Ingredients:

• White Decorator Preferred Fondant (15 oz. makes 24 treats)
• Color Right Performance Color System
• Cornstarch
• 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)

Supplies:

• Roll-N-Cut Mat
• 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
• Cooling Grid
• 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.

Make cupcakes.

Bake and cool cupcakes.

Decorate cupcakes.

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