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ONE OR TWO DAYS AHEAD:
On a rolling mat dusted with powdered sugar, roll out a handful of the pink fondant to 1/8" thickness.
Lift the sheet of fondant up and sprinkle a little more sugar underneath and a touch on top and spread it around with the palm of your hand. You want the surface to be dry which will make cutting the leaves easier.
Use the holly cutter to cut out a leaf, then gently press the plunger down to create a stamped impression. Lift and fully press the plunger to remove the entire leaf.
Place the half tube formers on a sheet tray lined with parchment and sprinkle with a little more powdered sugar. Place the fondant leaves on the formers to give them a curve. Repeat with various size cutters and the remaining pink fondant until the shee tray is full. This wreath will require approximately 80 leaves.
Let the tray dry overnight.
If you don't have the flower formers, you can dry your leaves on crinkled aluminum foil or bubble wrap to give them a curved shape.
THE DAY OF:
Tint the icing a shade of pink a shade or two darker than the fondant. Pipe the cupcakes with a swirl of icing.
Place the cupcakes in a ring with 12 on the outside and 6 on the inside. (Place them on a tray if being displayed elsewhere).
Place the fondant leaves on the cupcakes facing in different directions to give the wreath texture.
Place the gold gumballs around the wreath where you'd like and then go back and add the hot pink sixlets next.
Adorn the bottom of the cake with a tied ribbon to finish.