Sweet and petite water can is ready for your springtime celebration. Molded solid candy cordial cup with candy spout and handle is decorated with icing flowers.
Source:
2004 Yearbook
Pattern:
Handle and Spout
Tools:
Ingredients:
Makes: Each candy serves 1.
Techniques Used:
instructions
In advance, using royal icing, make approximately 11 tip 225 drop flowers for each candy; add tip 2 dot centers. Make extras to allow for breakage and let dry.
Mold solid cordial cup candy; refrigerate until firm; unmold.
Outline parchment-covered patterns with melted candy in cut parchment bag; let set.
Turn candy cup upside down; attach handle and spout with melted candy.
Build up a small mound of icing in center of cup; position drop flowers and add tip 349 leaves.
Attach drop flower to front with melted candy.