Alison's 1st birthday arrived and I skipped the fondant cake idea. Not for lack of trying. I just didn't have enough red food gel to dye the fondant cherry red, to go with Alison's red dress, the red balloons, the red vases, the red candles, the red ribbon around the candle holders, the red ladybug stuffed animals, and well you get the idea.
Heaven forbid I should serve a pink cake with all that red! Instead, I opted for serving the red velvet cake I originally bought to decorate in fondant as is, with the simple white cheesecake frosting. Which of course coordinated with everything else. And for Alison, she got a giant cupcake for her smash cake. A smash cake that didn't get smashed so much because all she did was pick at it. Oh well, we tried.
Preheat oven according to cake directions. Coat molds with Pam spray.
Coat cupcake bottom mold with Pam spray.
Follow directions on candy melts bag to melt.
Coat cupcake bottom mold with melted candy melts. Use a spatula to spread evenly, pushing it into grooves.
Cool in refrigerator or freezer for about 20 minutes. Remove from mold when set up. Use a knife to clean up the edges if needed.
To assemble, place cupcake top back into the mold and level with a knife. Place cupcake bottom into candy melt shell and push it into the shell snug. Level the bottom against the shell.
Ice the cupcake top, following the Instant Fondant Icing Recipe.
Instant Fondant Icing
1lb dry fondant mix