Whoa! A friendly ghost popping right out of a jack-o-lantern? Now that's what we call a party! If you've been itching to go all-out on your sweet treats, October 31st is definitely your moment. That's why we dreamed up this boo-tiful masterpiece — and the step-by-step tutorial to go with.
Make a peek-a-BOO cupcake topper
What you'll need:
- Orange, black, white, brown and green fondant
- Fondant rolling pin with ⅛" guide rings
- ¼" wooden dowels
- Water/edible glue and brush
- ⅞" circle cutter
- Round decorating tips #7, #10 and #12
- Small, medium and large round ball tools
- Knife tool
- Precision knife
- Teardrop or triangle miniature cutter
- Vegetable shortening
- Raw spaghetti
- Tylose powder (optional)
- White soft gel paste and toothpick (optional)
Roll orange fondant into a large ball, approximately 1½", then form it into an oval shape with your fingers. (You can mix in a pinch of tylose powder here so that the pumpkins dry quicker and keep their shapes better.)
With the large ball tool, begin to make a hole in the top center of the orange oval and slowly make it bigger to create the opening for the pumpkin's stem. As you do, the pumpkin will begin to take on a more circular shape. Continue shaping it with your fingers, using a bit of vegetable oil if needed.
Using your knife tool, make vertical indentations around the perimeter of the pumpkin. It's easiest to start from the bottom and bring the lines all the way up and over.
Now's the time to make any final adjustments to the shape! You can also use the ball tool to shape the inside of the pumpkin so that it curves in a bit.
Roll a piece of white fondant into a ball (approximately 1"), then shape it into an oval to form the ghost.
Use the small ball tool to make two indentations for the ghost's eyes.
Use the medium ball tool to make a larger indentation for the ghost's mouth. (For a friendly ghost, curve one side of the mouth up a bit more!)
Roll out white fondant with the rolling pin and ⅛" guide rings. Cut out a circle with round decorating tip #12.
Roll the circle into a ball, then into a tiny sausage shape.
Use the precision knife to split the white sausage shape in half. With the knife tool, make a little indentation on the rounded side of each half to create the hands. Set them aside.
Roll out black fondant with the rolling pin and ⅛" guide rings. Cut out one circle with round decorating tip #10 and two circles with round decorating tip #7.
Roll the larger black circle into a ball, then mold it to the shape of the ghost's mouth.
Roll the smaller black circles into balls for the eyes.
Insert the eyes and mouth in the previously made cavities and glue them in place. When the ghost is sufficiently dry and holding up its shape, glue it inside the pumpkin. Then glue the two hands in place on the pumpkin and attach to the sides of the ghost.
Roll out black fondant with the rolling pin and ⅛" guide rings. Cut out one large circle with the bigger end of round decorating tip #10 and two smaller circles with its smaller end.
Roll the smaller circles into balls, then shape them into triangles for the jack-o'-lantern's eyes.
Roll the larger black circle into a ball, then shape it into a smiling mouth shape with your fingers and, if necessary, some vegetable shortening.
With the small tip of your miniature teardrop or triangle cutter, cut out pieces off the top and bottom of the mouth to create a jagged smile.
Glue the jack-o'-lantern's eyes and mouth to the pumpkin.
Roll out orange fondant thick with the rolling pin and wooden dowels as guides.
Cut out a circle with the ⅞" round cutter. With a little bit of shortening on your fingers, smooth out the edges of the circle, rounding it out a bit and beginning to create the pumpkin's top.
With the knife tool, create vertical indentations as you did with the bottom of the pumpkin. When complete, use the medium ball tool to indent the top center.
Roll out brown fondant thick with the rolling pin and wooden dowels as guides, then cut out a small circle with round decorating tip #12.
Roll the circle into a ball, then shape it into a teardrop shape with your fingers. Flatten out the larger end to make the pumpkin's stem.
Roll out green fondant with the rolling pin and ⅛" guide rings. Cut out two small circles with round decorating tip #10.
Roll each circle into balls, then into longer worm-like shapes on your work surface.
Take one of the green "worms" and wrap it around the raw spaghetti and repeat with the other. Let it sit for just a bit to dry enough to maintain its shape, but still be pliable, before slipping off the spaghetti.
Glue the brown stem to the center of the top of the pumpkin, then each of the green curly fondant pieces to the sides of the stem. Glue the entire top to the ghost's head. If desired, dip a toothpick in white soft gel paste and add little "glimmer" dots on the ghost's eyes (depending on whether you want your ghost to be cute or spooky!). Place the entire thing on top if your iced cupcakes, adding more green grass underneath if desired.