LION CUP CAKES

INSTRUCTIONS

Step 1 - Cupcake Topper Face - Colour 300g of White Fondant yellow using the Powder Colour. Lay the black Thickness Guides on top of the Flexi Mat. Refer to the Thickness Guides packaging for detailed instructions.Roll and cut out 18 discs using the round cookie cutter. Transfer onto baking paper to dry.

Step 2 - Ears - Use the 1.5cm round fondant cutter to cut 36 discs. Curve the sides inwards then pinch the base of each disc together to form the ear. Transfer onto baking paper to dry.

Note - The ears will be added later, after piping the buttercream icing.

Step 3 - Nose and Eyes - Colour 50g of white fondant black using the powder colour. Using the clear Thickness Guides, roll and cut 18 love hearts for the noses and 36 1cm discs for the eyes. Roll 36 tiny balls of white fondant then attach these to the round discs to create the eyes.

Step 4 - Mouth - Colour 20g of white fondant pink using the red Powder Colour. Using the Clear Thickness Guides, roll and cut 18 love hearts. Roll 150g of white fondant. Cut 36 2cm discs.

Step 5 - Assemble - Attach the nose, mouth and eyes to the yellow disc using a tiny amount of Edible Glue. Lastly, attach the white discs on top of the nose and mouth. For best results leave toppers to dry overnight.

Step 6 - Cupcakes - Preheat the oven to 150C. Refer to the Mud Cake Mix packaging instructions to make and bake the 500g recipe.For perfectly even cupcakes, try using an ice-cream scoop to measure the batter. Cool cakes completely before decorating.

Step 7 - Buttercream icing - Flavour the buttercream icing with drops of Flavoured Oil. Spoon the icing into the pre prepared piping bag fitted with the 14 Point Open Star Nozzle.Pipe a small amount of icing on top of each cupcake. Attach the Lion toppers. Pipe dots of icing around the edge of each topper. Attach the ears and serve.