RIPECARROTS
PER1 CAKESprinkle2 teaspoonscrushedchocolatebiscuitsover
frosting.Microwave3 orangeStarburstChewson High
(100%)for 10 secondsor untilpliable. Shape into carrots.
Usinga woodentoothpick,pusha holeinto the top end of
eachcarrot.Cut a 2cmlengthof greensoft eatinglicorice
into 3 pieces.Snipthe endsof eachpiecefor the carrot
tops;pushpiecesinto holes.Pushcarrotsinto cupcake.HARVESTMUSHROOMS
PER1 CAKESprinkle2 teaspoonscrushedchocolatebiscuitsover
frosting.Usingpictureas a guide,trim2 of 3 white
milkbottles,so theyare threedifferentlengths.Secure
a whitechocolateMeltto the top of eachmilkbottle
witha littlemeltedchocolate. Positionon cupcake,
pushinginto frosting.Sprinklewithcocoapowder.PEAS IN A POD
PER 1 CAKESprinkle 2 teaspoons crushed chocolate biscuits over
frosting. Cut 3 spearmint leaves in half horizontally,
without cutting all the way through. Push 3 green mini
M&M’s into each spearmint leaf cavity to make peas in
pods, position on cupcake. Tie three knots in 1 green
sourstrap;positionon cupcakefor pea tendril.TOMATOES ON THE VINE
PER 1 CAKESprinkle 2 teaspoons crushed chocolate biscuits over
frosting. Tint 2 teaspoons vanilla frosting green; spoon
into a small piping bag fitted with a 2mm plain tube. Using
picture as a guide, position 5 Jaffas on cake. Pipe green
frosting in a little cross on each Jaffa for stems. Position a
10cm piece of green sour strap on cake as tomato vine.120 #COOKWITHTHEWEEKLY
GIE PATCH CAKES
theserecipesyou will need 6 mini
ced cupcakes,and 3 tablespoons
dy−madevanilla frosting. Place
cakesinto minipots, spread tops
ith frosting.Quantities given
are enoughto decorate
one cupcake.i