Perfect Attendants! Brownie Pops
Golden Yellow Icing Color (combine golden yellow and lemon yellow for yellow shown)
Red-Red Icing Color (combine brown and red-red for brown shown)
FoodWriters™ Neon Colors Edible Color Markers (pink, black)
Favorite brownie mix or recipe
Each cake serves one.
Bake and cool brownie pops in silicone mold supported by cookie sheet.
Tint fondant: 1 1/2 oz. light pink; 1 1/2 oz. dark pink, 1/2 oz. light brown, 1/2 oz. dark brown, 1/2 oz. yellow, 3 oz. skin tone; reserve 2 oz. white. Add 1/4 teaspoon Gum-Tex to skin tone. Decorate bride and bridesmaids.
Roll out fondant 1/8 in. thick as needed. Cover brownie pops for skirts. Cut lollipop stick to 3 1/2 in. and insert in center.
Use 7/8 in. ball of copper to shape upper body; slide onto stick. Cut 3/4 x 2 1/2 in. strip for dress bodice. Wrap and attach, trimming ends to fit.
Cut 1/4 in. strips for straps; attach using damp brush. Roll 1/4 in. ball of copper; flatten and slide over stick for neck. Roll 3/16 in. wide logs and cut 1 1/2 in. lengths for arms; shape and attach.
For bride, pipe tip 1 ball necklace; for bridesmaid necklace, roll very thin log and attach. Pipe tip 1 ball trim on all bodices. Roll 7/8 in. copper ball for head; slide over stick. Let set at least 1 hour. Draw eyes and mouth with FoodWriters; use Pearl Dust to brush on blush. Cut assorted strips for hair; attach using damp brush.
For veil, roll out fondant 1/16 in. thick and cut 2 x 2 1/4 in. wide rectangle; use knife to round bottom corners and taper rounded top to just 3/4 in. wide. Attach.
Use pansy cutter from set to cut flowers; set on thick foam and cup centers using rounded end of modeling stick from set. Roll small ball centers, flatten and attach. Attach flowers with icing.
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