PATRIOTIC PINWHEEL CUPCAKES
Patriotic Pinwheel Cupcakes – how to make fondant pinwheel cupcake toppers in red, white and blue.
So much fun for the Fourth of July!
Last Monday, I shared a fun new tutorial as a guest post over on The TomKat Studio. My Patriotic Pinwheel Cupcakes! Your response to these fondant pinwheel toppers has been wonderful! I shared the step by step instructions to make the basic solid colored pinwheel {here} but many of you have asked about the peekaboo patterns. The bold stripes and playful dots add a festive touch to these pinwheels, making them perfect for Memorial Day and the 4th of July! Or any other special occasion that deserves a whimsical cupcake! So, today it’s round two for the DIY pinwheel cupcakes…. I’m going to show you how to make them pretty with polka dots and stripes!
To simplify this tutorial, I’m using pre-colored, store-bought fondant, available at most craft stores. A small multi-color pack, like this one, contains both the red and the blue we’ll need. (Plus some yellow and green you can save for a later project.) Obviously, you can color your own fondant or easily change the entire color scheme of these pinwheels. They would also be perfect for birthday cupcakes!
STRIPED PINWHEEL CUPCAKES
a DIY by Carrie Sellman
Supplies:
Your Favorite Cupcakes
Fondant in red, white and blue
Rolling pin
Parchment paper
Square cookie cutter or ruler
Sharp knife
STEP 1: Knead fondant in hands until soft and smooth.
STEP 2: Take a small amount of blue and roll it out onto parchment paper using a rolling pin. Roll it out thin. About 1/4 of an inch or thinner. Cut a square using a square cookie cutter or a ruler and a sharp knife. Roll out small amounts of both red and white. Cut strips of both red and white, about 1/4 inch wide and slightly longer than your square.
STEP 3: Lightly brush a few drops of water onto the blue square. (Go easy with the water, you only need to lightly dampen the fondant.) Place red and white strips on top of the blue square. Line them up side by side, as straight as you can. Cover the entire blue square.
STEP 4: Gently roll again with your rolling pin to flatten your stripes and seal these two layers. Don’t worry that it is no longer a perfect square.
STEP 5: Use your cookie cutter to trim the excess edges, leaving behind a straight square. (Discard your trimmings or save for a purple project later). You now have one square that is blue on the bottom and striped on top.
STEP 6: Using your knife, make diagonal slits cutting from each corner towards the centre. Lightly moisten the very centre with a dab of water.
STEP 7: Gently pick up one corner and bend it in so that the point reaches the centre. Press down gently so the point sticks to the centre.
STEP 8: Repeat step 7, folding in every other corner until you have a pinwheel shape.
STEP 9: Roll or cut a tiny ball of white fondant for the centre. Attach to centre with a light drop of water, if needed. Push down gently to seal. Let pinwheels dry on parchment paper overnight or until completely dry and firm. Place on top of cupcakes when ready to serve.
