Fall Frolicking Cupcakes Zoom

Fall Frolicking Cupcakes

Makes: Each cupcake or cookie serves 1.
Skill Level: Somewhat Easy

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Step 1

In advance: Make fondant leaves. Add 2 teaspoons Gum-Tex to fondant. Divide fondant into 6ths. Tint medium and dark shades of yellow, orange and red. Roll out 1/8 in. thick and cut about 125 assorted leaves using oak and maple leaf mini cutters. Let dry on smallest flower former. When dry, use red and green FoodWriters to add veins on either side of leaves. Also: Make cookie people.

Step 2

Prepare roll-out cookie dough and tint various skin tones. Cut using Gingerbread Boy cutter; cut 1 easel for each using pattern. Bake and cool cookies. Decorate with royal icing. Use tip 3 to outline and fill in shirts, pants and shoes; pipe outline fingers (pat smooth with fingertip dipped in cornstarch). Pipe tip 2 swirl, zigzag or pull-out hair, outline eyes, outline and fill-in mouths. Let dry. Attach easel to back using royal icing. Let dry.

Step 3

Bake and cool 24 cupcakes. Ice smooth using spatula. Position 2-3 leaves on each. Position people on stand and surround with cupcakes. Position additional leaves.

* Combine Golden Yellow with Lemon Yellow for yellows shown. Combine Red-Red with Christmas Red for reds shown.

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Golden Yellow Icing Color

Lemon Yellow Icing Color

Orange Icing Color

Red-Red Icing Color

Christmas Red Icing Color

Brown Icing Color

Black Icing Color

Royal Blue Icing Color

Copper Icing Color (light skin tone)

Kelly Green Icing Color


Meringue Powder





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Standard muffin pan

Cookie Sheet

Cooling Grid

Cakes 'N More? 3-Tiered Party Stand

Autumn Leaves Standard Baking Cups



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