instructions
Step 1
In advance: Make candy faces. Tint portions of melted candy skin tone
using orange color from Primary Set and black using black from Garden Set. Mold
faces without sticks, filling cavities 1/2 full. Refrigerate until firm. Also:
Make fondant hats and masks. Tint 6 oz. fondant each in violet, green, rose and
yellow. Add 1 teaspoon Gum-Tex to each fondant color. For hats, roll 3 cone
shapes, 1 3/4 x 1/2 in. wide, tapering to a point. Flatten slightly. Attach to heads
with melted candy. Using toothpick, score lines across hats to resemble fabric;
bend down points. Roll 3/8 in. fondant balls and attach to points with melted
candy. Using melted black candy in cut parchment bag, pipe eyes and mouth; let
set. For masks, cut 1 1/4 in. diameter fondant circles; cut each in half. Using
paring knife, cut curve on straight bottom and 2 small eyeholes. Attach to faces
with melted candy. Cut feathers using smallest leaf Cut-Out; trim off bottoms
for side feathers. Score vein lines using toothpick. Bend feathers; attach to
faces with melted candy. For fringe, cut strips 1 1/4 x 3/4 in. wide; cut slits
using scissors. Attach to faces with melted candy.
Step 2
Decorate dessert stand by attaching bead garlands to bottom row with hot
glue.
Step 3
Bake cupcakes in Gold Foil Standard Baking Cups. Cool completely on Cooling
Grid.
Step 4
Prepare buttercream icing recipe. With portions yellow, green, violet and
rose buttercream icing in bags fitted with Open Star Decorating Tip 1M, pipe a
swirl on each cupcake top. Spray tops with Color Mist; sprinkle with matching
color sugar.
Step 5
Position faces on cupcakes. Position cupcakes on stand. For topper, cut craft
block to a 2 in. diameter x 1 1/2 in. high circle. Wrap sides with ribbon. Attach
masks and beads to cookie treat sticks with hot glue; insert in container.
Attach beads to base and top of craft block with hot glue. Attach bows to masks
with hot glue. Position topper on stand; secure with hot glue.