Fondant-Doily-Cupcake-Toppers.jpg|1
Fondant-Doily-Cupcake-Toppers.jpg|1

Fondant Doily Cupcake Toppers

Get creative with your decorating tips! Make edible doilies using various tip shapes to cut designs from fondant. Round tips create an eyelet design, while petal tips give a pretty teardrop look.
  • Skill LevelBeginner
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Ingredients

  • Gum-Tex

  • Decorator Preferred White Fondant, 24 oz. Fondant Icing

  • cornstarch

  • Favorite chocolate cupcake recipe or mix

  • White Decorator Icing - 4.5 lb.

  • Buttercream Frosting

  • Tools

  • Roll and Cut Fondant Mat

  • Fondant Roller, 9-Inch

  • Double-Sided Round Cut-Outs Set, 6-Piece

  • #102 Petal Piping Tip

  • Petal Cake Decorating Tip 104

  • Round Cake Decorating Tip 3

  • Round Cake Decorating Tip 10

  • 10 x 14 in. Cake Board

  • White Cupcake Liners, 75-Count

  • 12 Cup Muffin Pan

  • 12 in. Disposable Decorating Bags

  • Extra Large Round Tip 1A

Instructions

Click to mark complete

  1. Make fondant doily toppers 1 day in advance. Knead 1/2 teaspoon gum-tex into 8 oz. fondant.
  2. Use fondant roller with pink guide rings to roll out fondant 1/16 inch thick.
  3. Use scalloped side of A size round cut-out to cut one shape for each treat.
  4. Use decorating tips to cut various designs in fondant. Let dry on cornstarch-dusted board overnight.
  5. Make cupcakes. Bake and cool cupcakes. Use tip 1A, disposable decorating bag and white icing to pipe a swirl on cupcakes. Position doily topper.

Notes

How To

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