We know that by 5 am on the Friday after Thanksgiving, you’re thinking about all of the things that you need to do for the Christmas or Hannukah.  Some of us love it and others despise it.  Some of us put it off and others get it all done before December 1. 

Well, we hope to provide you some inspiration for this time.  Regardless of which camp you fall into or if you’re somewhere inbetween. 

Starting off, this Snowman makes a great centerpiece (his scarf and hat shown off by our red foil cups) — which can be surrounded with Twinkling Tree Cupcakes in red or green foil cups to make a fabulously Holiday Winter wonderland. 

WHAT YOU NEED (for six snowmen)

Cupcakes:
6 chocolate cupcakes baked in Reynolds® Holiday Baking Cups
1 container (16 oz.) vanilla ready-to-spread frosting

Snowmen:
1 package ready-to-use white rolled fondant
1 package toothpicks
Red food coloring or icing color gel
6 chocolate kiss candies, unwrapped
Multicolored sprinkles
Nonpareils, sprinkles and small red candies

INSTRUCTIONS

MAKE 6 SNOWMEN

DIVIDE fondant into two pieces:

- 2/3 will stay white and be used for the snowmen

- 1/3 will be tined and used for the hat and scarf

ROLL white fondant into balls 12 balls (2 per snowman)

- Six to be used for the heads, should be about 2-inches in diameter

- Six, for the bodies, should be slightly bigger

STACK the heads onto the bodies using a toothpick

TINT 1/3 of rolled fondant with food coloring or gel by placing it in a plastic bag and following package directions

MAKE SCARF AND HAT

ROLL OUT red fondant between 2 sheets of Reynolds Cut-Rite Wax Paper until it’s about 1/4-inch thick.

CUT six (6) strips of fondant using a pizza cutter — they should be 5 to 6 ½ inches each, long enough to wrap around the neck of the snowman.  If desired, press small pieces of white fondant into the ends of the scarf.

CUT three (3), 1/2-inch slits on each side of the scarf to make fringe.

PLACE the scarf around the snowman’s neck. Use small dots of frosting and press to affix to snowman.

CUT 6 small triangle pieces of red fondant using the size of chocolate kiss candy as a guide.

WRAP fondant around chocolate kiss candies. Use small dots of frosting to seal fondant to chocolate kiss.

CUT 2-inch strips of red fondant for hat band.

MAKE FINISHING TOUCHES AND ASSEMBLE

DECORATE

- Hat: Coat strip with a thin layer of frosting to hold sprinkles. Press sprinkles into each fondant hat band.  Cut strips of red fondant to make a  tassel for the hat, if desired.  Coat tassel lightly with frosting, press sprinkles into tassel, and attach to hat with frosting.

- Snowman: Use nonpareils and small red candies for eyes and nose; press into fondant.  Cut mouth from red fondant with a pizza cutter; use a small dot of frosting (toothpicks work well) to attach to face.

PLACE  fondant-covered candy hat on snowman’s head (seam in back), using dots of frosting to hold it in place. Wrap sprinkle covered band around hat; attach with dots of frosting.

INSERT toothpick into bottom of snowman. Center snowman on top of frosted cupcake.