- White fondant
- Abricot jam
- Hot boiled water
- Pastry brush
- Tea spoon
- Heatproof bowls
- Optional: food colors
Step 1: Brush the cupcakes with a thin coat of hot abricot jam.
Let it dry.
Step 3: Now take the cupcake and dip it upside down in the hot fondant. Carefully shake the excess fondant off. I like to dip my cupcakes so the fondant sticks to the paper cases.
Step 4: Set the cupcakes aside and let them dry. If you like you can give them a second coat when the first one is dry.
Step 5: Attach your choosen or selfmade decoration on the cupcakes with dots of royal icing or some honey.
Note: Store the cupcakes in cake boxes. NOT in the refrigerator because that will dissolve the poured fondant. Also air thight containers can make the fondant melting.