Last Updated on March 16, 2019
I decided after making these Alice in Wonderland cupcakes, never to curse anyone who drives 50 in a 70 zone. They may have Disney cupcakes in their car, that they’ve just spent two days making, sliding around in their box, playing bumper cars with the other cupcakes. Highly stressful. And if for that reason, I totally understand.
So, this was a “Happy Birthday Linda!” To celebrate a friend’s birthday who happens to be a big fan of Alice in Wonderland, it was only suitable to make up a dozen Alice in Wonderland cupcakes with fondant figures.
*The doorknob *Key
*Roses being painted red with a paint can and brush *Mad hatter hat
*Cheshire cat *Alice
*Teapot and cup *Unbirthday cake
*Eat me cookies *Flamingo croquet and hedgehog
Teapot & Teacup Notes
Flowers are fondant cut out using a fondant press. Little edible sugar balls were used as centres. If they won’t stick, just use a little dab of sugar water.
When finished, brush with a golden edible powder to give a metallic finish.
Mad Hatter Hat Notes
- Deep green
- LIght yellow
Roll a little thick tube of green fondant for the hat. Cut a strip of dark green fondant and wrap it around the base of the hat. Cut a circle out of the green and attach the hat onto the base using a little swipe of water. Curl the edges up slightly. Cut a small rectangle and write 10/6. Curl the edges slightly, and attach to hat so it looks like it is cming out of the band.
I used a fondant press to make leaves. To make roses and simple leaves, check out this easy tutorial from Glorious Treats. I make my roses thinner to make them daintier, but you’ll figure out what you prefer http://www.glorioustreats.com/2012/02/how-to-make-fondant-roses-and-leaves.html
- Golden Yellow
Eat Me Cookie Notes
Roll out fondant and cut out with mini cookie cutters. Write out ‘Eat Me’ ‘Try Me’ or ‘Take One’ on the fondant with edible black pen. Brush a little water around the text and scatter sprinkles the colour of the fondant
Don’t miss these other Alice in Wonderland recipes and how-to’s:
READ THE BOOK