Between steps 4 and 5: Working with a total of 37 caramels (unwrapped), microwave 6 caramels at a time on microwave-safe plate on High 10-15 seconds or until softened. Reserve 1 caramel. For each "pear", mold 1.5 caramels into pear shape; roll in yellow decorating sugar. Repeat to make 23 more "pears". Cut reserved caramel into 24 pieces; shape each piece into a "stem". Cut tiny sit in top of each "pear", insert "stem".
Step 6: Top with "pears". Using tube of green decorating icing fitted with writing tip, pipe "leaves" onto each "pear".
All in all, way too much work for me, just to put a pear-shaped caramel on each cupcake that I wouldn't even eat.
Between steps 4 and 5: Working with a total of 37 caramels (unwrapped), microwave 6 caramels at a time on microwave-safe plate on High 10-15 seconds or until softened. Reserve 1 caramel. For each "pear", mold 1.5 caramels into pear shape; roll in yellow decorating sugar. Repeat to make 23 more "pears". Cut reserved caramel into 24 pieces; shape each piece into a "stem". Cut tiny sit in top of each "pear", insert "stem".
Step 6: Top with "pears". Using tube of green decorating icing fitted with writing tip, pipe "leaves" onto each "pear".
All in all, way too much work for me, just to put a pear-shaped caramel on each cupcake that I wouldn't even eat.
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