Fondant Covered
Mini-Cupcakes
You can create uniquely beautiful fondant toppings for
your mini-cupcakes using Rycraft Cookie stamps.
Shown above: #326 – Birthday Cake and #361 – Swedish Hearts
Ingredients
1 or more Rycraft cookie stamps
Shortening
White fondant (we used Wilton brand fondant)
Cornstarch
1 2 1/2″ scallop cookie cutter
Rolling pin
Buttercream frosting
Mini cupcakes
Powdered food color or pearl dust
Lemon extract or cleared alcohol
Small pointed paint brush
Method
1. Dust cornstarch on the working table.
2. Before stamping, first brush the cookie stamp with shortening (instead of oil as when making cookies), then dust the stamp with cornstarch (instead of flour). Stamp shown below is #031 – Noel Stocking.
3. Roll the fondant 1/4-inch thick. Before stamping, check to make sure the bottom surface of the fondant does not stick to the table. Add more cornstarch as needed.
4.Press a stamp into the rolled fondant.
5. Cut out the embossed design with a round cutter.
6. Cover the entire mini-cupcake with the fondant cut-out and gently mold the fondant to the shape of the cupcake. You may want to frost your cupcakes with buttercream frosting before applying the finished handpainted fondant cut-outs.
7. Dry the now-rounded fondant cut-out about 2 hours. Then paint (below) and let dry.
8. For making strong (intense) colors, moisten powdered food color with lemon extract or cleared alcohol.
9. Paint with small pointed brush and let dry.
10. Dust the painted designs again with powdered food color or pearl dust.
11. Draw more dots and lines with slightly moistened dust.
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