Muffin Pans
Baby Steps Cupcake
These confections bring high-stepping fun to baby showers and beach parties. Use Oval Cut-Outs and tips 3, 8 and 12 to cut feet and toes from fondant.
Ingredients:
- Easy-Add Rose Icing Color Add to shopping list Rose Icing Color
- Easy-Add Royal Blue Icing Color Add to shopping list Royal Blue Icing Color
- Easy-Add Ready-To-Use White Rolled Fondant Add to shopping list Ready-To-Use White Rolled Fondant
- cornstarch
Makes:
Each cupcake serves 1.
Tools:
- Easy-Add Standard muffin pan Add to shopping list Standard muffin pan
- Easy-Add Tip: 3 Add to shopping list Tip: 3
- Easy-Add Tip: 8 Add to shopping list Tip: 8
- Easy-Add Tip: 12 Add to shopping list Tip: 12
- Easy-Add Assorted Pastel Standard Baking Cups Add to shopping list Assorted Pastel Standard Baking Cups
- Easy-Add Spatula Add to shopping list Spatula
- Craft knife
- Easy-Add Rolling Pin Add to shopping list Rolling Pin
- Easy-Add Roll-N-Cut Mat Add to shopping list Roll-N-Cut Mat
- Easy-Add Oval Cut-Outs™ Add to shopping list Oval Cut-Outs™
Instructions:
Step 1
Ice cupcakes smooth.
Step 2
Tint fondant rose or blue; roll out 1/8 in. thick. Using medium oval Cut-Out, cut feet; trim out a small curve on one side for arch area. Position on cupcake. Use narrow end of tips, dipped in cornstarch, to cut toes; use tip 12 for big toe, tip 8 for 3 middle toes and tip 3 for small toe. Position toes.
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