Easy soccer cupcake toppers tutorial to decorate soccer themed cupcakes. The step by step images are really a great help for anyone wanting to learn how to make these soccer ball cupcake toppers!
Soccer Cupcake Toppers
I used these soccer ball cupcake toppers for my soccer themed cupcakes. They were made entirely of royal icing and are totally edible. And they are pretty easy to make too so long as you have the royal icing in the right consistency and the soccer ball templates ready. These cute ball toppers need time to set (preferably overnight) and therefore need to be made in advance which in turn is absolutely good because then you get to make these in advance and don't have to rush at the last minutes to complete the cupcakes.
Let's see my full tutorial on how to make these soccer cupcake toppers below:
Soccer Cupcake Toppers - How to Decorate
These were the main supplies I used to make the soccer cupcake toppers:
Royal icing - I made the royal icing using meringue powder (click here for the recipe) and I wanted the icing to be in medium stiff consistency so I reduced the amount of icing sugar I added into the icing (my recipe is for a stiff consistency icing). The icing should still form peaks in this consistency, its just that it will be easier to pipe in this consistency as compared to the stiff consistency.
Soccer ball templates - these templates, I would say is the next main supply in making the soccer ball toppers after royal icing. These can be hand drawn, but I traced mine from an online image and resized it to fit the cupcakes (I have a separate tutorial on how to resize images for cake decorating and you can read all about it here). I drew them slightly smaller than the diameter of the cupcakes so that they could fit nicely within the diameter of the cupcakes. Once I had the right sized image of the soccer balls, I traced them onto parchment paper. I made a number of these templates, including an extra 3 for breakage allowance. You would basically need to draw out as many templates as the number of cupcakes you wish to decorate with the toppers, unless you are willing to repeat making these cupcake toppers the next day. Each soccer topper would need to be 'dried' overnight before peeling off the parchment paper templates, so having all the templates ready means you do not need to repeat the piping work the next day and wait for the day after for the toppers to dry.
Food color - I used Wilton gel paste food color in black, red, green and brown for the black sections of the soccer ball. I find mixing these colors gives me a better shade of black than I were to use only black food color. As for the white sections of the balls, I did not add any color to the royal icing, its original white color was perfect for the white.
Disposable piping bags - I used 2 piping bags, one for the black icing and the other for the white one. Both were fitted with the round tips.
And this was how I made the toppers:
First and foremost, I prepared the templates. I traced them onto pieces of parchment squares that I cut out from a larger sheet of parchment paper. I cut each of the parchment squares such that they could fit the soccer ball template. Having the templates on smaller pieces of parchment makes piping and handling the templates easier. It is important that you use parchment paper for the piping as it really helps with releasing the toppers once they are set. I have used grease proof paper before but the royal icing tend to stick to the paper even after it is all set and dry.
Next, I turned each template over and attached them to cake boards with some blue tac. The reason for turning the templates over is to make sure the pencil markings do not get transferred to the royal icing as I pipe on them. By turning the template over, you would still be able to see the ball pattern and can use it as a guide to pipe the royal icing. The other way of doing this is by drawing the ball template on a single piece of parchment (instead of drawing on many pieces of parchment paper). Attach that template onto a cake board and to make the toppers, place smaller pieces of parchment cut outs (without any drawing on) on the template and pipe out the balls. Since parchment paper is quite see-through, you would actually be able to see the pattern underneath it. Once the piping is done, simply remove the top parchment piece (with the royal icing piping), set it aside to dry and continue the process for more toppers.
I started the piping work by piping an outline on the center hexagon with the black royal icing fitted with round tip #2 .
I then I piped another line of icing inside the first outline as shown below.
And finally, the third row until the entire hexagon is filled with black icing.
Once the center was done, I moved on to the remaining sections of the ball.The side sections were pentagons, and I filled alternate ones with black royal icing in the same manner I did for the hexagon shape in the center.
Once black was completed, I started with the white sections. Since royal icing is naturally white, there was no need to tint it white.
Similar to the black sections of the soccer ball, I started with an outline and worked my way towards the center. Since the black sections of the ball are already piped, you need to make sure the white and black outlines are really close enough to cover even the smallest gap between them. Repeat the process until all the parts of the ball have been covered in royal icing.
And here's how the completed topper looked like. I set these toppers aside in a cool and dry place to allow them to set completely. I normally leave mine overnight to allow the royal icing to dry and set completely. Since the piping was done on parchment paper, it is easy to peel it off the parchment paper once the icing has dried.
Once set, I slowly peel off the parchment paper. If the icing has dried well, this process should be easy. Here is how the completed soccer cupcake topper looked like after peeling off the parchment paper.
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