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Boo!

Halloween Cupcake Picks. Cute and Scary!

Ingredients

Method

  • 1.

    Pierce small holes in the bottom of an egg carton, this will be your “stand” for drying your ghosts.

  • 2.

    Unwrap lollipops, and roll out your RTR white icing unit 2-3mm thick, cut circles out with a cookie cutter and drape over lollipops.

  • 3.

    Stand you lollipops in your egg carton stand whilst you make the eyes.

  • 4.

    Colour a small amount of white RTR black.

  • 5.

    Roll small balls of white RTR icing (eyes) and gently press onto ghosts, roll and even smaller balls of black and press into position on the white eyes.

  • 6.

    Let dry.

  • 7.

    Attach axes with small balls of white RTR on the back of the ghosts, let dry.

  • 8.

    Push your finished ghosts into the frosted cupcakes and take a tube of red cake gel to make the "blood" splashes. Don't forget to put a bit on the blades of the axes. BOO!

Notes

Find toy axes at toy/$2 stores.
Want longer ghosts? Use a larger size round cutter for the RTR icing.
HAPPY HALLOWEEN!

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» Top Wine Matches For This Recipe

Andrew Graham

Moscato, Sparkling Whites and Rose are the best wines to pair with Boo!.

 
 

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