Santa's Mustache

Here are 3 ideas for cute mustache treats.

Santa's Mustache Cupcake
Supplies Needed:

• Santa's beard cupcake papers (415-1833)
• Mustache candy mold (D-25)
• Super white chocolate (MSW)
• 4 1/2" lollipop sticks (LSW4550)
• Super red food color (AT-10120)
• White course sugar (SUG-whi)
• Decorator bag 
• Tip # 1M (402-2110)
• Buttercream Icing
• Favorite cake recipe

1. Bake cupcakes.
2. Make white chocolate mustache lollipops. After lollipop is done, cut stick so it measures only about 2".
3. Color buttercream icing with red food color.
4. Use tip 1 M and a decorator bag filled with red icing and swirl on top of cupcake.
5. Insert lollipop and sprinkle a little white course sugar on top.

Bear with Mustache Cupcake
Supplies needed:

• Red foil cupcake papers (FR-4926)
• Super red food color (AT-10120)
• Leaf green food color (AT-10111)
• Black food color(10101)
• Red fondant (SI-2RED)
• Decorator bags 
• # 3 tip (402-3)
• Tip #16 (402-16)
• Sugar mustache (L-48477)
• Black and white M&M
• Buttercream icing
• Favorite cake recipe

1. Bake cupcakes.
2. Ice 3/4 of the cupcake white, the other 1/4 with red icing.
3. Use tip #16 and green icing and do a zig-zag design between red and white icing.
4. Cut a small triangle for the top part of the hat, place on cupcake and use tip # 16 and green icing for dots.
5. Use tip #16 for white pom pom at the end of hat.
6. Place white candies on sides of hat, black candy in center and sugar mustache under.
7. With tip # 3 and black icing dot eyes and mouth.

Mustache Cookie
Supplies needed:

• Mustache cookie cutter (RM-0891)
• Royal icing mix (CK77-101)
• White nonpareils (NON-WHI)
• Pastry brush, 1" (AT-60010)
• Tip #5 (402-5)
• Decorator bag 
• Rolling pin
• Favorite roll out cookie recipe

Bake mustache cookies.
Make royal icing mix. When not using icing keep covered with a damp paper towel. This way the icing does not dry out.
Take some of the icing and put into a bowl. Stir in water until icing is pourable.
Brush thinned icing on cookie and let set for a couple of hours.
With tip # 5 and thick royal icing, outline cookie and dunk into white nonpareils.
Let completely dry before stacking or packaging.