| GIVING YOUR HEART AWAY | ON HER TOES |
| GIVING
YOUR HEART AWAY
Check List
1. Add a small amount of melted white candy to green candy. Mold Rose using full rose and "painting" method. Refrigerate until firm; unmold. 2.
Mold a variety of mini hearts. Refrigerate until firm; unmold. Mold top
of heart box using "painting" method. Mold bottom of heart following package
directions. Refrigerate both until firm; unmold.
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"Be Mine" Candy Box Kit #2104-1051 |
| HEARTS
OF THE MATTER
Check List
1. Mold lollipop, fill Cookie Treat Pan with melted pink candy. Refrigerate until firm; unmold. 2. Mold bear using "painting" method. Mold heart. Refrigerate until firm and unmold. 3.
Attach
bear and heart to lollipop with melted candy. Pipe balloon string using
melted candy in cut disposable bag.
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Round: #122-A, Teddy: #2115-1538 (discontinued) Use one of our other bear molds, Heart: #90-1107 |
| HAPPY
LANDINGS
Check List
1. Mold flower lollipop: Place cutter on wax paper-covered cookie sheet and fill with melted candy. Refrigerate until firm; unmold. Attach stick to back with melted candy. Let set. 2. Tint melted white candy violet using candy color. Mold butterfly using "painting" method. Refrigerate until firm; unmold. 3. Attach jelly candy and butterfly to flower with melted candy.
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#2115-1716 or Flower Power #2115-1716 Butterflies HERE |
| EASTER
DISPLAY
Check List
1. Tint melted white candy violet and yellow using color sets. Mold egg candies using "painting" method. Refrigerate until firm; unmold. 2. Tint melted white candy pink using color set. Fill peanut butter cups mold with melted candy to make base. Refrigerate until firm; unmold. 3. Attach egg to peanut butter base with melted candy. |
Egg lolli #2115-1513 and Reece cup #109 |
| STARRING
BABY
Check List
1. Tint melted white candy yellow using candy color. Fill Star Cookie Pan with candy, position stick and twirl to coat. Refrigerate until firm; unmold. 2.
Tint
white candy pink using a little red candy color. Mold bunny. Refrigerate
until firm; unmold.
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Puppy #2115-1538 Star here |
| SHAKE,
RATTLE AND ROAR!
Check List
1. Mold small rattle in cavity of Candy Melting Plate, large rattle in Mini Ball Pan (fill 1/3 deep). Tint melted white candy blue using Candy Colors. Mold bear in Baby Icons mold. Refrigerate all until firm; unmold. 2.Using white candy in a cut disposable bag, pipe a band across the center of large rattle. Position bear and candy dots. 3. Attach lollipop stick to back of rattles with dots of melted candy. Tie ribbon bow on stick. |
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| ON
HER TOES
Check List
1. Combine melted white candy with a little pink to make flesh tone for ballerina. Mold ballerina and heart lollipops using "painting" method. Refrigerate until firm; unmold. Cut sticks to various heights. 2. Wrap craft block base with Fanci-Foil. Tape 1 in. wide ribbon to side. 3. Insert lollipop into base. Gather ribbon into loops and attach with melted candy. |
Hearts n More lollipop: #2115-1717 Ballerina Princess #2115-1514 |
| THE
BOYS OF SUMMER
Check List
1. To make bill for baseball cap, trace 1-1/2 in. diameter circles on cake board. Cover board with waxed paper. Outline and pipe pattern using melted candy in cut disposable bag. Refrigerate until firm. 2. Combine melted white, yellow and pink candy to make flesh tone. Use Decorator Brush and "painting" method to mold face lollipops. Refrigerate until firm. 3. Use Truffle Mold and melted candy to mold baseballs and tops of baseball caps. Refrigerate until firm. Use melted candy in cut disposable bag to pipe lines on balls. Attach tops of caps to back of bills with melted candy. Attach cap to heads with melted candy. Tie ribbon around bases. |
Smiley Face #2115-1715 and Truffles #2115-1521 |
| PUMPKIN
SURPRISE
Check List
1. Mold pumpkins using "painting" method. Refrigerate until firm; unmold. 2. Dip chocolate sandwich cookies in melted candy and place on cooling grid. 3. Attach pumpkin to cookie with melted candy. |
#2115-1735 |
| THE
SEASON OF GIVING
Check List
1. Use "painting" method and instructions on mold package to make crème-filled gift truffles. Refrigerate to set; unmold. 2. Place largest tree cutter on cookie sheet and fill to top edge with melted candy. Refrigerate to set; unmold. Make two trees, cut one vertically in half. 3. Assemble tree, attach 1/2 tree in front of whole tree and 1/2 tree to back with melted candy in cut parchment bag. Attach one green candy melt to bottom of tree for base. Using white melted candy in cut parchment bag, pipe garland and top design on tree. Immediately press on nonpareil sprinkles to garland. 4. Make large tree stand by pouring melted candy in baking cup, 1/2 in. deep. Refrigerate until firm; unmold. Attach to green base of tree with melted candy in cut parchment bag. 5. Cover board with foil and position tree and gift truffles. |
Truffle #2115-1728 Tree Cookie cutters #2308-1212 |
| GINGERBREAD
SANTA
Check List
1. Cut, bake and cool cookies following recipe directions. ] 2. Mold Santa head using candy mold and "painting" method. (Mix melted white candy with a little red to make flesh color.) Refrigerate until firm. 3. Use melted candy and brush to paint features on cookie. Use melted candy in cut disposable bag to pipe "fur" on Santa’s suit. 4. Attach Santa head to cookie with melted candy. |
Cookie |