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Christmas Cupcakes Decked with Holly

It’s a tower of holiday cheer! Fondant-covered cupcakes embellished with fondant holly festively displayed in on our 13-Count Cupcakes-N-More Dessert Stand.

(2)

Difficulty: Easy



Instructions:

Step 1

In advance, make leaves. Tint 6 oz. fondant green; knead in 1/4 teaspoon Gum-Tex.

Step 2

Roll out fondant on mat with 9 in. roller with 1/16 in. rings attached. Use holly cutter to cut at least 26 leaves (2 per cupcake). Make extras to allow for breakage.

Step 3

Place leaves on wave flower former dusted with cornstarch. Let dry.

Step 4

To make berries, tint 2 oz. fondant red. Roll three, 1/4 in. diameter berries for each cupcake.

*Combine Red-Red, Christmas Red and Black for red shown.

Step 5

Bake and cool cupcakes in Homemade for the Holidays Baking Cups.

Step 6

Ice cupcakes smooth with spatula and ivory buttercream icing. Place holly leaves and berries on cupcakes, using dots of icing if needed. Position on stand.