This confident graduate is ready to stand on her own two feet and celebrate.
Make cupcakes in Silly-Feet! Silicone Baking Cups and pipe a buttercream icing mound for head. Make mortarboard, hands and tassel with tinted fondant. Two thumbs up for a super accomplishment!
In advance: Make arms, mortarboard and diploma. For each arm, cut a cookie stick to 3 in. Tint portions of fondant orange and roll out 1/16 in. thick. Wrap fondant around cookie sticks, leaving 3/4 in. exposed at each end; attach with damp brush. Reserve remaining fondant.
For mortarboard, roll out reserved fondant 1/8 in. thick; cut top using largest square Cut-Out. For mortarboard base, cut a 3 1/2 x 1/8 in. fondant strip. Attach ends of strip with damp brush to form a circle. Attach base to top with damp brush. Let dry overnight.
For hands, tint portions of fondant copper and brown; roll 3/4 in. balls of fondant and insert on one end of fondant-wrapped cookie sticks with damp brush. Slightly flatten fondant ball and cut fingers and thumb on each hand with knife.
For diploma, roll out white fondant 1/16 in. thick; cut a 1 1/2 in. x 1 in. rectangle and roll up. Position diplomas in hands and wrap fingers around, securing with damp brush; let dry.
Bake and cool cupcakes in silicone cups supported by cookie sheet.Cover cupcake tops with tip 1A icing mound. Smooth with spatula to create a rounded head.
Pipe tip 2 dot noses and tip 3 dot cheeks (flatten and smooth with finger dipped in cornstarch).
Outline and pipe in tip 2 mouths. Pipe tip 3 curly hair. Pipe tip 2 dot pupils and tip 1 pull-out eyelashes.
Attach mortarboard and insert arms in cupcakes.
For tassel/cord, roll out yellow fondant 1/16 in. thick and cut a 1 x 1 1/2 in. rectangle. Cut small slits for fringe on 1 in. side and roll up.
For cord, flatten end of tassel without fringe and trim to form a thin string; attach to mortarboard top with damp brush.
For top button, roll a small fondant ball and attach with damp brush.
Perfect for classic borders or cloudlike decorations, dots are a versatile technique that can be piped in a range of sizes. The dot technique can be used as a simple border for cakes and cookies, as well as for icing cupcakes or piping meringues.