How do you use ready to roll icing on cupcakes?

Using ready-to-roll icing (also known as fondant) on cupcakes is a simple way to create a professional-looking finish. Here's a step-by-step guide:

Steps to Using Ready-to-Roll Icing on Cupcakes:

1. Prepare the Cupcakes:

   • Ensure your cupcakes are completely cooled before icing.
   • Level the tops of the cupcakes with a knife if they are uneven. This creates a smooth surface for the fondant.

2. Apply a Crumb Coat (Optional but Recommended):

   • A crumb coat is a thin layer of buttercream or jam applied to the top of the cupcake.
   • This acts as an adhesive for the fondant and prevents crumbs from showing through.
   • If using buttercream, chill the crumb-coated cupcakes briefly in the refrigerator to firm it up. A firmer base is better.
   • If using jam, use a smooth, seedless variety.

3. Prepare the Icing:

   • Take the ready-to-roll icing out of its packaging.
   • Knead the icing on a clean, lightly dusted surface (using powdered sugar/icing sugar) until it's smooth and pliable. This makes it easier to roll out. If it's too stiff, a very short burst in the microwave (5-10 seconds) can help, but be careful not to melt it.

4. Roll Out the Icing:

   • Lightly dust your work surface and rolling pin with icing sugar to prevent sticking. Don't dust icing sugar onto the top of the icing you intend to roll.
   • Roll out the icing to a thickness of about 1/8 inch (3mm). The exact thickness is a matter of preference, but too thin and it will tear easily, too thick and it won't sit smoothly.

5. Cut Out Circles:

   • Use a round cookie cutter or fondant cutter slightly larger than the diameter of your cupcakes. Aim for about 1-2 inches wider in diameter, this will give you enough to avoid tears or gaps around the edge.

6. Apply the Icing to the Cupcakes:

   • Carefully lift the cut-out circle of icing and center it on top of the cupcake.
   • Gently smooth the icing over the cupcake, working from the center outwards.
   • Trim any excess icing around the base of the cupcake with a sharp knife or pizza wheel, if needed.

7. Finishing Touches (Optional):

   • Add decorations such as edible glitter, sprinkles, or fondant cutouts.
   • Use edible glue to attach decorations to the fondant.

Tips and Tricks:

• Preventing Tears: If the fondant tears, gently smooth it back together with your fingers or a fondant smoother. A little shortening on your fingers can help.
• Storing Leftover Fondant: Wrap leftover fondant tightly in plastic wrap and store it in an airtight container at room temperature.
• Coloring Fondant: You can color white fondant with gel food coloring. Knead the color in thoroughly.
• Practice: Like any skill, working with fondant gets easier with practice. Don't be discouraged if your first attempt isn't perfect.

By following these steps, you can easily create beautifully decorated cupcakes with a smooth and professional-looking fondant finish.