|photo taken by me at Hobby Lobby|
- white fondant
- PME star plunger cutter
- yellow AmeriColor Gourmet Writer
- blue piping and flood consistency icing
- white piping and flood consistency icing
- red flood consistency icing
Place stars on a parchment lined baking sheet & allow to dry for several hours or overnight. Once dry they can be stored in an airtight container.
Using blue piping consistency icing and a #2 tip outline the top wings of the butterfly. Leave the center section open for the body. You can wait for this outline to dry if you have issues with bleeding. If not, then immediately outline the bottom wings of the butterfly and the diagonal lines with a #2 tip and white piping consistency icing. Again, leave the body section open. Allow the outlines to dry completely before moving on to the next step.
Next, using blue flood consistency icing fill the wings and immediately drop in your fondant stars using tweezers. The pattern will vary depending on the size star you have cut.
Using red flood consistency icing fill the red sections and allow to dry for at least twenty minutes. If you have issues with bleeding you can let them dry even longer. After the red has dried fill the white sections with your white flood consistency icing.
Finally, using a #4 tip and blue piping consistency icing pipe a large bead for the head and smaller beads for the body. If you get any peaks use a boo-boo stick to tap them down. That’s it. Allow to dry completely before packaging.