Photo: William Dickey; Styling: Mary Lyn Hill Jenkins
Add these cute holly leaves made from candy to white-frosted cupcakes or layer cakes for a pretty holiday presentation.
This recipe goes with Holiday Lane Cake
Yield: 8 dozen
- 1 (14-ounce) package green candy melts
- 1/3 cup light corn syrup
- Microwave candy melts in a glass bowl at MEDIUM (50% power), stirring once, 1 minute or until melted. Stir in corn syrup. Place in a zip-top plastic bag; seal and let stand 8 hours.
- Knead 2 to 3 minutes or until soft (about 12 times). Turn out onto a surface dusted with powdered sugar. Roll to 1/16-inch thickness. Cut with 1- and 2-inch holly leaf-shaped cutters. Score leaves with a knife. Place on wax paper and over sides of an inverted cakepan for a curved shape. Let stand 3 to 4 hours. Store in an airtight container up to 3 days, if desired.
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