Are you looking for an adorable cookie and cupcake idea for the holidays? Then, look no further. Award-winning artist Monique Ascanelli shares this ADORABLE topper tutorial for a cutesy winter bear.
Components:
- Hexagon cutter
- Heart cutter
- Square cutter
- Medium and small ball tool
- Snowflake mold
- Cutting knife
- Small paintbrush
- Small rolling pin
- Fondant or modeling chocolate in blue, white, red, black, peach, and brown.
- Edible glue
Roll a piece of brown fondant to approx 1/4 inch thick and cut out a square using the square cutter. Create two “eye sockets” using the small ball tool.
Roll two little balls of white fondant and place into the eye socket holes you created earlier. Adhere with a little water or edible glue.
Roll some peach fondant to a 1/8th-inch thickness and cut out a heart shape using the heart cutter, remove the bottom portion by cutting away with a sharp knife as shown and score a line vertically down the center.
Attach the “muzzle” – the peach heart to the fondant square as shown. Roll a small ball of black fondant for the nose and attach using a touch of edible glue.
To create the ears: roll two small balls of brown fondant and using the small ball tool, create an indentation (slightly offset from the center). Roll a small tier-drop of peach fondant and attach to the indentation as shown.
Glue the ears to the top of the head as shown. Create a small cone for the hat from red fondant and trim with a small length of white fondant.
Attach the hat to the bears’ head using a little edible glue.
To assemble the cookie: Cut a piece of blue fondant using the hexagon cutter, the same size as the cookie, and attach using a touch of edible glue. Add your little bear topper to the cookie. Don’t forget to attach a little ball of white fondant for the bobble on the hat.
To create different variations, try using white fondant as a base and adding some decorative snowflakes.
Or add the bears as a cupcake topper coming out of a cloud of fluffy ‘icing” snow.
