Laurie really went all out for her DIY project this week by showing us 4 delicous ways to make regular candies stand out from the crowd. I think the bloom version is my favorite! Isn’t it amazing what a little color and detail will do to a regular piece of candy?
the inner foil layer in place. Cut a piece of decorative paper to size
and wrap around the bar so the seam is on the underside. Use a piece
of double face tape to secure. Tie a ribbon around the middle and
attach some trim. I used a paper circle with a rubber stamped
monogram, a spun cotton mushroom, a gold seal and a millinery leaf to
trim this bar.
Cut a rectangular piece of crepe paper, tissue paper, or decorative
waxed paper. It should be long enough to wrap around the chocolate 2
or 3 times and the width should be about 4 times the chocolate’s
diameter. Wrap your chocolate in your paper. Tie off the ends with
a coordinating ribbon. To make them even fancier, add a layer of
tulle over your paper. If you’re using crepe paper or tissue paper,
be sure to wrap your chocolate first with a foil candy wrapper so the
oil from the chocolate doesn’t bleed through.
Cut out a card stock circle approximately 1 1/2 inches in diameter (or
use a craft punch). Glue a candy cup (or a mini cupcake liner) in
the center of the circle. Place a foil wrapped chocolate in the
center. Make a small bow and glue it (using a tiny dot of glue with a
LOW temp glue gun) on the top of your foil-wrapped chocolate. Create
a monogram using a rubber stamp on a card stock circle and glue in the
center of the bow.
1. Begin by cutting a 6″ (approximately) square of crepe paper.
fold in half again. (It’s just like your folding a snowflake).
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