Graduation Cap Cupcake
ITEM # 1141932P13
Print Description
Crafting Time
1-2 Hours
Skill Level
Intermediate
DESCRIPTION +

SUPPLIES & TOOLS:

  • Wilton® foodcrafting supplies:
    Roll-Out Cookie Recipe (available on Joann.com)
    12" Rolling Pin
    Cookie Sheet
    10"x16" Cooling Grid
    Parchment Paper
    Cookie Icing: White or Black
    Wave Standard Baking Cups: White or Black
    Standard Muffin Pan
    9" Angled Spatula
    White Ready-To-Use Decorator Icing — 4-1/2 lb. Tub
    12" Disposable Decorating Bags
    White Ready-To-Use Rolled Fondant
    Black Ready-To-Use Rolled Fondant
    Golden Yellow Icing Color
    Decorative Press Set (three-hole insert used)
    Brush Set
  • Knife
  • Plastic ruler
  • Favorite cake recipe or mix
  • Scissors

DIRECTIONS:

1. Prepare cookie dough and roll out following recipe directions. Use knife to cut cookies into square, 3"x3". Bake and allow to cool completely. Position cookies on cooling grid placed over parchment paper. Cover cookies with cookie icing. Tap grid gently to release bubbles. Allow to dry.
2. Prepare batter following recipe directions. Fill cups halfway. Bake and allow to cool completely. Use knife to trim crowns if necessary.
3. Use spatula to lightly ice top of cupcakes. Cut parchment circle to fit over top of cupcake to keep icing from sticking to serving plate.
4. Turn cupcake bottoms up. Use decorator icing and a cut disposable decorating bag to pipe dots to attach cookie to cupcake.
5. Tint 1/4 oz. white fondant yellow for each cupcake. Use decorative press set with three-hole insert to make strands. Cut six pieces, each 1-1/4" long. Reserve remaining strands. Press six pieces together at top of cookie to form tassel. From reserved strands, cut a single strand for cord, 1-1/2" long. Use decorator icing and a cut disposable decorating bag to pipe dots to attach tassel and cord to top of cookie. Cut another strand, 1-1/2" long, and wrap it around the top of the tassel for knot. Use damp brush to secure. Use white or black fondant to roll 1/4" ball. Use damp brush to attach to cord and press lightly to flatten.

SHIPPING & RETURNS +

SHIPPING

Standard Delivery

You can usually expect delivery within 6-10 business days from your order date (business days are Monday-Friday, excluding Holidays).  You’ll receive an email with tracking information when your order is shipped.   Please allow up to 5 business days to receive your tracking information.  

Some items sent directly from our suppliers may take longer, and will ship separate from the remainder of your order. 

Please note that Singer sewing machines cannot be shipped to Guam, Puerto Rico or the U.S. Virgin Islands or to military bases overseas.

Expedited Delivery

Most items will give you the option to upgrade your shipping method for faster delivery.  If you choose to upgrade your shipping method, your order must be received by 11:00 AM ET or your order may not be processed until the following business day. 

For more details & pricing.  See our Full Shipping Policy >


HASSLE-FREE RETURNS

Creativity shouldn’t be complicated, so you can return items for FREE any time to our stores for a hassle-free refund with a smile. Personalized Fabric and Custom Headboards purchased online cannot be returned. You can also return online items by mail.  See Full Return Policy for Details> 

REVIEWS +

SUPPLIES & TOOLS:

  • Wilton® foodcrafting supplies:
    Roll-Out Cookie Recipe (available on Joann.com)
    12" Rolling Pin
    Cookie Sheet
    10"x16" Cooling Grid
    Parchment Paper
    Cookie Icing: White or Black
    Wave Standard Baking Cups: White or Black
    Standard Muffin Pan
    9" Angled Spatula
    White Ready-To-Use Decorator Icing — 4-1/2 lb. Tub
    12" Disposable Decorating Bags
    White Ready-To-Use Rolled Fondant
    Black Ready-To-Use Rolled Fondant
    Golden Yellow Icing Color
    Decorative Press Set (three-hole insert used)
    Brush Set
  • Knife
  • Plastic ruler
  • Favorite cake recipe or mix
  • Scissors

DIRECTIONS:

1. Prepare cookie dough and roll out following recipe directions. Use knife to cut cookies into square, 3"x3". Bake and allow to cool completely. Position cookies on cooling grid placed over parchment paper. Cover cookies with cookie icing. Tap grid gently to release bubbles. Allow to dry.
2. Prepare batter following recipe directions. Fill cups halfway. Bake and allow to cool completely. Use knife to trim crowns if necessary.
3. Use spatula to lightly ice top of cupcakes. Cut parchment circle to fit over top of cupcake to keep icing from sticking to serving plate.
4. Turn cupcake bottoms up. Use decorator icing and a cut disposable decorating bag to pipe dots to attach cookie to cupcake.
5. Tint 1/4 oz. white fondant yellow for each cupcake. Use decorative press set with three-hole insert to make strands. Cut six pieces, each 1-1/4" long. Reserve remaining strands. Press six pieces together at top of cookie to form tassel. From reserved strands, cut a single strand for cord, 1-1/2" long. Use decorator icing and a cut disposable decorating bag to pipe dots to attach tassel and cord to top of cookie. Cut another strand, 1-1/2" long, and wrap it around the top of the tassel for knot. Use damp brush to secure. Use white or black fondant to roll 1/4" ball. Use damp brush to attach to cord and press lightly to flatten.