Teapot Cookie Bouquet

Teapot Cookie Bouquet

These sweet treats are decorated using chocolate transfer sheets.

  • teacup cookie cutter
  • dark chocolate candy coating
  • chocolate transfer sheets
  • parchment triangles
  • suckers sticks
  • 1 batch of candy clay
  • chocolate covered cocoa beans

Bake and cool cookies using long sucker sticks. Melt dark chocolate candy coating. Make a parchment cone and pour the melted candy coating in the cone. To keep the candy fluid, keep filled cones in a heating pad when not in use. Cut transfer sheet slightly larger than area to be covered with design. With melted candy from cone, pipe dark chocolate candy where the diamond design will be. Gently tap to smooth. Immediatley place transfer sheet on, textured side down. Allow several minutes to set. Peel back transfer sheet. Pipe remaining design with melted candy coating. Line teapot with plastic wrap. Place candy clay in teapot and arrange cookies. “Disguise” the candy clay by placing chocolate covered cocoa beans on top.

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