When I was a young, I used to be a ballerina. This comes as a surprise to many people because I do not really have what you would call a ballerina physique. Also, I am extremely clumsy. But I loved being a ballerina and I loved watching the older girls, ones with actual talent and grace. I loved the slippery satin of the toe shoes and the soft leather of the slippers. I loved the smell of the studio, a combination of incense and hardwood. I loved the music, how you could feel the rhythm in your core. I was a ballerina for 7 years when I decided to take a summer off and pursue other interests and as it turned out my love of ponies outweighed my love of dancing and I never went back.
But I have fond memories of dance lessons and recitals, so when my sister’s friend asked me to make some ballerina cupcakes for her sister’s “sprinkle” (apparently a smaller baby shower for a second baby), I had no choice but to say yes. The cupcakes are red velvet, from a box, and the frosting is cream cheese buttercream with a little pink food coloring.
I made the toppers the same way that I made these horse toppers.
- Choose a clip art template and put wax paper over the top.
- Melt candy melts according to their directions and trace the design onto the wax paper. Some people just snip of the end of a baggie, but I find it easier to trace with a Wilton #1 tip (super tiny round tip) and fill with a Wilton #5 tip (medium tiny round tip).
- Allow to dry for a couple hours and place on top of cupcakes. Make some extras, chocolate toppers are always delicate.