Grabbing All the Goodies Cupcakes
Flowerful Medley 6-Mix Sprinkle Assortment (confetti)
Ice cream sugar cones
Each cupcake serves 1
- Waxed paper
- Warming tray (optional)
In advance: Make candy shell for head. Also: Prepare base board. Tape two 16 in. Cake Circles together. Prepare and cover with 24 oz. fondant tinted blue.
Finally in advance: Make fondant-covered hat. Tint fondant: 3 oz. green, 3 oz. yellow. Roll out 1/8 in. thick as needed. Cut a 5 x 4 1/2 in. strip of yellow fondant. Brush cone with Piping Gel and wrap fondant around cone. Smooth and trim away excess. For fringe, cut 22 strips, 2 x 3/4 in. wide. Cut slits 1/8 in. wide, 1/2 in. deep, across outer edge. Roll and separate to make a tuft of fringe. Attach to bottom of hat using damp brush. Repeat. For pompom, cut 4 additional strips and repeat as above. Let hat dry on waxed paper-covered board.
Bake and cool cupcakes in silicone cups supported by Cookie Sheet. Top with tip 1M icing swirl; sprinkle on confetti. Tint fondant: 16 oz. violet, 1 oz. black; reserve 3 oz. white.
For each arm, roll 2 oz. fondant into a 10 in. long, slightly tapered rope; make 8 and position on board. Position candy shell flat side down in center. For features, shape 1 1/2 x 1/2 in. thick eyes, 1/2 in. diameter flattened ball pupils and 1/4 x 4 1/2 in. rope smile. Attach features and hat using melted candy.
Position cupcakes. Insert candles.
* Combine Leaf Green with Lemon Yellow for green shown.
* Combine Lemon Yellow with Golden Yellow for yellow shown.
* Combine Violet with Rose and a little Black for violet shown.
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