Recipes

EDIBLE POINSETTIA CHRISTMAS CLAY

Dessert  Frosting 

• 1/3 cup light corn syrup
• 10 oz. white chocolate confectionery coating, melted (about 1 3/4 cups chopped)
• Red and green liquid or paste food colouring

Divide corn syrup between two bowls.

Tint one bowl with red and the other with green.

Stir half of the melted chocolate coating into one of each bowl, stirring just until blended. Spread each on a sheet of waxed papper to 1/3” thickness (about 4” square).

Let stand, uncovered, at room temperature for 2 to 3 hours or until dry to the touch.

Remove clay from waxed paper and gather into a ball.

Wrap tightly in plastic wrap; let stand overnight. Use immediately or store for up to two weeks.

To make poinsettia: Knead appropriate amount until pliable but not soft.

Roll clay between sheets of waxed paper to 1/8” thickness.

Cut out leaf shapes using a prepared cardboard design of leaf.

Score veins in leaves with the tip of a knife. Make three large green leaves and three large red leaves.

Then three smaller red leaves.

Raise the large red leaves with a 1/4” ball of the clay.

Make stamens using green clay making 3/8” balls and place them to cover the centre ends of the flower petals.

Marlene

You might want to try this to decorate your cakes. I first saw this as a Christmas decoration on a cake. The clay was coloured in red and in green and cut into poinsettia shaped leaves. But you can use any colour and cut any shape.

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