Closely Witched Pot Cupcakes
Bubble, bubble, toil, no trouble! Witch cupcakes are baked right in the Silly-Feet! Cups. The Closely Witched Pot is made using a candy shell molded in the Sports Ball pan and filled with pieces of candy.
Each cupcake serves 1.
In advance: Make candy shell cauldron in ball pan half using melted candy tinted black. Fill pan to 1/2 in. from top; reserve poured out candy for hats. Refrigerate until firm; unmold.
Also: Make witch hats. For brim, set largest round Cut-Out on non-stick cookie sheet; fill 3/16 in. deep with melted candy. Refrigerate until firm; unmold.
Cut 2 in. off tip of ice cream cone; cover with melted candy; let set. Attach cones to brims using melted candy.
When set, use buttercream to pipe tip 46 smooth side up hat band and tip 4 outline buckle.
Bake and cool cupcakes in silicone cups supported by cookie sheet. Build up icing head with tip 1A; smooth and round with spatula.
Tint 10 oz. fondant orange, 8 oz. yellow and 2 oz. green. Make 8 groups of flames. Roll out yellow and orange fondant 1/4 in. thick.
Use knife to cut 1 to 2 1/2 in. long flat-bottom flames, each with one V-shaped yellow and two V-shaped orange pieces. Let dry on cornstarch-dusted board.
For arms, cut lollipop sticks to 3 in. long. Roll a 1/2 in. ball of green fondant for each hand; flatten slightly as you insert on end of stick.
Cut fingers with knife. Pipe arm using bag fitted with tip 21; insert lollipop stick, squeeze and pull out stick. Clean 1/2 in. icing off stick. Insert arms in cupcakes.
For hair, roll out orange fondant 1/8 in. thick. Cut a 1 x 1 1/2 in. strip; cut slits 3/4 in. deep and 1/16 in. apart for strands of hair.
Attach hair and hat. Pipe tip 7 dot eyes and cheeks (flatten with finger dipped in cornstarch) and pull-out nose.
Pipe tip 2 outline eyelids and mouth. Pipe tip 2 dot tooth and pupils; flatten with finger. Position cauldron; fill with assorted candies. Position flames, pretzels and witches.
To make candy shells: Fill pan or mold to top edge with melted candy. Tap on counter to remove air bubbles. Let chill in refrigerator for 10-15 minutes or until a 1/4 in. shell has formed.
Pour out excess candy, smooth top edges with spatula and chill for 15-20 minutes longer.
Carefully unmold shells (if you have difficulty removing shells, place in freezer for 2-3 minutes, then unmold). Excess candy can be reheated and used again.
Note: Combine Golden Yellow with Lemon Yellow for yellow shown. Combine Violet with Rose for violet shown.