Monogrammed Fondant Hearts
Put your stamp on something sweet with these personalized fondant hearts that are the perfect decorative touch on your favorite cupcake.
- Yield: Makes 55
Source: Martha Stewart Weddings, Winter 2003
- Cornstarch, for work surface and monogram stamps
- 1 pound rolled fondant
Lightly dust a clean work surface with cornstarch. Using a small rolling pin, roll out half the fondant about 1/8 inch thick.
Blot one of the monogram stamps in cornstarch, and quickly but gently press stamp into the fondant. Repeat, blotting stamp each time in cornstarch and leaving about 3 inches between each imprint, until entire surface has been stamped.
Cut out hearts by centering and placing the heart cutter over each imprint. Remove all excess fondant from around the cut-out shapes; roll out again, and stamp and cut out more hearts, if needed, or reserve for another use.
Repeat with remaining fondant half, using the other monogram stamp. You will need to make an equal number of hearts with the two stamps.
Using an offset spatula, carefully transfer fondant hearts to parchment-lined baking sheets; let stand at room temperature until completely dry and firm, about 1 day. Cover dry hearts with plastic wrap until ready to use.