How to Make Edible Bride & Groom Cake Toppers


Display yourself and your other half in tasty form with edible bride and groom cake toppers. Forget those stuffy, impersonal plastic pieces that traditionally adorn the top tiers of wedding cakes, and instead create something personal and delicious. There are several options for creating edible bride and groom cake toppers, from decorated sugar cookies to molded sugar paste or fondant forms. Some of these methods require a keen eye and experience with the products. For those who aren't gifted in pastry arts, an alternative option can be crafted from cereal.

Things You'll Need

  • Pot
  • Stove
  • 3 tbsp. butter
  • Package of marshmallows
  • 6 cups crisped rice cereal
  • Nonstick cooking spray or cooking oil
  • Funnel
  • Ice pop sticks or thin wooden dowels
  • Frosting
  • Packaged white fondant
  • Food coloring
  • Rolling pin
  • Powdered sugar
  • Small knife
  • Fine-tip edible markers
  • Make one recipe crisped rice cereal treats. Melt 3 tablespoons butter in a medium pot over low heat. Add one package marshmallows and stir until melted. Remove from heat and stir in 6 cups crisped rice cereal.

  • Spray your hands with nonstick cooking spray or rub them lightly with oil.

  • Spray the inside of a funnel with nonstick cooking spray or coat lightly with oil. Press in the cereal mixture and set aside. If you don't have a funnel, you can form a cone shape by hand.

  • Take a handful of cereal mixture and roll to form a log the size you would like the groom to be. Flatten one end and smooth out the other into a curve. Use the edge of an ice pop stick, or wooden dowel, to create indentations for the arms and legs.

  • Roll two balls of cereal mixture for the heads. Roll a small rounded cone shape for the top half of the brides body.

  • Place a small dab of frosting, store-bought or homemade, on the top of the groom's body and attach the head. You can also use an ice pop stick for extra strength.

  • Remove the cone shape from the funnel. This is the bottom half of the bride. Use frosting or ice pop sticks to attach the top portion of the bride's body and head.

  • Stick ice pop sticks or wooden dowels halfway in the bottom of your figures and set them aside.

  • Separate fondant into three sections. Set one aside. Add drops of black food coloring to one and knead it in. Keep adding and kneading until you have dark black fondant. Add drops of skin tone food coloring to a second section of fondant and repeat the process until you are satisfied with the color.

  • Roll out fondant on a surface lightly dusted with powdered sugar.

  • Cut a small triangle of white fondant for the groom's shirt. Dab frosting on one side and attach it to the front of the groom below the head. Use the rest of the white to create the bride's dress. Spread frosting on one side and wrap it around the bride's form. Use a small knife to cut the top into the shape you want.

  • Wrap black fondant around the groom's body to make his tuxedo. Make sure to press in where your indentations for the arms and legs are, so they will show. Cut around where the shirt is to make the V shape at the front of the tuxedo. Cut out small triangles of black and stick them on to make the lapel.

  • Use the flesh covered fondant to cover the heads. Draw on faces, hair and any other desired touches with fine-tip edible markers.

  • Stick your finished cake toppers in the top of the cake using the ice pop sticks.

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