Fondant Pumpkin Cupcake Toppers are an easy edible way to give your cupcakes some festive flair this Fall.
Course Dessert
Cuisine American
Keyword Fondant,cupcakes
Prep Time 10 minutesminutes
Working time 9 minutesminutes
Servings 12pumpkins
Author Nicole Crocker
Ingredients
Orange Fondant
Brown Fondant
Brown Fondant Color Dust
Instructions
Knead orange fondant and roll into a 1 inch ball.
Using a skewer pierce the top if the ball to create a small hole.
Create lines on the sides of pumpkin with a straight edge tool like a knife or ruler.
Continue until lines are imbedded all the way around your pumpkin.
Roll a small piece of brown fondant between your fingers to create the stem.
Insert stem in the hole you made in the pumpkin top.
Brush brown color dust over pumpkin to add depth and shadowing.
Place your pumpkin on a cookie sheet lined with wax paper until you're ready to use.
Pumpkins can be made months ahead. Leave them out for a few days to harden then place in an airtight container until ready to use.Otherwise they can be place on your baked goods right away.
Notes
**See more detailed instructions in the above post. Feel free to ask any questions in the comments below.