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Autumn Leaf Cupcake Wreath

by JOANN |

Item # 302113338P102
Intermediate 3-5 Hours

SUPPLIES & TOOLS:

  • Standard 12-Cup Muffin Pan
  • Hello Fall Standard Baking Cups
  • Cooling Grid
  • White Candy Melts® Candy - 3 oz. needed
  • Light Cocoa Candy Melts® Candy - 1 oz. needed
  • Red Candy Melts® Candy - 3 oz. needed
  • Garden Candy Color Set - Violet color used
  • Orange Candy Melts® Candy - 2.5 oz. needed
  • Silicone Fall Leaf Mold
  • Parchment Triangles
  • Black Candy Melts® Candy - 1 oz. needed
  • Creamy White Decorator Icing - 4 lb. Tub - 2 cups needed for 12 cupcakes
  • 12-Piece Icing Color Set - Teal and Black colors used
  • Disposable Decorating Bags
  • Star Decorating Tip 1M
  • EZ ThinTM Dipping Aid
  • Favorite cake mix or recipe

DIRECTIONS:

  1. Bake cupcakes. Prepare cake batter following recipe instructions. Bake and cool cupcakes in baking cups.
  2. Make candy leaves. To thin melted candy, add EZ Thin as needed.
  3. Tan leaves: Make tan candy by melting 3 oz. of white candy with 2 disks of light cocoa candy according to package instructions. Fill leaf mold cavities halfway, then tap lightly on surface to remove air bubbles. Chill until set, 10 to 15 minutes.
  4. Make 10 leaves total. Reserve remaining tan candy.
  5. Maroon leaves: Make maroon leaves by melting 3 oz. of red candy with a touch of violet candy color according to package instructions. Fill leaf mold cavities halfway, then tap lightly on surface to remove air bubbles. Chill until set, 10 to 15 minutes.
  6. Make 11 leaves total. Reserve remaining maroon candy.
  7. Tri-color leaves: Melt orange candy according to package instructions. Fill three parchment bags, separately, with remaining tan, maroon and orange candy. Cut small tip in each bag.
  8. Using all three colors, fill mold cavities halfway, then tap lightly on surface to remove air bubbles. Chill until set, 10 to 15 minutes.
  9. Make 12 tri-color leaves total. Reserve remaining candy in bags.
  10. Melt black candy according to package instructions. Fill parchment bag with black candy; cut small tip in bag.
  11. Using bags with tan, maroon, orange and black candy, pipe details on leaves. Chill until set, about 10 minutes.
  12. Tint icing. Tint 2 cups icing teal using color combination provided. Prepare decorating bag with tip 1M and teal icing. Pipe rosette on each cupcake.
  13. Decorate wreath. Arrange 12 cupcakes in circle. Top with candy leaves.

JOANN HACKS:

  • Combine Teal and Black icing color to get teal color shown

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