With National Pie Day coming up on January 23rd, why not observe this delicious holiday with fun pie cupcakes?! The pie topper is simply adorable and easily removed come eatin’ time, if so desired!
Celebrate National Pie Day with this step-by-step fondant cupcake tutorial that’s as sweet as pie!
- Red, tan, black and green fondant
- Water/edible glue and brush
- Vegetable shortening
- Fondant rolling pin with 1/8″ guide rings
- Two 1/4″ wooden dowels
- Small circle cutter
- Rolling pastry cutter
- Round decorating tips #3, #7 and #12
- Precision knife
- White soft gel paste and toothpick
- Large ball tool
- Large modeling stick
- Icing of choice
Roll out red fondant thick with the rolling pin and 1/4″ wooden dowels as guides. Utilize the small circle cutter to punch out about two dozen red circles from the red fondant.
Spread a bit of vegetable shortening on each circle and roll each one into a ball to create the cherries.
Spread a thin layer of your desired icing over the surface of the cupcake, then begin to place the cherries over it, almost covering its entirety. Feel free to add a bit of water/glue to their sides to aid in ensuring they stick together, if necessary.
Roll out tan fondant on your work surface with the rolling pin and 1/8″ guide rings as guides. Make sure your fondant is being roll out to allow for long pieces to be cut.
Utilize the rolling pastry cutter to trim long strips of the tan fondant approximately 1/2″ wide. Cut about 10-12 strips, long enough to fit over the cupcake and cherries.
Begin to layer the tan fondant strips over the cupcake and cherries, leaving space in between each strip so the cherries show through. Then repeat the process in the opposite, perpendicular direction. Utilize water/glue as needed to hold them in place. Trim the ends of the strips so that they end at the bottom of the surface of the cupcake.
Roll out additional tan fondant on your work surface to create a long, snake-like shape.
Begin to fold the tan fondant back and forth in a rounded zig-zag pattern to form the pie crust.
Carefully glue the pie crust to the edge of the cupcake surface, utilizing water, glue or icing to adhere the fondant to ensure it stays in place. If the tan fondant pattern isn’t quite long enough to make it around the entire perimeter of the cupcake, feel free to make an additional fondant cruse to piece together, ensuring the pattern continues fluidly.
Roll two more balls out of red fondant to begin creating the cherry toppers (larger than the cherries made for the pie filling).
Utilize the large ball tool make an indentation on the top of the cherries by gently pressing down.
Tip: Make sure to do this right away or the fondant will begin to dry and start to crack with the pressure.
With the large modeling stick, make a hole at the top of each of the cherries’ heads where the stem will be later inserted (where you just made an indentation).
Utilize the large modeling stick to make indentations for the eyes on each of the cherries.
Utilize the tip of round decorating tip #7 placed at a 45° angle to make an indentation, creating the cherry’s mouth. Repeat with the second cherry. Then, utilize the large modeling stick to make little hole indentations at both ends of the cherries’ smiles.
Roll out black fondant with the rolling pin and 1/8″ guide rings. Cut out four circles with round decorating tip #3. Roll the circles into balls and glue them into place inside the cherries’ previously made eye cavities.
Roll out black fondant on your work surface to create a thin spaghetti-like shape.
Fold the black fondant in half and pinch the center at an angle. Shape the two ends, ensuring they will be wide enough to fit over the cherries’ heads. As you allow it to dry a bit, but it is still malleable, fit it over the cherries, with the ends inside the tops to make sure they are drying in the correct form. Place it back and your work surface and allow it to dry thoroughly overnight to maintain it’s shape.
Tip: When measuring the stems on the cherries, make sure to place them over your pie cupcake since the surface isn’t even. Determine where your cherries will ultimately sit, then make sure the stems will fit as well.
Roll out green fondant with the rolling pin and 1/8″ guide rings. Cut out two circles with round decorating tip #12, then shape them into teardrop shapes to form leaves. Utilize the precision knife to make indentations on the leaves for the veins, then pinch both ends to further shape them.
Glue the two leaves together, then glue them to the drying black stems.
Dip a toothpick into white soft gel paste and make small glimmer marks on the cherries’ eyes.
Glue the cherry toppers to the pie cupcake. When the stems are sufficiently dry, insert them into the cherries and glue them into place.