Working with one piece of fruit at a time, lightly brush gelatin mixture over entire surface with a pastry brush. Place on a wire rack over waxed paper.
With a spoon, sprinkle superfine sugar over all sides of the fruit until the desired look is achieved. Repeat with remaining fruit. Let dry completely before handling.
Melt the chocolate chips, baking chocolate or candy coating according to recipe directions. If…
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Secure the frosting tip and coupler on the pastry bag. Place the tip of the pastry bag in an…
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