Wilton Ecstatic Graduate Cupcakes

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by Wilton Design Team

Wilton Ecstatic Graduate Cupcakes

Capture the essence of the moment with this beaming graduate. He’'s all smiles, thanks to the large cupcake pan that's available at A.C. Moore!

Project Details

  • Level:intermediate
  • Time:weekend project

Project Instructions

  • 1
    Fondant Stars, Graduate’'s Head and Mortarboard (make these one day in advance):
    Step A: Knead 1 teaspoon of Gum-Tex into 12 ounce of fondant. Use fondant roller and Pink guide rings to roll out fondant 1/16 inch thick. Use smallest cutter from set to cut eight stars (use the size closest to 1-1/2 inch).
    Step B: Use Gold Pearl Dust with lemon extract to make “paint.” Use brush and this paint to cover stars. Let dry 24 hours.
    Step C: Tint fondant as follows: 6-1/2 ounce Copper, 1-3/4 ounce Blue, a 1 inch ball Brown, a 3/4 inch ball Yellow and a 1/2 inch ball Black.
    Step D: Use Copper fondant to roll a 2-1/2 inch ball for head and 1/4 inch ball for nose. Use damp brush to attach nose to head.
    Step E: For mortarboard base, use Blue fondant to shape a dome, 1-1/2 inch in diameter. For mortarboard top, use fondant roller and Pink guide rings to roll out Blue fondant 1/16 inch. Cut a square, 2 inch x 2 inch.
  • 2
    Hair and Facial Features (make these one day in advance):
    Step A: For hair, use fondant roller and Pink guide rings to roll out Brown fondant 1/16 inch thick. Use largest round cut-out to cut circle. Use knife to cut triangles from edge of fondant for bangs. Use damp brush to attach hair to head.
    Step B: For eyes, use fondant roller and Pink guide rings to roll out White and Black fondant separately, 1/16 inch thick. Use narrow end of tip 2 and White fondant to cut out Whites of eyes. Use narrow end of tip 10 and Black fondant to cut out pupils. Use narrow end of tip 4 and White fondant to cut out highlights. Use damp brush to attach eye pieces together. Attach eyes to head.
    Step C: For mouth, use wide end of tip 4 and Black fondant to cut circle. Move tip up 1/4 inch on circle to cut crescent shape for mouth. Use damp brush to attach mouth to head. Let dry 24 hours.
  • 3
    Arms, Hands and Diploma (make these one day in advance):
    Step A: For diploma, use fondant roller and Pink guide rings to roll out White fondant 1/16 inch thick. Use knife to cut a rectangle, 1-1/2 inch long x 3/4 inch high. Roll up to form diploma scroll.
    Step B: For hands, use knife to cut two squares, 3/4 inch x 3/4 inch. Cut slits for fingers, 1/8 inch deep. Use knife to shape rounded ends.
    Step C: For arms, roll two logs of Blue fondant, 3/4 inch diameter x 1-1/2 inch long. Use damp brush to attach hands to arms. Position diploma in hand and wrap fingers around, securing with damp brush.
  • 4
    Assemble mortarboard by using damp brush to attach top to base. For tassel, roll a rope, 1/4 inch diameter x 1-1/2 inch long. Use knife to score fringe on bottom 1/2 inch of tassel. Use damp brush to attach.
  • 5
    Prepare cupcake batter following recipe directions. Bake and cool eight cupcakes and one large cupcake.
    Prepare buttercream icing. Reserve some White. Tint portions Light Blue and Dark Blue.
    Use 9 inch spatula and White icing to ice top of standard cupcakes in a mounded shape. Insert stars in cupcakes.
    For large cupcake, use tip 12 and Light and Dark Blue icing to pipe alternating vertical stripes on cake sides. Use 11 in. spatula and White icing to ice top of cupcake fluffy. Insert graduate head and arms. Use tip 3 and Dark Blue icing to print message.

Project Details

  • Level:intermediate
  • Time:weekend project

Project Supplies

  • •Wilton Gum-Tex Karaya Gum Paste Shaper, White Decorator Preferred Fondant, Gold Pearl Dust, Pure Lemon Extract, Icing Colors in Copper, Royal Blue, Brown, Lemon Yellow, Golden Yellow & Black, Roll-N-Cut Mat, Fondant Rolling Pin, Dual-side Stars & Rounds Fondant Cutters, Decorating Brush Set, Decorating Tips No. 2, No. 10, No. 4, No. 12 & No. 3, Standard Size Baking Cups,; Recipe Right 12 cavity Muffin Pan, Large Cupcake Pan, 9" & 11" Spatulas, 10" x 16" Cooling Grid & Decorating Bags
  • •Your Favorite Cupcake & Buttercream Icing Recipes, Paring Knife & Mixing Bowls