Ingredients Red Color Mist Food Color Spray, 1.5 oz. Red Color Mist Food Color Spray, 1.5 oz. 12 pieces Light Cocoa Candy Melts Pearl Color Mist Shimmering Food Color Spray, 1.5 oz. Pearl Color Mist Shimmering Food Color Spray, 1.5 oz. 12 pieces White Candy Melts Candy Orange Color Mist, 1.5 oz. Orange Color Mist, 1.5 oz. 6 cups White Decorator Icing - 4.5 lb. Gold Color Mist Shimmering Food Color Spray, 1.5 oz. Gold Color Mist Shimmering Food Color Spray, 1.5 oz. Red Sour Gummy candy 6 cups Favorite cupcake mix or recipe Tools Mini Cup Unbleached 100 Count 10 x 14-Inch Rectangular Cake Boards, 6-Piece 10 x 14-Inch Rectangular Cake Boards, 6-Piece 12 Cup Muffin Pan Decorating Bags, 16-Inch Disposable Piping Bags, 12-Count Decorating Bags, 16-Inch Disposable Piping Bags, 12-Count Round Cake Decorating Tip 12 Round Cake Decorating Tip 12 Recipe Right Non-Stick Cooling Grid, 16 x 10-Inch Kraft Paper Cupcake Liners, 75-Count Ruler Scissors Add Selected to Bag Select All Instructions Click to mark complete - Ingredients:Peanut Butter Candy Melts Candy (12 candy pieces needed)White Candy Melts Candy (12 candy pieces needed)Light Cocoa Candy Melts Candy (12 candy pieces needed)Gold Color Mist Food Color SpraySilver Color Mist Food Color SprayOrange Color Mist Food Color SprayRed Color Mist Food Color SprayFavorite cupcake mix or recipe (6 cups batter needed for 12 standard cupcakes and 24 mini cupcakes)Red sour gummy stripsWhite Ready-to-Use Decorator Icing � 4.5 Tub (6 cups needed)Supplies:10 in. Cake BoardStandard 12-Cup Muffin PanMini 24-Cup Muffin PanUnbleached Mini Baking CupsUnbleached Standard Baking CupsCooling GridRulerScissorsDisposable Decorating BagsRound Decorating Tip 12 - One day in advance, color medals.Lay out Candy Melts candies flat side down on cake board. Use Color Mist food color spray to color candies as follows:Peanut Butter candies: Spray with gold spray. Let dry.White candies: Spray with silver spray. Let dry.Light Cocoa candies: Spray with orange, red and gold sprays, letting colors dry between coatings.Once all candies are dry, flip candy pieces over and color other side. Repeat entire process for a second coating, if necessary. - Bake and cool standard and mini cupcakes.Bake and cool standard and mini cupcakes in unbleached baking cups. - Prepare gummy strips.Cut red sour gummy strips into 1/4 in. wide strings. Cut 12 strips measuring 4 in. long and 24 strips measuring 3 in. long. - Decorate cupcakes.Prepare decorating bag with tip 12 and white icing. Pipe flat swirl on standard cupcakes and on 12 mini cupcakes. Pipe double swirl on remaining 12 mini cupcakes.For standard cupcakes, bend 4 in. gummy strip in half to form loop. Secure both ends of loop in icing with peanut butter candy piece (flat side of candy facing out). Repeat for mini cupcakes, using 3 in. gummy strips and silver candy pieces on double swirl mini cupcakes and bronze candy pieces on flat swirl mini cupcakes.Makes 12 standard cupcakes and 24 mini cupcakes.
