Glowing Fondant Ghost Topper

Glowing Fondant Ghost Topper

Illuminated with a flameless tealight, this Glowing Fondant Ghost Topper gives off spooky vibes!

And who can resist an adorable little ghost, glowing invitingly in the dark? It’ll take your Hallows’ Eve party table, ‘over the witches moon!’

Casting a magical ‘BOO’ spell, this spooky ghost will create a ghostly party theme floating as a cupcake topper or as an illuminating accent on a plate full of goodies.

Afterall, the guests are anticipating the boo’s! You can’t disappoint them….can you?

Here’s a sweet treat for your bag of goodies! Behind the Cake has a tutorial & YouTube video,  ‘How to make Halloween Cupcakes.’ The cupcakes are ‘bootiful’ for a Hallow’s Eve decorating party for your ghosts and witches and creatures of fright.  Simple spooktacular fun!

Hope you enjoy this Glowing Fondant Ghost Topper tutorial. Thanks for dropping by. Take off your boots & sit for a spell.

And while you’re here, mosey on over and take a gander at the Halloween Fudge. Its nostalgia with a spooky twist!

In this blog post highlighted links provided are not affiliate links.  BB Bakes Sugar Art gives this as a ‘free’ resource, to make sugar art easier to create.

Please 'share' this blog post to your friends on Facebook & don't forget to add a PIN on Pinterest. 'Let's share...for sharing is caring!' 

Glowing Fondant Ghost Topper

Add Tylose to a small ball of white fondant; wrap with saran wrap and set aside.

Knead Model Magic into a oblong and continue to shape the form size that’s needed for the ghost. Allow to dry for a few hours or overnight.

Note: the form must be firm enough to hold it’s shape.

Roll out the white fondant thinly; use the 4″ biscuit cutter; protect and cover fondant lightly with plastic wrap.

No biscuit cutter? With a pastry cutter, cut out the fondant into a circle shape.

Wrap the form with saran wrap; twist into place and trim away any overlap on the bottom of the form.

Center the circle cut out piece of fondant over the form. Gently stretch and smooth, keeping the bulk of the fondant towards the backside of the ghost.

Shape the fondant. Avoid making creases by using a paint brush for the folds. Smooth gently.

Lift the bottom of the hem to create movement. Add small cut pieces of paper towels between the fondant and saran wrap.

Allow the qhost to dry for a few hours or until the form holds its shape.

Carefully loosen the bottom edge of the ghost with a pallette knife. With fingers, grab the twisted edge of saran wrap and gently pull the fondant away from the mold.

Once the ghost is free from the mold, wad up saran wrap and place inside the hollow fondant for support; set aside to dry.

With a circle cutter the size of the LED tealight, cut out a piece of fondant; set aside to dry.

The cut out piece of fondant will sit directly onto the cupcake’s icing and will be a base for the LED tealight.

Press a tiny piece of black fondant into the mini eye shapes mold; clean the edges with a palette knife. Place into the freezer for a few minutes; unmold.

Attach the eyes with a small paintbrush and a dab of water.

If your hand is steady and true, draw the eyes with a black Bakerpan finetip food color pen.

And now you have a spooky ghost! Happy Halloween!

Hope you enjoyed the tutorial, for more tutorials click here.  Buzz on over to the hive's delicious recipes and the sweet as honey, sugar hacks.

Don't forget to share projects to be featured in ' The Busy Bees, Hive of Fame.' 

I'd love for you to leave a comment or ask a question about this tutorial and while you are here, 'Bee in the Hive.' Subscribe!

Here's to the sweet life,

Brenda Broadway, Sugar Artist & Blogger

Halloween Fudge

Halloween Fudge

This traditional creamy white chocolate recipe transcends into a sweet ‘n salty Halloween Fudge when topped with pretzels, Reese’s and candy corn.

And its, “M’mm M’mm  Good!”

 Sooo…are you ready for Hallows’ Eve? Dreading the tricks after serving unpopular treats?

No worries. It’s time to simplify your life.  And with this recipe, all the ghosts ‘n goblins will be happily focused on gobbling up this scrumptious Halloween Fudge.

Its fudge nostalgia with a spooky twist!

