modeling chocolate made using milk chocolate (see recipe, here)*
white modeling chocolate (see recipe, here)*
red food coloring
black food coloring
cupcakes and frosting
*You’ll use approximately 1 1/2 ounces of modeling chocolate per cupcake. The amount will vary based on how thick you make your wrappers and on the size of your cupcakes.
cupcake wrapper template (click here.)
non-stick baking mat (or use a gallon size zip top bag)
large fondant rolling pin or wooden rolling pin
small round plunger cutter
mini (3/4 inch) and large (2 1/2 – 3 inch) oval cutters
pastry bag and big star tip (for piping frosting on cupcakes)
Color some white modeling chocolate with red coloring, roll it out, and cut with the mini oval cutter. Flatten into a larger oval to make Rudolph’s red nose.
Wrap the cupcake wrappers around the cupcakes. Brush the ends of the wrapper with water and press together to seal.
Pipe on a big swirl of frosting. Add a dab of frosting to he back of the oval reindeer head. Press the oval head onto the chocolate cupcake wrapper attaching it as well to the swirl of frosting. Press the ears and antlers into the frosting also.
Serve wrapped cupcakes within 8 hours. If you need to store them longer, I suggest you store the modeling chocolate wrappers separately in an airtight container for up to several weeks. Wrap the cupcakes the day you need them.
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Items used to create this project that are available on Amazon.com (commission earned for sales)