Ingredients White Candy Melts® Candy corn syrup Candy Clay Candy Clay Garden Candy Color Set Garden Candy Color Set Candy Decorating Primary Colors Set, 1 oz. Candy Decorating Primary Colors Set, 1 oz. Favorite cupcake recipe or mix 2 1/2 cups Buttercream Frosting 2 1/2 cups Buttercream Frosting Tools Roll and Cut Fondant Mat Roll and Cut Fondant Mat Fondant Roller, 9-Inch Fondant Roller, 9-Inch Fondant Trimmer 12-cup Standard Muffin Pan Lavender with White Polka Dots Baking Cases, 75-Count Green Dots Standard Cup 75 Count Baby Blue with White Polka Dots Cupcake Liners, 75-Count Pink Dots Standard Cupcake Liners, 75-Count Decorator Preferred 9inch Angled Spatula Decorator Preferred 9inch Angled Spatula Ruler Instructions Click to mark complete - Make candy clay, 1 day in advance. Prepare candy clay following recipe directions. Let set overnight. - Make two-tone candy clay strips. Divide candy clay into four portions; knead until softened. Use candy colors to tint one portion pink, one green, one blue and one violet. Knead each portion of candy clay, then divide in half. Tint one half of each color slightly darker. Use 9 in. fondant roller with purple guide rings to roll out each light and dark shade of candy clay to 1/8 in. thick and 20 in. long. Use fondant trimmer to cut each color into strips 3/4 in. x 20 in. Place the lighter strip on top of darker strip. Use fondant roller to lightly roll the two strips together. Trim strips to 1/2 in. x 20 in. - Make cupcakes. Prepare cupcake batter following recipe directions. Bake and cool cupcakes. Prepare buttercream icing following recipe directions. Use angled spatula to ice top of cupcakes smooth. - Make candy clay ribbon flower. Position strips on cupcakes, forming a coil shape, starting at center.
