A delectable brownie is the base for this flower-inspired candy sensation. At your Easter or spring celebration, place either a daisy, pansy or posy treat on each guest?s dessert plate. Or, decorate your buffet table with these edible floral displays!
In advance: Make leaves. Tint 1 oz. fondant green for each treat; roll out 1/16 in. thick. Cut leaves using smallest Cut-Out; reserve remaining fondant for grass. Set leaves on thin shaping foam and score veins using smooth wheel of Cutter/Embosser. Let dry in small Flower Former dusted with cornstarch.
Bake and cool brownies. Tint melted candy green.
Cover brownies. Chill until firm.
Roll out reserved green fondant 1/16 in. thick. Cut 2 strips, 5 1/4 x 1 in., for each treat. Use scissors to cut thin V-shaped slits, 1/2 in. deep, for blades of grass. Attach strip around brownie using damp brush; repeat with 2nd strip. Separate and curve blades.
Use melted candy to attach flower and leaf to Lollipop Stick; let set. Insert into brownie.
To create a variety of curved shapes, use both sides of Flower Formers to dry leaves. You can also add a colorful flair to leaves by brushing them with a mix of clear vanilla and icing color or use pearl dust and brush color onto leaves.
Fondant and cupcakes were made for each other. With fondant, it´s easy to add pizzazz to plain cupcakes. Here, we´ve cut some perky petals with Ready-To-Use Rolled Fondant and Cut-Outs. It´s the perfect way to add color without tinting your icing.