Designs using Rolled Fondant Icings

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The cute cupcakes featured below will add to your expertise in using rolled fondant icing in various ways to create your own unique cupcakes and cakes.Think of it as you would Play Dough or Modelling Clay. Just roll, cut and shape into any design needed. Rolled fondant icing now come tinted for your decorating pleasure! Check out our Cake Gallery for many more cake designs using rolled fondant icing. 

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Crib Cuddlers Cupcakes

Ingredients: Icing Colors: Rose, Sky Blue, Lemon Yellow, Copper (light skin tone), Black  Buttercream icing  Royal Icing White Rolled Fondant (24 oz. makes about 10-12) Meringue Powder cornstarch  Tools: Standard muffin pan Tip: 1 Brush Set 3 in. Circle Metal Cutter Baby Feet Standard Baking Cups #415-113 Scissors Knife Ruler

Instructions:
Step 1
In advance: For each cupcake, tint fondant as follows: 1 oz. in blanket color, 1 oz. in light copper; reserve 1 oz. white.
Step 2
Also: Shape fondant head, hands and feet. For head, roll a 1 in. ball of fondant with 1/8 in. balls for nose and ears; flatten ears. For feet, roll a 1/2 x 3/4 in. log and flatten; roll tiny balls for toes. For hands, roll 1/4 x 3/8 in. logs, flatten to shape and indent fingers with edge of knife. Attach pieces using a damp brush. Pipe tip 1 dot eyes and outline mouth with royal icing. Let dry on cornstarch-dusted surface.
Step 3
Bake and cool cupcakes. Ice smooth with buttercream, building up a small mound in center for baby's tummy. Roll out white fondant 1/8 in. thick. Using cutter, cut 1 circle for each cupcake; attach to cover top of iced cupcake (trim if necessary). Roll out and cut fondant blanket using circle cutter; reroll gently to increase size by 1/2 in. Trim off top 1/2 in.; fold back top edge about 1/4 in. Position blanket on cupcake (trim if necessary). Fold up bottom where feet will go; tuck in feet, head and hands, attaching with damp brush.

High Rise Nursery Cupcakes

Ingredients: Icing Color: Copper (light skin tone) Buttercream icing  Rolled Fondant (24 oz. makes about 10-12) FoodWriter™ Primary Colors Edible Color Markers Black needed Baby Blanket Pattern below Tools: Standard muffin pan Brush Set Cupcakes 'N More® 23 Count Dessert Stand #307-826  Brush Set  Rolling Pin 103-301

Step 2
For heads, tint 4 oz. of white fondant Copper (skin tone) and roll into 1 in. balls; trim 1/4 in. off back to flatten. Roll and attach 1/8 in. fondant ball noses with damp brush; let dry.

Step 3
For pillows, shape 1 1/2 x 1 1/4 x 1/4 in. thick fondant rectangles; indent center.

Step 4
Draw facial features on heads with Black FoodWriter™; attach heads to pillows with damp brush. Pipe tip 6 mound on top half of cupcake and position pillow.

Step 5
For body, roll 1 1/2 x 3/4 x 3/8 in. thick fondant log; flatten foot end and position below pillow.

Step 6
Roll out fondant 1/16 in. thick and cut blanket using pattern from 2006 Pattern Book.

Step 7
Position on cupcake; fold over top edge. Position cupcakes on Standard Cupcakes 'N More® Dessert Stand.