In advance: Make candy base. Tint 1 oz.
candy green using green and yellow candy
colors from sets. Place smallest round cutter
from 101 Set on Non-Stick Cookie Sheet. Fill
1/4 in. deep with melted candy. Tap to settle.
Chill until firm.
Also: Make candy globe bunny. Melt white Candy Melts. Tint 1 oz. candy pink; tint 1/8 oz. black. For arms, tape two patterns to board (reverse one) and cover with waxed paper. Outline and fill in with candy. Chill until firm, then overpipe for strength. For ears, place medium oval Cut-Out on Cookie Sheet; fill 1/8 in. deep with pink candy. Tap to settle; chill until firm, then remove cutter. Position largest oval over pink candy center; fill 1/8 in. deep with white candy. Tap; chill. Repeat for second ear. For feet, use toothpick to mark size of smallest oval Cut-Out on waxed paper-covered board. Use pink candy in cut parchment bag to pipe three toes and foot pad within margin. Chill until firm. Position oval cutter over pink details; fill 1/8 in. deep with white candy. Tap; chill. Repeat for second foot.
For head and body, for easy release, lightly grease back side of top half of large and medium Dessert Dome molds with solid shortening. Fill according to package directions. Chill until firm. Unmold. Slide top and bottom halves over warming tray to slightly melt edges; attach halves. Let set. Assemble globes with seams running vertically and decorate using melted candy. Slightly flatten bottom of medium body globe by running over warm surface. Attach body to base. Flatten and attach head. Attach ears, arms and feet using melted candy in cut parchment bag. Pipe bead heart nose, dot eyes and outline mouth. Attach to base with melted candy.
Bake and cool cupcakes in Silicone Baking
Cups supported by Cookie Sheet. With
buttercream, pipe tip 233 pull-out grass.
Position candy. Position cupcakes on stand.
Secure bunny to stand with melted candy.
* Combine Leaf Green with Lemon Yellow for green