Graduation Caps Recipe How to Make It

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Instructions. Using a piping bag, pipe frosting evenly onto all the cupcakes. Then transfer them to the serving plate or platter of your choice. Cut the candy apart into individual ropes, sort the strands by color, and then chop them into 2-3" strands for the tassels.

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Directions. Cut licorice candy whips into 2-inch pieces, and pull them apart to make small strings. Set aside. Place a miniature peanut butter cup upside down on a work surface; top with a dab of frosting. Center a chocolate-covered graham cracker cookie onto the frosting to make a small cap with a mortarboard.

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Gather the ingredients. Remove the wrapper from the miniature peanut butter cups and turn them upside down so the wide part is facing down. Place a dab of black gel frosting in the center of the upside-down peanut butter cup. Attach a thin mint, pressing firmly so the mint adheres to the peanut butter cup.

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Stir in boiling water (batter will be thin). Fill muffin cups 1/2 full with batter. 3. Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely. Frost with vanilla buttercream frosting. Garnish cupcakes with Graduation Cap Toppers and school color sprinkles, if desired.

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Make Cocoa Krispies Treats. Heat butter, marshmallows, and chocolate chips in a large microwave-safe bowl on high heat for 30 seconds. Stir then heat for 20 seconds. If the marshmallows are not melted, heat for 15-second increments, stirring after each until melted. Stir in the Cocoa Krispies.

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Cut fondant into strips about 3/4 inches wide and 3 3/4 inches long. 5. Roll up a strip of fondant to create a ring (overlapping slightly). Use a teeny, tiny bit of water or corn syrup to help the ends stay together. Set aside to dry. 6. Cut a square (for the top of the hat) about 1 3/4 inches x 1 3/4 inches. 7.

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Remove paper liners from peanut butter cups; place upside down on waxed paper. Place a small amount of frosting on each peanut butter cup; center a mint on each. Using frosting, make a loop for each cap's tassel. Place an M&M on top of each loop. Yield: 2 dozen.

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Directions. 1. Unwrap the chocolates. Use the icing to "glue" the chocolate square to the mini Reese's. 2. Apply more icing to the top of the hat and add an M&M. Place a small piece of Twizzler candy as a "tassel" around the M&M. 3. Place each on a platter or use them as cupcake toppers.

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Line a muffin tin with 24 paper liners or coat generously with no stick spray. Whisk together flour, cocoa powder, baking powder, baking soda and salt in a medium bowl. Set aside. CREAM the butter and sugar until fluffy and lighter in color in the bowl of your mixer. Slowly add buttermilk, eggs and vanilla.

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Directions: 1. Melt chocolate in a microwave-safe bowl in the microwave on high, stirring every 15 to 20 seconds until melted. Do not overheat as the chocolate will seize. If the chocolate becomes tough, you can add 1 teaspoon of coconut oil or vegetable shortening. Do not add water.

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1.First cut the graham cracker squares into 2-inch square pieces. You will need ten pieces. 2.Take ten marshmallows and cut about 1/3 off each and discard. Keep the other piece to use for the hat. 3. Place the Wilton candy melts into a microwave safe bowl. Microwave for 30 seconds, then stir.

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CONSTRUCT THE CAP: Begin by placing the Ghirardelli square on a clean surface (I like to use waxed paper or parchment paper for easy clean up). Place a small amount of melted chocolate in the center of the chocolate square. Carefully place the bottom of an unwrapped Reese's cup onto the melted chocolate.

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Heat on high power for three 30 second increments, stirring after each until melted. If needed heat additional 10 second burst of power, stirring after each, until melted. Stir in the salt and creamy peanut butter until smooth. Allow to cool 10 minutes then pour into a disposable pastry bag or squeeze bottle.

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Place in a steady cup or jar to dry for 5 minutes. Now it's time to attach the tassel. Using the melted almond bark, attach the tassel and m&m to the top of the Ghiradelli square. Allow drying for another 5 minutes. Once dry, serve and enjoy! They make the perfect addition to a graduation dessert charcuterie board.

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Insert into the barrel of a clay extruder. Attach a single hole disc and screw on the cap. Push the chocolate clay through the extruder to create a single strand then cut it into twelve 1-inch pieces for the top section of the tassel. Brush a dot of corn syrup in the center of each grad cap.