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Learn how to make fondant cupcakes with this Pretty in Paisley Fondant Cupcakes project. Colorful fondant toppers turn these easy cupcakes into colorful summertime treats. Great for bridal showers, summer weddings and birthday celebrations, these summer cupcakes are a fun and easy way to fine tune your fondant skills.
White Decorator Preferred Fondant (15 oz. makes 24 treats)
Color Right Performance Color System
Favorite cupcake mix or recipe (4-1/2 to 5 cups batter makes 24 cupcakes)
White Ready-To-Use Decorator Icing – 4.5 lb. Tub (3 cups used)
9 in. Fondant Roller (pink guide rings used)
Round Fondant Double Cut-Outs Set (“A” size used)
Leaf Fondant Double Cut-Outs Set (“C” and “E” size used)
Flower and Leaf Mini Fondant Cut-Outs Set
5-Pc. Decorating Brush Set
12-Cup Standard Muffin Pan
Orange Ombre Baking Cups
9 in. Straight Spatula
Fondant Colors Tinted
Use Color Right base colors and QuickCount color formulas to tint fondant in the ultra-concentrated following 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.
One day in advance, make fondant topper.
Tint fondant yellow, orange and red following color formulas above. Using 9 in. fondant roller with pink guide rings, roll out fondant colors, separately, 1/16 in. thick. Cut designs using desired fondant cut-outs. Use smooth side of “A” size round cut-out to cut circle base. Use scalloped and smooth sides of leaf cut-outs in varied sizes. Use mini cut-outs to cut flowers and leaves.
Use damp brush to attach shapes to circle base, layering some flowers and leaves. Let dry overnight on cornstarch-dusted surface.
Bake and cool cupcakes.
Use spatula and white icing to ice cupcakes smooth. Position fondant topper on top of cupcake.