Hi! My name is Lynlee Beckett, creator of Lynlees.com and author of Sweet & Unique Cupcake Toppers. I am thrilled to be back on the Wilton blog sharing another fondant tutorial! Last summer, I shared how to make hot dog and hamburger fondant toppers.

I recently threw a Patisserie Baking party for my daughter’s birthday where the little bakers were invited to decorate their own cupcakes and cookies utilizing a plethora of Wilton baking and decorating products! In addition to the decorating activity, guests were able to browse through the French patisserie we brought to life, including these sweet and fancy Parisian Patisserie cupcakes! Follow the step-by-step tutorial to create fondant toppers of your own that will have your guests saying, “Ooh la la”!

Materials Needed:

Fondant Colors Needed:

  • Pink – add 1 drop of pink from the Wilton Color Right system to white fondant.
  • Light blue – add 1 drop of blue from the Wilton Color Right system to white fondant.
  • Tan – combine 1 part brown chocolate fondant and 1 part white fondant

Paris Patisserie Fondant Tutorial

Macarons

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Step 1:

Roll out pink, light blue and red fondant thick with the rolling pin and 1/4″ wooden dowels as guides. Punch out two circles of each color with the small round cutter.

Step 2:

Dip your finger in a tiny bit of shortening and begin to round out the perimeter of each circle, smoothing out the edges.

Step 3:

With the small modeling stick, make indentations towards the bottom perimeter of each circle to replicate the macaron borders that form when baked.

Step 4:

Roll out white fondant thick with the rolling pin and 1/4″ wooden dowels as guides. Punch out three small circles with round decorating tip #12.

Step 5:

Roll the three white circles into separate balls.

Step 6:

Flatten out the three white fondant balls a bit with your fingers to serve as the filling within the macarons.

Step 7:

Assemble the macarons, inserting the white filling in the middle and glue all the pieces together.

 Raspberry Tart 

Step 1:

Roll pink fondant thick with the rolling pin and 1/4″ wooden dowels as guides. Punch out two circles with the small round cutter.

Step 2:

Dip your finger in a tiny bit of shortening and begin to round out the perimeter of each circle, smoothing out the edges.

Step 3:

With the small modeling stick, make indentations towards the bottom perimeter of each circle to replicate the macaron borders that form when baked.

Step 4:

Roll red fondant thick with the rolling pin and 1/4″ wooden dowels as guides. Punch out several (approximately 6-   7) circles with round decorating tip #7.

Step 5:

Roll each of the red circles in to balls.

Step 6:

With the small modeling stick, make indentations around the entirety of each red ball to resemble little raspberries.

Step 7: 

Arrange the raspberries on one of the pink macarons, glue them in place, then glue the remaining macaron on the top.

Croissant

Step 1:

Roll out brown fondant thick with the rolling pin and 1/4″ wooden dowels as guides. Punch out a circle with the small round cutter.

Step 2:

Dip your finger in a tiny bit of shortening and begin to round out the perimeter of the circle, smoothing out the edges.

Step 3:

With the small modeling stick, make indentations on the surface of the circle to form the chocolate portion of the tart.

Step 4:

Roll out tan fondant on your workspace with the rolling pin and 1/8″ guide rings. Cut out a strip with the rolling pastry cutter (wide and long enough to fit around the perimeter of the chocolate tart).

Step 5:

With the knife tool, make linear indentations vertically across the length of the tan fondant strip.

Step 6:

Fit the strip around the chocolate tart, trim it to size and glue it in place, creating the tart’s crust.

Step 7:

Take a small piece of red fondant, roll it into a ball, then make indentations with the small modeling stick to create a little raspberry to top the tart.

Step 8:

Roll out tan fondant thick with the rolling pin and 1/4″ wooden dowels as guides. Punch out a circle with the small round cutter and smooth out the edges with your finger (utilize a bit of shortening, if necessary).

Step 9:

Begin to pull one side of the tan circle with your fingers, forming it into a tip, then repeating this step on the opposite end, creating the shape of the croissant.

Step 10:

Shape the tips downward and inward to finalize the croissant shape, then utilize the knife tool to make linear indentations on the bread.

Assembling Final Topper

Step 1:

Roll out red and pink fondant with the rolling pin and 1/8″ guide rings. Utilize the scalloped heart cutter to punch out hearts from both fondant colors.

Step 2:

Glue the pastries to the top of each heart topper and allow them to dry thoroughly prior to decorating your cupcakes! Have fun icing your cupcakes, utilizing the new Color Swirl™ Tri-Color Coupler to add additional color to your presentation!