Giant Cupcake Cake
Cake serves 12.
Bake cupcake pan according to pan instructions.
Ice bottom half of cake in green buttercream.
Tint 4 oz. of fondant red. Roll 17 logs of white fondant 1/4 in. diameter and 3 3/4 in. tall. Let dry slightly.
Roll out red fondant to less than slightly 1/16 in. thick and cut strips 1/4 in. wide x 5 1/2 in. wide.
Use piping gel and brush back of red fondant and twist around log. Press pieces against cake, spacing about 3/4 in. apart.
Ice top of cake smooth and use teaspoons to make swirls on top, sprinkle with sparkling sugar.
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