Instructions

1. Fill the cupcake liners one-half to two-thirds full so the tops bake fairly level. Bake the cupcakes until a toothpick inserted in the center comes out clean. Set the cupcakes on a cooling rack and allow them to cool completely before decorating.

2. Knead food coloring gel into the fondant to change the color, if desired. Dip a toothpick in the gel, wipe it on the fondant and knead it until the color is evenly distributed. Add more food coloring until you achieve the desired shade.

3. Roll out the fondant to 1/8- to 1/4-inch thick with a fondant roller or rolling pin. Fondant rollers often have bands you can attach to the ends to ensure even thickness across the fondant.

4. Lay a patterned embossing mat on the rolled fondant. Set a fondant roller on top and roll it across the mat, pressing firmly enough to press the pattern into the fondant. This step is optional, but you can use an embossing mat to press patterns such as dots, stripes, diamonds or even flowers in the fondant.

5. Cut out a circle from the fondant that is the same size or up to 1/4-inch larger in diameter than the top of the cupcakes. Cut one circle for each cupcake, using a fondant cutter or cookie cutter. Press the cutter firmly in the fondant and twist it gently to cut the fondant cleanly.

6. Spread a layer of buttercream frosting on top of the cupcakes with an icing spatula, spreading it as smooth as possible. Spread the frosting flat or pile it in a smooth dome, depending on your preference.

7. Hold a fondant circle in the palm of your non-dominant hand. Hold a cupcake upside down in your dominant hand; hold the cupcake by the liner.

8. Place the frosted cupcake top face-down, centered on the fondant circle. Twist the cupcake slightly to embed the fondant in the frosting. Cup your hand slightly to form the fondant to the frosted cupcake dome, if applicable. Hold your hand flat if you applied the frosting flat. Flip the cupcake over and set it on a flat work surface.

9. Smooth out the fondant with your fingers to press out any air and remove any folds in the fondant. Press as lightly as possible to avoid making depressions with your fingers.

10. Roll out fondant in a coordinating color to 1/8- to 1/4-inch thick. Cut out decorations such as letters, stars, stripes, hearts or flowers. Brush the back of the shapes with a damp paintbrush -- reserved only for cake decorating use -- and press them lightly onto the fondant covering the cupcakes.