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.
- 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 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.
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.
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.