Ingredients

The following ingredients have 12 Servings
  • 12 cupcakes ((any flavor))
  • About 2 cups frosting ((any flavor))
  • Confectioners’ sugar (for the work surface)
  • 1 pound 10 ounces white fondant ((homemade or store-bought))
  • Black edible ink pen

Instruction

  • Slather the top of each cupcake with frosting.
  • Lightly dust a work surface with confectioners’ sugar and knead the fondant until pliable. Divide the fondant into 12 balls (each weighing 2 1/2 ounces). Roll each fondant ball into a circle about 6 inches in diameter.
  • Center 1 circle of fondant onto 1 cupcake, using your fingers to drape the fondant over the sides of the cake and create pleats around the base of the cupcake as though the fondant was draped over the cupcake like a sheet.
  • Use an edible pen to draw ghostly features on the fondant.