Ingredients Decorator Preferred White Fondant, 24 oz. Fondant Icing Decorator Preferred White Fondant, 24 oz. Fondant Icing Copper Icing Color Lemon Yellow Icing Color Golden Yellow Icing Color Sky Blue Icing Color Leaf Green Icing Color Rose Icing Color Favorite cupcake mix or recipe Buttercream Frosting Buttercream Frosting FoodWriter® Extra Fine Tip Edible Markers FoodWriter® Extra Fine Tip Edible Markers Tools Decorator Brush Set Assorted Pastel Cupcake Liners, 75-Count 12-cup Standard Muffin Pan 10 x 16 Non-Stick Cooling Rack Decorator Preferred 9inch Angled Spatula Decorator Preferred 9inch Angled Spatula Roll and Cut Fondant Mat Roll and Cut Fondant Mat Fondant Roller, 9-Inch Fondant Roller, 9-Inch 3 Inch Metal Circle Cutter Plastic ruler Sharp Knife Cupcakes 'N More Small Cupcake Stand - Metal Dessert Stand Instructions Click to mark complete - Make sleeping babies one day in advance. Tint white fondant 13 oz. copper, 1 oz. yellow, 1 oz. blue, 1 oz. green, 1 oz. rose. Use copper fondant to roll 13 balls for heads, 1 in. dia., and to roll 13 balls for bodies, 1 in. dia. Shape bodies into teardrops, 1 in. x 1/4 in. For arms, roll 26 logs 1 in. x 1/4 in. dia., curve slightly. Roll 13 very tiny dots for noses. Use damp brush to attach arms, nose, head and body. Let set overnight. - Make cupcakes. Prepare batter following recipe directions. Bake and cool cupcakes. - Decorate cupcakes. Prepare buttercream icing following recipe directions. Use spatula to ice tops of cupcakes smooth. Position babies on tops of cupcakes. For blankets, use fondant roller with pink guide rings to roll out tinted fondant, separately, 1/16 in. thick. Use circle cutter to cut circles. Use sharp knife and cut 1 1/4 in. off edge of circle. Use knife to cut strips, 1/4 in. wide. Use damp brush to attach to straight edge of blanket. Position blankets over babies. Use black edible color marker to draw eyes and mouths. Place cupcakes on stand.
