Tuesday Toppers: Holly and berry cupcakes

I know it may seem a bit early for a Christmas topper (although I admit I've already listened to Christmas music and watched some Christmas movies with the family. I LOVE CHRISTMAS :), but this is going to be the last topper for the rest of the year. Right about now life gets very hectic for me. With making Christmas present, baking, sewing for clients, and everything else that comes with the holidays I'm going to take a short break from the toppers. I won't by any means be gone. I have my gingerbread house that I plan on posting pictures and tips, and of course the cookies and candy will have pictures and recipes! Gingerbread cookies, sugar cookies, mexican wedding rings, fudge, and so much more. After all of the madness subsides, I'll get right back to doing toppers.

Now on to the holly and berry topper, here is what you will need to make one:

-Fondant smoother
-Leaf veining tool
-Metal piping tip (any will do)
-Green and yellow fondant

-For the berries, make 3 small balls out of the red.

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-For the leaves, divide a 1" ball of fondant into 2 pieces. Roll into logs and taper both ends.

-Flatten with a fondant smoother

-Take the piping tip and make cutouts all the way around. Two at each tip and 1 or 2 on each side in the middle.

-Using the small end of the leaf veiner make a line down the center and 3 veins on each side.

These would make great decorations for a cake too!

See you all soon! Happy Tuesday!

Tuesday Toppers: Pumpkin Pie Cupcake

Well it looks as though the flu has returned its ugly head again! My husband and youngest daughter have it now and unfortunately the girls didn't get to go trick or treating because of it :(. I guess there is always next year. Fortunately I had this topper that I did last year so I didn't have to try make one in this house full of germs, lol. This is actually the topper that started it all when I did a tutorial to put on cake central last year. So keep that in mind when you look at the pictures :D. Here's what you will need to make them:

-Fondant smoother
-Rolling pin
-Ball tool
-Knife
-White, tan, and pumpkin colored fondant.

-To make the "whipped cream" take a small ball of fondant and roll it into a log and taper at one end.

-To make the dollop, fold down the wider end about a third of the way down.

-Then start wrapping the tapered end up and around.

-For the "pumpkin filling" take a 1" ball of pumpkin colored fondant and form into a triangle with your fingers.

-Take the fondant smoother and help shape it.

-Pushing the backside with the fondant smoother.

-and pinch all of the edges to define them more.

-Roll out some tan fondant to about 1/8" thick

-place the pie filling on top.

-Cut along the front sides.

-Then cut straight back and with a little water fold the pie back onto the crust.

-Trim the back crust to about 1/2".

-Fold the crust over.

-Then ignore the cookie cutter! I'm not sure why it was even there, lol. Take the small end of a ball tool, and using your thumb and index finger and the ball tool crimp the edges.

Hope everyone is having a great (and healthy!) Tuesday.