How To Make Sheep Cupcakes Part 2: The Body
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Makes
12
Decorating Ingredients
- Brush the tops of the cupcakes with boiled apricot jam. Set aside.
- Knead the Renshaw White Fondant until pliable then roll out to a 10 mm thickness. Cut out required number of discs.
- Dust the mould with cornstarch and tap out any excess.
- Press the disk into the mould so the fondant takes on the moulds impression.
- Carefully remove the fondant from the mould and trim any rough edges using the round cutter.
- Place the fondant on the top of a cupcake, repeat until all cupcakes are covered.
- Attach the already prepared sheep faces with a little water or royal icing.
- Add a few extra White Fondant balls to add depth to the body if required.
- Always work on a clean, dry surface.
- Brush the tops of the cupcakes with boiled apricot jam. Set aside.
- Knead the Renshaw White Fondant until pliable.
- Roll into a long rope about 1/3" thick. Cut the rope into 1/3" segments and roll into balls. Flatten slightly.
- 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.
- Attach the already prepared sheep faces, either with water or royal icing.
