I wanted to garnish my mini red velvet cupcakes with something festive. What I wanted was a cute little cutout to top them with. I found this recipe at the Cake Decorating Corner . As of this date I still consider myself to be fondant challenged and trying to master it this time of year simply wasn’t going to happen. I’m also not particularly fond of fondant so this recipe was the one to try. It’s definitely softer than regular fondant. Maybe if I had paid attention to the reviews and not used the pre-measured stick shortening it may have been stiffer. Either way though be prepared to use lots of powdered sugar when you’re rolling it out. This recipe makes enough to cover a 10″ x 4″ high cake, which means I have a ton of it leftover.
I decided to leave some of the super mini’s plain so my guests wouldn’t end up with an overdose of Red Dye #40. And they’re weren’t quite dry from the airbrushing so you’ll see little droplets in the pics. Merry Christmas Friends!
Rolled Butter cream – Adapted from Cake Decorating Corner
1 cup solid vegetable shortening
1 cup light corn syrup
½ tsp butter flavoring
1 tsp clear vanilla extract
2 pounds sifted powdered sugar
½ tsp popcorn salt (fine grain salt)
Place shortening and corn syrup in mixing bowl and beat until creamy. Add flavorings and salt. Beat until blended. Add powdered sugar and blend thoroughly. The mixture will be very stiff. Place icing on work surface and knead until smooth and well blended.
Store icing in sealed plastic bag then place bag in airtight container. Icing can be refrigerated for several weeks or frozen for several months. You can add color to it when you’re blending or kneading it. I airbrushed mine after cutting out the designs.