Cupid Springerle Cookie Mold creates the fondant covered cupcake imprint
1–18.25 ounce package white cake mix
1–3 ounce package instant vanilla pudding mix
3– egg whites
1–1/3 cup water
1/3– cup vegetable oil
1– teaspoon vanilla or extract of choice
1 container Vanilla Buttercream frosting-purchased
1 pound white fondant- tested Fondarific*
¼ cup confectioner’s sugar for rolling fondant
¼ teaspoon peppermint extract
Pink food coloring color paste or gel
Cupid heart-shaped cookie mold*
2– inch round cookie cutter
To Frost and Decorate: Lightly frost cakes butter cream frosting. Knead fondant until soft and pliable, add pink food coloring, knead until blended. On confectioner sugar coated surface, roll out fondant ¼ inch thick.
Gently brush cookie mold with confectioner’s sugar, press cookie mold onto fondant using straight up and down motion. Cut a 2- inch circle around the cupid heart imprint. Repeat for all cupcakes. Place rounds on top of cupcakes.
Tips: Knead the fondant until soft and smooth with a little bit of confectioners sugar. Roll thinly and press with cookie mold.
The mold is a springerlie mold from fancy flours. Simple to use, dust the inside of the mold with a light dusting of confectioners sugar and follow instructions.