Srocket Cupcake

A small cup of water
Something to ice with —> a butter knife or a spatula
Something to cut with —> a butter knive, a small kitchen knife, or an extaco knife
Something to apply water with —> a paint brush, a q-tip, or even your finger will work
Something to roll out fondant with —> a rolling pin, a large bottle (like a wine bottle), or can (like a room temperature can of soda)

Make sure your surface always has a light layer of cornstarch to prevent your fondant from sticking to your workstation. If your hands are sticky you can rub cornstarch into your hands. If your fondant is very sticky you can mix cornstarch into your fondant until it is smooth and not sticky.
If your fondant is dry, try kneading it again. If it’s still dry you can add a bit of cornstarch or coconut oil to soften it some.
Always put fondant scrapes back in the bag so they do not dry out.

Sprocket - Cover Cupcake

Take one cupcake out of your kit and squeeze your bag of icing ino an “O” shape on top of the cupcake
Use a butter knife to smooth the icing all over the top of your cupcake. It doesn't need to be perfect but it should consistently cover the entire top of the cupcake.
Take the small piece of white fondant you set aside and cut the last third of white fondant in half. Take a peppercorn sized amount of black fondant.
Mix the black and white fondants together. Stop before it mixes completely so you see white and gray streaks.
Roll the marbled gray fondant into a circle slightly larger than the large circle cutter in your kit.
Press the circle cutter into the rolled out fondant to make the circle. Set aside scraps.
Carefully line the circle with the top of the iced cupcake and place on top.
Gently smooth the top of the cupcake so it will conform to the top of your cupcake.

Ears

Nose and Eyes

Take about a gumball size of black fondant and roll it into a ball.
Pinch one side and roll it into a teardrop shape.
Set it on a cornstarched surface and slightly pat down around the edges. You want the back to be flat but the front should be round.
Take a pinch of black and roll into 2 balls, about the size of a peppercorn.
Set aside.

Tongue

Take a pinch of pink, around a small pea size, and roll into a ball. Press the sides slightly to turn it into the shape of a pill.
Press with your fingers to create a flattened oval shape.
Cut in half
Use your toothpick to imprint a line halfway down.
Set aside

Mustache

Hold your piping bag from the back. Starting in the middle of the cupcake, squeeze the bag from the back and while guiding the piping tip from the center to the edge.
On one side, pipe about 4-7 lines, totaling about the length of the nose. Repeat on the other side.
Stick the tongue into the icing so it looks like it’s peaking out.
Place the nose on top of the mustache

Eyebrows and Eyes

With your toothpick, poke a small hole where you are going to place the eyes. This will be your guide when piping the eyebrows. Add a very small amount of water on top of the holes.
Gently press from the back of the piping bag a small amount of icing just above the dots you made
Place the eyeballs on top of the poked holes.

Sprocket- Add Ears

Use your finger or a paint brush to lightly dampen the back of the ears.
Place between right above the eyebrows and the beginning of the mustache.
Press onto the side of the cupcakes and hold for 20 seconds. If the ears fall off after 20 seconds you either have too much water on the ears (they are slipping off), not enough water on the ears (they are not sticking), or you need to hold them for a little bit longer (the backs are sticky and might need another moment to set)

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