stir in espresso mixture. Add sugar; beat with whisk until combined
Place flour and the icing sugar in a food processor. Process
arge bowl, combine flour and sugar. Using a pastry blender, cut
he mold. Sprinkle over edible glitter, matching the glitter color to gem colors
Bake white cake as directed in white paper lined muffin cups to make 24 cupcakes.
When cupcakes have cooled, frost with the white frosting.
Top some of the cupcakes with the chocolate curls and some with the rose petals.
Cut handmade paper into 8 1 1/4\" strips.
Wrap handmade paper around each cupcake and attach with double-stick tape.
Sprinkle decorator sugar crystals or edible glitter over frosting.
Wrap ribbon around each cupcake and tie in a bow.
arge bowl, cream the butter, sugar and food coloring until light
owl beat the butter and sugar until pale and fluffy. You
br>Place the fruit, butter, sugar, honey, coffee liqueur, orange zest
While almond bark is melting in double boiler assemble crackers.
Apply thin layer of peanut butter between two crackers.
Coat crackers with melted almond bark and place on wax paper. Allow to cool slightly.
Sprinkle with red and green glitter and allow to cool completely.
NOTE if you apply glitter too quickly it will smear.
little water, then into glitter. Arrange on cake to form
lour and 1/2 cup sugar; cut in butter until crumbly
ogether the butter, oil and sugar until well blended. Beat for
different color of edible glitter or colored sugar to each bowl. Gently
Whisk together flour, sugar, and salt in a large
n melted chocolate, vanilla, confectioners' sugar until smooth.
Chill until
Dust with icing sugar, then sprinkle with edible glitter if you wish.
lour pan. Sift together flour, sugar, baking powder, nutmeg, and salt
cut Bread into triangles.
mix together cream cheese, honey and cheese.
Spread over bread.
Decorate with nuts and fruit.
sprinkle glitter on top.
**Edible glitter is sold in most craft stores. if you can't find it you can use sprinkles.
Preheat the oven to 350\u00b0F. Line two 12-cup mini muffin pans with paper liners.
Prepare the cake mix according to package directions. Spoon into muffin pans, filling each cup 3/4 full. Bake for about 15 mins. Cool in pans 5 mins. Remove from pans; cool completely on wire rack.
Tint the frosting purple with food color. Spread over the tops of the cupcakes. Sprinkle the cakes with edible glitter and decorate with dragees. Position the cakes on a cake board in the shape of a large bow.
In a double boiler melt wafers.
Dip one Munchkin at a time into chocolate, cover all of the Munchkin.
Place on wax paper or foil,pull out toothpick if used.
sprinkle with edible glitter.
Let dry and serve.