Bake and cool 2-part large cupcake. Prepare
cupcake bottom for rolled fondant.
Roll out white fondant 1/8 in. thick; use knife
to cut a strip, 4 in. x 18 in. Wrap strip around
bottom. Smooth in recessed areas of cake;
trim off excess. Tint 2 oz. fondant red; roll
out 1/16 in. thick. Using ribbon cutter with
two straight-edge wheels and 1/4 in. spacer,
cut 25 strips, 4 in. long. Attach in recessed
areas with piping gel.