Instructions
Prepare Cupcake: Bake and cool your cupcakes. Generously ice each cupcake with your preferred cupcake icing.
Prepare Fondant:
Lightly spray the texture mat with cooking spray. Wipe off excess grease with a paper towel.
Roll rolled fondant to approximately 1/16th inch thickness.
Place the smooth, rolled side of the fondant face down on the texture mat.
Place the rolling pin on one end of the fondant with the mat underneath. Firmly roll over the fondant to the opposite end. Do not double roll.
Lift the mat and the fondant together. Flip over the mat so the fondant is on the bottom and the mat is on top. Peel back the mat.
Cut and Apply Fondant:
Cut out fondant circles using a circle cutter from Autumn Carpenter Cupcake Top Fondant Cutters.
Place the textured fondant circle on top of each iced cupcake. If the icing has crusted, brush a thin layer of piping gel onto the icing or lightly dampen with water to adhere the fondant circle securely.
Adding Contrasting Colors:
Color details on the fondant circles using food color markers or thinned food color.
If using food color markers, allow the fondant-covered cupcakes to firm overnight before coloring.
Thinned royal icing can also be used to add color. Pipe contrasting colors of thinned royal icing into the recessed areas of the textured fondant circles.
These steps ensure your cookies and cupcakes are beautifully decorated using texture mats and Cupcake Top Fondant Cutters, with vibrant and detailed designs.
