The sweet sight of these Christmas candle mini cakes is the perfect beacon for weary travelers visiting your home! The candle is created with our Jelly Roll and Cookie Pan and then cut into individual mini cakes.
Create flame and wick. In advance, roll out yellow fondant 1/8 in. thick. Use medium leaf Cut-Out from set to cut out flame. Let dry on cornstarch-covered cake board.
For wick, melt black Candy Melts candy according to package directions. Dip lollipop stick into melted black candy. Chill until firm.
Use melted black candy to attach lollipop stick to flame. Chill until firm.
Make jelly roll cakes. Bake and cool cakes following pan directions. Cut four cakes, each to 5 in. long x 3 1/4 in. wide.
Prepare buttercream icing. Use spatula to spread icing on cake and roll tightly.
Make candle. Use rotary cutter to cut four rectangles, each 5 1/4 in. x 3 1/2 in., from white edible decorating paper. Use spatula to spread a thin layer of icing on backside of rectangles and attach to jelly roll cakes.
For candle drippings, cut a strip freehand, 5 1/4 in. long and in varying lengths for drips, from white edible decorating paper. Cut out a circle, approximately 1 1/4 in. dia., from white edible decorating paper. Use fondant roller to crush white Cake Sparkles. Brush with piping gel and sprinkle with white Cake Sparkles. Use piping gel to attach strip around and circle to top of candle.
Make candlestick holder. Melt yellow and white Candy Melts candy. Combine together to make yellow candy shown. Pour melted candy into muffin pan 1/4 in. thick. Chill until firm.
Use melted yellow candy to fill swirl cavity in dessert accents mold. Chill until firm.
Unmold all candy.
Make candle. Use melted yellow candy to attach candle to base of candlestick.
Use melted yellow candy and a cut parchment bag to attach swirl to candlestick base. Chill until firm.
Use knife to poke a hole in top center of candle. Insert wick and flame.