*Combine Red-Red and Christmas Red for red shown.
Step 1
In advance: Make fondant hearts, bows, hands and shoes. Add 1 teaspoon
Gum-Tex to 8 oz. of fondant. Tint half rose and half red. For hearts, roll out
fondant 1/8 in. thick; cut using 2nd smallest cutter. For bows, shape ½ in.
triangle loops and ¼ in. diameter ball knot. Attach bows to hearts with damp
brush. For legs, cut lollipop sticks to 3 in.; attach to back of hearts with
melted candy. Let set. For arms, on a 3 in. stick, shape white fondant hands 1/2
in. long; attach to back of hearts with melted candy. Let set. For boy's shoes,
tint a portion of fondant black. Shape 5/8 in. oval shoes. Insert leg sticks
through shoes, leaving 1 1/4 in. exposed at bottom for inserting in cupcake. Let
all fondant pieces dry on waxed paper-covered board dusted with
cornstarch.
Step 2
Bake cupcakes in Hearts Standard Baking Cups. Cool completely on Cooling
Grid.
Step 3
Spray cupcakes with pink and blue Color Mist™ Food Color Spray.
Step 4
Tint buttercream icing pink and blue. To decorate booties on cupcakes, use
round tip 12. Beginning at toe end of bootie, pipe a ball with heavy pressure,
hold tip at a 45º angle as you move toward back of foot, then bring tip straight
up to finish. Indent top of booties with finger dipped in cornstarch. Use round
tip 2 to add zigzag cuffs and sting bow to booties.