Finish up a tasty Christmas dinner with this Trim Up the Trees Easy Christmas Cupcakes display. The Big Man himself sits atop this assortment of holiday cupcakes, and the Cupcakes 'N More Dessert Stand helps give your treats height, so this display will look as good as it tastes! Great for a kids party or even December birthday party, this holiday cupcake arrangement is sure to get you and the family in the Christmas spirit!
Make candy Santa topper. Melt red and white Candy Melts candy according to package directions. Use orange from primary candy color set to tint a portion of white light skin tone shown. Use black from garden candy color set to tint a portion of white black.
For base: Place largest Cut-Out from round Cut-Outs fondant cutter set on non-stick cookie sheet. Fill 1/4 in. deep with melted red candy. Tap to settle. Chill until firm, 10 to 15 minutes.
For body and head: For body, use dessert dome candy mold and melted red candy to make two candy shells in largest (2.6 in. dia.) cavity according to mold directions. For head, use mold and melted skin tone candy to make two shells in second smallest (1.6 in. dia.) cavity according to mold directions. Do not fill halves. Use melted candy to attach halves together. Body seam is horizontal; head seam is vertical. Slightly flatten top and bottom of body and bottom of head by running balls over warmed cookie sheet. Use melted red candy to attach body to base; attach head to body. Chill until firm, 3 to 5 minutes.
Make fondant topper trims. Tint 2 oz. fondant red-red/burgundy combination (to match red body), 1 1/2 oz. black, a 3/4 in. ball copper/ orange combination (for light skin tone shown) and a 1/2 in. ball golden yellow. Reserve 1 1/2 oz. white. Use 9 in. fondant roller with pink guide rings to roll out fondant 1/16 in. thick unless otherwise specified. To attach, brush backs with melted candy.
For front trim: Roll out red and white. Use ribbon cutter with two wavy wheels and 1/2 in. spacer to cut a white ribbon 3 1/2 in. long. Attach vertically down body front. Switch to 1/4 in. spacer. Cut a red ribbon 3 1/2 in. long. Attach over center of white ribbon, matching up waves.
For belt: Roll out black. Use ribbon cutter with two straight edge wheels and 1/2 in. spacer to cut a strip, 10 in. long. Attach around body over seam. For buckle, roll out yellow. Use knife to cut a rectangle, 1 in. wide x 7/8 in. high. Cut away a rectangle from center, 3/4 in. x 1/2 in. Attach.
For arms: Shape two red logs, 1/2 in. dia. x 1 1/2 in. long. Slightly pinch tops to flatten shoulders; attach. For hands, shape two skin tone ovals 1/2 in. wide x 5/8 in. long. Flatten slightly; attach.
For boots and legs: Begin with two black logs, 3/4 in. dia. x 2 in. long. Bend and shape oval boot 3/4 in. wide x 1 1/2 in. long, slightly rounder at toes. For legs, shape two red logs, 3/4 in. dia. x 1 1/4 in. long. Attach boots to legs; let set. For fur cuff, roll out white. Use ribbon cutter with two wavy wheels and 1/4 in. spacer to cut two ribbons, 2 1/2 in. long. Attach around boot tops. Pinch leg tops to fit under body; attach.
For face: Roll out red and white. Use narrow end of tip 2A to cut red nose and mouth; attach. Use knife and patterns to cut out white beard and mustache; attach. For hair, use knife to cut a circle, 2 1/2 in. dia. Attach over back of head, trimming as needed.
For hat: Shape a 2 1/2 in. high red cone, 2 in. dia. at base, tapering to 3/8 in. dia. at bent tip; attach. For pompom, roll a white ball, 1/2 in. dia.; attach. For brim, use 9 in. fondant roller with purple guide rings to roll out white 1/8 in. thick. Use ribbon cutter with two wavy wheels and 1/2 in. spacer to cut a strip, 5 in. long; attach around hat.
For facial features: Use melted candy in cut parchment bag to pipe white outline eyebrows and black outline eyes. Chill until firm, 3 to 5 minutes.
1 DAY IN ADVANCE
Bake and cool 22 cupcakes. Prepare buttercream icing following recipe directions. Tint portions kelly green/ black combination (for green). Use spatula and white icing to ice tops smooth; sprinkle with white sparkling sugar.
Make trees. On 11 cupcake tops, use tip 12 and green icing to pipe a cone-shaped tree base, 3/4 in. dia. at bottom x 1 1/2 in. high. Beginning at bottom of base, use tip 16 and green icing to pipe rows of pull-out stars, angled slightly downward, around the base. Finish with a single star on treetop. Sprinkle with white sparkling sugar.
Assemble treats. Position cupcakes with trees on 23-count dessert stand. Insert elf picks from sharing sweet treats cupcake combo in remaining cupcakes. Position cupcakes on stand. Use melted candy to attach Santa topper to top ring. Let set, 3 to 5 minutes.