Food for Soul

Monet’s Water Lilies

Monet’s Water Lilies  MAKES 1 LILY POND; 12 MINI CUPCAKES  Make an impression with your own version of Monet’s water lilies, created with white chocolate and the back of a plastic spoon. The candy petals are artfully placed on cupcake lily pads floating in a pool of cobalt-blue Jell-O. 

packages (3 ounces each) blue gelatin dessert (Jell-O) 
cups white candy melting wafers (Wilton) 
Plastic spoons 
1¼ cups canned vanilla frosting 
Red and green food coloring 
12 mini vanilla cupcakes 
teaspoons yellow sprinkles 

 1.Follow the package directions for the blue gelatin dessert. Pour the prepared gelatin into a large shallow serving dish that can hold 1 quart. Refrigerate until the gelatin is set, at least 3 hours. 2.For the petals, line three cookie sheets with waxed paper. Place the white candy melts in a glass bowl. Microwave for 10 seconds, stir, and repeat until the candies are melted and smooth, about 1 minute. Dip the back of a plastic spoon (this needs to be plastic) into the melted candy to coat, making sure that the candy does not go over the edge of the spoon. Allow the excess candy to drip back into the bowl. Transfer the coated spoon, candy side up, to a cook- ie sheet. Repeat with more spoons (see photo). Refrigerate until set, about 5 minutes.

Remove the petals from the refrigerator and let stand for 1 minute. Carefully bend the backs of the spoons to release the candy. Trans- fer the candies to a cookie sheet. Any broken pieces can be melted again with the remaining candy. If the candy becomes too thick, re- turn to the microwave and heat for 10 seconds, stirring frequently, until smooth. Repeat the dipping, chilling, and releasing steps to make about 80 petals. (The petals can be made up to 1 week in ad- vance and stored in an airtight container.)

Cupcakes, Cookies & Pie, Oh, My!

By Karen Tack and Alan Richardson

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