Cooking Instructions

1. BAKE cupcakes in Reynolds® Red, Green, and Silver Foil Baking Cups to get the shiny appearance of ornament balls.
2. LINE your counter with Reynolds® Cut-Rite® Wax Paper so clean-up will be simple.
3. ROLL out white fondant.  Using a round cookie cutter, cut out circles to place on top of each cupcake.  For green and silver ornaments, lightly paint with a non-toxic metallic luster dust.  Metallic luster dust is available with cake decorating supplies at craft stores.
4. FOR CUT-OUT DESIGNS, use a knife or small cookie cutter to cut small white ovals.  Tint additional fondant red by adding a few drops of red food coloring and kneading it into the fondant.  Roll out and cut into poinsettia shapes with a knife or cookie cutter.  Brush shapes lightly with water and sprinkle with white or red decorating crystals.  Brush bottom of shapes with water to attach to fondant on cupcakes.   Attach silver dragrees to red poinsettias with small amounts of frosting.
5. PIPE small swirls onto green cupcake using a #3 decorating tip.  Before frosting sets, place a dragree in center of each swirl.

FOR ORNAMENT HOOKS, roll out white fondant.  Using a small flower shaped cookie cutter, cut out shape for the base of the hook.  Press center with the rounded end of a handle of a wooden spoon to create a rounded shape.  Roll a piece of fondant into a thin string to shape into the hook and loop.  Paint base, loop and hook with metallic luster dust.  Attach loop and base to cupcake fondant with a small amount of water.  Gently place hook inside the loop and rest on top of cupcake.

Nutrition is estimated on standard prepared yellow cake mix and ready-to-use purchased fondant.  No nutrients are added for the food color or decorations.