Fall is coming!

The Women's Committee at my church holds an annual sign-up for all the ministries the church offers.  We usually have a breakfast, so the ladies can enjoy some good food while learning about the opportunities that are available.  This year, however, we decided to have a dessert night instead.  I signed up to make cupcakes (I love a chance to make new cupcakes and to share them!).  Since I am usually ready for Fall to start by the beginning of September, I thought what better cupcake flavor to make than pumpkin?  And because I am always wanting to expand my decorating skills, I made fondant Fall leaves as a topper.


How yummy do these look?!

The cupcakes were pumpkin with a cinnamon cream cheese frosting-sometimes it is nice to stick with a traditional favorite.  These cupcakes were particularly moist and light because sour cream was added, and who doesn't like pumpkin?  Cream cheese is a natural complement to the pumpkin, and now you have a Fall-inspired cupcake.  I could have left them undecorated and they would have still tasted great, but I have really been wanting to work with fondant and making leaves made perfect toppers for these little treats.

Fondant is edible, but I don't really like the taste. But it is a great medium for making decorations, it is pliable, holds its shape well and versatile. I have only worked with fondant once before, to make a stem for a flower cake I made for my daughter's 1st birthday party. This time, I wanted to use a fondant cutter or mold to make the leaves. I found this nifty little contraption at the store and thought I would give it a try...

The fondant rolled out and marked for putting in the press.

After removing the excess fondant, you are left with three little leaves, ready to be painted.

While I was at the store, I found this cool stuff called Color Dust.  It is an edible dust that you can use to paint your fondant or gum paste decorations.  I had a great time making all the leaves, and then painting them. 

Here they are before they are painted...

and after...



 and the final product again...

 

My friend, Lisa, took a picture for me of the cupcakes on the cupcake stand at the dessert party.

 

Tip of the Blog:
When you roll out fondant, powder your work surface with powdered sugar and occasionally pick the fondant up to make sure it is not sticking to your work surface.  Also, just like when rolling out dough for bread, make sure to powder your rolling pin (with powdered sugar).

I was given the challenge of making a Margarita Lime cupcake that would taste as good or better than a local bakery's version.  I am up for the challenge and will let you know what happens!