Ingredients 2 pounds white buttercream fondant (available at most craft stores)Cornstarch, for rolling the fondant12 cupcakes with chocolate frosting12 small lollipops1 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
Tayto Cheese and Onion 6 Pack 150g (5.3oz)
Brennans White 800g (28.2oz)
McCambridge Wholewheat Soda 500g (17.6oz)
Batchelors Baked Beans 420g (14.8oz)
