Ingredients 2 pounds white buttercream fondant (available at most craft stores) Cornstarch, for rolling the fondant 12 cupcakes with chocolate frosting 12 small lollipops 1 small tube black decorating gel Method Roll out the fondant: Dust your work surface and rolling pin lightly with cornstarch. Roll out half of the fondant into a large circle, about 1/16 inch thick. Using a 4-inch round cookie cutter or paring knife, cut out circles. Gather any scraps, re-roll, and cut again. Repeat with the remaining fondant until you have 12 circles. Frost the cupcakes: Spread a generous, smooth layer of frosting on each cupcake to create a flat, even surface for the ghosts to sit on. Form the ghosts: Place each fondant circle over a lollipop and gently shape it into a ghost. Press lightly around the lollipop to create the ghost shape. Assemble the cupcakes: Insert each ghost lollipop into the center of a frosted cupcake, pushing all the way down so the lollipop stands up straight. Add the eyes: Using the black decorating gel, squeeze out small dots to create the ghost’s eyes on the fondant. Source: onceuponachef.com
