So sorry for the long delay in posts! Life has been crazy with lots of ups and downs. Sadly my class in Florida with Colette Peters got cancelled 5 days before I was suppose to fly out…don’t ask me how something like that can happen! So since we had already planned on a vacation we decided to at least go to San Francisco for a couple days. We ended up having a great time and I have LOTS of photos to come. Before I show all the travel pictures I wanted to share with you my last tutorial for Halloween cupcakes. So onto the cupcakes!
To make these little ghosts you just need a little white fondant. Roll the fondant out and cut it with a circle cookie cutter (the size depends on what size you want your ghosts). Then place the fondant on top of two stacked cotton balls. Let the fondant dry for about 30 minutes and then check to see if it has hardened.
Then use an edible marker to draw on the black eyes. Place the little ghost on top of your cupcake and you’re done!
Now to make a different kind of ghost for your cupcake…you need to form the fondant into a ghost like shape. Then use a balling tool or something with a rounded end and push it into the fondant to make the two eyes and mouth. Next gently pull out the sides to make the ghost’s hands/arms. Lastly use a toothpick to make indents on the sides of the ghost to give it some definition.
Now just place your ghost on your cupcake and you have one haunted dessert!
If you don’t want a ghost on your cupcake you can change it up a little and make a witches hat. To make the hat you need to roll out some black fondant and use a witches hat cookie cutter to cut out the shape.
Then roll out your choice of colored fondant and cut them into strips to add some color to the hat. Adhere the strips with a dab of water. Next brush the whole figure with luster dust to give it a shimmer. Finally pipe on a couple dots of either royal icing or ganache and attach silver dragees.
Hope you guys are having fun making cupcakes!