Dipped Ice Cream Cones
Yield: 12 ice cream cones
1 bag (12 ounces) Bright White Candy Melts
Candy
Sugar ice cream cones
Jimmies 6-Mix Sprinkle Assortment
Rainbow Jimmies
Melt candy in microwave safe bowl. Dip cones
about 1 inch deep around opening of cone. Cut small
hole in tip of bag and drizzle melted candy 1 inch deep
around opening of cone. Tap cone lightly to smooth,
and sprinkle with jimmies. Position cone in cone rack.
Let chill, about 10–15 minutes. Add ice cream scoops at
party and serve in cone rack.
Red, White and Blue Swirled Cupcakes
Yield: 12 cupcakes
Favorite cupcake recipe or mix
1 4.5-pound tub White Ready-To-Use
Decorator Icing
Color Right Performance Color System
Icing Colors
Red (formula 186): 2 cups icing + 40 R
White: Reserve 2 cups icing
Deep Blue (formula 647): 2 cups icing + 26 B +
8R+4P
Bake cupcakes according to package directions in
red, white and blue standard baking cups.
Tint icing following color formulas above. Prepare
Color Swirl 3-Color Coupler according to package
directions, filling one decorating bag each with red,
white and blue icing and fitting with tip 1M. Pipe a
swirl on each cooled cupcake top.
Creamy Coconut Cookie Flag
Yield: About 3 dozen 3-inch cookies
Cookies
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
1 egg
1/4 teaspoon Toasted Coconut Treatology Flavor
Concentrate
8 drops Creamy Vanilla Custard Treatology Flavor
Concentrate
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
Icing
3/4 cup + 3 teaspoons water
12 cups (about 3 pounds) confectioner’s sugar, sifted
6 tablespoons Color Flow Mix
Color Right Performance Color System (see colors
tinted below)
Icing Colors
Red (formula 32): 1 1/2 cups icing + 62 R + 8 O
Deep Blue (formula 647): 1/2 cup icing + 27 B + 5 P
+6R
White: Reserve 2 cups icing
Note: Make and decorate cookies 1 day in advance to
allow for drying time.
Heat oven to 350°F.
In large bowl, beat butter and sugar with electric mixer
until light and fluffy. Beat in egg and flavors. Mix flour,
baking powder and salt; add to butter mixture 1 cup at
a time, mixing after each addition. Do not chill dough.
Divide dough into 2 balls.
On floured surface with rolling pin, roll each ball into
a circle approximately 12 inches in diameter by 1/8 inch
thick. Cut cookies with star nesting metal cookie cutter.
Dip cutter in flour before each use.
Bake cookies on ungreased cookie sheet 8–11 minutes
or until cookies are lightly browned.
Prepare Color Flow icing. Tint icing following color
formulas above. Use tip 3, a parchment bag and fullstrength icing to outline cookies: 32 in red, 21 in white
and 16 in blue. Let co