With the lunar new year approaching on February 19th, festivities to welcome the year of the goat/sheep are in full swing and ideas for celebratory sweets are abundant!
You’ll light up when you make these Chinese New Year cupcakes, topped with a festive red fondant lantern!
- Red and yellow fondant
- Fondant rolling pin with 1/8″ and 1/16″ guide rings
- Water/edible glue and brush
- Vegetable shortening
- Round decorating tip #7
- Rolling pastry cutter
- Small lollipop stick
- Precision knife
- Gold shimmer dust and brush
Roll red fondant into a ball (approximately 1″), trying to avoid any cracks or seams.
Dip your fingers in vegetable shortening and begin to smooth out the top half of the red fondant ball into a cone-like shape. Repeat the same with the bottom half in the opposite direction to create the lantern. Insert the small lollipop stick halfway through the bottom of the red fondant lantern by gently twisting upward, then remove it to continue working with it.
Roll out yellow fondant with the rolling pin and 1/16″ guide rings. Utilize the rolling pastry cutter to trim several strips, approximately 1/8″ wide.
Measure the strip to fit from the top of the lantern to the bottom (ensuring you do not cover the hole for the lollipop stick) and trim it to size. Do the same with five additional strips.
Glue the yellow strips into place, making sure they are spaced out evenly around the lantern.
Roll out yellow fondant with the rolling pin and 1/8″ guide rings. Cut out a large circle with the wider end of round decorating tip #7, as well as a small circle with the opposite end.
Roll the larger yellow circle into a ball, then with your fingers, begin to flatten out the bottom, while maintaining a round upper surface, creating a little dome for the top of the lantern.
Roll the small yellow fondant circle into a ball, then roll it out on your work surface evenly. Shape it into an arc to create the handle. Glue the handle to the yellow dome and allow it to dry a bit.
Mix a tiny bit of vodka (the alcohol will evaporate) with gold shimmer dust. Water can also be utilized if alcohol is not available. When the yellow fondant is sufficiently dry, carefully paint the stripes on the lantern, as well as the dome and handle with the gold paint.
Once the paint has dried a bit, glue the dome and handle to the top of the lantern.
Roll out yellow fondant with the rolling pin and 1/8″ guide rings. Cut out a circle with the larger end of round decorating tip #7.
Roll the yellow fondant circle into a ball, then into a sausage-like shape.
Utilize the precision knife to carefully cut thin strips 2/3 of the way up from the yellow fondant to create little tassels, but making sure to leave the remaining 1/3 intact.
If your gold mixture has dried, mix vodka and gold shimmer dust once again and paint over the yellow tassels and allow it to dry a bit.
Roll out red fondant with the rolling pin and 1/16″ guide rings. Utilize the rolling pastry cutter, trim a thin strip, glue it over the 1/3 portion of the tassels that was not cut and trim the excess with the precision knife.
Insert the lollipop stick through the pre-made hole underneath the lantern, then glue the tassels to the bottom of the lantern, over the stick. To aid in propping up the tassels, you can utilize a couple of decorating tips to hold up them up as they dry thoroughly. Trim the lollipop stick to desired size.
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