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Quilt and Booties Cupcakes

Idea gallery #1434
Quilt and Booties Cupcakes
Ingredients and Supplies
standard size cupcakes
Cupcake & Cookie Texture Tops - Geometric
Cupcake Top Fondant Cutters
cupcake wrap
rolled fondant
pink food color
booties candy mold
pink candy coating
white candy coating
parchment triangles
favorite cupcake icing
  • alt images
Bake and cool cupcake. Generously ice cupcake with your favorite cupcake icing. Color fondant so that you have two different shades of pink. Lightly spray texture mat with a cooking spray. Wipe excess grease with a paper towel. Roll rolled fondant to approximately 1/16th" 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, rolling to the opposite end. Do not double roll. Lift the mat and the fondant. Flip over the mat so the fondant is on the bottom and the mat is on top. Peel back the mat. Cut fondant using a circle cutter from Autumn Carpenter Cupcake Top Fondant Cutters. Place textured fondant circle on top of the iced cupcake. If icing has crusted, brush a thin layer of piping gel onto the icing or slightly dampen with a small amount of water from a squeeze bottle to adhere the fondant circle.
Melt candy coating. Make three bowls; one with white only, one with pink only, then one with white and pink mixed together. Mold booties out of melted coating. Once set, use parchment cone with small hole to outline edge and bow of booties with contrasting color.
Assemble cupcake wrappers and drop cupcakes into wrappers. Attach booties to top of cupcake with melted candy coating.
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