Old-fashioned sugar cones are covered in bright white candies to make a delicious forest of cake toppers.
- Cylinder ice cream sugar cones in various sizes.
- candy melts (white)
- Sparkling sugar, sanded sugar and sugar pearls.
From:Brian Patrick Flynn Melt the white candy coating in a microwave as directed on its package. Stir until smooth.
Dip ice cream cones in your melted candy. If your container isn't deep enough to submerge down, roll the cone on its side. Let excess caramel drip off.
Dust cones with sanded sugar, pearl sugar, or sprinkles. Hold the cone with two fingers to avoid finger marks. Sprinkle, until all areas of the cone are covered. Sprinkle the cone over a bowl so you can catch any extra sprinkles and reuse them later for touch-ups. If using waffle cones, break up a bit to even out the bottom so the cone stands up on its own before coating.
Place cones on parchment or wax paper until hardened. This is a good time to touch up any areas you missed. They set up nice and fast and will actually be pretty solid once they're done. Place them on top of a cake or cupcake for a super easy decoration.
Half Baked, thecakeblog.com
Sparkling Christmas tree cake topper
