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Items
needed:
Mini muffin
tin with piping gel mixed with food colors: red, orange, yellow and
green
Rice/Wafer
Paper
One large
leaf cookie cutter
One small
leaf cookie cutter
AmeriColor
Gourmet Writer Food Decorating Pens
Scissors
Candle in
candle holder
Matches
Eye brow tweezers |
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Place
the large leaf cutter on the smooth side of a piece of rice/wafer paper.
Use a brown non-toxic pen and trace around the leaf cutter. Make
several large and small leaves. |
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Trace one
pumpkin. Do not trace around the stem. Instead, close in this
area to form the rest of the pumpkin with a stem.
Draw a stem
of the appropriate size and shape needed.
Draw a leaf
that will eventually go near the stem and at the top area of the pumpkin. |
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Cut out all
the items drawn or traced. |
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Use the brown
pen and draw the lines on the leaves and on the stem of the pumpkin.
Use the orange
pen and draw the lines on the pumpkin.
With an artist's
brush paint the items with appropriate piping gel colors. |
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To curl the
leaves, hold each leaf, by means of a pair of eye brow tweezers, over a
lit candle to curl. Do not hold too close to the flame because the
leaf could burn.
Let all items
dry at least overnight. |
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Make a bundt
cake. Ice with chocolate frosting.
Before the
frosting dries, arrange the candy corn to make the bottom border by place
one piece pointing upward, slightly, and the next piece pointing downward,
slightly. Repeat this until the border is finished.
After the border
has been completed, immediately arrange the rice/wafer paper items on the
cake.
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