If you don’t want to use a buttercream frosting for any of the projects, or if you are looking for a dairy-free topping to accompany a dairy-free sponge, you can top your cakes with liquid fondant to give them a pristine, flat finish, onto which you can pop your decorated discs. The icing is crisp on the outside giving way to a soft fondant on the inside – think of those delightful French fancies from your childhood!
Fondant comes as a packet mix of icing (confectioners’) sugar and glucose, so simply follow the manufacturer’s instructions. The method usually involves mixing 2 teaspoons (10ml) cooled boiled water to each 100g (31⁄2oz) fondant to a stiff paste. Gently melt in a heatproof bowl set over a pan of hot water or in a double boiler, stirring continuously, then add a small amount of water for a glossy finish and heat to no more than 38°C (100°F), otherwise the icing will turn dull. Alternatively, use a microwave-safe bowl and heat in a microwave oven for bursts of 10–15 seconds, mixing in between to ensure that the icing doesn’t overheat. Either spoon the fondant onto your cupcakes or pour it into a disposable plastic piping (pastry) bag and pipe directly into your cupcake case to flat fill (your cakes need to be level and not too high). If the fondant becomes too thick, simply pipe it back into the bowl and re-warm it.