Cake Decorating Blog

Project Cupcake: How to Make Edible Sequins

In this week’s episode of Project Cupcake, follow along as Marina Sousa, instructor of the brand new Craftsy class Designer Fondant Textures, shows you how to make edible sequins while creating a deliciously girly “Sequin Soiree” cupcake.

See how this beautiful cupcake comes together. Then, make one yourself!


  • Packet of powdered gelatin
  • Water
  • Buttercream
  • Food coloring
  • Textured acetate
  • Paper punch
  • Sanding sugar
  • Sugar pearls
  • Luster dust


Step 1:

Combine packet of powdered gelatin and water. Mix.

Step 2:

Microwave at 1 minute intervals until liquid.

Step 3:

Skim bubbles off top.

Step 4:

Add food coloring and stir.

Step 5:

Pour mixture onto textured acetate. Spread thin and even. Let set overnight.

Step 6:

Remove from acetate and cut into strips.

Step 7:

Use paper punch to cut sequins in any shape or size you like.

Step 8:

Ice cupcakes with buttercream.

Step 9:

Dip into sanding sugar.

Step 10:

Place sequins at random into the icing. Then, sprinkle in sugar pearls and luster dust.

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Check out this video on how to make a deliciously girly Sequin Soiree Cupcake today!

What occasion will you make these pretty cupcakes for?





that was delightful

i had the sound turned off, so i’m very pleased with the great directions that popped up in the video


How much water?

Karen Kelty

Hi there!

The Knox Gelatine instructions say 1/4 cup of liquid for one packet.

Hope this helps!

Val Anne Beth Welch

You add enough water to the gelatin to make it the same consistency as you see in the video.

M. Young

Great idea!! Where do you buy textured acetate?

Val Anne Beth Welch

I’d like to know this too. I did a pretty thorough search and found them on JB Prince’s website, but they are out of stock. 🙁

Michelle Palumbo

What would the shelf life be if I wanted to make a large amt?


Love this! Have one problem that didn’t look like luster dust . Looks like disco dust and you can’t eat it. So do you just look at the CC.?

Thank you!


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