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Thomas Cupcake Cargo Zoom

Thomas Cupcake Cargo


Makes: Each treat serves 1.
Skill Level:

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Step 1

1 DAY IN ADVANCE

Make balloon base. Knead 1/2 teaspoon Gum-Tex into 1.75 oz. white fondant. Use 9 in. fondant roller with purple guide rings to roll out 1/8 in. thick. Use pattern and knife to cut balloon grouping.

Step 2

Make balloons. Tint a 1 in. white fondant ball each royal blue, orange, leaf green/lemon yellow combination (for green), and red-red/ Christmas red combination (for red). Tint a 1 1/8 in. white fondant ball lemon yellow/golden yellow combination (for yellow).

Use 9 in. fondant roller with pink guide rings to roll out colors 1/16 in. thick. Use pattern and knife to cut individual balloon shapes. Use damp brush to attach to white balloon base. Let dry overnight on cornstarch-dusted surface.

Step 3

DAY OF CELEBRATION

Assemble topper. Use edge of knife to scratch off finish on back side of Thomas topper from Thomas & Friends treat stand, where balloons will be positioned. Melt white Candy Melts candy according to package directions. Position topper on flat surface, back side up. Use melted candy in cut parchment bag to attach balloons to back of topper, extending above top. Use melted candy to attach two cookie treat sticks to back of balloons and rough area of topper. Let set 20 minutes.

Step 4

Bake and cool 24 cupcakes. Prepare buttercream icing following recipe directions. Use spatula and icing to ice cupcake tops smooth. Position confetti sprinkles from 6-mix flowerful medley sprinkles assortment around edge of cupcakes. Insert Thomas & Friends Fun Pix.

Step 5

Decorate highlights. Use tip 4 and icing to pipe a highlight line on each balloon.

Step 6

Assemble treats. Position cupcakes on stand. Insert topper.

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