My collection of decorative pie dough cutters is expanding, and I was happy to discover that they work just as well for cutting fondant as they do pie dough.
When a friend asked for a batch of pumpkin cupcakes for her daughter's fall-themed birthday party, I rummaged through my kitchen drawers until I found these cute little cutters, which I had yet to use except for the maple leaf. What I really, really love about them, is that they not only cut the outline, but they also have a spring-loaded center to press indentations such as the lines of the pumpkins and the veins of the leaves. So cute.
I started by tinting small bits fondant in shades of red, orange, yellow, green and brown. After cutting out the red apples, brown acorns and orange pumpkins, I cut the apple leaves, stems and curly vines, attaching them with a little water.
With those finished, I kneaded all the scraps together, rolled them back out and cut out the leaves. And with the colors all pressed together and bleeding into each other, the leaves looked like they were changing colors with the season.
I dried all of the pieces flat, on a parchment-lined baking sheet, except for the small leaves, which I dried inside a bowl, so that the curved shape of the bowl shaped the leaves as they dried.
Aren't they so pretty?
Even after thoroughly drying the fondant pieces, they can still absorb moisture and become soft. I have found that they do not absorb the moisture from my buttercream frosting, but they do absorb moisture from cream cheese frosting. To be safe, just garnish your cupcakes before serving, so that your cute fondant pieces don't droop. Alternatively, use gum paste instead of fondant, since gum paste dries much harder and will not turn soft again on the frosting.
Click here for my Pumpkin Cupcake Recipe...
***I've purchased all of my pie dough cutters from Williams-Sonoma; different designs are available seasonally.