Floral Lace Wedding Cookies- Made for Cake Central Magazine in their April/May wedding issue. Chocolate cookies iced in glace then lustered before piping. Flowers and leaves are white modeling chocolate. Leaves were impressed with lace pattern and then dusted to bring out the design.
modeling chocolate... 10oz of candy melts + 1.5oz of corn syrup for dark colored melts (or if you're in a warmer zone) OR 2oz of corn syrup for light colored melts (or cooler zones). To make modeling chocolate using REAL chocolate, then use this recipe: 1/2 cup of corn syrup (5.6oz) + 1 lb of chocolate (any kind)
Beer Mug Cupcakes w/ Baileys Filling! This way beyond my skill set but I'm pinning just in case.
You could choose between fondant and modeling chocolate. If you choose to do the fondant then just use fondant, do not add any gum paste because it will get too soft and take too long to set. The modeling chocolate would probably be the better choice but if you cant find any at the store just stick with the fondant.