Step 1: Cover the top and sides of cupcake with a light coating of buttercream.
Step 2: to make a light brown color, mix together equal parts of dark Chocolate Fondant and bright white Chocolate Fondant.
Step 3: Roll out 2 strips, one of dark Chocolate Fondant and one with the light brown color that you made.
Step 4: Place the light brown strip on top of the dark brown strip of Chocolate Fondant. Use the knife to cut straight edges.
Step 5: Roll the layered strip and use a knife to cut it down the middle.
Step 6: have the swirled side facing up.
Step 7a / 7b: With light pressure, roll out the swirled piece of Chocolate Fondant and cut out a circle that will fit the top of the cupcake.
Step 8: form a small ball of dark Modeling Chocolate and roll it into a log that is tapered at one end. Slightly flatten the log.
Step 9: Apply the log of Modeling Chocolate vertically on the side of your cupcake with the tapered end toward the bottom.
Step 10: Repeat steps 8 and 9 until you go cover the sides of the cupcake.
Step 11a / 11b: Use a dresden tool to form texture and lines on the Modeling Chocolate logs to make them have the texture of tree bark.