Make pieces for stork one day in advance. Knead 1 teaspoon of Gum-Tex into 1 1/2 oz. fondant. Use fondant roller with pink guide rings to roll out fondant 1/16 in. thick. For wings and tail feathers, use large and medium leaf Cut-Outs to cut two pieces of each size.
For body, use knife and pattern to cut shape. Use blade from spatula to create lines in beak and hat. Use narrow end of tip 4 to mark blanket knot.
Let all pieces dry 24 hours on cornstarch-covered cake board.
Make cupcakes. Prepare cupcake batter following recipe directions. Bake and cool cupcakes. Prepare buttercream icing. Use spatula to ice cupcakes smooth.
Decorate stork pieces. Mix deep pink, goldenrod and periwinkle blue Color Dust and lemon extract, separately, to make ?paint.? Use brush and Color Dust/extract mixtures to paint hat, beak and blanket. Let dry. Repeat on other side.
Use black edible color marker to draw eyes on both sides of fondant piece.
Assemble stork. Insert stork body into cupcake. Use tip 2A and icing to pipe dot onto tail feathers; attach together. Insert into cupcake. Use tip 2A and icing to attach large wings to sides of cupcakes.