EDIBLE POINSETTIA CHRISTMAS CLAY

 

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Ingredients

  • 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

Directions

  • 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

Notes

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.

Categories: Dessert  Frosting 

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