Advertisement

Ingredients

Directions

  • Frost cupcakes and set aside. Lightly dust work surface with cornstarch and roll fondant a little thinner than 18 1 1/2-inch rounds and 18 4-inch rounds with cookie cutters. Knead scraps together and reroll, as necessary.

    Advertisement
  • Insert the stick of a lollipop into a block of Styrofoam (or half a potato or apple) to hold it steady. Place one 1 1/2-inch fondant round over lollipop and pinch to close. Then place larger fondant round over the smaller one, pleating to make a ghost shape. Repeat for all lollipops. Place a ghost in the center of each cupcake by inserting the stick into the cake. Pipe black eyes on each.

Reviews