Ingredients:

• White Decorator Preferred Fondant (19 oz. used)
• Color Right Performance Color System
• Cornstarch
• Favorite cupcake mix or recipe (4½ to 5 cups batter makes 24 cupcakes)
• White Ready-To-Use Decorator Icing – 4.5 lb. Tub (3 cups used)

Supplies:

• Roll-N-Cut Mat
• 9 in. Fondant Roller (pink guide rings used)
• Round Fondant Double Cut-Outs Set (“A”, “B” and “D” size used)
• Blossom Fondant Double Cut-Outs Set (“E” size used)
• 5-Pc. Decorating Brush Set
• 12-Cup Standard Muffin Pan
• Orange Ombre Baking Cups
• Cooling Grid
• 9 in. Straight Spatula

Fondant Colors Tinted

Use Color Right base colors and QuickCount color formulas to tint fondant in the following ultra-concentrated shades:

• Spring Yellow: 1 oz. fondant + 16 Y + 1 O
  • Add ¼ in. ball ultra-concentrated yellow to 4 oz. white fondant.
• Spring Orange: 1 oz. fondant + 28 Y + 5 O
• Add 1 in. ball ultra-concentrated orange to 4 oz. white fondant.
• Summer Red: 1 oz. fondant + 8 R + 1 O
• Add 1¼ in. ball ultra-concentrated red to 4 oz. white fondant.

Reserve remaining fondant white.

One day in advance, make fondant topper.

Tint fondant following color formulas above. Use 9 in. fondant roller with pink guide rings to roll out white and tinted fondant, separately, 1/16 in. thick. Use round cut-outs to cut one shape each: smooth side “A” size in yellow, scalloped side “B” size in white, smooth side “D” size in orange. Use smooth side of blossom cut-out “E” to cut shape in red. Use damp brush to attach centered shapes from largest to smallest. Let dry overnight on cornstarch dusted surface.

Bake and cool cupcakes.

Bake and cool cupcakes in liners.

Decorate cupcakes.

Use spatula and white icing to ice cupcakes smooth. Position fondant topper on top of cupcake.