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Mother’s Day Treats
Chocolate LollipopsItems Needed-Chocolate molds: • # 5829 rose lolly short stem • # 1314 rose lolly long stem • #10078 sunflower lolly • # 6041 Mom is #1 lolly -Sucker sticks #5784 -Easymelts • #6501 white • #428 red • #21190 dark green • #429 yellow • #6502 Cocoa -Flower pot (purchased at your local craft or discount store) in any color you wish -Craft tissue paper in dark green (purchased at your local craft or discount store) -Styrofoam or cake dummy . Size depending on flower pot size purchased. Directions1. Melt the Easymelts chocolate in a candy melting pot or
double boiler 2. Using a food safe small brush, brush in the first color desired into the detailed area(s) of the chocolate mold. Let dry for a few minutes to allow the chocolate to set. 3. Next, place each sucker stick in the mold. Using the background color of your choice, pour the melted chocolate into the mold, filling it to the top edge. Make sure the sucker stick is fully covered in the chocolate by turning it a few times within the mold to coat completely. 4. Let the molds sit until the chocolate has hardened. 5. Give a light twist of the mold and the lollipops will “pop” out. 6. Place the Styrofoam or cake dummy into the flower pot and use a hot glue gun to glue it in place (trim if needed before hot gluing). 7. Cut green craft tissue paper into 6” squares. Be sure to cut plenty of extra in order to double up the squares when arranging. 8. Arrange the chocolate lollipops in the flower pot by pressing the lollipop sticks into the Styrofoam. Press a few further into the foam while others stick up higher to give nice dimension to your design. 9. Use the cut squares of craft tissue, doubling the squares as needed, to place in between each chocolate lollipop. Cover the full surface of the Styrofoam base, filling in any gaps.
Cookie LollipopsItems Needed-Cookie cutters
• #4299 comfort grip flower • # 240 heart 3 ¼” • #237 daisy 3 ½” • #236 daisy 2 ¼” -Sucker sticks #2981 11 ¾” and #5784 6” -Royal icing mix 15oz 425g #17328 -McCall’s liquid gel colors • #21071 pink • #21074 purple violet • #21018 lemon yellow -12” Piping bag, any brand
-Pastry tip # 2 -Craft tissue paper in dark green (purchased at your local craft or discount store) Directions1. Prepare you favorite cookie dough as directed. Using the flower cookie cutters, cut out the shapes and carefully insert the sucker sticks before placing the cookies on a cookie sheet. Make sure the sucker stick is pressed all the way into the cookie and fully wrapped in the dough. Bake as directed then cool cookies on cooling rack. 2. Prepare the royal icing as directed on package. Separate into small bowls then mix in the gel colors to achieve your desired shade of colors. 3. Fill piping bags with colored royal icing fitted with #2 pastry tips. Out line the cooled cookie in your choice of color then let sit for several minutes to allow the icing outline to firm. 4. Once the cookies are outlined, fill the inside of the cookie with another color of your choice. Let sit to set for a few hours to allow the icing to dry. 5. Cut green craft tissue paper into 6” squares, making sure to cut plenty of extra to double up the squares when arranging. 6. Place the Styrofoam or cake dummy into the flower pot and use a hot glue gun to glue it in place (trim if needed before hot gluing). 7. Arrange the cookie lollipops in the flower pot, pressing the sticks into the Styrofoam so that the cookie flowers are at varying heights. 8. Use the cut squares of craft tissue, doubling the squares in opposite direction as needed, to place in between each placed chocolate lollipop. Cover the styrofoam completely, filling in any gaps with extra tissue. Variety Cupcake BouquetItems Needed-Ready ice vanilla icing #7484 -Russian tip #20782 -Coupler for Russian tip #20783 -12” Piping bag -Tip #70 for leafs -Styrofoam - Flower pot (purchased at your local craft or discount store) in any color you wish -Styrofoam or cake dummy. Size depending on flower pot size purchased
-McCall’s liquid gel colors • #21071 pink • #21073 leaf green • #21074 purple violet • #21076 orange -6” Wooden bamboo skewers #5630
Directions1. Prepare you favorite cupcake batter and bake as directed. Cool cupcakes on a cooling rack. 2. Separate Ready Ice vanilla icing into small bowls, mixing gel colors into the icing to achieve desired shade of colors. 3. Fill piping bag (s) fitted with Russian tip couplers with the colored Ready Ice. With a variety of Russian tips in the kit choose one and start to pip onto the cupcake, pointing the tip straight down, squeezing then lifting in order to create a flower. Continue with each color. 4. Place the Styrofoam or cake dummy into the flower pot and use a hot glue gun to glue it in place (trim if needed before hot gluing). 5. Insert wooden bamboo skewers into the Styrofoam or cake dummy in flower pot. Then, secure each cupcake into the flower pot by piercing the bottom of each cupcake with the wooden bamboo skewers. Arrange the cupcakes so they resemble a bouquet. 6. Once the cupcakes are arranges, pipe leaves with tip #70 in between the cupcakes in order to fill in any gaps.
Rosette BouquetItems Needed-Ready ice vanilla icing #7484 -12” piping bag -Piping tip # 1M -McCall’s liquid gel color #21071 pink -6” Wooden bamboo skewers #5630 -Leaf chocolate mold #5836 -Easymelts #432 dark green -Flower pot (purchased at your local craft or discount store) in any color you wish -Styrofoam or cake dummy - size depending on flower pot size purchased
Directions 1. Prepare you favorite cupcake batter and bake as directed. Cool the cupcakes on a cooling rack. 2. Color you Ready Ice using the McCalls liquid gel in pink. Fit a piping bag with tip #1M and fill the piping bag with the colored Ready Ice. 3. Starting in the middle of the cupcake, pipe the icing by squeezing gently and moving the piping bag in a spiral, going in a circle from the middle of the cupcake all the way around the cupcake to resemble a “rosette”. 4. Place the Styrofoam or cake dummy into the flower pot and use a hot glue gun to glue it in place (trim if needed before hot gluing). 5. Insert wooden bamboo skewers into the Styrofoam or cake dummy in flower pot. Then, secure each cupcake into the flower pot by piercing the bottom of each cupcake with the wooden bamboo skewers. Arrange the cupcakes so they resemble a bouquet. 6. Melt the Easymelts chocolate in a candy melting pot or double boiler. 7. Pour the melted chocolate into the leaf mold, then leave until set. Give the mold a light twist and the chocolate leaf will “pop” out. 8. Finish off the bouquet by adding the chocolate leaves in between the cupcake roses in order to fill in any gaps.
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