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Kangaroo Cupcake

Vanessa Meloy

  1. Colour some of your fondant using the brown colour gel

 

  1. Roll out the brown fondant and using the circle cutter, cut to a size that matches the diameter of your cupcake (use cornflour to stop the fondant sticking to the bench/cutting mat if needed)

 

  1. Place the brown circle of fondant onto your cupcake using icing, buttercream or jam to stick it to the cake. Smooth with your hand or a fondant smoother

 

  1. Using some more of the brown fondant cut a large oval cutter (from your assorted shapes set). Using the same large oval cutter cut the same piece of fondant so that you have a long skinny oval. Repeat this so you have two ears.

 

  1. Repeat step 4 with white fondant and the medium (or small) oval cutter. Using a dab of edible glue (see Fondant fact sheet on how to make this from your Tylose powder), stick the small white skinny oval to the larger brown coloured piece so you have 2 ears

 

  1. Using edible glue and dry spaghetti fed up the fondant, attach these ears to the cupcake.

 

  1. Colour some of your fondant in black. Roll out and cut using the small (or medium) triangle. Using edible glue, attach the nose to the cupcake

 

  1. Cut two small white circles, then put two black sugar pearls in place for the kangaroo’s eyes. Attach to the cupcake.

 

  1. Finally, using a black edible marker, hand draw the kangaroo’s mouth and your done!

 

To see the product list for this cute Kangaroo click here!

Download a free PDF worksheet with pictures!



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