I am back from five days in New Orleans, and I think I need a vacation from my vacation! I was working on my city guide for NOLA last night and fell asleep mid-type, oops, it’s not a city for relaxing, that’s for sure! Stay tuned for my New Orleans faves, but in the meantime, lets start the Cinco de Mayo fiesta! I thought is was only fitting that we celebrate the Mexican holiday with some cactus shaped sweets. Alexis, from Yield Bakehouse, whipped these up in a matter of minutes, and I think that are the absolute cutest. They are guaranteed hit for any party you are going to. Added bonus, pile up chocolate rocks in a pail to perfectly display your treat. Recipe and steps after the break…
1.) Prep your candy mold with the lollipop sticks. Depending on size, you may need to trim them down a little. You want the sticks to be about halfway into the actual cactus.
2.) Add green candy melts to your the microwave safe bowl. Microwave in 30 second intervals, stirring in between each, until smooth. (Note: if only using one candy mold, use only a quarter of the bag of candy melts at a time.)
3.) Once the candy is melted and smooth, pour into a piping bag. Cut the tip so the opening is still fairly small. You want to be able to control the amount that comes out.
4.) Pipe the each cavity until full. Give the candy mold a few taps on the counter to fill in cracks and surface is smooth. Then place in the refrigerator for roughly 10-15 minutes.
5.) Remove from the mold and place on a piece of parchment paper. (or tin foil) Repeat steps 1-4 if needed.
6.) Once you have all your cacti made, it’s time for the flowers. Fit a piping bag with the 3A tip and add the pink royal icing. Pipe 5 little petals for each flower you want to make. These can be places anywhere you’d like! Let dry for 15 minutes.
7.) Using another piping bag and the 3A, fill with the yellow royal icing, and pipe small dots in the center of each pink flower. Let dry 15 minutes.