Cupcake Corsages

Fondant and cupcakes were made for each other. With fondant, it´s easy to add pizzazz to plain cupcakes. Here, we´ve cut some perky petals with Ready-To-Use Rolled Fondant and Cut-Outs. It´s the perfect way to add color without tinting your icing.

Source: 2005 Yearbook

Tools:

Ingredients:

Makes: Each cupcake serves 1.


instructions

Step 1

In advance: Make fondant flowers and leaves. For violet shown, combine 2 oz. white fondant with 2 oz. violet fondant from Neon Colors Fondant Multi-Pack. For orange shown, combine 2 oz. white fondant with 2 oz. orange fondant from Neon Colors Fondant Multi-Pack. Roll out various colors of fondant 1/16 in. thick.

Step 2

Cut 22 large flowers and 22 medium flowers using Funny Flower Cut-Outs. Attach 1 medium flower to each large flower using a damp brush. For flower centers, roll pea-sized balls of fondant in various colors. Attach flower centers to flowers using a damp brush.

Step 3

Brush medium flowers with water. Sprinkle with White Sparkling Sugar. Let dry.

Step 4

Roll out green fondant from Pastel Colors Fondant Multi Pack 1/16 in. thick. Cut 22 leaves using large Leaf Cut-Out.

Step 5

Score vein lines in leaves using straight-edge wheel of Cutter/Embosser. Let dry.

Step 6

Bake cupcakes in Assorted Pastel Standard Baking Cups and cool completely on Cooling Grid.

Step 7

Ice cupcakes smooth with white icing using Spatula.

Step 8

Position flowers and leaves on cupcake tops.

Step 9

Position cupcakes on Cupcakes ´N More® Dessert Stand.