Wilton® Heaven Sent Cupcakes
- Wilton® Non-Stick Cookie Sheet
- Wilton® Cooling Grid
- Wilton® Tip, No. 3
- Wilton® Tip, No. 12
- Wilton® Icing Color: Copper
- Wilton® Icing Color: Red-Red
- Wilton® Icing Color: Lemon Yellow
- Wilton® Icing Color: Rose
- Wilton® Cut-Outs™: Heart
- Wilton® Cut-Outs™: Round
- Wilton® Lollipop Sticks (4-inch)
- Wilton® Silicone Baking Cups: Red Heart
- Wilton® Fine Tip Primary Colors FoodWriter™ Edible Color Markers (black)
- Wilton® Angled Spatula
- Wilton® Brush Set
- Favorite Cupcake Recipe
Bake and cool cupcake. Ice cupcake with a slightly rounded top.
To make wings, roll out white fondant and use largest heart cut-out to cut two hearts; trim 1/2-inch off bottom of each heart. Attach lollipop sticks to backs of wings (hearts) with icing and insert into top sides of cupcake on an angle.
To make head, roll out copper-tinted fondant and use medium round cut-out to cut one head. Attach lollipop stick to back of head with icing and insert into top point area of cupcake.
To make hands, roll two 1/2-inch diameter pieces of copper-tinted fondant, flatten and cut into fingers with scissors.
To make wand, cut lollipop stick to 2 1/8-inch length. Roll red-tinted fondant and use smallest heart cut-out to cut heart; attach to wand with icing.
Draw features on face with black FoodWriter; pipe tip 3 curly hair. Roll small balls of copper fondant and attach with damp brush for nose and cheeks.
Pipe tip 12 arms, position wand and attach hands with icing.
Use photo as a guide and follow manufacturer’s instructions for all products used.