How To Make Sheep Cupcakes Part 2: The Body

Makes

12

Decorating Ingredients

  • 1.5 lb Renshaw White Ready to Roll Fondant
  • Cornstarch sack
  • 12 Cupcakes
  • Boiled Apricot Jam
  • Bubble silicone mould
  • Knife
  • Rolling pin
  • Round cutter (slightly larger than the top of the cupcake)
  • Pastry brush
    1. Decorating Instructions:

      How To Make With A Mould (Instructions for making without a mould can be found further down the page):

    2. Brush the tops of the cupcakes with boiled apricot jam. Set aside.
    3. Knead the Renshaw White Fondant until pliable then roll out to a 10 mm thickness. Cut out required number of discs.
    4. Dust the mould with cornstarch and tap out any excess.
    5. Press the disk into the mould so the fondant takes on the moulds impression.
    6. Carefully remove the fondant from the mould and trim any rough edges using the round cutter.
    7. Place the fondant on the top of a cupcake, repeat until all cupcakes are covered.
    8. Attach the already prepared sheep faces with a little water or royal icing.
    9. Add a few extra White Fondant balls to add depth to the body if required.
    10. How To Make Without A Mould:

    11. Always work on a clean, dry surface.
    12. Brush the tops of the cupcakes with boiled apricot jam. Set aside.
    13. Knead the Renshaw White Fondant until pliable.
    14. Roll into a long rope about 1/3" thick. Cut the rope into 1/3" segments and roll into balls. Flatten slightly.
    15. Cover the tops of the cupcakes with the balls ensuring that no gaps are present. A small amount of water can be applied between the balls to ensure they all stick together.
    16. Attach the already prepared sheep faces, either with water or royal icing.