Ingredients 4 ounces Decorator Preferred White Fondant, 24 oz. Fondant Icing 4 ounces Decorator Preferred White Fondant, 24 oz. Fondant Icing Color Right Performance Food Coloring Set Color Right Performance Food Coloring Set cornstarch 4 1/2 to 5 cups Favorite cupcake recipe or mix 3 cups White Decorator Icing - 4.5 lb. Clear Piping Gel White Sugar Pearls Tools Roll and Cut Fondant Mat Roll and Cut Fondant Mat Fondant Roller, 9-Inch Fondant Roller, 9-Inch Gum Paste Flower Cutter Set White Cupcake Liners, 75-Count White Cupcake Liners, 75-Count Candy Melting Plate Standard muffin pan 12 in. Disposable Decorating Bags Open Star Cake Decorating Tip 32 Decorator Brush Set Instructions Click to mark complete - Colors Tinted: FONDANT 1. Tint ultra-concentrated fondant. Use Color Right base colors and QuickCount color formulas to tint fondant in the following shade: Summer Red (formula 32): 1 oz. ball white fondant + 8 R + 1 O 2. Mix ultra-concentrated fondant with white fondant. Knead a 1 1/4 in. ball of ultra-concentrated Summer Red fondant into 3 oz. white fondant. ICING Use Color Right base colors and QuickCount color formula to tint icing in the following shade: Winter Green-Blue (formula 304): 4 cups white icing + 2 BR + 4 B - Make fondant flowers 1 day in advance. Tint fondant Summer Red following color formula above. Roll out Summer Red fondant 1/16 in. thick. For 24 cupcakes, use cut-outs and mini cut-outs to cut seven small daisies, 19 hydrangeas and 50 lily of the valley blossoms. Follow directions in cut-outs set to imprint hydrangeas on mini impression strip. Let all flowers dry overnight in cornstarch-dusted candy melting plate. - Position flowers. Use piping gel to attach sugar pearls to center of daisies. Position flowers randomly on cupcake tops.
