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Make candy clay 1 day in advance. Prepare candy clay following recipe directions using light cocoa Candy Melts candy. Let set overnight.
Make cupcakes. Prepare cupcake batter following recipe directions. Bake and cool cupcakes.
Prepare buttercream icing following recipe directions. Use tip 230 and buttercream icing in cut decorating bag to fill cupcake by inserting tip in top center of uniced cupcake and squeeze a small amount of icing into cupcake. Use spatula and icing to ice cupcakes smooth.
Make candy clay squares. Knead candy clay until pliable. Use 9 in. fondant roller with pink guide rings to roll out small portion of candy clay 1/16 in. thick. Use smallest square cut-out and candy clay to cut out 12 to 14 squares for each treat. Position squares on cupcake top in a checkerboard pattern. Use knife to trim squares on edge of cupcake. Use icing if needed to attach candy clay squares.