Ingredients Buttercream Frosting Buttercream Frosting White Decorator Icing - 4.5 lb. Decorator Preferred Yellow Fondant, 24 oz. Fondant Icing Decorator Preferred Yellow Fondant, 24 oz. Fondant Icing FoodWriter Color Fine-Tip Edible Markers, 5-Piece FoodWriter Color Fine-Tip Edible Markers, 5-Piece Jumbo Heart Sprinkles - 3.25 oz. Jumbo Heart Sprinkles - 3.25 oz. Orchid Pink Pearl Dust Tools 24 Cup Mini Muffin Pan Cup Mini Primary Colors 100 Count 10 x 16 Chrome-Plated Cooling Rack Roll and Cut Fondant Mat Roll and Cut Fondant Mat Fondant Roller, 9-Inch Fondant Roller, 9-Inch Double-Sided Round Cut-Outs Set, 6-Piece Cake Decorating Tools, 5-Piece Brush Set Cake Decorating Tools, 5-Piece Brush Set Large Round Tip 2A 12-Inch Disposable Decorating Bags, 12-Count 12-Inch Disposable Decorating Bags, 12-Count Instructions Click to mark complete - NEEDED: See the Supply List for items you can purchase here. You can choose either Wilton's Ready-to-Use Decorator Icing or use our Buttercream Icing recipe; both are listed here. You will also need:Your favorite cupcake mix or recipe (2-1/2 to 3 cups batter needed) - In advance, make faces. Mix Gum-Tex with yellow fondant. Roll onto surface, 1/8 inch thick. Using a "D" size cutter, cut out circles. Using black FoodWriter, color in facial features. Fill decorating bag with icing, cut tip. Pipe small icing dot onto jumbo hearts sprinkles, attach to fondant for eyes and kisses. With pink Pearl Dust, brush small circles for cheeks. Let dry 1 to 2 hours. - Bake and cool cupcakes. Use your favorite cupcake mix or recipe to make 2-1/2 to 3 cups of batter. Bake and cool cupcakes. - Decorate cupcakes. Prepare decorating bag with 2A tip, fill with icing. Pipe swirl on cupcake. Carefully attach fondant face.
