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Thứ Hai, 15 tháng 8, 2011

Recycling ideas: Oreo Apple Pops, kids craft ideas

Unknown clay, Gifts, making flowers, recycling, Tutorial No comments

These are much less difficult to make than they look with the help of Chocolate Covered Oreo Molds from Spinning Leaf. I must say these are the easiest and most amazing tools for making a professional looking cookie in minutes.

Recycling ideas: Oreo Apple Pops, kids craft ideas

CHOCOLATE COVERED OREO APPLE POPS

What you'll need:

- Plain chocolate covered Oreo molds from Spinning Leaf

- Wilton Shaped Party cellophane bags (I bought mine at Walmart)

- Red candy melts

- Wooden skewers (find in grocery store, Dollar Tree, etc.)

- Double Stuff Oreos

- Green Air Heads candy

- Stick pretzels

- Sharp Knife

- Back to School FREEBIE printables - print the "Welcome Back" tag and the green chevron paper to make your "ribbon"

- Shredded red paper crinkles

- Pencil vase or another simple vase to hold your apple pops

Step 1: Melt your chocolate in a double boiler following the instructions on the candy melts bag. Spoon chocolate into your cookie mold, filling about 1/3 of the mold cavity. Place your Double Stuff Oreo into the mold and press into the chocolate, making sure the Oreo is slightly lower than the top of the mold and level.

Step 2: Spoon more melted chocolate over your Oreo to cover. Tap your mold onto the countertop to make sure the chocolate slides down the sides of the Oreo and to remove any air bubbles. Repeat Steps 1 and 2 until your molds are filled.

Step 3: Using the back side of a knife, scrape the excess melted chocolate over the mold to create an even surface of chocolate over your Oreo cookie.

Step 4: Repeat step 3 over again until your molds are level and ready to place into the refrigerator for 10-15 to set.

Step 5: Remove molds from refrigerator and slightly bend and tap the Oreos gently out of the mold.

Step 6: Using your knife, cut off the excess chocolate around the base of your cookie.

Step 7: Take the pointed end of your wooden skewer and gently twist it into the side of your chocolate covered Oreo until you've made a hold large enough for your skewer to fit into the cookie. Once the hole is large enough, dab a little melted chocolate onto the end of your skewer and insert it into your cookie.

Step 8: Make another hole with another wooden skewer on the opposite side of your cookie for your apple "stem."

Step 9: Place a small piece of pretzel stick in the hole with a little melted chocolate on it as well. This will help the pretzel stay in place.

Step 1: Unwrap your Air Heads and cut a diamond-like shape with a sharp knife.

Step 2: Mold the cut candy into a leaf shape using your fingers.

Step 3: Using the back side of the knife, make a crease down the center of your leaf for "veining"

Step 4: Put a dab of melted chocolate on the bottom point of your leaf and place it on top of your chocolate covered Oreo apple.

Step 5: Press and hold the leaf until the chocolate sets.

Step 6: Insert your apple pop in your cellophane party bag.

Step 7: Add a small piece of green or red ribbon to the base of your apple pop and tie in a bow.

Step 8: Insert your apple pop into a vase filled with styrofoam or green florist foam.

Step 9: Add red shredded paper crinkles and you're done!

amandaparkerandfamily.blogspot.com

Flowers for birthday: Fondant Flowers tutorial, kids craft ideas

Unknown clay, holiday crafts, making flowers, Tutorial No comments

DIY fondant flower tutorial.
Flowers for birthday: Fondant Flowers tutorial, kids craft ideas

Ever since my best friend called me with the exiting news of her engagement I have been counting down the days until the big day!

Now being less than a week away and gearing up for a trip out to rocky mountains of Colorado I have been constantly inspired by the colors. you guessed it! Yellow and Grey are the colors for the wedding! Ashley (The bride to be) has had some of the most clever ideas for this chic and stylish wedding including LOTS of hand made paper flowers!

When I saw what she was putting together I knew instantly what this month's tutorial was going to be - Paper Flower Inspired Cupcakes! Say good-bye to spending forever gluing intricate rose petals together to make an edible flower - and try your hand at some of these chic and EASY ideas!

Layered "Poppy" inspired flower with Cone leaves:

1) Roll out fondant on a corn starched surface. Cut out 4 circles of fondant, each one slightly smaller than the last.

2) Lay a circle in the palm of your hand. Using a "Ball" tool; thin out the edge of each circle to add a touch of "flair". NOTE: If you do not own this tool - a large round bead will do the trick!

3) Glue together largest to smallest with just a touch of water.

4) Press together with Ball tool to spread the layers and make space for the center.

1) Mold out a small cone shape.

2) using tweezers (I recommend purchasing a pair for fondant use only!) pinch the fondant to create texture.

3) Glue center to flower with a dab of water.

1) Cut a strip of white fondant aprox 5" long and 1.5" wide.

2) Start to roll up at an angle to create a "cone".

3) Pinch of access and flatten slightly with the palm of your hand

4) Using the back of a knife (to make a larger cut) cut a slit in the center.

5) Assemble leaves on cupcake first and then place the "Poppy" over the leaves.

And take a look at these great Tissue Flowers....

Tissue Flower:

My personal favorite way to add some cupcake Sass!

1) Roll out a wider strip of fondant - Aprox 6" long and 3" high (The bigger you cut the strip the fuller your tissue flower will be)

2) starting on wide side and going length ways: Crimp up just like you would when making a paper fan.

3) when you reach the end, bring up the other wide and star adding around the outside of the flower.

I hope these easy flowers inspire your next batch of party cupcakes! Get creative with these simple techniques and maybe you'll come up with your own style of flower! Or switch up colors to fit just about any theme - Alice in wonderland, baby showers, and just about any girly event!

Happy baking to you all and have a fabulous week. I'm off to Colorado and will be working with fondant for the first time at 7,522 feet above sea level! Exciting!

amandaparkerandfamily.blogspot.com