How to Make a Sugar Brooch

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Use these little edible brooches to embellish cakes, cupcakes and cookies.

by I Sugar Coat It!

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Step 1 of 10

Gather the supplies. This guide shows the dry method, which does not require the vodka or lemon extract.

Step 2 of 10

Dust the cavity of your choice with either luster dust or cornstarch. You may also use a small dab of vegetable shortening instead of the above.

Step 3 of 10

Roll a piece of paste mixture into a smooth ball about the size of the cavity, or slightly larger. Place in the center of the cavity and press firmly and evenly into the cavity.

Step 4 of 10

Remove excess paste using a palette knife, by carefully sliding across the cavity. Wrap excess paste in plastic so that it does not harden - it can be used for another project.

Step 5 of 10

Use the tips of your fingers to clean and smooth the edges.

Step 6 of 10

Turn the mould over and bend gently to release the brooch. Clean up edges as required.

Step 7 of 10

Using the #5 brush, dust the entire brooch with a colour of your choice - I used Metallic Ginger Glow. You may stop here if you feel your desired look is achieved.

Step 8 of 10

For an antiqued look, use the #00 brush and a couple darker shades of dust to add depth and patina - apply to the crevices. I used Antique Green and Smoky Amethyst.

Step 9 of 10

For a little more impact, use the #000 brush and 24 karat gold dust to highlight the raised areas.

Step 10 of 10

If adding to a round cake, apply while the brooch is still pliable and can easily mould to the shape of the cake. Apply by brushing water or edible glue on the back of the brooch.

You're Done!

Start over