Tools:
Choo-Choo
Train Pan Set
Easter
Eggs Candy Mold Set
Hoppy
Easter Lollipop Mold
Tips:
1, 2, 7, 12, 17
Disposable
Decorating Bags
zip-close plastic lunch bag
waxed paper
Ingredients:
Candy
coating--White (2 pks.), Light Cocoa (1 pk.)
Primary
Candy Colors Set
Garden
Candy Colors Set
Rose, Violet, Leaf Green, Lemon
Yellow, Royal Blue Icing Colors
Buttercream
Icing
Striped candy sticks (2 needed)
12 vanilla wafer cookies
2 iced oatmeal cookies
pastel Easter candy
shredded coconut
In advance, mold a variety of Easter
candy without lollipop sticks using Hoppy Easter Lollipop Mold and Light
milk chocolate coating.
Refrigerate until firm; unmold.
In advance, make candy shell train
cars, using largest egg mold from Easter Egg Set (use mold half with flat
bottom) and White Chocolate Coating.
Refrigerate until firm; unmold
Ice side window area of train cake
smooth with spatula. Cover cabin, chimney and lower engine area with tip
17 yellow stars.
For rounded engine area, alternate
rows of tip 17 white stars with tip 17 zigzags in green, violet and blue.
Add tip 17 swirls on top of chimney
and front of engine; pipe tip 17 zigzags on cabin roof.
Pipe tip 17 string cowcatcher.
Pipe tip 12 ball bunny head; add
tip 7 pull-out ears and dot muzzle, tip 2 dot eyes and nose, tip 1 outline
whiskers.
Turn candy car shells flat side down.
Tint melted white candy violet and
yellow.
Pipe zigzag and dot designs using
melted candy in cut parchment bag.
For engine and car wheels, in buttercream,
pipe tip 17 swirls on vanilla wafers (6 green, 4 violet, 2 blue) and oatmeal
cookies (2 violet).
On car wheels, pipe a white candy
mound on back; let set.
Attach wheels to candy cars with
dots of melted candy and to engine with dots of icing; attach candy sticks
to engine wheels with dots of icing (prop with sticks until set).
Place shredded coconut in plastic
bag with a few drops of green icing color; knead until color is evenly
blended.
Fill candy cars with coconut and
Easter candies. Position candy cars behind train. Sprinkle coconut around
train.
Serves 12.
To make candy shells: Fill pan or
mold to top edge with melted candy. Tap on counter to remove air bubbles.
Let chill in refrigerator for 10–15
minutes or until a 1/4 in. shell has formed.
Pour out excess candy, smooth top
edges with spatula and chill for 15-20 minutes longer.
Carefully unmold shells (if you
have difficulty removing shells, place in freezer for 2-3 minutes, then
unmold).
Excess candy can be reheated and
used again.