Summer Grillin’ Fondant Tutorial

July 30th, 2014 by Lynlee Beckett

Summer Grillin' horizontalHello! My name is Lynlee Beckett, creator of Lynlees.com and author of Sweet & Unique Cupcake Toppers, and I am here cooking up some fun fondant tutorials for your Summer cupcakes. There’s nothing better than spending the long hot days grillin’ with friends and family. These hamburger and hot dog fondant toppers are hot off the grill and just perfect for your Summertime get-togethers!

I was super excited to try out the brand new Wilton Decorator Preferred fondant for this project and was very pleased with the new formula for making cupcake toppers! I could tell the improvement in pliability from the get-go and loved that its flexibility allowed me to correct minor mistakes. And the new and improved sweet, marshmallow taste was the icing on the cake!

Materials Needed:

Fondant Colors Needed:

  • Tan – combine 1 part chocolate fondant and 1 part white fondant
  • Orange – add a tiny bit of red fondant to yellow fondant
  • Light Green – combine 2 parts green fondant with 1 part white fondant
  • Burgundy – add a tiny bit of black fondant to red fondant
  • Ivory – add a tiny bit of chocolate fondant to white fondant

*Note: If you prefer, you can also attain the necessary colors with the use of the corresponding icing colors with white fondant.

 

Hamburger Tutorial

Hamburger 1

Step 1:

Roll out tan fondant thick with the rolling pin and wooden dowels as guides. Cut out a circle with the medium round cutter.

Step 2:

Dip your fingers in a bit of vegetable shortening and begin to smooth out the top perimeter of the circle by gently pressing on the fondant to shape the bottom of the hamburger bun.

Step 3:Hamburger 2

Utilize the knife tool to make light linear indentations around the outside perimeter of the bun.

Step 4:

Roll out tan fondant thick (approximately 1/2″) with the rolling pin. Cut out a circle with the medium round cutter.

Step 5:

Again, dip your fingers in vegetable shortening and smooth out the perimeter of the circle, while shaping the rounded Hamburger 3top of the hamburger bun.

Step 6:

Roll out chocolate fondant thick with the rolling pin and wooden dowels as guides. Cut out a circle with the medium round cutter.

Step 7:

With the rolling cutter embosser, make a variety of impressions all over the top and the sides of the chocolate fondant circle to form the ground beef patty.

Step 8:Hamburger 4

Roll orange fondant 1/8″ thick with the rolling pin and corresponding guide rings. Cut out a square with the medium cutter.

Step 9:

Utilize the angled spatula to trim the square a bit to create the cheese to fit over the hamburger patty.

Step 10:

Roll out white and red fondant 1/8″ thick with the rolling pin and corresponding guide rings. With the larger opening of decorating tip #12, cut out three circles of each color to create onion and tomato slices.

Step 11:

Roll out light green fondant 1/8″ thick with the rolling pin and corresponding guide rings. With the smaller end of decorating tip #12, cut out four small circles and utilize the knife tool to make linear indentations to create pickle slices.

Step 12:Hamburger 5

Layer the cheese and vegetable slices over the hamburger patty and when content with placement, glue them in place with water/edible glue.

Step 13:

Roll light green fondant 1/16″ thick with the rolling pin and corresponding guide rings and cut out a circle with the medium round cutter.

Step 14:

Dust the thin fondant shaping foam mat with powdered sugar and place the light green circle on it. With the large ball tool, begin to roll it around the outer perimeter of the circle, which will thin the fondant out, while creating little ruffles. Continue all the way around (feel free to do it a couple of times) and thin the center with the ball tool as well to create lettuce.

Step 15:

Roll out ivory fondant 1/8″ thick with the rolling pin and corresponding guide rings and utilize round decorating tip #3 to cut out a bunch of tiny circles. Roll each one into a ball, then flatten it out a bit to form little sesame seeds.

Step 16:

Glue the lettuce, top bun and sesame seeds with water/edible glue and allow the hamburger to dry thoroughly.

 

Hot Dog Tutorial

Hot Dog 1

Step 1:

Roll out tan fondant thick with the rolling pin and wooden dowels as guides. Cut out a circle with the large round cuter.

Step 2:

Roll the circle into a ball, then into a sausage shape to form the hot dog bun.

Step 3:

Utilize the angled spatula to slice the hot dog bun lengthwise down the center.

Hot Dog 2

Step 4:

Roll out burgundy fondant thick with the rolling pin and wooden dowels as guides. Cut out a circle with the medium round cutter.

Step 5:

Roll the circle into a ball, then into a sausage shape to form… well, a sausage!

Step 6:

Utilize the knife tool to create indentations across the sausage to resemble grill marks.

Step 7:

With the black food writer, make marks in the indentations to further accentuate the grill marks on the hot dog.

Hot Dog 3

Step 8:

Roll yellow fondant thick with the rolling pin and wooden dowels as guides. Cut out a circle with the small round cutter.

Step 9:

Roll the yellow circle into a ball.

Step 10:

On your work surface, roll the yellow ball out into a long worm-like shape. With your fingers, create a little wavy design that will form the mustard.

Step 11:

Roll out ivory fondant 1/8″ thick with the rolling pin and corresponding guide rings and utilize round decorating tip #3 to cut out a bunch of tiny circles. Roll each one into a ball, then flatten it out a bit to form little sesame seeds.

Step 12:

Glue the sesame seeds to one side of the hot dog bun and glue the hot dog to the inside of the bun. Finish it off by gluing the mustard to the top and allow the hot dog to dry thoroughly.

Lynlee Beckett Lynlee North Beckett grew up learning how to decorate cakes from her father, utilizing Wilton character pans and products, but was only introduced to fondant shortly after throwing her daughter's third birthday party in 2010. Lynlee then founded www.lynlees.com, when her love of planning parties, crafting and decorating cupcakes culminated into an undeniable passion! After working in the fashion industry as an Accessories buyer for 10 years, Lynlee transitioned into the baking world, specializing in fondant cupcake and cake toppers. As a self-taught fondant artist, she now focuses on providing fondant and party inspiration and tutorials to others through her blog and is the author of the book Sweet & Unique Cupcake Toppers, released in the Spring of 2014. Lynlee and her work have been featured on popular party and baking sites and publications, including Martha Stewart, Disney, Woman's Day Magazine and more. Lynlee loves all things Parisian and her sweet family, consisting of her hubby, daughter and French poodle.

4 Replies

  1. Bolanle says:

    I can’t wait to try this method of prep. Hotdog. I’l got in touch with U afterward

  2. Juanita says:

    Nice tutorials!!..Thanks!!

  3. […] the ham­burger and hot dog fon­dant top­pers for your next bar­be­cue, head on over to the Wilton blog for the step-by-step instruc­tions and cor­re­spond­ing images. And be sure to check out […]

  4. Priscilla says:

    I love it

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