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Thursday, 28 April 2011

Fondant Bunny & Butterflies

Fondant Bunny & Butterflies by Torie Jayne
Fondant Bunny & Butterflies by Torie Jayne

Fondant Bunnies and Butterflies
What you will need:
White ready to roll regal ice icing (also called roll-out icing, rolled fondant or pastillage),
Sifted icing sugar (also called powdered sugar or confectioners' sugar),
Natural food colouring in the colours you want (I chose pink and blue)
Rolling pin
Plate or tray
Easter cookie cutters


Fondant flowers by Torie Jayne

Instructions
  1. Sieve icing sugar onto your work area, rolling pin and plate
  2. Knead the icing to soften, split into three parts (then gradually add food colouring to two parts until you get the desired colour for the butterflies)
  3. Thoroughly knead until colour is even, wrap cling film around the pink icing and around the blue icing, until ready to use
  4. Roll the white icing out to about 4mm thick


  5. Fondant flowers by Torie Jayne
  6. Using a cutter, cut out the bunny shape
  7. Gently push out bunny onto plate, leave to dry
  8. Roll the blue icing out to about 4mm thick, using a cutter, cut out butterflies
  9. Gently push out butterfly and lay on side of plate so butterfly does not dry flat, leave to dry, repeat with pink icing

These will last for at least six months if stored in an airtight container, but for best results use immediately.


Easter cupcake stands

Have a sweet day!
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6 comments:

  1. Gorgeous...and way too pretty to eat. The colors are so stunning!!

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  2. truly beautiful!!!

    everything about this post is lovely.

    xo
    elyse

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  3. Wow! These are so impressive. Thank you for sharing your talents. So lovely.

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  4. wow - visiting your blog is always so inspiring. beauty as usual, congrats!!

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  5. I am lovin' your blog! Thanks for all you share

    ReplyDelete

Thank you for your sweet comments. I love reading them all.