Roll two green
logs, 3/16 in.
dia. x 1 1/4 in.
long; curl one
log for stem,
Let dry on
1 1/4 in. long x
1 in. wide, for each treat. Attach to ends of
dessert shell with piping gel, shaping into
an upward curve.
Roll out remaining green
fondant 1/8 in. thick. Use pattern and knife to
cut peapod. Position dessert shell at center of
fondant; brush outside of shell with piping gel.
Pull fondant up and over sides of shell; trim
as needed. Cut a 5/8 in. slit on each end; gently
pinch and separate. Attach tendril and stem
with melted green candy