Pretty Fondant Bow Cupcakes
ITEM # 0453862P246
Print Description
Crafting Time
1-2 Hours
Skill Level
Beginner
DESCRIPTION +

SUPPLIES & TOOLS:

  • Wilton foodcrafting supplies
    • Pearls Fondant Ribbon
    • Brush Set
    • White Pearl Dust Edible Accents
    • Pure Lemon Extract
    • White Standard Baking Cups
    • 12-Cup Muffin Pan
    • 10"x16" Cooling Grid
    • White Ready-To-Use Decorator Icing—4.5 lb. Tub
    • Teal Icing Color
    • 9" Straight Spatula
  • Knife
  • Plastic ruler
  • Favorite cupcake recipe or mix

 

DIRECTIONS:

Make fondant bow 1 day in advance. Use knife and fondant ribbon to cut two strips per cupcake, each 2½"x7/8". Fold each strip over and use damp brush to attach ends. Stand loops on side and allow to dry overnight.

Use brush and equal parts white Pearl Dust/lemon extract mixture to paint loops inside and out. Allow to dry, 20 to 30 minutes.

Make cupcakes. Prepare batter following recipe directions. Bake cupcakes and allow to cool.

Ice cupcakes. Tint icing teal. Use spatula and teal icing to ice cupcakes smooth.

Assemble bow. For bow tails, use knife and fondant ribbon to cut two strips, 2"x3/8", and then cut ends diagonally at opposite angles. Use brush and white Pearl Dust/lemon extract mixture to paint tails. Allow to dry, about 15 minutes. For bowknots, use knife and fondant ribbon to cut strip, 1/2"x1-1/8" long. Shape the knot by pleating each end of fondant strip and wrapping it around middle of the end of bow loops. Use brush and equal parts white Pearl Dust/lemon extract mixture to paint knots. Use icing to attach tails, loops and knots to cupcake.

 

Project Tip: A classic cupcake wrapped with an elegant fondant bow makes a grand dessert statement for any occasion. To keep it easy, use Wilton Fondant Ribbons.

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
    • Pearls Fondant Ribbon
    • Brush Set
    • White Pearl Dust Edible Accents
    • Pure Lemon Extract
    • White Standard Baking Cups
    • 12-Cup Muffin Pan
    • 10"x16" Cooling Grid
    • White Ready-To-Use Decorator Icing—4.5 lb. Tub
    • Teal Icing Color
    • 9" Straight Spatula
  • Knife
  • Plastic ruler
  • Favorite cupcake recipe or mix

 

DIRECTIONS:

Make fondant bow 1 day in advance. Use knife and fondant ribbon to cut two strips per cupcake, each 2½"x7/8". Fold each strip over and use damp brush to attach ends. Stand loops on side and allow to dry overnight.

Use brush and equal parts white Pearl Dust/lemon extract mixture to paint loops inside and out. Allow to dry, 20 to 30 minutes.

Make cupcakes. Prepare batter following recipe directions. Bake cupcakes and allow to cool.

Ice cupcakes. Tint icing teal. Use spatula and teal icing to ice cupcakes smooth.

Assemble bow. For bow tails, use knife and fondant ribbon to cut two strips, 2"x3/8", and then cut ends diagonally at opposite angles. Use brush and white Pearl Dust/lemon extract mixture to paint tails. Allow to dry, about 15 minutes. For bowknots, use knife and fondant ribbon to cut strip, 1/2"x1-1/8" long. Shape the knot by pleating each end of fondant strip and wrapping it around middle of the end of bow loops. Use brush and equal parts white Pearl Dust/lemon extract mixture to paint knots. Use icing to attach tails, loops and knots to cupcake.

 

Project Tip: A classic cupcake wrapped with an elegant fondant bow makes a grand dessert statement for any occasion. To keep it easy, use Wilton Fondant Ribbons.