High-Five Zombie Cupcake
24 ounces Ready-To-Use White Rolled Fondant (5/8 oz. per treat)
Each cupcakes serves 1.
Bake and cool cupcakes. Ice smooth with green buttercream icing.
Tint 3/8 oz. fondant light gray. Roll into a 1/2 in. log. Flatten one end slightly. Cut slits for fingers with paring knife. Carefully mold, forming each finger to a point.
Tint 1/4 oz. fondant black. Roll out 1/16 in. thick. Cut a piece 1 1/2 in x 2 in. Cut a jagged edge along the 2 in. side. Wrap around arm; trim in back. Insert lollipop stick in bottom, leaving 2 in. extended.
Use tip 1 and red buttercream icing to pipe pull-out nails. Insert arm into cupcake. Insert into cupcake.
*Combine Leaf Green with Lemon Yellow for green shown.
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