With the constant heat beating down from the summer sun, there’s nothing better than enjoying a refreshing and delicious slice of juicy watermelon! On August 3rd, celebrate National Watermelon Day with these sweet watermelon cupcake toppers, along with a lovable little ant!
Follow these simple steps to make fondant watermelon slices sure to attract only the sweetest of guests!
Create adorable animal fondant cake toppers and cupcake decorations that will win your client’s hearts in the Bluprint class Cake Topper Techniques: Fondant Animals with cake artist extraordinaire Sharon Wee!
- Fondant (pink, white, black, dark and light green)
- Fondant rolling pin & 1/8″ guide rings
- 2 wooden dowels
- Water/edible glue and brush
- Vegetable shortening
- 1 1/4″ and 4 1/8″ round cutters
- 7/8″ round scallop cutter
- Round decorating tip #3 and #5
- Rolling pastry cutter
- Black soft food gel/toothpick/brush
- Small ball tool
- Knife tool
- White stamen
- Food scissors
Roll out pink fondant thick with the rolling pin and wooden dowels as guides. Cut out a 1 1/4″ circle with the round cutter.
Roll the circle into a ball with your hands, then begin to narrow two ends with your fingers.
Begin to flatten out the pink shape with your finger (utilize a bit of vegetable shortening if necessary to smooth out the fondant and avoid drying out too soon). As you press down on the shape, it begins to transform into a wide “U” shape.
Utilize your fingers to gentle press the top of the pink fondant slice together all the way across the top, ensuring the bottom remains wider.
With the 7/8″ scallop circle cutter, slice off a small piece at the top of the pink watermelon to resemble bite marks.
Finish shaping the watermelon slice by adjusting the tips and its overall shape.
Roll out white fondant 1/8″ with the fondant rolling pin and corresponding guide rings. With the 4 1/8″ round cutter (or the largest you have), slice off a piece of the white fondant.
Take the white fondant piece you just cut and the 4 1/8″ round cutter to slice the other side of the leaf-like shape that will make the first layer of the watermelon rind.
Fit the white leaf-shaped slice underneath your pink watermelon. Depending on the width of your watermelon’s rind, you will probably have to adjust the size to fit. Adjust it accordingly by pulling it a bit lengthwise and narrowing the width so that it lays flush with the pink watermelon.
Once the white fondant fits perfectly underneath the pink watermelon slice, glue it in place.
To make the next green layer of the watermelon rind, roll out dark green fondant and utilize the rolling pastry cutter to slice several strips (approximately 1/4″ in width). Then roll out light green fondant (a little thicker than 1/8″) and place the dark green fondant across its width. Utilize the rolling pin with 1/8″ guide rings to roll the dark green strips into the light green fondant. Then, repeat the same steps above to make the next green layer of the rind.
Roll out black fondant with the rolling pin and 1/8″ guide rings. With round decorating tip #5, cut out several circles.
Roll a circle into a ball, then shape it into a teardrop shape to create a watermelon seed. Flatten it out a bit, if necessary. Repeat for as many seeds desired.
Glue the black seeds to the front of the watermelon slice.
Note: If you don’t want to cut each seed out, you can also paint them on with a black edible marker.
Paint the stamen black with the paint brush and black soft gel paste, then once dry, utilize the scissor to trim the pieces to approximately 1/2″ to make the ant’s antennae. Set them aside.
Roll out black fondant with the rolling pin and 1/8″ guide rings. Cut out three circles with the bottom of a round decorating tip.
Roll each of the black fondant circles into balls.
Shape the first black ball into a teardrop shape with your fingers to create the ant’s face.
Shape the second black ball into an oval to create the middle of the ant’s body.
Shape the third black ball into a teardrop shape, then flatten it a tiny bit with your fingers to support the body.
Glue the three body pieces of the ant together.
Insert the antennae towards the back of the ant’s head, leaving ample room to place the eyes.
With the small ball tool, make indentations on the head for the eyes and with round decorating tip #5, make an indentation for the ant’s mouth.
Roll out black fondant with the rolling pin and 1/8″ guide rings. Cut out two small circles with round decorating tip #5 and shape them into teardrops.
With the knife tool, make two small little indentations to form hands at the larger end of the teardrops.
Shape the little hands over the watermelon slice (don’t place them too far apart) and glue them in place.
Roll out pink fondant with the rolling pin and 1/8″ guide rings. Cut out two circles and combine both of them together into a ball. Then roll it out a bit into a sausage shape.
Utilize the knife tool to make an indentation in the center of the pink fondant. With your fingers, pinch both ends and shape it upwards, then make little indentations on each side towards the center to form the pink bow and glue it in place.
Roll white fondant with the rolling pin and 1/8″ guide rings and cut out two circles with round decorating tip #3. Roll them into balls to form the eyes, then glue them in place where you had previously made an indentation.
Dip a toothpick into the black soft gel paste and dab little pupils on the ant’s eyes. Allow the fondant pieces to dry thoroughly and when ready to embellish your cake or cupcakes, be sure to adjust the ant appropriately behind her hands!