Striped Cupcakes with Holly and Berries

Idea gallery #1196
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Striped Cupcakes with Holly and Berries
Ingredients and Supplies
  • cupcakes
  • white, green and red rolled fondant
  • red airbrush color
  • buttercream icing
  • stripe texture mat
  • round cutter
  • felt stamp pad
  • holly plunger cutter
  • flower former
  • cupcake wraps
Spread layer of buttercream on top of each cupake. Roll out white fondant and impress with striped texture sheet. Use circle cutter to cut out circle the same size as top of cupcake (around 3" to 3 1/2"). Pour a small amount of red airbrush color on a blank, clean stamp pad, blot off excess. Gently wipe stamp pad on fondant circle so that color touches the raised portion of the design only. Allow ink to dry for a moment and gently smooth fondant circle on top of cupcake. Roll out green fondant and cut out several holly leaves using a plunger cutter. Allow leaves to dry in former to create rounded shape. Once dry attach to top of cupcake with a dot of buttercream. Hand mold small round berries and attach with buttercream between holly leaves. Assemble cupcake wrapper and place finished cupcake inside.
Fabric Texture Sheet Set
Fabric Texture Sheet Set
43-4714
Unit: 1 set / 6 sheets total
Three Leaf Holly Plunger 2"
Three Leaf Holly Plunger 2"
PME-635HS
Unit: 1
Green Satin Ice Rolled Fondant
Green Satin Ice Rolled Fondant
77-764
Unit: 2 lb. tub
Red Satin Ice Rolled Fondant
Red Satin Ice Rolled Fondant
77-763
Unit: 2 lb. tub
Royal Icing Mix
Royal Icing Mix
77-101
Unit: 1 lb. bag
White Buttercream Satin Ice Rolled Fondant Icing
White Buttercream Satin Ice Ro...
77-758
Unit: 2 lb. tub
Super Red AmeriColor® AmeriMistâ„¢ Air Brush Food Color
Super Red AmeriColor® AmeriMis...
ACR-620
Unit: 9 oz. bottle