How charming are these tiny fondant succulents on mini cupcakes? Showing us how to make these edible DIY succulents is Sarah Lange, my friend and pastry chef at the chic cafe The Hart and The Hunter.
Sarah also created this fun and witty video on how to make them! It’s very informative and if you’re serious about creating these yummy succulents, I’d watch it! It will answer whatever questions you have. They’re great for summer weddings, fiestas or just to impress your friends!
Gumpaste and fondant
Green dye in Juniper
Luster Dust in Poppy Red by Linnea’s
Leaf cutouts (two sizes)
Egg carton to let the succulents dry
Mix gumpaste, fondant and green dye. Blend together with hands.
Roll the fondant out to 1/4 inch thick and cut out 8 leafs. 4 small and 4 large.
Create a “glue” using a pea size piece of gumpaste and 1/4 cup water
Take the balling tool and smooth out the rounded side on the leaf to form a base so the leaves fit together easily.
Dab some gumpaste “glue” in the middle of the base of the leaves.
Layer the large leaves on top of each other in opposite directions and then stagger the small ones on top, but fan them out a little.
When all of the leaves are attached, pinch the middle to secure them.
Create a tiny cone out of fondant and cut it in half with an X-Acto knife. Place it in the center of the succulent with the glue. Then make a few more to place in the center as well.
Once the gumpaste adhesive has dried, dust the edge of each succulent with some poppy red luster dust.
Don’t forget to wrap your fondant in plastic wrap when you’re not using it so it doesn’t dry out!
Photo Credit: Sugar and Charm