Ingredients and Supplies
- baked and cooled cupcakes (21 in picture)
- light pink buttercream
- white rolled fondant
- pink food marker
- pearl spray
- assorted pink cupcake wrappers
Roll out fondant and cut out several small flower shaped disks. Use a cutter to impress a monogram while the fondant is still soft. Allow to dry and harden over night. After they are dry, use a pink food marker to color in the impressed monogram. Spray with pearl spray.
Pipe swirl of pink buttercream on each cupcake using #1M tip. Place monogram topper on each cupcake, leaning up against swirl of icing. Assemble cupcake wraps and place cupcakes into wrappers. Stack assorted ceramic pedestals or use your preferred cupcake stand.
