DIY EDIBLE BUNTING AND CUPCAKE FLAGS

 

Happy Monday! 

Here is a little DIY that has been sitting around for a bit. I thought I'd give you a little treat to start this week! These are basically just cookie pops or cookies on string dipped in melted candy wafers. Make them in any color or shape.  Keep your eyes peeled 'cause I am going to make these in another shape for a shoot later on in the next few weeks!

Supplies: baking twine
lollipop sticks or wood drink stirrers
knife
small dish of water
cookie dough
candy melts (I used Wilton)

Prepare cookie dough (my favorite is by THE DECORATED COOKIE) and chill as directed. 

Preheat oven to 350. Cut out a flag template from a piece of paper. Roll dough to 1/4”  thick and cut a straight line with a knife down the center of the dough.

Place template even with line, and cut flag. Move down the line to cut another flag.  This will make a perfect flag between the two places you made the template at. Continue down the line.  Once you are done with that side, cut another straight line down the other side to complete the second set of flags.  Continue until all flags are cut out.


For topper flags:

Place flags on baking sheet, leaving room between each for the length of the stick. Very gently pres sticks in each cookie, about 1/4" from the edge, as shown. Do not press all the way through. Using your finger, lightly we each flag's entire surface. Place a second flag on top of each and lightly press down.  The second flag will stick to the first, use your finger to smooth edges and sides so it looks like one cookie. 

Once all cookies are cool, melt candy in microwave, per package's instructions, in a small to medium size bowl.

Take each cookie by the stick and dip in the melted candy.  Gently tap on the side of the bowl to remove excess.  Place on a foil lined baking sheet.  Let harden or accelerate by cooling in the fridge for 15 mins. 


For bunting flags:

Place flags in a line, about 1 to 1 1/2” apart. Center a piece of twine, 20” long or length desired, on the flags about 1/4” from the top edge and gently press down.

Using your finger, lightly wet each flag’s entire surface. Place a second flag on top of each and lightly press down.  The second flag will stick to the first, use your finger to smooth edges and sides. so it looks like one cookie.

Bake for 8-12 mins, depending on your oven. Take out when just barely golden brown. Let cool.

Coating:
Once all cookies are cool, melt candy in microwave, per package’s instructions, in a small to medium size bowl.

Place cookie bunting on a wire cooling rack over wax paper to catch the drippings. Using a spoon, cover the top of each cookie, gently guiding with the spoon to cover the sides.  

After each 2 or 3, depending on how fast you work, lift the wire rack by one side and tap to smooth the candy coating and remove the excess. Lift the bunting by each end of the twine, and place on a foil lined baking sheet.  Refrigerate for 15 mins.

Once hardened, flip over cookies and place on cooling rack over wax paper again.
Dip the spoon in the candy (which might need to be remelted slightly) and using the back of the spoon to smooth, make a thin coating on the back of the cookie. Clean up with a finger any excess drips down the sides. Place newly coated side up on the foil lined baking sheet. Continue with all bunting.  If you wanted you could skip this step all together, or do it before coating the top.

Finishing: 
Once all the flags have hardened, you can clean up any edges by gently smoothing with your fingers.