helpful to create a cool design. In this instance, I was asked to recreate two pins for Coast Guard officers who were getting promotions. With these promotions they’ll get to wear new pins in the shapes of the fondant pieces I made. To display the fondant decorations, a flat surface was the best option. Piping frosting on top of a cupcake typically doesn’t render a flat surface because of the general domed nature of a cupcake.

So this is where this new technique comes into play. To create a flat top on the cupcakes, I piped a thick spiral of French buttercream (hence the naturally yellow hue of the frosting) with a simple round tip on top of each cupcake. Then I placed the cupcakes frosting side down on a tray lined with parchment paper and pressed down slightly to flatten out the frosting. Now, if I had tried to remove the cupcakes right then and there, the frosting would have stuck to the parchment and created a big mess.

Instead, I placed the tray in the freezer. Normally I would say do this for a minimum of 20 minutes to really ensure that the frosting doesn’t stick, but I left mine overnight so I could finish cutting and painting the decor (and of course so I could go to work the next day).

When I came back from work, the silver paint on the fondant pieces had dried and I was able to easily remove each of the cupcakes from the parchment paper and place the fondant decorations on top. On the flat top. Did you get it?

Happy eating, y’all!

If you tried this dessert, or any other desserts in my blog, please share my Facebook, Twitter, or Instagram posts about them and let people know what you think! Mahalo!



bottom of page