Directions from Bakerella:
I started with Airheads Extremes Rainbow Berry Sweetly Sour Belts. They make perfect tassles and give you color choices at the same time. Just cut apart each color strip with a knife.
Now, grab a bag of miniature Reese’s peanut butter cups. But, before you unwrap them, stick them in the freezer for a few minutes. It will make it easier to remove the wrapper and keep the sides looking pretty when you do.
After you unwrap them, place all the cups on a sheet of wax paper and let them get back to room temperature. When the chill is gone, dip the end of your lollipop stick in some melted candy coating and carefully insert into the candy cups. If they are too cold, the cups will split apart. Just insert the sticks about halfway and let dry.
Now, work on the tops. I used these small Godiva chocolate squares. They aren’t the cheapest little things, but the proportions were perfect and because they were individually wrapped, the edges were clean. Just draw a thin line of candy coating on top with a toothpick and glue on a short piece of the candy belt and a rainbow chip sprinkle in the same color to match.
When the tops are dry, glue them on the candy cups using some more of the candy coating and insert into a dry floral foam or styrofoam to finish drying.
Our twist:
We then placed dry floral foam into gold trays and sprinkled coffee beans on top to hide the foam.
Grad Cap Cups inspired by Bakerella and made by Southern Belle's Cakery
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