- 1). Mix food coloring gel into about 8 ounces of ready-to-use fondant by placing a few dots of gel onto the fondant and working it in with your hands until the color is smooth and evenly distributed. Mix a different color of food coloring into 6 ounces of fondant and work it in.
- 2). Roll out the larger piece of fondant using a rolling pin, making it 1-foot square and about 1/16 of an inch thick. Roll the smaller piece of fondant into a 9-inch square about 1/16 of an inch thick.
- 3). Use a 3- or 4-inch cookie cutter in the shape of a star to cut out three pieces of fondant from the larger batch of fondant. Using the tip of a sharp knife, cut out six strips of fondant about 3 inches long and 1/4 of an inch wide, which will be used to create the tails of the shooting stars. Use a slightly smaller cookie cutter in the shape of a star to cut out three stars from the smaller batch of fondant, and carve out three more tail strips using your knife. Lift the fondant shapes using a metal spatula and place them on a piece of waxed paper.
- 4). Pipe royal icing using a frosting applicator onto the back of one of the smaller stars and onto the end of three of the shooting star tail strips, taking two strips from the first batch of fondant and one strip from the second. If you do not have a frosting applicator, place frosting in a plastic sandwich bag and cut a small piece out of one of the bottom corners to create an icing applicator.
- 5). Lay the shooting star tail strips, alternating the colors, onto one of the larger stars. Place the frosted end of the tails on the center of the star, extending out of the side of the star. Slightly curve the strips of fondant to make them look like curving tails to create the shooting star.
- 6). Center the smaller, frosted star onto the large star with tails, with the frosting between the stars to act as glue. Feed a 9-inch lollipop stick between the stars at the bottom, leaving about 7 inches of stick exposed. Repeat until all of the stars have been assembled.
- 7). Allow the stars to dry for at least 24 hours. Once they have dried, they are ready to stick into the cake.
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