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.