Ingredients Gum-Tex Decorator Preferred White Fondant, 24 oz. Fondant Icing Decorator Preferred White Fondant, 24 oz. Fondant Icing cornstarch Favorite chocolate cupcake recipe or mix White Decorator Icing - 4.5 lb. Buttercream Frosting Buttercream Frosting Tools Roll and Cut Fondant Mat Roll and Cut Fondant Mat Fondant Roller, 9-Inch Fondant Roller, 9-Inch Double-Sided Round Cut-Outs Set, 6-Piece #102 Petal Piping Tip #102 Petal Piping Tip Petal Cake Decorating Tip 104 Petal Cake Decorating Tip 104 Round Cake Decorating Tip 3 Round Cake Decorating Tip 3 Round Cake Decorating Tip 10 Round Cake Decorating Tip 10 10 x 14 in. Cake Board White Cupcake Liners, 75-Count White Cupcake Liners, 75-Count 12 Cup Muffin Pan 12 in. Disposable Decorating Bags Extra Large Round Tip 1A Add Selected to Bag Select All Instructions Click to mark complete - Make fondant doily toppers 1 day in advance. Knead 1/2 teaspoon gum-tex into 8 oz. fondant. - Use fondant roller with pink guide rings to roll out fondant 1/16 inch thick. - Use scalloped side of A size round cut-out to cut one shape for each treat. - Use decorating tips to cut various designs in fondant. Let dry on cornstarch-dusted board overnight. - Make cupcakes. Bake and cool cupcakes. Use tip 1A, disposable decorating bag and white icing to pipe a swirl on cupcakes. Position doily topper.
