There are, by my count, at least seven levels of fried chicken. The worst of them is good; the best, which I waited forty-four years to find, led to what can only be called an out-of-body experience. Let’s start at …
Fondant, a sugar paste used to decorate pastries, can give cupcakes you make at home a smooth and flat finish, as opposed to traditional frosting that is textured. Once you're comfortable working with fondant, you can create intricate and polished designs for your cupcakes that have an appearance and versatility similar to molded plastic. Nearly any design can be shaped, cut or molded out of fondant. You can buy fondant at grocery, kitchen supply and craft stores. Add this to my Recipe Box.
- Pre-made fondant
- Food coloring
- Buttercream frosting
- Cupcakes, baked and cooled
- Rolling pin
- Cookie cutters
Tear a chunk of fondant out of the package and massage in your hands until it is warm and pliable.
Add a small amount of food coloring with a toothpick to the fondant and massage until the color is even. Add additional coloring until you are happy with the intensity.
Frost the pre-baked and completely cooled cupcakes with a thin layer of buttercream frosting. This will make the fondant stick to the cupcakes. Set the cupcakes aside.
Sprinkle cornstarch over a clean counter top to roll your fondant flat.
Roll the fondant with the rolling pin on the cornstarch-covered counter until it is smooth and reaches your desired thickness. Some people choose thick layers of fondant, others use thin. Go with the look you prefer for your cupcakes.
Cut circles in the fondant using a cup or a cookie cutter that has a slightly larger circumference than your cupcakes.
Place a circle of fondant flat in your palm. Gently press a cupcake, frosting side-down, onto the fondant.
Rotate the cupcake in your hand and smooth the edges of the fondant with your fingers until the entire circle is stuck to the cupcake.
Repeat Steps 7 and 8 with your remaining cupcakes.
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