My lovely friend Sandy surprised me the other day with a packet of super cute striped cupcake papers, some rosewater and beautiful rose persian fairy floss.
Oooohhh I thought to myself, what a lovely bunch of cakey things I'll have to make something special with them, and so I did.
They inspired me to make these very sweet Easter Egg nest Cupcake Toppers.
I am in love with the rose Persian Fairy Floss, it is so silky and stringy looking, it has a different texture to normal fairy floss. However sadly just like real floss it does not last long once out of it's packet and after a few hours my toppers had melted into a soggy nest. They still looked ok just not as spectacularly fluffy as when I originally made them. I would say make them just before your about to pop them out on display.
Also the Robert Gordon Paper Cups.....soooooo cute, however they do look a bit greasy when baked with a high butter content vanilla cupcake (and really do you want any other sort?) I just popped another one over the top and it looked fine. They are a significant improvement on the older, yet still super pretty ones. I'm wondering if the Australian regulations limit the amount of plastic/waxish coating they can use I remember reading somewhere an issue with the Wilton nut cups in the US.
Tutorial for Easter Egg Nest Cupcake Toppers
Ingredients
Cupcakes topped with a buttercream swirl
Fondant in various pastel colours
Persian Fairy Floss ( www.pariya.com)
mini Easter eggs - these ones were from Big W in Australia
Using a blossom cutter cut out fondant in the desired colour. My Blossom cutter was 6cm and I used a variety of pastel colours. Place the cut out shapes onto parchment paper and allow to set for a few days.
Make cucpakes and decorate with a swirl of buttercream.
Top each cupcake with a fondant disk.
Pull out small sections of the fairy floss ensuring your hands are clean and very dry. Shape the floss into small nests to fit on top of the fondant blossom disks.
Finally place a couple of small Easter eggs into the nests.
