Cutout Classics
Easy fondant cut-out decorations for cupcakes—simply cut out shapes and attach.
Ingredients
Cupcake (any flavor except chocolate)
1 portion
Fondant icing (see p.16)
1 portion
Gel food coloring (various colors)
to taste
Fondant
golf ball-sized
Cornstarch (for anti-sticking)
to taste
Royal icing (see p.16)
1 tbsp
Edible glue
to taste
Instructions
1
Prepare the cake
Make the cupcakes according to the chosen recipe, cool and set aside.
2
Apply icing
Make icing with powdered sugar and lemon juice or boiling water. Divide into bowls, color, and spread over the cakes, let dry.
3
Make fondant shapes
Divide the fondant into portions and color each separately, knead well. Sprinkle cornstarch on the work surface, roll to about 3mm thick. Cut out desired shapes (like hearts, stars, flowers), let dry for about 30 minutes.
4
Assemble decorations
Use edible glue to attach the fondant shapes to different colored cakes. Color the royal icing and use a fine nozzle to pipe a small dot in the center of the fondant shapes. You can also pipe a ring of small dots around the edge of the cake.
