Monogrammed Fondant Cupcakes

Monogrammed Fondant Cupcakes

Additional Information



  • Wilton&® foodcrafting supplies:
    Decorator Preferred Fondant: Purple (1/4 oz.), White (3/4 oz.)
    Roll-N-Cut Mat
    9" Fondant Roller
    Geometric Cut-Outs Set
    Parchment paper
    White Standard Baking Cups
    12-Cup Standard Muffin Pan
    Cooling Grid
    12" Disposable Decorating Bags
    Decorating Tip 1M
    Chocolate Ready-To-Use Decorator Icing—16 oz. can
    Neon Colors FoodWriter Edible Color Markers
  • Cornstarch
  • Favorite cupcake recipe or mix
  • Food-safe scissors


1. Knead purple fondant with white fondant. Use fondant roller with pink guide rings to roll out light purple fondant 1/16" thick. Use cutter from geometric cut-outs set to cut rounded square plaque. Allow to dry overnight on cornstarch-dusted, parchment paper-covered plate cake board.
2. Prepare batter following recipe directions. Bake cupcakes and allow to cool.
3. Use tip 1M, cut disposable decorating bag and chocolate buttercream to pipe swirl on top of cupcakes. Use purple edible color marker to color around rounded square plaque and write initial. Use dab of icing to attach plaques to top of cupcakes.

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