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Skull Head Cupcakes

Idea gallery #1220
Skull Head Cupcakes
Ingredients and Supplies
baked and cooled cupcakes
gray fondant
black fondant
skull sugar lay-ons
buttercream icing
circle cutter
rolling pin
black airbrush color
stamp pad
  • alt images
Bake cupcakes in gray skull cupcake liners and allow to completely cool. Ice with a thin layer of buttercream. Roll out black and gray fondant and cut circles just larger than skull lay-ons. Allow circles to dry completely and attach sugar lay-on with dot of buttercream. Roll out gray fondant and impress with scroll 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 black 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. Insert toothpick in top of cupcake and lean fondant circle with skull against toothpick.
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