Pretty in Paisley Fondant Cupcakes

Instructions

Click to mark complete

1. -

   Ingredients:

   • White Decorator Preferred Fondant (15 oz. makes 24 treats)
   • Color Right Performance Color System
   • Cornstarch
   • Favorite cupcake mix or recipe (4-1/2 to 5 cups batter makes 24 cupcakes)
   • White Ready-To-Use Decorator Icing – 4.5 lb. Tub (3 cups used)

   Supplies:

   • Roll-N-Cut Mat
   • 9 in. Fondant Roller (pink guide rings used)
   • Round Fondant Double Cut-Outs Set (“A” size used)
   • Leaf Fondant Double Cut-Outs Set (“C” and “E” size used)
   • Flower and Leaf Mini Fondant Cut-Outs Set
   • 5-Pc. Decorating Brush Set
   • 12-Cup Standard Muffin Pan
   • Orange Ombre Baking Cups
   • Cooling Grid
   • 9 in. Straight Spatula
2. -

   Fondant Colors Tinted

   Use Color Right base colors and QuickCount color formulas to tint fondant in the ultra-concentrated following shades:

   • Spring Yellow: 1 oz. fondant + 16 Y + 1 O
   • Add ¼ in. ball ultra-concentrated yellow to 4 oz. white fondant.
   • Spring Orange: 1 oz. fondant + 28 Y + 5 O
   • Add 1 in. ball ultra-concentrated orange to 4 oz. white fondant.
   • Summer Red: 1 oz. fondant + 8 R + 1 O
   • Add 1¼ in. ball ultra-concentrated red to 4 oz. white fondant.
   • -

     One day in advance, make fondant topper.

     Tint fondant yellow, orange and red following color formulas above. Using 9 in. fondant roller with pink guide rings, roll out fondant colors, separately, 1/16 in. thick. Cut designs using desired fondant cut-outs. Use smooth side of “A” size round cut-out to cut circle base. Use scalloped and smooth sides of leaf cut-outs in varied sizes. Use mini cut-outs to cut flowers and leaves.

     Use damp brush to attach shapes to circle base, layering some flowers and leaves. Let dry overnight on cornstarch-dusted surface.

   • -

     Make cupcakes.

     Bake and cool cupcakes.

   • -

     Decorate cupcakes.

     Use spatula and white icing to ice cupcakes smooth. Position fondant topper on top of cupcake.