Cameo and Ruffles Cupcakes

Cameo and Ruffles Cupcakes

Idea gallery #1745
  • light blue rolled fondant
  • white rolled fondant
  • scalloped cutter
  • Katy Sue Pattern Creators
  • frill cutter
  • piping gel
  • cel stick
  • ball tool
  • cell or petal pad
  • pastry brush
Cupcake #1
Roll light blue fondant very thin and cut a 1"wide x 12" long strip. Use cel stick and pad to ruffle the fondant. Brush the top of the cupcake with piping gel and gather the ruffle around the outer edge of the cupcake. Roll white fondant very thin and cut a 1"wide x 8" long strip. Ruffle the white fondant as you did the white. Gather the fondant so that it overlaps onto the blue fondant ruffle; leaving an open space in the center of the ruffle. Mold cameo by pushing white fondant into the cavity first to fill in the lady then push blue fondant on top for contrast. Carefully remove from the mold. Dot the center of the cupcake with piping gel and lay cameo on top.

Cupcake #2
Roll white fondant very thin and use frill cutter. Use pad, cel stick and ball tool to thin and ruffle fondant. Brush top of cupcake with piping gel and attach ruffle. Roll light blue fondant to 1/8" thickness and cut a 2¼" scalloped circle. Use the half circle dot pattern to create a scalloped design around edge of scalloped piece. Brush the back of the piece with piping gel and lay on top of ruffle. Mold cameo using white fondant. Carefully remove from the mold and attach to the center of the scalloped piece using piping gel.