Woodgrain Cupcake Toppers

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 6 woodgrain circles
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Ingredients

Shortening, for greasing

4 ounces white fondant 

3 ounces medium brown chocolate fondant 

2 ounces dark brown chocolate fondant 

Cornstarch, for rolling 

6 ounces red fondant 

6 cupcakes, baked and frosted with vanilla frosting 

Directions

Special equipment:
1 1/2-inch biscuit cutter; number-shaped cutter
  1. Lightly coat your fingers with shortening.
  2. Roll the white fondant, medium brown fondant and dark brown fondant into 12-inch long ropes. Then combine into one rope and twist together. Roll and twist the rope together, folding the ends inwards after each roll. Repeat this process 6 to 8 more times until the mixture is a marbled look. 
  3. Once marbled, roll out the fondant into a 12-by-5-inch panel, dusting the counter with cornstarch if sticky. Use a butter knife to create the wood grain lines. Punch out 6 circles with a 1 1/2-inch biscuit cutter. 
  4. Roll the red fondant out with a little cornstarch until 1/4-inch thick. Use a number-shaped cutter to punch out 6 of your desired number (great for birthdays). Poke the numbers gently out from the cutter with the blunt edge of a skewer. Affix each number to the center of a wood grain circle with a little shortening. Place 1 circle on top of each cupcake. 

Cook’s Note

Dry out the toppers in a 170 to 180 degree F oven for 10 minutes if they are too soft.

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