1 cup (2 sticks) butter, softened 8 cup powdered sugar 6 tablespoon maraschino cherry juice or milk ½ teaspoon almond extract Additional maraschino cherry juice
Candy Clay
1 12 ounce package white chocolate baking pieces or candy melts ⅓ cup light-color corn syrup Food coloring Powdered sugar
Flowers can be made in advance and stored in an airtight container until ready to use.
*TIP:
If milk is used instead of cherry juice, use red food coloring to tint the frosting pink. Use this delicious, easy-to-shape white chocolate candy clay as you would fondant.
