Oktoberfest is a traditional 16-day festival celebrating the Bavarian culture, originating in Munich, Germany, and observed all over the world. This year, the festivities begin September 20th and include a consumption of cultural fare, to include sausages, pretzels and, of course, beer!
Lace up your dirndl dress and enjoy the suds while pouring over this step-by-step tutorial for Oktoberfest cupcakes!
- Dark brown, lighter brown (or hair color of choice), tan (or skin color of choice), white, red and yellow fondant
- Fondant rolling pin with 1/8″ guide rings
- 1/4″ wooden dowels
- Water/edible glue and brush
- 7/8″ and 2 1/4″ round cutters
- Large heart cutter
- Large square cutter
- Round decorating tip #5
- Precision knife
- Knife tool
- Large modeling stick
- Small flower cutter
- Small hand cutter
- White soft gel paste and toothpick
- Vegetable shortening
Roll out tan fondant with the rolling pin and 1/8″ guide rings and cut out a circle with the 2 1/4″ round cutter.
Roll out dark brown fondant with the rolling pin and 1/8″ guide rings and cut out a circle with the 2 1/4″ round cutter.
Turn the large heart cutter upside down and trim the bottom off to form the bottom of the dress.
With the large modeling stick, make six indentations (three on each side) towards the center of the dress, which will later serve as the holes for the laces.
With the knife tool, indent two vertical lines to the left side of the holes, then use the tip of the knife tool to make criss-cross indentations in between the two lines. Repeat on the other side.
Glue the brown dress to the bottom of the tan circle.
Roll out white fondant thick with the rolling pin and 1/4″ wooden dowels as guides. Cut a circle out with the 2 1/4″ round cutter.
Turn the heart cutter upside down and trim the bottom off the white circle.
With the large square cutter, trim the top off the white circle, leaving the beginning of the bust in the center.
Indent a horizontal line across the top of the bust with the large square cutter.
Utilize the knife tool to make small, vertical indentations across the bust, starting from the bottom up and over to the top.
Mold the bust as desired and pinch the top edges with your fingers.
Form the bust over the brown dress on your topper and glue it in place.
Roll out the lighter brown fondant on your work surface with your fingers in a spaghetti-like shape approximately 12″ long. Cut the fondant in three equal lengths with the precision knife.
Pinch the ends of the three lighter brown fondant pieces together, then begin to braid it slowly on your work surface. Start with the piece on the right side, move it to the center and press it down gently. Then, take the piece on the left side, move it to the center and press it down gently. Continue the pattern until the very end. Trim the top and bottom of the braid you just created, then cut it in half with the precision knife.
Utilize the precision knife to cut small lines at the bottom of the two braids to create wispy hair.
Roll out white fondant with the rolling pin and 1/8″ guide rings. Cut out two small flowers with the cutter/plunger and indent the center a bit. Roll out yellow fondant with the rolling pin and 1/8″ guide rings and cut out two small circles with round decorating tip #5. Roll them into balls, then glue them to the centers of the flowers.
Fit the braids on each side of your topper and glue it in place, trimming off the excess off the top with the precision knife. Glue the flowers to each braid.
Roll out red fondant thin on your work surface with your fingers in a spaghetti-like shape. Cut small strips with the precision knife to create the laces for the dress. Of the five strips to cut, make sure two of them are a tad bit longer to make sure they fit over the other laces when being layered.
Begin by gluing one of the red strips horizontally across the top two holes. Use the large modeling stick to aid in pressing down both ends into the existing holes. Then, take another red strip and glue it diagonally, starting at one of the top holes and connecting it to the second holes on the opposite side. Repeat the process for the remaining strips, making sure you use the longer ones over the smaller pieces.
Roll out yellow fondant thick with the rolling pin wooden dowels as guides. Cut out a circle with the 7/8″ round cutter.
Roll the yellow circle into a ball, then shape it into a rectangular shape with your fingers.
Make vertical indentations on the yellow rectangle with the knife tool to form the beer glass.
Roll out white fondant with the rolling pin and 1/8″ guide rings. Cut out a circle with the larger, bottom end of round decorating tip #5. Dip your fingers in a bit of shortening and pull it apart a bit to resemble some drips and glue it to the top of the yellow beer mug.
With the white fondant you just rolled out, cut out many small circles with round decorating tip #5, roll them into balls, then glue them over the flatter white fondant you just glued to the beer mug to make foam/bubbles.
Roll out tan fondant with the rolling pin and 1/8″ guide rings. Cut out a small hand shape with the cutter.
Insider tip: If you don’t have a small hand cutter, you can model the hand yourself.
With the round decorating tip #5, make small indentations at the top of each finger to resemble nails. Utilize the knife tool to make small indentations on the fingers.
Form the hand around the side of the beer mug and glue it in place.
Dip your toothpick in white soft gel paste and make a simple diamond pattern on each side of the criss-cross design on the left side of the dress.
Glue the hand and beer mug to the right side of the dress and allow to dry thoroughly.