You have no items in your shopping cart.
On a surface dusted lightly with powdered sugar, roll your green fondant thin, about 1/8" or so. Press the punch cutter into the fondant, press the button down to make a veined impression and then lift and pop out the holly leaves. Leave them to dry overnight on some crunched aluminum foil or bubble wrap to give them some variation in shape. Or, just place them on immediately if you don't have the extra time.
Place the leaves on white piped cupcakes and use the red sixlet candies for the berries. Voila! Merry Christmas!