Use Wilton Candy Melts candy and the easy Trace-N-Decorate technique to create the monogram toppers that give cupcakes your signature touch! With this technique and your favorite pattern you can trace any design you want.
Make candy initials. Use felt-tip pen and tracing paper to draw initial. Place initial under parchment. Melt red Candy Melts candy according to package directions. Use melted candy in cut decorating bag with writing tip from set to trace initial. Chill until firm, about 5 to 10 minutes.
Bake and cool cupcakes. Prepare batter following recipe directions. Bake and cool cupcakes following recipe directions.
Ice cupcakes. Prepare buttercream icing following recipe directions. Use angled spatula and icing to ice cupcakes smooth. Using tapered spatula, carefully remove initials from parchment sheet. Insert initial into top of cupcake.
Fondant gives your cupcakes a silky-smooth surface, perfect for displaying icing flowers, figure piping and other decorations. The formula for covering cupcakes or mini cakes completely with rolled fondant is the same as for covering cakes. Measure opposite sides and the top of cake (baked without baking cups) across the center. Roll out fondant to that size, 1/8 in. thick. For example, a standard 2 in. wide cupcake, with two sides each 11/2 in. high, equals 5 in. diameter. It is easier to cover a cupcake bottom side up.