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Annaprasana Toppers Tutorial by Sindhu (Sindhu’s Eats n Treats)

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Annaprasana Toppers Tutorial by Sindhu (Sindhu’s Eats n Treats)

Annaprasanna Topper Tutorial

By Akhileshwari Anand Raj

Theme cakes are always in trend, and cupcakes and toppers are now the new way to portray it. Here is a tutorial by Sindhura (Sindhu) Vasudev of her Annaprasana theme toppers. These can be placed on cupcakes as well as cakes itself, depending on what you would like. Sindhu runs a renowned home bakery in Hyderabad called Sindhu’s Eats n Treats, and specializes in fondant toppers for various kinds of themes. Her attention to detail is what makes her one of the most sought after bakers. Here are the steps to make these toppers.

 

Ingredients and Tools

    To make this cake topper, you will require the following ingredients and tools:
  • Fondant in yellow, pink, green, grey, mustard and red.
  • Round cutters, to ensure a neat finish.
  • Food colouring - it is required in black, gold and silver (edible paint).
  • Additional tools that are required are a flower plunge cutter, a Dresden tool, ball tools, brushes, shell tool and edible glue.

 

Step 1:

Roll the yellow fondant and work the fondant to achieve consistency and thickness which feels satisfactory to work with. Once this has been achieved, you can go ahead and cut the same into a round shape using the round cutting tool.

 

Step 2:

The next step is to use an impression press along the borders to give the impression of shells so that it attains the look of a plate. Roll the green fondant to achieve a satisfactory thickness and then cut another circle out of it and place it over the previous one.

 

Step 3:

The third step involves using the ball moulding tool to make small lamps & vessels. Once the vessels are ready, then paint them using edible silver paint and let them dry to ensure that the paint is not wet.

 

 

Step 4:

The next step is to make the rice and the stuffing inside the vessels – the same can be done by taking the red, mustard and orange fondant and poking them with a toothpick. The rice can be made by rolling the yellow fondant by hand to create small rice grains. For the flowers - roll the pink fondant and using the mini flower plunge cutter to make tiny flowers.

 

Step 5:

Paint the bottom paint gold and stick all the dried vessels on top of the second layer, along with flowers, add the rice into one of the bowls and keep yellow small balls in the centre.

 

Step 6:

Once everything is dried, which should take a few hours (if not humid; if humid, then let it dry overnight or leave it in the oven with the light on for a few hours), place it on the cupcake.

 

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