Recipe by Sarah Phillips and Kelly Hong; Food styling and photo by Kelly Hong © 12-8-2014 Sarah Phillips CraftyBaking.com
Edible Chocolate Crunch Trees so much fun and use your creativity to make them. You can use whatever sprinkles and embellishments you want on your trees, and you may choose your own color scheme. We show you our three examples! We used them to adorn our Nouveau Christmas Fruit Cake recipe.
CANDY RECIPE HELP
Sugar cones and Cake Mate “Cupcake Gems Pearls” are available at grocery stores.
The Wilton “White Pearlized Jimmies”, Wilton “White Sparkling Sugar” and the Sixlet “Celebration Snowflake Mix” are all available at Michael’s Crafts or anywhere Wilton products are sold.
The silver dragees are available at cake decorating stores, or at online retailers.
You will also need:
3/4 cup Wilton White Candy Melts
1/2 cup Wilton Blue Candy Melts
STEP I: MAKE THE TREES
To make the three tree arrangement more interesting, trim two of the ice cream cones: Leave on cone untrimmed, trim about 1/2-inch off the bottom of the second cone, and trim about 1-inch off the base of the third cone.
1. To trim the cones, score all around the base of the cone with a serrated knife. DO NOT try to cut all the way through.
2. Then, carefully break the excess cone off, at the scored line.
3. Melt the white candy melts according to package directions.
Have your base sprinkles ready, because you will have to work fast. Prepare a rimmed baking sheet with turning it over, and by placing a piece or parchment paper on top.
The untrimmed tree is sprinkled with the Wilton white jimmies.
The next largest tree is sprinkled with the Cake Mate sugar pearls.
4. Put two fingers inside the cone and spoon the candy melts over the entire surface of the cone.
5. Turn the cone upside down, and gently sake the cone and allow the excess coating to fall back into the bowl.
6. When the flow of excess candy melts slows, sprinkle the entire cone with the sprinkles, making sure to cover the whole cone with sprinkles.
7. Carefully place the cone on a sheet of parchment.
You can use the edge of a butter knife to help you position the cone.
8. For the smallest cone, repeat the steps above with the blue candy melts and the Wilton Sparkling sugar.
9. Set the cones in the refrigerator to set.
STEP II: FINISH DECORATING THE TREES
1. Remove the cone trees from the refrigerator.
2. Remelt the remaining candy melts and put a small amount on the back of the decorations, then set them into place on the tree.
Continue adding the decorations until the tree looks properly festooned.
Use one of the Sixlet Celebration Mix for each tree top.
NOTE: Use the BLUE candy melts to attach the silver dragees to the smallest tree.
3. Set the decorated trees in the refrigerator for about 15 minutes, so the candy sets, then place the decorated trees on the finished cake.
If desired, sprinkle a small amount of the sparkling sugar on the top of the cake to make it look extra frosty.
Wrap the trees in two layers of plastic wrap. Store the trees at the cool side of room temperature where they will keep for a week or more. They do not freeze well.