Striped cupcakes with holly and berries
- Tools and Ingredients
- White fondant
- 3" round cutter
- stripe texture mat
- red airbrush color
- dry felt stamp pad
- fondant holly leaves
- fondant berries
Bake and cool cupcakes. Ice with buttercream (or your favorite icing). Texture white fondant with the striped pattern. Use a 3" cookie cutter to cut out cupcake top. Brush pieces with piping gel and attach to cupcake. Saturate the stamp pad with red airbrush color. Use a brayer and roll over stamp pad, and then over cupcake top. Attach holly leaves and berries to cupcake with piping gel. (PME holly leaf plunger cutters were used for the leaves and red balls of fondant were used for the berries.)