Edible Snowmen Cupcake Wrappers
These Edible Snowmen Cupcake Wrappers are great for a birthday party with a “Frozen” theme. They are also perfect for any winter time party or Christmas party.
white modeling chocolate* (recipe can be found on my Chocolate Making Tips page)
black and orange food coloring
pink luster dust
non-stick baking mat (or use a gallon size zip top bag)
large fondant rolling pin or wooden rolling pin
pastry wheel, pizza wheel, or knife
small tear drop cutter
small round plunger cutter (or use a #9 or 10 round pastry tip)
#5 round pastry tip
pastry bag and big star tip (for piping frosting on cupcakes)
*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.
Print a copy of the cupcake wrapper template. Cut out around the template. Wrap it around one of your cupcakes, to see if it is the right size. You need the template to overlap at the ends by at least 1/2 inch, so adjust the template as needed. Re-size then cut out a new template.
Roll out modeling chocolate on a non-stick baking mat using a fondant roller. See instructions for rolling out modeling chocolate using a large zip top bag, here. Cut out around the template using a pastry cutter/pizza wheel. Check to make sure they fit around your cupcakes with enough overlap to seal the seam.
Color some modeling chocolate orange and some black. Roll them out on a non-stick mat.
Use a tear drop cutter to cut out carrot noses and a small round plunger cutter to make eyes. Brush water onto the back side of the eyes and nose and press them onto the modeling chocolate cupcake wrapper.
Press the pointed tip of a #5 pastry tip down into the dark modeling chocolate. Turn the tip upside down and tap it on your work surface, allowing the tiny black dot to fall out. You can cut lots of dots before tapping them out. You'll need 7-9 dots per smile. Attach all but the top two dots. Brush on a small circle of pink luster dust, then attach the top two dots over the pink spots.
Wrap the decorated modeling chocolate cupcake wrapper around a cupcake. Brush water on the end pieces and press together. If your modeling chocolate has dried, rub the water on with your finger, making it a bit sticky. Press together the seam.
Pipe on a swirl of frosting.
Patterns, Templates and Printables
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Beth Jackson Klosterboer is the author of Hungry Halloween featuring Movie Monster Munchies, Bewitched Buffet, and Dead Man\'s Diner. She has been a chocolatier and party planner for over 20 years and creates edible crafts which she features on her her blogs, http:www.HungryHappenings.com and http://www.HungryHalloween.com.