Start by making discs for the decorations to be mounted on to. Take some white fondant (sugarpaste) and roll it out on a non-stick work board to approximately 2mm (1⁄8in) thick. Cut out circles using the round cutter. Set aside to dry on a foam pad or greaseproof paper.
To make the scrolls, take some cream fondant (sugarpaste) and roll into a sausage shape with a width of about 4mm (1⁄8in). Using a craft knife, cut into lengths of 3cm (1¼in). Set aside to dry.
Make the ribbon for the scroll by rolling out some red flower paste to about 2mm (1⁄16in) thick. Using a craft knife cut into strips measuring 3mm x 3.5cm (1⁄8in x 13⁄8in).
Fix the ribbon around the centre of the scroll with a small amount of edible glue.
To create the exam paper, roll out some white flower paste. Cut into rectangles measuring 3cm by 2.5cm (1¼ x 1in). Slightly curl over the top left-hand corner of the exam paper and set aside to dry.
Once dry, take a black edible ink pen and run this around the edge of the exam paper. Add further detail to the exam paper using red and black edible ink pens.
For the base of the mortar board, roll a piece of black fondant (sugarpaste) into a ball with a diameter of 2cm (¾in), then use your index finger to squash the ball to create a flat surface. Set aside to dry.
To make the top of the mortar board, roll out some black flower paste to a thickness of 1mm (1⁄16in). Using a craft knife, cut it into squares measuring 3 x 3cm (1¼ x 1¼in). Set aside to dry.
Make the tassel by rolling out some black flower paste into a thin sausage shape. Cut into lengths of 3cm (1¼in). Using your index finger, flatten the end of the sausage shape. Now using a craft knife, make small slits in the flattened edge to create a tassel.
Assemble the mortar board by fixing the top to the base with edible glue. Then attach the tassel to the centre.
Attach the decorations to the discs and set them aside to dry while you bake, cool and ice the mini cupcakes.
Apply the decorations to the buttercream-topped cupcakes.