Ladybugs and a bumblebee! These guys are made with Satin Ice pre-made fondant since black and red are so hard to dye.
Supplies: fondant (back, red, yellow), icing eyes
(3/8''), silicone rolling pin with guide rings
, circle cookie cutters
(for this size cupcake, I used the 1-1/2'' and 2-1/4'' diameter cutters), icing tip for cutting dots, corn starch duster (see the bottom of this post for how to make one.)
(3/8''), silicone rolling pin with guide rings, circle cookie cutters (for this size cupcake, I used the 1-1/2'' and 2-1/4'' diameter cutters), icing tip for cutting dots, corn starch duster (see the bottom of this post for how to make one.)
Step 1. Roll out black fondant, dusting fondant with cornstarch to keep it from sticking. This is rolled to 1/16'' with the pink guides. For thicker toppers use the purple 1/8'' guides. Cut bases for the ladybugs using the larger of the two circle cookie cutters (2-1/4'' diameter). Each ladybug needs 1 base. Set bases aside.
Step 2. Cut more large black circles - these will be used to make the heads. Use the small circle cookie cutter (1-1/2'' diameter) to cut three heads from each of large circle. Cut the same number of heads as bases.
Step 3. Cut spots from the left-over black fondant using a piping tip - about 4 spots per ladybug.
Step 4. Roll out the red fondant and cut large circles (the same size as the black bases) - one for each ladybug. These will make the wings. Cut a triangle out of each red circle. Place a head on top of the red circle to judge where to make the cuts.
Step 5. At this point, all of the pieces are cut out. Each ladybug will be assembled from 1 black base, 1 red wing piece, 1 black head, and several black spots.
Attach pieces together using water. Brush a small amount of water on the back of one piece to attach it to another.
Step 6. Attach the icing eyes with a small dot of the frosting using on the cupcakes. Place toppers on cupcakes immediately after piping cupcake frosting.
Other ideas for fondant:
these are adorable, thank you for a detailed tutorial!
ReplyDeleteOMG!...These are amazing! I loved them! :D
ReplyDeleteI'll try to make them soon
This is GREAT!!!!
ReplyDeleteSo cute! I love playing with fondant too :)
ReplyDeletesoo pretty and adorable, wish I could get ready fondant that colour where I live..
ReplyDeleteLove your blog by the way..:)
Thanks, Moon! That's too bad you cant get dark fondant where you live. Your savory recipes look great :)
ReplyDeleteDo you have to let these dry before you put them on the cupcakes??
ReplyDeleteHi Gemma, I let them dry enough so that they wouldn't bend when I put them on the cupcakes. Since the pieces were so thin, they were mostly dry before by the time I finished cutting and started assembling them. Hope that helps!
ReplyDeleteFantastic tutorial Carolyn :o)
ReplyDeleteHow far in advance can these be made? How would I store them?
ReplyDeleteI have been looking for a tutorial in order to make some custom cupcakes for my food allergic son (since I can't use purchased cakes). This is just wonderful!
Thanks, Kerry!
ReplyDeleteLissa - Dried fondant decorations will last a long time. You could definitely make them a week or two in advance without worrying. Beyond that, they’re good until they break or are damaged by moisture or light. Once the toppers have dried completely, you can store them in an airtight container at room temperature, in a dark place like a pantry.
love, love this ... thanks :)
ReplyDeleteHow much fondant do you need make 48 cupcakes?
ReplyDeleteHello I wan't to ask will it be ok if I make the toppers 3-4 days earlier or will the topper be to hard to eat?
ReplyDelete