‘Re-launch Week Tutorial No. 2′: How to flat fondant ice a cupcake!

What you will need:

A cupcake
White fondant icing
Green fondant icing
Red fondant icing
Small amount of buttercream
Holly plunger cutter by PME
Edible glue by Squires Kitchen
Paintbrush
White lustre dust by Sugarflair
Round cookie cutter set by Tala (if you do not have one of these an appropriate sized glass/cup would suffice)
Fondant roller
Spatula

Step one: Roll out your white icing on a smooth non-stick (or icing sugar coated surface) until it becomes 1 or 2 mm thick.

Step two: Select the appropriately sized cookie cutter from the Tala set (or a glass/cup from the cupboard). This design will translate well on any cupcake and the size depends on persoanl preference.

Step three: Now you have your icing circle discard the remaining white icing placing your icing circle safely to one side. Take your spatula and spread your buttercream atop of the cupcake making it as smooth as possible. (If your cupcake is flat use the buttercream to create a ‘dome’ shape). You can be as generous as you like when applying the buttercream so long as your icing circle can still reach the sides of the cupcake case.

Step four: Take your icing circle and lay it atop the cupcake to nestle in to the buttercream. Gently spread the icing circle down toward the sides of the cupcake case ensuring it meets; smooth the icing down from the middle until it looks like the above picture.

Step five: Set your iced cupcake aside and roll out the green fondant icing. Once this is 1mm thick use the holly plunger cutter by PME to cut out your decoration.

Step six: Lay the holly aside and take the red fondant icing. Take very small, berry-sized, pieces of the red icing and roll it between your index finger and your thumb. Repeat this three times and you will have your holly berries!

Step seven: With a clean paintbrush smooth the lustre dust by Sugarflair around the whites of your cupcake to give it a frosty shimmer.

Step seven: Using a small amount of edible glue by Squires Kitchen and the paintbrush wet the surfact of your cupcake and place the holly leaves and berries atop.

Now you have your festive fondant/flat iced cupcake! Merry Christmas from Juniper Cakery