instructions
In advance: Make fondant hats. Tint portions of white fondant and shape into 1 in. cones; let dry. Draw designs using FoodWriter™ markers in various colors.
Mold candy faces in Candy Melting Plate.
Candy Faces: For clowns, tint white candy skin tone using Orange from Primary Candy Color Set or use Light Cocoa Candy Melts® for ethnic skin tone. Refrigerate until firm and unmold.
Place faces on waxed paper-covered board and decorate facial features using melted candy in cut bag.
In addition to colors already used, you will need pink (tint white candy with Pink from Garden Tone Candy Color Set.
Attach hats and 4 in. lollipop sticks to faces with melted candy. In royal icing, pipe tip 14 pull-out star fringe on hats; let dry.
Mold various color candy stars, 1/8 in. deep, using medium Star Cut-Out on Non-Stick Jelly Roll Pan; sprinkle stars with Colored Sugars and let set.
Ice half of cupcakes smooth in buttercream; pipe tip 127 ruffle collars and insert clown pops (cut sticks as needed).
Cover remaining cupcakes with tip 1M (2110) swirl; sprinkle with colored sugars and position candy star.
Position cupcakes on Standard Cupcakes 'N More Dessert Stand.