![]() ![]() Break the last stick to 3 1/2" & place it on the top of the key blade, overlapping the yellow, lining up the ends. Next, pipe yellow over the left-pointing key blade & use the toothpick as before. Break a pocky stick to about 2" long & gently lay the tip of it in the center of the crown, making sure it doesn't extend beyond the center point of the crown. Pipe a small amount of melt over the crown design & use a clean toothpick for details. Melt the yellow candy melts with optional E-Z Thin & pour/spoon it into another squeeze bottle or decorating bag. Feel free to do what you'd like though, but I recommend coating in chocolate to make it more uniform, if you go with cookies.Ĥ. Note: You could use the halves of an Oreo or other chocolate circle cookie for the ears, but I wanted something thin so I went the straight-up chocolate route. Break 2 sticks to 3" each & lay 1 in the center of each ear. Leave undisturbed so the chocolate can harden. Next, use the melted chocolate to make the 2 large Mickey ears. ![]() break a pocky stick to about 3 1/2" long & lay it across the top over lapping the chocolate, lining up the end of the stick with the end of the key blade. Pipe the chocolate over the key blade pointing right & use a clean toothpick to do the detailing. Melt the chocolate & pour it into a squeeze bottle or candy decorating bag. Decorations: Print out the template, lay the paper on a large metal tray, & place a sheet of parchment paper over top (I like to secure mine with little magnets). Fold the wrap over the top & place the bowl in the freezer for at least 48 hours to solidify into the shape of the bowl.ģ. x 2 1/8" deep) with plastic wrap, & then scoop & press enough ice cream or sorbet in to fill it to the rim. Shaping the Ice Cream or Sorbet: Line a small, deep bowl (mine was 4" dia. Blend just to combine & pour the mixture into your ice cream maker & churn according to your unit's instructions.Ģ. Rinse out the blender, if that's what you just used, & then pour in the cream, milk, sugar, vanilla, & salt, as well as the strained fruit mixture. Homemade Ice Cream (if using Raspberry Sorbet, skip this step): Puree the fruit in your blender or food processor, & then strain the resulting mixture through the mesh strainer into a large cup or liquid measuring cup. Pastry Brush (optional, but easier to use)ġ. Wide-bottomed Oven-proof Bowl or Small Pie Dish Small Balloon (water balloon is best size) Sandwich Baggie or another Decorating Bag Ice Cream Maker w/ Frozen Bowl (if homemaking the ice cream)ģ Squeeze Bottles or Candy Decorating Bags Standing Blender or Food Processor (if homemaking the ice cream)įine Mesh Strainer (if homemaking the ice cream) ![]() I liked the look so I kept them)Ģ Banana Slices, cut at an angle (dip in orange or pineapple juice to keep from browning)ġ Green Fruit Wedge Gummy Candy, cut in 2 (OR 2 Fresh Kiwi wedges or Green Apple slices)ġ Yellow Fruit Wedge Gummy Candy, cut in 2 (OR 2 Fresh Peach or Mango wedges) I used dark)ĥ Chocolate Pocky Sticks (or other thin biscuit sticks)Ģ Maraschino Cherries, patted dry (stems removed or kept. 3/4 Cup Fresh Strawberries, hulled & quarteredġ/2 Cup Fresh Cherries, pitted (not sour cherries)Ĭouple Drops Red Food Color Gel (optional, if needed)ĮZ-Thin Dipping Aide (optional, but works wonders!)Ģ White (Coconut) "Jelly Belly" Jelly Beansġ Slice Pound Cake or Lemon Cake (or wedding cake!), broken into small piecesġ/3 Cup Chocolate Chips (Milk or Dark is fine–whatever is your preference. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |