Gold Medal Cupcakes

If you haven’t already read about how I was inspired to bake these cupcakes, please check out my other post “I am Rhythm Tang, and I’m CANADIAN” just to get a little bit of background information!

For this batch of cupcakes, I decided to work on presentation.

Olympic Medal Cupcakes on the podium!

Olympic Medal Cupcakes on the podium!

What better decoration could depict the Winter Olympic Games than shimmering medals? I thought that it would be a good first step in making medals because I would be able to practice making basic shapes, like circles and rectangles, with fondant.

I also decided that it was time to move up from the confetti sprinkles that I buy from Safeway, and instead, upgrade to something more “classy” like edible glitter. I AM trying to depict Olympic medals after all 🙂

IMG_37971. I began making the medal first. This store-bought fondant is so easy to use! I made fondant one time but it was way too sweet and dried up really fast. I basically rolled little balls about 1.5 cm thick, and then pressed them down so that they looked like coins.

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2. I then used a sharp knife to cut half of the centre out so that it resembled the Sochi medal. I tried melting down sugar to make a see-through sugar crystal to put in the centre, but unfortunately, it didn’t work out quite the way I wanted to.

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3. I made the straps next. This was my first time using colour gel, and it colours SO MUCH faster and brighter than regular liquid colouring.

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4. I used a small brush and dabbed glitter on the medals. I couldn’t take a picture of me doing it because I was scared of getting glitter everywhere, sorry!

5. I used a tooth pick to etch on the Olympic logo. I felt like an engraver 🙂


When I was designing the cupcakes, I wanted bake cupcakes that resembled the colours of each of the different medals:

Gold: Lemon Poppy Seed Cake with Lemon Cream Cheese Frosting (Tastes kind of like lemon cheesecake!). Gold glitter.

Silver: Vanilla Cake with Buttercream Frosting. Silver glitter.

Bronze: Chocolate Mocha Cake with Chocolate Chip Buttercream Frosting. Gold glitter.

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This is the longest I have ever baked! I started baking the cupcakes yesterday night at midnight because I wanted to freeze them overnight. I’ve read on a lot of different sites that freezing cupcakes help make the cake more moist, and indeed it does!

IMG_3794You know when you are a hardcore baker when you have to take a shower afterwards because there is so much butter and chocolate in your hair haha.

Again, this batch of cupcakes was inspired by the Canadian athletes competing at the Sochi Winter Olympics who have taught me how important it is to go above and beyond in whatever I do, even if I feel like I’ve already maxed out.

I had lots of fun making these cupcakes, and I’m glad to have advanced into a more “mature” stage of baking.

Thank you for stopping by! I’ll be posting a Valentine’s Day recipe on Thursday, so I hope to see you again soon. Until then, enjoy the Olympic Games 🙂


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