I always prefer to top my cakes with fresh fruit, nuts and ingredients that work with the overall flavour of the recipe. It seems a shame to put so much work into getting a cake right and only to dust it all over with sugar-shock sprinkles or ultra-sweet fondant, unless I’m making a sculpture or the job absolutely demands it. You can usually come up with ways of using ingredients that work well with the flavours of the cake to decorate cupcakes.