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'Birthday Cupcake'

Delightful design as a delivery, small gift or even a table centre

Recipe

Equipment used:

Mini Cool Aire Dual Pro Inflator
Premium Mini or Maxi Heat Sealer

PBA Ingredients:

 

Additional Ingredients
  • 1 x Qualatex 14 " Birthday Frosted Cupcake
  • 1 x Qualatex 260 rose
  • 3 x tulle bows
  • 1 x florist ribbon bow small
Designer: Peggy Butland and John Preston
Company: The Great British Balloon Company
Country: UK
 
Step by Step Instructions:

    Step 1
    Using the
    Mini Cool Aire Dual Pro Inflator, inflate the 14 " Birthday Frosted Cupcake
    Step 2
    Hold the neck of the balloon with your finger and thumb, ensuring that no air leaks from the foil. Place in the
    Heat Sealer making sure the neck of the balloon is flat. Heat seal the balloon. Please note: For best results, the Heat Sealer's setting should be between 3 and 4
    Step 3

    Wrap the foil onto the cup
    Step 4

    Fill the Candy Bouquet Weight® with sweets or candy
    Step 5
    Stick a Base to the top of the weight in the middle, using the Candy Box Tape
    Step 6
    Place the stick into the base
    Step 7
    Tie a tulle bow under the foil on one side of the stick
    Step 8
    Repeat step 8 on the other side of the stick
    Step 9
    Tie the
    florist ribbon bow to the base of the stick, to the front of the design
    Step 10
    Tie the tulle bow behind the stick, at the bottom of the base to frame the smaller bow

     

Tips and Additional Instructions

A simple and quick idea, for both an elgant or fun design, this is ideal as a delivery  or even a small gift.