Recipes+
Ingredients
Method
1.Divide fondant into 3 equal pieces. On a surface dusted with icing sugar, knead each piece, until soft and pliable. Tint 1 piece of fondant red. Tint other piece green. Leave last piece white. Wrap coloured fondant, separately, in plastic food wrap.
2.On a surface dusted with icing sugar, roll out white fondant to 2mm thick. Using a 7cm round cookie cutter, cut fondant into 12 rounds. Place rounds on a sheet of baking paper, cover with plastic food wrap.
3.Roll out coloured fondant, on a surface dusted with icing sugar, to 2mm thick. Using small Christmas cookie cutters, cut out shapes from fondant. Place on a sheet of baking paper, cover with plastic food wrap.
4.Brush fondant rounds with a little water. Place on top of cupcakes. Brush fondant Christmas shapes with a little water. Decorate cupcakes with shapes. Using red writing icing to secure and arrange cachous around Christmas shapes. Serve.
You’ll find cupcakes in the bakery aisle or at bakeries. If preferred, make the cupcakes using bought cake mix. Use a variety of small Christmas cookie cutters – stars, trees, angels or gingerbread men.
Note
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