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1
Using gel-paste food colors, tint 1/4 cup buttercream pale pink and 1/4 cup black.
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2
Transfer tinted buttercreams to pastry bags fitted with only couplers.
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3
Using an offset spatula, spread each cupcake with a smooth layer of untinted buttercream.
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4
Transfer remaining untinted buttercream to a pastry bag fitted with only a coupler.
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5
Starting in center of each cupcake, pipe a pear-shaped head with untinted buttercream, increasing pressure as you pull back.
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6
Switch to a small V-leaf tip (#352), and pipe ears.
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7
Pipe black eyes and a pale-pink nose and mouth using a fine plain tip (#1).
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8
Place 3 marshmallow pieces on each sheep head, cut sides down.
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9
Working from the base of the head out, continue to cover each cupcake with halved marshmallows, cut sides down.
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10
Refrigerate 30 minutes to allow frosting to set.
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11
Cupcakes can be refrigerated up to 4 hours in airtight containers; bring to room temperature before serving.
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12
Lightly dampen a 9-by-12-by-1-inch Styrofoam board; shake off excess water.
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13
Roll out 1 pound plain fondant (see page 299) to an 11-by-14-inch rectangle.
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14
Lift fondant, and place on board.
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15
Smooth surface; trim excess with a pizza wheel.
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16
To form posts, cut coffee stirrers in half and hot-glue around perimeter of base.
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17
For rail, weave whole coffee stirrers in and out along top half of each post; secure with hot glue.
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18
Attach wide grosgrain ribbon around the bottom of fence with hot glue.
