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Edible Poinsettia Christmas Clay

 Edible Poinsettia Christmas Clay
To make a cake extra special during the holidays, add this decorative poinsettia to the top. Your guest will be thrilled!—Taste of Home Test Kitchen, Greendale, Wisconsin
12 ServingsPrep: 15 min. + standing

Ingredients

  • Patterns for decorations
  • 1/3 cup light corn syrup
  • Red and green liquid or paste food coloring
  • 10 ounces white chocolate confectionery coating, melted (about 1-3/4 cups chopped)

Directions

  • Divide corn syrup between two bowls. Tint one bowl with red food
  • coloring to a deep shade, and tint the other with green. Stir half
  • of the melted chocolate coating into each bowl, stirring just until
  • blended. Spread each on a sheet of waxed paper to 1/3-in. thickness
  • (about a 4-in. square). Let stand, uncovered, at room temperature
  • for 2-3 hours or until dry to the touch. Remove clay from waxed
  • paper and gather into a ball. Wrap tightly in plastic wrap, let
  • stand overnight. Use immediately or store for up to 2 weeks.
  • To make cake top poinsettia: To cut out each leaf or petal, knead a
  • portion of the appropriate color clay until pliable but not soft.
  • Roll clay between sheets of waxed paper to 1/8-in. thickness. Trace
  • the patterns onto another piece of waxed paper and cut out. Place
  • patterns on rolled-out clay and use sharp knife to cut around edge
  • of patterns.
  • For bottom leaves, cut out three large leaves from rolled-out green

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Edible Poinsettia Christmas Clay (continued)

Directions (continued)

  • clay. Set aside remainder. With the point of a knife, score the
  • veins in the leaves as shown on pattern but do not cut all the way
  • through. Place the large leaves centered on top of the cake with
  • center points touching.
  • For the bottom flower petals, cut out five large flower petals from
  • rolled-out clay. Set aside remainder. With the point of a knife, add
  • veins as done with bottom leaves. Curve the point of each petal up
  • and shape as shown in photo. Matching centers, place three petals
  • over the leaves, positioning them evenly around and adding a 1/4-in.
  • ball of red clay under the larger curves of petals.
  • For the top flower petals, cut out three small flower petals from the
  • rolled-out red clay, rolling out additional clay as needed. With the
  • point of a knife, add veins as done with bottom leaves. Curve the
  • point of the petal up and shape as shown. Matching centers over
  • centers of bottom petals, add the top petals between the bottom
  • petals evenly around the top.
  • For flower stamens, form 3/8-in. balls of green clay. Place several
  • in center of flower, covering all petal centers.
  • To decorate the sides of the cake: For side leaves, cut out 14 small
  • leaves from rolled-out green clay. With the point of a knife, add
  • veins as done with bottom leaves. Form leaves into seven sets of two
  • leaves each, making centers match and sides overlap as shown in
  • photo. Place sets evenly around the base of cake. Make a small
  • (1/4-in.) ball of red clay and press onto the point where the leaves
  • meet.
  • To decorate cake sides with additional flowers (as shown on front
  • cover): Cut out 15 additional small flower petals from rolled-out
  • clay. With the point of a knife, add veins as done with bottom
  • leaves. Curve and shape as show in cover photo. For each side
  • flower, form a group of three small petals, bring centers together
  • and overlapping edges as show on cover. Set aside.
  • Cut out five small leaves from rolled-out green clay. With the point
  • of a knife, add veins as done with bottom leaves. Add one small leaf
  • to the group of three petals and position on the side of cake.
  • Repeat with remaining petals and leaves, forming five side flower
  • groupings around the base of the cake. Add flour stamens, forming
  • several 1/4-in. balls to add to the center of each flower.
Nutritional Facts: 1 serving (1 each) equals 1,816 calories, 81 g fat (73 g saturated fat), 1 mg cholesterol, 132 mg sodium, 285 g carbohydrate, 0 fiber, 1 g protein.