Preheat oven to 350°F. Spray jumbo muffin pan with vegetable pan spray. Place cupcake batter in prepared pan. Bake 20-22 minutes or until toothpick inserted in center comes out clean. Cool completely. Cut horizontally into 3/4 in. deep slices.
Divide coconut into 2 resealable plastic bags. Add yellow icing color to one bag; knead bag until coconut is tinted. Add green icing color to second bag; knead bag until coconut is tinted. On paper, draw oval approximately 5 x 8 in. Tape pattern to cake circle; tape waxed paper over pattern.
Melt yellow Candy Melts. Lightly sprinkle black sugars over prepared pattern; with melted candy, outline and fill in pattern. Smooth with spatula. Let sit until surface of candy looks dull, about 5 minutes. Position cupcake piece on one half of candy; lift waxed paper to fold candy over cupcake piece to form the shell (keep waxed paper on candy). Place in refrigerator until set, about 5 minutes.
Coarsely chop red Candy Melts. Remove candy from refrigerator; carefully remove waxed paper. With tip 3, zigzag chocolate buttercream over cupcake area. Add coconut "cheese" and "lettuce" and chopped candy "tomatoes".
It?s the best of both worlds! A cookie covered with candy. Use our Bell Cookie Cutter to make the sundae cup from cookie dough recipe and cover with melted candy. Make candy base with the Peanut Butter Cups Candy Mold and attach inverted decorated cookie with melted candy. Add 1/2 cherry ball on top.
Everything tastes better on the grill, and your BBQ guests will think this
candy centerpiece is very well done! Use the Sports Ball pan to mold the
candy shell grill and shape the food using our candy clay recipe.