July is National Ice Cream Month. Really, who needs their arm twisted to celebrate this month-long event?! And, what could possibly be better than combining ice scream with cupcakes? These cone fondant toppers are the perfect melt-free ice cream decoration!
Follow these simple instructions to create an ice cream fondant cupcake topper to celebrate National Ice Cream Month!
You will need:
- Fondant (ivory, dark brown, pink, light brown, light blue and white)
- Fondant rolling pin & 1/8″ guide rings
- Water/edible glue and brush
- Vegetable shortening
- 7/8″ and 2 1/4″ round scalloped cutters
- Round decorating tips #3, #7 and #12
- Miniature heart cutter
- 2 wooden dowels
- Precision knife
- Knife tool
- Small modeling stick
- Rolling pastry cutter
- Waffle embossing mat
Roll ivory fondant thick with the rolling pin and wooden dowels as guides. Cut out a circle with the 7/8″ scalloped round cutter.
Roll dark brown fondant with the rolling pin and 1/8″ guide rings and cut out another circle with the 7/8″ scalloped round cutter.
Slowly press down on the scallops of the brown circle and begin gently pull them out a bit (not evenly) to make the dripping chocolate topping. If necessary, brush some vegetable shortening over the surface to soften it a bit and avoid tearing.
Strategically lay the chocolate topping over the ivory circle and when positioned as desired, glue it in place. Use the precision knife to cut away the excess at the edges of the top.
Roll pink fondant thick with the rolling pin and wooden dowels as guides. Cut out a circle with the 7/8″ scalloped round cutter.
Using the 7/8″ scalloped round cutter, cut off a small piece off the bottom so that it can sit atop the first ice scream scoop, falling off to the side. Glue it in place.
Repeat the process for creating the dark brown chocolate topping and glue it over the pink ice scream scoop.
Roll the light brown fondant thick with the rolling pin and wooden dowels as guides.
Spread some vegetable shortening over the top of the fondant and place the waffle embossing mat over it. Roll the pattern into the fondant with the rolling pin.
Note: If you don’t have the embossing mat, utilize the knife tool to manually create the criss cross pattern.
Use the rolling pastry cutter to cut a triangle shape for the waffle cone. Save the rest of the fondant to cut the heart in Step 12.
Use the 7/8″ round scalloped cutter to cut off a piece at the top of the waffle cone to fit the ice scream scoop over it.
Cut out a miniature heart with the cutter from the waffle-embossed fondant.
Shape the heart so that it fits on the side the ivory ice scream scoop.
Glue the waffle heart and cone to the ice scream scoops.
Roll red fondant thick with the rolling pin and wooden dowels as guides.
Cut out a circle with round decorating tip #12, then roll it into a ball to form the cherry to sit atop of the ice scream scoop and glue it in place.
Roll out pink fondant with the rolling pin and 1/8″ guide rings. Cut out a circle with round decorating tip #12 and one with round decorating tip #7. Set the rest of the pink fondant aside.
Roll the larger pink circle a into ball.
Shape the ball into a teardrop shape, then give it a curve with your fingers.
Repeat the steps above with the smaller circle.
Cut out several circles out of the pink fondant with round decorating tip #3. Roll them into balls, then into tiny sausage shapes to create sprinkles. Repeat the process with the light blue and red fondant.
Glue the multi-colored sprinkles into place.
Roll out white fondant with the rolling pin and 1/8″ guide rings. Cut out a circle with the 2 1/4″ round scalloped cutter.
Utilize the small modeling stick to make little indentations around the perimeter of the scalloped circle.
Glue the ice cream cone and dripping ice cream to the white scalloped circle. Allow to dry thoroughly.
Make even more fondant fun with the Cratsy class Custom Cake Toppers: Step by Step. You’ll learn how create adorable little cake toppers for the ultimate in personalized cake design!