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Here is a sweet little craft that was the brainstorm of Michelle at Green Kitchen and myself while we were getting ready to mold sugar skulls. We were...
step1: mix up sugar, meringue and water in a 1 cup sugar to 1 tsp each of meringue powder and water. mash around with a fork until it resembles da...
Step 2: Press into molds. Compacting as tightly as possible with palm of your hand. I used a votive holder, a coffee cup and a half cup jam jar and...
Step 3 : Cover mold with plate or heavy cardboard, then invert.
step 4: Carefully remove mold and let dry for 2- 2 1/2 hours for stems. Caps are done and should now be left somewhere safe to cure for 12 ho...
Step 5 Recover the semi dry sugar stem form with it's original mold and flip back over. Larger stems are the only ones with room to be hollowed out e...
Step 6: Hollow out larger stem pieces. Leave a half inch wall of sugar. Let dry for another half an hour then remove par of the wall for a peekaboo do...
Step 7:Match up your stems and caps. Just sit them GENTLY on top. Some will just go together better.
Step 8: Mix up Royal Icing. ( Recipe here.) 4 cups powdered sugar to1/4 cup meringue powder. add 1/4 cup water and then a tsp at a time until it ho...
step 9: Color you Mushroom caps. Used spray food coloring for red and cocoa powder brushed on with a pastry brush for brown. Now use icing to glue a ...
Step 2: Press into molds. Compacting as tightly as possible with palm of your hand.
I used a votive holder, a coffee cup and a half cup jam jar and a shot glass for stem molds.
I use a shallow bowl, a teacup, and small champagne glasses for the tops.
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