In advance: Make bee wings. Roll out 1 oz.
white fondant 1/16 in. thick. Cut wings (two
per bee) using smallest heart Cut-Out. Trim 1/8 in. off point. Let dry on cornstarch-dusted
Also: Make fondant bugs. For four
bees, tint 1 1/2 oz. fondant yellow. Shape
a 1 in. ball into teardrop-shaped body,
1 1/4in. long; add a 5/8 in. ball head.
ladybugs, tint fondant: 1 oz. red, 1/2 oz. black.
For bodies, roll a 7/8 in. ball. Flatten slightly
to 1 in. diameter; use knife to indent wing
line down back. Roll 1/2 in. ball heads. Use
damp brush to attach all heads to bodies and
wings to bees. Roll tiny ball eyes and pupils;
attach. Roll 3/8 in. long thin logs for ladybug
mouth; attach. Use FoodWriter to draw
ladybug dots, bee smile and stripes. Let dry
on cornstarch-dusted boards.
Bake and cool cupcakes. Cover tops with tip
2A icing swirl. Sprinkle on Colored Sugars.
* Combine Lemon Yellow with Golden Yellow for
* Combine Christmas Red with Red-
Red for red shown