Source:
2006 Yearbook
Tools:
Ingredients:
Makes: Each cupcake serves 1.
Techniques Used:
instructions
Tint white Candy Melts® with Primary and Garden Candy Colors. Mold candy faces in Melting Plate cavities. Unmold on waxed paper and decorate features using melted candy in cut parchment bag; attach to 4 in. lollipop sticks.
For trees, pipe a circle of tip 67 leaves in royal icing on large waxed paper-covered flower formers; let dry. Attach leaves to pretzel rod with icing and pipe more leaves on underside.
Bake and cool cupcakes. Remove baking cup from cupcakes; turn upside down and cover with melted candy; let set, then repeat (1 pk. Candy Melts® will double-coat 4-5 cupcakes). Pipe candy lines on sides using cut bag; let set.
Cover tops with tip 352 leaves in buttercream. Insert trees and face pops. Position cupcakes on Standard Cupcakes ‘N More Dessert Stand.