Looking for a simple recipe that looks like you spent hours in the kitchen making? Try making these Daffodil Candy Cups with Lemon Mousse! They are absolutely delicious and you wont be able to get enough!
Will this winter ever end?
I am desperate to see daffodils and tulips pop up out of the ground. It’s a sure sign that warm weather is on it’s way.
My sister hosted a “Think Spring” party recently and by some miracle the outside temperature rose to 62 degrees F that day. Sadly, the spring-like weather was pushed out by freezing temps and more snow and ice quickly thereafter, but it was perfect for her party.She had her house filled with beautiful flowers and colorful decorations and had prepared a stunning display of food. I offered to bring dessert. I had been working on a St. Patrick’s Day cake for my gig at Tablespoon, which I brought, but also wanted to make something that really reflected the party theme.
I recreated this spring-time craft using yellow Candy Melts and filled each Daffodil Candy Cup with Lemon Mousse which kept the dessert light and refreshing.The ladies at the party got into the spirit and forgot all about the long winter for a while.
Daffodil Candy Cups filled with Lemon Mousse (makes 10-12)
2 – 12 ounce bags Wilton Yellow Candy Melts (or use white and color with yellow candy color)
1 ounces lemon curd
8 ounces Cool Whip
Dessert Cup Chocolate Mold
Printable Daffodil petal template from Mr. Printable
(scroll down to the Mr. Printable tutorial until you see the downloadable template)
baking sheet lined with parchment paper
squeeze bottle, zip top bag, or a pastry bag
optional, large pastry bag fitted with a large star tip
Melt the yellow candy coating (see detailed melting instructions on my Chocolate Making Tips page.)
Spoon some candy coating into the candy cup chocolate molds. Use a spoon to spread the candy coating all around the mold, creating a nice shell. If the candy coating is thin, it will slide down the cup. Just push it back up until it stays put. Place in freezer for 5 minutes.
Note: The number of Daffodil Candy Cups you will make using the Yellow Candy Melts will depend on how thick or thin you make the candy cups and petals. I’d start by making 12 cups. If you find you don’t have enough candy coating to make 12 petal pieces, you can melt down a cup or two to use for the petals. I made 12 of these daffodils.
Remove from freezer and un-mold the candy cups.
Set the daffodil template on a baking sheet, cover it with a piece of parchment paper.
Pour the remaining yellow candy coating into a squeeze bottle (or use a zip top bag or pastry bag.) Pipe yellow candy coating over the daffodil petal templates. Freeze for 3-5 minutes.
NOTE: You can attach the candy cups to the petals now, while the candy coating is wet. Or you can use some melted candy coating to attach them later. I actually didn’t attach the cups to the petals because they were easier to transport that way.
Super Easy Lemon Mousse Recipe:
Pour lemon curd into large bowl. Fold in Cool Whip.
Refrigerate the mousse until needed.
Just before serving, spoon lemon mousse into large pastry bag that’s been fitted with a star tip. Pipe swirls into the candy cups or just spoon it into the cups.
I piped in the mousse at the beginning of the Think Spring party and the ladies enjoyed them for dessert a bit later in the evening. I had more mousse than I needed to fill my cups which I brought home to my husband. Everyone really enjoyed the refreshing spring-time dessert.
Items used to create this project that are available on Amazon.com (commission earned for sales)
More Edible Crafts for Spring
from Hungry Happenings