After a stroll to that glorious Dutch shop Hema today (for some craft supplies and paper drink parasols, of course), I walked out full of inspiration, and with a bag full of cupcake baking supplies – they sell colored marzipan and fondant! And it’s cheap! This is exciting news for me in Paris because, let’s face it, I’m not going to whip up a batch of fondant myself every time I make cupcakes, and surely you don’t have the time for that either. The fondant I picked up today is gelatine free, so it’s veggie and vegan friendly!
Since Halloween is just around the corner and I’ve got two big parties to prepare for, I thought I’d try a few new things. Fondant is so easy to use once it’s rolled out (all you need are some cookie cutters), and if it’s fresh it can be pretty tasty.
Just use a cookie cutter or knife to cut out your shape in the fondant:
Add some detail with frosting and sprinkles, and then if you’re feeling fancy you can always add some edible glitter too, like I did here with the star.
This Halloween cat is my favorite (I love the real version, Memphis, best):
Despite the wonky eye, these Halloween cupcakes are pretty cute. Fondant decorations have to be cut pretty thickly to avoid wilting. Even thick fondant won’t stand straight for too long if it’s very tall though. A toothpick inserted in the center will give tall toppers some staying power and anchor them to your cupcakes, just be sure to take the toothpicks out before biting into them!
Pretty proud of my finished Halloween cupcakes:
Halloween cupcakes wouldn’t be nearly as much fun without a little mood music, so I’ll leave you with Stevie Wonder, and “Superstition”…