Wilton Bookworm CupcakesBack to category
Wilton Bookworm Cupcakes
Celebrate your teachers and learning!
- Time:weekend project
1A day ahead of serving time, make the fondant bookworm by preparing thinned fondant adhesive (knead water into a 1-1/2 inch ball of White fondant until it becomes softened or sticky). Knead 1-1/4 inch teaspoons Gum-Tex into 14 oz. fondant. Tint 3 oz. fondant Kelly Green, 3 oz. Orange and 3 oz. Yellow (combine Lemon Yellow with Golden Yellow for Yellow shown.) Leave 5 oz. White. For each worm, roll five balls of fondant for the body that are 3/8 inch in diameter and one ball for the head that is 1/2 inch in diameter. Use brush and thinned fondant adhesive to attached two small balls of fondant for the neck and the large ball for the head. Let dry about 3 hours on parchment paper-covered cake board. Use Black edible marker to draw eyes, mouth and glasses. Reserve remaining fondant.
2Also a day ahead of serving time, make the fondant books by rolling out White fondant 1/4 inch thick. Use knife to cut two rectangle pages that are 1-1/4 inch x 1-1/2 inch each, for each cupcake. Use fondant roller with Purple guide rings to roll out Yellow and Orange fondant, separately, 1/8 inch thick. Cut a strip, 1-1/2 inch x 4 inch, for each cover. Use damp brush to attach covers and pages. Let dry, about 3 hours.
3Also a day ahead of serving time, make the topper by using brush and thinned fondant adhesive to attach books together. Attach remaining body sections to top of books. Attach head and neck, supporting with a small cone of fondant if needed. Let dry overnight.
4Prepare cupcake batter following recipe instructions. Bake and cool cupcakes. Use spatula to ice smooth. Remove support from head section and position topper.