Santa Fondant Cupcakes

Looking for a fun treat to make for Christmas? Look no further than these Santa Fondant Cupcakes.

A sweet fondant Santa face makes the perfect topper to your favorite sponge recipe, and there’s no better way to get into the spirit of Christmas. Use Decorator Preferred Fondant to create quality cupcake toppers that make your cupcakes look and taste great!

Ingredients:
• Favourite vanilla sponge recipe
• White Decorator Preferred® Fondant – 248g Pack
• Creamy Peach Icing Colour
• Black Decorator Preferred Fondant – 248g Pack
• Red Decorator Preferred Fondant – 248g Pack
• White Ready-to-Use Decorator Icing – 2kg Tub (960g needed)

Supplies:

  • Roll-N-Cut Mat
  • 22.8cm Fondant Roller
  • Gum Paste Storage Board (optional)
  • Nesting Circles Biscuit Cutters (“B” cutter used)
  • Ruler
  • Round Decorating Tip 12
  • Round Decorating Tip 4
  • Knife
  • Decorator Brush Set
  • Perfect Results® 12-Hole Muffin Tin
  • White Standard Baking Cases
  • Cooling Rack
  • 22.8cm Palette Knife
  • Round Decorating Tip 3 (3 needed)

Instructions:

  • One day in advance, make Santa topper. Instructions are for making one cupcake topper. Repeat as needed.
  • Face: Using peach icing colour, tint 90g white fondant light peach. Roll peach fondant 1.5mm thick; using cutter, cut circle. Cover and set aside. Roll white fondant 1.5mm thick; using cutter, cut circle. Measure 2cm from edge of circle.
  • Make second cut with cutter to create half circle for the beard. Reserve remaining circle pieces. Cover pieces and set aside.
  • Hat: Using reserved portion of white circle, use cutter to cut 6mm from edge, creating brim of Santa hat. Roll red fondant 1.5mm thick; using cutter, cut circle. Measure 1.6mm from edge of circle. Make second cut with cutter to create top of hat. For folded portion of hat, use cutter to cut 6mm from edge of remaining red fondant.
  • Reserve remaining red fondant for later step. Roll 9mm ball of white fondant for pom pom of hat. Cover all pieces and set aside.
  • Nose, Eyes and Mouth: For nose, roll 3mm ball of peach fondant. For eyes, roll black fondant 1.5mm thick. Cut two circles using narrow end of tip 12. For eye highlights, roll white fondant 1.5mm thick. Cut two circles using narrow end of tip 4.
  • For mouth, use reserved red fondant and cut a circle using narrow end of tip 12.
  • Measure 1.2cm from edge of circle. Make second cut with tip to create half circle. Cover all pieces and set aside.
  • Assemble topper. Using damp brush, attach beard to peach fondant circle. Add red hat base opposite the beard, then the smaller red hat piece. Attach white hat trim and pom pom. Attach mouth, mustache, nose, eyes and eyebrows. Let dry overnight.
  • Bake cupcakes. Prepare sponge batter following recipe instructions. Bake and cool cupcakes in white baking cases.
  • Assemble cupcakes. Using palette knife, ice cupcakes, making a mound of icing on cupcake top. Place Santa topper.

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Wilton, the Wilton logo, The Wilton Method of Cake Decorating, Decorator Preferred and Perfect Results are either registered trademarks or
trademarks of Wilton Industries, Inc. in the United States and/or other countries.

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