4 DAYS TILL SPRINGFAIR 2010: 4 IS FOR THE 4 STEPS IN MAKING THESE SUGAR CARROT CUPCAKE TOPPERS!

Remember my "Masculine Cupcake"? (you can read about it here)  

For the Fair I wanted to transform the Masculine Cupcake into a sweet treat fit for a spring carnival.

So come with me & I'll walk you through the 4 steps in making these edible sugar carrot cupcake toppers!

They were really fun to make.

Step 1: COLOURING:

Cut off 2 separate quantities of white fondant & colour one with orange & the other with green gel food colouring by adding small quantities of colouring at a time ( I used Wilton's concentrated gel food colouring) & kneading the colouring into the fondant until no more white can be seen & the desired colour intensity is achieved.




I stored the coloured fondants separately in plastic zip-lock bags
to prevent drying during modeling & for easy storage of any excess.

Step 2: MODELING THE TAPROOT 

Tear portions reflecting the desired size of the topper you wish to make off the bulk of the coloured fondant & initially roll it into a ball, then using the side of your palms roll the fondant into a conical shape resembling the shape of the taproot (the edible part of the carrot). And allow to dry.

I wanted the size of the toppers to be proportional to the size of my cupcakes
so small pieces of coloured fondant was torn & rolled.

I wanted a fuller & shorter taproot.

This step is optional: you may choose to have a smooth or textured taproot surface.
I wanted my taproot to be abit more dimensional so with a toothpick I  pressed horizontal lines onto the modeled fondant. 

Are the toppers taking shape & beginning to look like little carrots?

Step 3: MODELING THE CARROT TOP

Like modeling the taproot, tear portions reflecting the desired size of the carrot top you wish to make off the bulk of the coloured fondant & initially roll it into a ball & on a flat surface roll the ball into a long cylindrical shape.

Then flatten cylindrical strip by lightly tapping on it's surface & peel off one end from the flat surface, rolling the coloured fondant onto itself until a textured shape of the carrot top is achieved. Cut off the rolled portion & with your fingers to further shape & neaten. Allow modeled fondant to slightly dry (ie dry enough to allow handling but not too dry or you'll run into problems when assembling). 

As the carrot top is much smaller in size & more intricate in shape more patience & time was required. 
. 

Step 4: ADHERING THE CARROT TOPS TO THE TAPROOT 

Dab a small brush into water & brush the top of the taproot with an adequate volume to act as a "glue" & adhere the carrot top to the top of the taproot. And once assembled allow sugar topper to completely dry.

My edible carrot cupcake toppers.

So what name have I given to this cupcake?

WHITE RABBIT'S CARROT - a moist & fluffy carrot cupcake containing walnuts, pineapple & desiccated coconut, topped with maple cream cheese frosting, an edible sugar carrot & a sprinkle of crushed walnuts...Mmmmmm