• standard size cupcakes
• pink cupcake wraps
• white rolled fondant
• pink rolled fondant
• small scalloped oval cutter
• small daisy cutter
• pink cross icing decorations
• piping gel
• pearl dust
• mop brush
• buttercream icing
• toothpicks

The day before, roll light pink fondant very thin and cut oval shapes. Allow to harden overnight. Attach cross using piping gel to center of oval. Assemble cupcake wraps. Generously ice cupcake with your favorite cupcake icing. 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. Brush top of cupcake with pearl dust. Drop cupcake into cupcake wrap. Roll light pink fondant very thin and cut oval shapes. Allow to harden overnight. Attach cross using piping gel to center of oval. Insert oval into top of cupcake using a toothpick to support it. (If you prefer not to use toothpicks, you may pipe a mound of buttercream on the backside of the oval.) Roll dark pink fondant and cut small daisy. Use light pink fondant to roll a small ball for the flower center. Attach center using piping gel then attach daisy to the bottom of the oval.