Using an offset spatula, frost each cupcake with a thin layer of decorative frosting. Roll out white fondant so that it’s about ¼ of an inch in thickness. Use cookie cutter to cut out 6 circles.Roll out red fondant and cut out 6 circles with the same cookie cutter. Cut each fondant circle in half. Place one red demi circle on the top of each cupcake.Place one white demi circle on each cupcake.Roll out black fondant so that it’s about ¼ of an inch thick. Use a paring knife to cut out black fondant strips, about 3 inches long and 1/3 of an inch thick. You’ll need 12 of them.Place between white and red fondant on cupcake, trimming where necessary.Use the bottom of frosting tip to cut out 12 white circles and place on the center of each cupcake, right on the black strip.
Tip: The fondant should be sticky enough for the pieces to stay put. However, to keep it extra secure, you can brush a bit of water on the back of each piece before assembling. Serve and enjoy