There are times when I get nostalgic for this creamy white chocolate fudge and delve into my mother’s memory box of recipes.

In my mother’s era, handwritten recipes were the norm. And finding a ‘gem’ she has written down and saved, one that brings the sweet past to the present, is a remarkable treasure to cherish.

And this blog post has me wistful for those precious childhood memories.

Memories of my mother and the church ladies loving…and I mean loving…to be the first to discover a trendy recipe, to amaze the congregation at a church function.

The ladies auxiliary competition was a crowning achievement to win.

It was the time to spend thumbing through cookbooks, magazines and newspapers for a moment of recognition, to joyfully embrace all the ‘oohs and ahhs,’ and to be in the social limelight.

And lest we forget the bonds of friendship that existed with those competitive ladies, once the rave reviews were in, it was all about the ‘share.’

As for me, it was the unforgettable introduction to creamy fudge.

The sweet…sweet memories of a no-fuss, smooth white chocolate fudge! “M’mm M’mm  Good!”

Hope you enoy this Halloween Fudge recipe. And If you’re trick-or-treating for ideas for Hallows’ Eve, mosey on over to the tutorial, Glowing Fondant Ghost Topper and add some playful ‘BOOS’ to the party!

Thanks for dropping by! Kick-off your boots & stay for a spell. Let’s make fudge!

Halloween Fudge Recipe

Makes about 2 ¼ lbs

  • 1 ½ lbs white confectioners’ coating (Almond Bark)
  • 1 (14-ounce) can Eagle Brand© Sweet Condensed Milk (NOT evaporated milk)
  • 1/8 teaspoon salt
  • ¾ – 1 cup chopped pecans, toasted
  • 1 ½ teaspoons Madagascar Vanilla Bean Paste
  • Parchment paper
  • 8″ x 8″ pan

Confession time. Making this Halloween Fudge recipe, mini-pretzels were substituted for pecans.  After the fudge was firm, the pretzels lost  crispness inside the fudge and soften into a doughy consistency. The pretzel topping stayed crunchy.

Recipe variation: If nuts aren’t desired in the recipe, add 3/4 – 1 cup chopped candied fruit.

Now on to the recipe…

Cut 2 (two) 8″ x 10″ strips of parchment paper. Spray the dish with cooking spray. Cross-over the parchment and line the bottom of the dish; lightly spray the paper.

In heavy saucepan, over low heat, melt 1 ½ lbs white confectioners’ coating (Almond Bark) and 1 (14-ounce ) can Eagle Brand sweetened condensed milk (NOT evaporated milk) and 1/8 teaspoon salt.

Remove from heat; stir in ¾ – 1 cup chopped pecans and 1½ teaspoons vanilla bean paste.

Spread evenly onto a parchment paper-lined 8″ square pan. Sprinkle with mini-pretzels, Reese’s and candy corn. Lightly press into the top layer of the fudge. Cover. Chill for 2 hours or until firm.

Sweet Tip: Heat the knife with hot water, wipe with a clean cloth and easily cut through the Halloween Fudge toppings. Store tightly covered at room temperature.

Hope you enjoyed the tutorial, for more tutorials click here.  Buzz on over to the hive's delicious recipes and the sweet as honey, sugar hacks.

Don't forget to share projects to be featured in ' The Busy Bees, Hive of Fame.' 

I'd love for you to leave a comment or ask a question about this tutorial and while you are here, 'Bee in the Hive.' Subscribe!

Here's to the sweet life,

Brenda Broadway, Sugar Artist & Blogger

In this blog post highlighted links provided are not affiliate links.  BB Bakes Sugar Art gives this as a ‘free’ resource, to make sugar art easier to create.

Please 'share' this blog post to your friends on Facebook & don't forget to add a PIN on Pinterest. 'Let's share...for sharing is caring!' 

Print Recipe
Halloween Fudge Recipe Yum
This traditional creamy white chocolate recipe transcends into a sweet ‘n salty Halloween Fudge when topped with pretzels, Reese’s and candy corn. And its, “M’mm M’mm  Good!”
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In a heavy saucepan, over low heat, melt confectioners' coating with sweetened condensed milk and salt.
  2. Remove from heat; stir in nuts and vanilla.
  3. Chill for 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store tightly covered at room temperature.
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