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Double Blooms Fondant Cupcakes
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Double Blooms Fondant Cupcakes

Crafting Time:
1-2 Hours
Skill Level:
No Experience Necessary
Project Courtesy of: Wilton

Additional Information

Description

SUPPLIES & TOOLS:

  • Wilton&® foodcrafting supplies:
    Decorator Preferred Fondant: White (2-1/2 oz. makes 5 treats), Pink (3/4 oz. makes 5 treats)
    Roll-N-Cut Mat
    9" Fondant Roller
    Blossom Double Cut-Outs Set; straight edge smallest 7/8"), second smallest (1-1/4), third smallest (1-5/8") cutters used
    Flower Forming Cups
    White Standard Baking Cups
    12-Cup Standard Muffin Pan
    Cooling Grid
    White Ready-To-Use Decorator Icing—4.5 lb. Tub
    Pink Icing Color
    9" Angled Spatula
  • Favorite cupcake recipe or mix

DIRECTIONS:

1. Make blossoms 1 day in advance. Knead 2 oz. white fondant with 7/8" diameter ball of pink fondant for light pink and 1 1/8" diameter ball of white fondant with 1" diameter ball of pink fondant for medium pink. Use fondant roller with pink guide rings to roll out 2 oz. light pink fondant and medium pink fondant, separately, 1/16" thick. Use straight edge of smallest [7/8"] blossom cutter and pink fondant to cut blossom. Use straight edge of second smallest [-1/4"] blossom cutter and medium pink fondant to cut blossom. Let blossoms dry on flower forming cups overnight.
2. Prepare batter following recipe directions. Bake cupcakes and allow to cool.
3. Tint icing light pink. Use spatula and light pink icing to ice top of cupcakes smooth.
4. Use fondant roller with pink guide rings to roll out light pink fondant 1/16" thick. Use straight edge of third smallest [1-5/8"] blossom cutter and light pink fondant to cut blossom. Place largest blossom on top of cupcake. Use icing to attach two smaller blossoms together and then on top of the larger blossom. Roll out a 1/8" ball of white fondant, flatten slightly and use icing to attach to smallest blossom for flower center.

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