Make holly leaves. Melt green Candy Melts candy in parchment bag according to package directions. Cut a small point off of end of parchment bag. Use melted green candy to pipe leaves in each pan cavity. Chill until set, about 3 to 5 minutes.
Make holly berries. Melt red and white Candy Melts candy, separately, in parchment bags according to package directions. Mix a little melted red candy with melted white candy for light pink candy. Cut a small point off of end of parchment bags when ready to decorate.
Use melted light pink candy to pipe highlights for berries. Use melted red candy to pipe three dots for berries. Chill until set, about 3 to 5 minutes. Reserve remaining melted white candy.
Make first layer of bark. Use 1 1/4 oz. melted white candy to pipe a layer to cover bottom of each pan cavity. Chill until set, about 10 to 15 minutes.
Make second layer of bark. Melt light cocoa Candy Melts candy in disposable decorating bag according to package directions. Use 1 1/4 oz. melted light cocoa candy to pipe a layer on white candy layer. Chill until set, about 10 to 15 minutes.
Make gift tags. Remove plaques from cavities and bring to room temperature. Use warm knife to cut off two corners and cut a hole, 1/4 in. dia. Use warm cookie sheet or warming tray to smooth corners of gift tags.
The way your decorations curl and point and lie depends not only on the icing consistency but also on the way you hold the bag and the way you move it. Bag positions are described in terms of both angle and direction.
Perfect for classic borders or cloudlike decorations, dots are a versatile technique that can be piped in a range of sizes. The dot technique can be used as a simple border for cakes and cookies, as well as for icing cupcakes or piping meringues.