Another great decorating tutorial from my American friend Autumn Carpenter. Kiwicakes is proud to stock Autumns great range of products.
Tools and Ingredients
Standard size cupcakes
White rolled fondant
Red edible marker
Black royal icing
Small round piping tips
Hand moulded picnic food
Lightly spray texture mat with a cooking spray. Wipe excess grease with a paper towel. Roll fondant to approximately 1/16th" thickness. Place the smooth, rolled side of the fondant face down on the texture mat. Place the rolling pin on one end of the fondant with the mat underneath. Firmly roll over the fondant, rolling to the opposite end. Do not double roll. Lift the mat and the fondant. Flip over the mat so the fondant is on the bottom and the mat is on top. Peel back the mat.
Cut fondant using the 3" circle cutter from Cupcake Top Fondant Cutters. Lay piece on top of cupcake iced with buttercream icing or brushed with piping gel. Lay red edible marker on its side and gently rub the marker back and forth over the raised image.
Pipe ants using the black royal icing. Attach picnic food to top of cupcake with piping gelor edible glue.