Composition Notebook Back-to-School Cupcakes
By onionringsandthings.com
These back-to-school cupcakes were baked from a box mix but feel to use your favorite chocolate cupcake recipe or use store-bought to get down to the fun part which is putting them together!
Ingredients
- 1 box of chocolate cake mix, any brand
- Black cupcake liners
- Chocolate frosting
- Wilton Cookies and Cream Brownie Crunch sprinkles
- White fondant
- Rolling pin
- Apple Icing Decorations
Instructions
If you choose to bake the cupcakes either from a box or from scratch, give them time to cool completely before frosting. Also, try to use black liners for the best effect.
Dip each frosted cupcake into the Cookies & Cream sprinkles to fully coat the top.
Using a rolling pin, gently roll out a small portion of the fondant to about 1/8-inch thick. Use a little bit of powdered sugar to keep it from sticking and make it easier to roll.
With a sharp paring knife, cut out the fondant into rectangles about 1-inch in width and 1/2-inch in length. Place a small amount of chocolate frosting on the back of to fondant to help glue on top of the cupcakes.
Apply a small amount of chocolate frosting on the back of the apple icing decorations and place on top of the cupcake.
BACK-TO-SCHOOL RICE KRISPIE TREATS
These adorable notebook Rice Krispie Treats make the perfect back-to-school treat for classrooms! Celebrate the First Day of School or Teacher Appreciation Day with this easy-to-make sweet treat!
BACK-TO-SCHOOL RICE KRISPIE TREATS
WHAT YOU’LL NEED:
- Kellogg’s Rice Krispie Treats (or make your own Rice Krispie Treats with this yummy recipe!)
- White Fondant
- Wilton Edible Food Writers
- Powdered Sugar
- Decorator Icing
- 2″ x 1.75″ Rectangular Cookie Cutter
- Wilton Apple Decorations (available in-stores at Walmart and Hobby Lobby or similar but larger ones here on Etsy)
- Rolling Pin
- Ruler
Gently roll out the fondant to about 1/8″ thick. Use a little bit of powdered sugar on your rolling surface and rolling pin if the fondant is sticky. Use the 2″x1.75″ rectangular cookie cutter to cut out rectangles.
Place some of the decorator icing on top of each Rice Krispie Treat and lay a fondant rectangle on top of each.
Use a ruler and the Edible Food Writers to add lines to the fondant to replicate the look of notebook paper.
Use another small dab of icing to attach the apple decorations to the fondant notebook pages.
BACK TO SCHOOL SNACK | APPLE OREO POPS
APPLE OREO POPS
Apples, School Buses, Chalkboards…. everything back to school. When it gets close to August, I get so excited about all things back to school – maybe it’s the former teacher in me. These Apple OREO Pops are so exciting as a first week of school snack, perhaps surprise the kids after the first day of school!
Ingredients:
- OREOs (not double stuffed)
- Wilton Red Candy Melts
- Green Fondant
- Chocolate Covered Pretzels
Directions:
- Separate your OREOs in half.
- In a small microwave safe bowl, melt your chocolate melts on 50% power for 3-4 minutes, stirring every 30 seconds until melted.
- Dip an end of a lollipop stick into your melted chocolate and place the stick onto one half of your OREO.
- Add another dot of melted chocolate to the center of your Oreo on top of your lollipop stick and sandwich your cookie back together.
- Let the cookies sit for about 10 minutes.
- Roll out your green fondant into dime sized balls and shape into a small leaf.
- Use the end of a knife to indent leaf lines into your leaves.
- Break each pretzel in about 4 pieces to use for Apple stems.
- Now hold your stick and dip your OREO into your melted chocolate, using a small spoon to make sure you cover the entire OREO.
- Lay your chocolate covered OREOs onto a piece of parchment paper.
- Place a fondant leaf and chocolate pretzel piece on the top of each OREO.
- Once all your OREOs are covered transfer to a new piece of parchment paper and set in the freezer for 10 minutes.