Tipsy Unicorns

For tipsy unicorns, first make “naked” Punschkrapferl according to the recipe, refrigerate and apricotize (so prepare the doughnuts WITHOUT glaze!).

Roll out pink and pink fondant thinly and cover the doughnuts individually with it. Place in small paper cups and refrigerate for now.

Stir the golden color powder with a little alcohol until smooth (the alcohol will make the color adhere better to the fondant later) – the color should be of a liquid consistency that spreads well.

If necessary, knead the white fondant until smooth and cut off 24 small balls. Carefully shape the balls into triangular ears with your fingers and stick them on a toothpick. Using the handle of a knife (or fork, spoon, etc.), gently press a notch into the center of each “ear” and paint with gold paint.

For the unicorns, roll white fondant into thin “sausages”: Make sure they are thinner on one side. Now wrap the fondant sausages individually around a toothpick (thin end on top) and brush generously with gold paint (for a more intense color result in several passes).

Form small roses or flowers from pink fondant scraps (or other colored fondant).

On the prepared doughnuts with black food coloring (or dark chocolate) now draw 2 “sleeping eyes” each, above each 1 unicorn and 2 ears.

Tipsy unicorns with the prepared fondant florets, sugar flowers, glitter sugar, rainbow and other sprinkles after

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